Best Orange And Poppy Seed Sheet Cake Recipes

Orange and Poppy Seed Cake image

Provided by Jessica Holmes

Categories Cake

Time 1h25m

Number Of Ingredients 17

210 grams (1 and 1/2 cups) plain flour or all purpose flour
2 and 1/2 teaspoons baking powder
1/4 teaspoon salt
200 grams (1 cup) caster sugar or granulated sugar
2 tablespoons poppy seeds
Zest of one orange
3 tablespoons fresh orange juice
120 ml (1/2 cup) vegetable oil
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) Greek yogurt*
60 ml (1/4 cup) milk
115 grams (1/2 cup or 1 stick) butter, softened
250 grams (1 and 1/4 cup) full fat cream cheese, room temperature, roughly chopped
375 grams (3 cups) icing sugar or powdered sugar
1-2 tablespoons fresh orange juice
Orange zest to decorate, optional

Steps:

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
In a large mixing bowl, add flour, baking powder, salt, sugar, poppy seeds and orange zest. Stir briefly to combine.
In a separate bowl, add orange juice, oil, eggs and vanilla. Whisk briefly just to break up the egg yolks.
Add wet ingredients to dry ingredients, along with the yogurt and milk, and gently mix until combined - but be careful not to over mix. Spoon batter into prepared tin.
Bake cake for approximately 35-40 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add sugar, 1 cup at a time, and continue to beat until smooth.
Add orange juice and mix until frosting is creamy. Taste and add extra orange juice if needed. Generously frost the top of the cake. Scatter over fresh orange zest.

Orange-and-Poppy-Seed Sheet Cake image

Provided by Martha Stewart

Time 2h20m

Yield Serves 10 to 12

Number Of Ingredients 14

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 2/3 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
1 tablespoon finely grated orange zest
2 tablespoons poppy seeds
2 teaspoons pure vanilla paste or extract
3/4 cup sour cream, room temperature
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter, melted
1 tablespoon fresh orange juice
1 teaspoon poppy seeds

Steps:

Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat to combine. Add butter, zest, poppy seeds, and vanilla; beat to combine. Add sour cream; beat until smooth.
Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
Icing: Whisk together confectioners' sugar, butter, and orange juice until smooth. Spread over cake. Sprinkle with poppy seeds. Let set at least 20 minutes before serving. Iced cake can be stored in an airtight container at room temperature up to 3 days.