Chocolate Poppy Seed Cake

Chocolate Poppy Seed Cake

This Bundt cake is filled with poppy seeds and has a swirl of chocolate chips.

Preparation Time
35 mins
Cooking Time
60 mins
Total Time
1 hr 35 mins
Calories
418 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
Step 2
Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
Step 3
Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
Step 4
Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
Step 5
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.

Ingredients

  • 1 teaspoon baking soda
  • 1 cup butter
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 4 egg whites
  • 4 egg yolks
  • 2 tablespoons baking powder
  • cinnamon sugar to taste
  • 2.5 cups all-purpose flour
  • 1.25 cups white sugar
  • 0.25 cup poppy seeds
  • 0.75 cup miniature dark chocolate chips

Categories

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