Poppy Seed Bundt Cake made from scratch with a delicious orange flavored glaze. Perfect cake recipe for breakfast, dessert or even a snack!
Poppy Seed Bundt Cake is one of our favorite treats. Cake recipe with the perfect consistency and so much flavor. Cake is normally just eaten as a dessert, but this tastes enough like poppy seed muffins that I have gotten pretty good at justifying a slice of cake for breakfast.
Ingredients in Poppy Seed Bundt Cake
Ingredients in Poppy Seed Bundt CakeSugar – Can’t have cake without sugar, right?! Regular granulated sugar is all you need to add the perfect amount of sweetness to this cake recipe.
Oil – Cakes also need fat and oil is the perfect kind for the cake. I like to use coconut oil because it adds a hint of flavor as well, but regular vegetable or canola oil work well too.
Eggs – Another important cake ingredient. You’ll need 3 large eggs to make this cake.
Vanilla – I suggest using a good quality vanilla extract or a Vanilla Bean Paste.
Almond extract – A little bit of almond extract adds a lot of flavor – I love adding almond extract to many baked goods for that added boost of flavor!
Flour – All-purpose flour works perfectly, but you can use cake flour if you prefer.
Poppy seeds – Definitely necessary for making poppy seed cake! Although, the taste of the cake is really good even without the poppy seeds, so if you run out, just know the un-poppy seed cake will still be delicious!
Baking powder – Make sure your baking powder isn’t expired!
Salt – You only need a little bit, but it helps bring out all the other flavors of the cake so don’t leave it out!
Milk – I use 1% milk because that’s what is usually in my fridge, but any type of milk will work great.
Glaze:
Powdered sugar – A key glaze ingredient. Perfect consistency and all the sweetness needed for the glaze.
Orange juice concentrate – You need 1/4 cup of orange juice concentrate to make a very intensely orange flavored glaze.
Almond extract – Again, just a little bit adds so much flavor! You can use vanilla extract instead if you prefer or if you have a nut allergy.
How to make Poppy Seed Bundt Cake
How to make Poppy Seed Bundt CakePreheat oven to 350°. Grease and flour bundt pan.
Beat sugar, oil, eggs, vanilla, almond extract.
Mix flour, poppy seeds, baking powder and salt in medium bowl. Stir dry ingredients alternately with milk into sugar mixture beginning and ending with dry ingredients. Pour batter into prepared Bundt pan. Bake about 50 minutes or until cake tester inserted in the middle comes out clean. Cool cake in pan for about 10 minutes and invert onto a plate.
Mix glaze together while cake cools in pan and spoon over the warm cake after you invert it onto the plate.
Poppy Seed Bundt Cake
Ingredients
- 2 3/4 cup sugar
- 1 cup oil
- 3 eggs
- 1 1/2 tsp vanilla
- 1 tsp almond extract
- 3 cups flour
- 4 Tbsp poppy seeds
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups milk
Glaze:
- 1 cup powdered sugar
- 1/4 cup orange juice concentrate
- 1/4 tsp almond extract
Instructions
- Preheat oven to 350°. Grease and flour bundt pan.
- Beat sugar, oil, eggs, vanilla, almond extract.
- Mix flour, poppy seeds, baking powder and salt in medium bowl. Stir dry ingredients alternately with milk into sugar mixture beginning and ending with dry ingredients. Pour batter into prepared Bundt pan. Bake about 50 minutes or until cake tester inserted in the middle comes out clean. Cool cake in pan for about 10 minutes and invert onto a plate.
- Mix glaze together while cake cools in pan and spoon over the warm cake after you invert it onto the plate.
Nutrition
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HOW LONG DOES IT TAKE FOR GLAZE TO SET?
This glaze only takes about 5-10 minutes to set when applied to a cooled cake. This can depend on several factors including what kind of glaze was used, what the room temperature is, and if the cake had finished cooling or was still hot/warm when the glaze was applied.
Converting a bundt cake into a regular cake
You can use a regular 9X13 cake pan but I like to use a Bundt pan when making cake recipes because the presentation is so much fancier and you can make a cake look prettier without really having to decorate it at all. If you use a regular 9X13, make sure to reduce the cooking time to about 30-35 minutes.
Another way to make the cake recipe is to make the cake in two round 9″ pans. Just divide the batter evenly between the 2 pans and bake for about 30-35 minutes.
SHOULD YOU LET A BUNDT CAKE COOL BEFORE FLIPPING IT?
Bundt cakes should always (unless otherwise specified) be allowed to cool in the pan for about 10 minutes. This allows the cake to naturally pull away from the sides as it cools making it more likely to come out of the pan in one solid piece instead of breaking. Letting the cake cool completely in the pan can lead to the overcooked cake as the pan will continue to finish the cooking process due to the heat.
TIPS FOR MAKING A CAKE IN A BUNDT PAN (AND GETTING THE BUNDT CAKE OUT OF THE PAN TOO!)
There is nothing worse than making a delicious bundt cake and then having it get stuck when you are trying to get it out of the pan! It may take a little bit of trial and error depending on which kind of Bundt pan you are using, but over the years I have learned a few tips that help make sure your cake comes out successfully!
–Use a quality non-stick pan like this one. They aren’t very expensive and the investment will be worth it when your cakes come out beautifully every time!
–Grease your pan! I know. You are wondering why you need to grease a non-stick pan because usually you don’t! In fact, most of your non-stick pans will tell you not to use cooking spray at all because it will build up on the pan and make it less effective over time. That is true, but you still need to grease the pan somehow or it will likely stick. I have a very nice non-stick Bundt pan and I was excited to try it out because I was told that nothing would stick to it and that it didn’t need to be greased at all. The cake was totally stuck in the pan when it was done baking!!!
- If you have a non-stick pan, grease it with melted shortening. I have had better luck with shortening than with butter. Just melt a little bit of shortening and then apply to the entire inside of the Bundt pan with a pastry brush.
- If you don’t have a non-stick pan, you can use this type of cooking spray – it works miraculously because there is flour mixed in with the spray. I have an older pan that is not non-stick and when I use this spray, my Bundt cakes come out perfectly every single time. If your pan is really old and the inside is really scratched up and your cakes keep sticking, it may be time to get a new pan!
- Also, make sure to grease your pan right before pouring the batter in. If you grease the pan too far ahead of time, the oil may drip down to the bottom of the pan, leaving the sides less coated.
-Let the cake cool before trying to get it out! If you try to get the cake out immediately after pulling it out of the oven, it will probably fall apart. You don’t want to let it cool completely either, but letting the cake rest for about 10 minutes should allow the cake to be cool enough to come out of the Bundt pan easily.
-Loosen up the edges of the cake with a knife. If you turn your Bundt pan upside down and wait a couple of minutes and it still isn’t coming out, try to identify which part of the cake is stuck. Often, there is just one or two parts that are stuck and you can very gently slide a butter knife in between the cake and the side of the pan to get it unstuck.
MORE FABULOUS CAKE RECIPES TO TRY SOON
MORE FABULOUS CAKE RECIPES TO TRY SOON- Iced Lemon Bundt Cake
- Pumpkin Dump Cake
- Easy Pineapple Bundt Cake
- Holiday Peppermint Ice Cream Cake Roll
- Glazed Strawberry Bundt Cake
- Spiced Cranberry Breakfast Cake
- Easy Chocolate Bundt Cake
- Honey Gingerbread Cake
- Pumpkin Bundt Cake with Caramel Glaze
- Peppermint Oreo Poke Cake
- Lime Pound Cake
- Christmas Jello Poke Cake
- Mint Chocolate Chip Cake
- Chocolate Caramel Peanut Butter Poke Cake
- Key Lime Cake
- Orange Juice Bundt Cake
Poppy Seed Bundt Cake made from scratch with a delicious orange flavored glaze. Perfect cake recipe for breakfast, dessert or even a snack!
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