Orange Poppy Seed Cake

This Orange Poppy Seed Cake is light, fluffy and




Orange Buttercream Frosting



  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Line the bottom of your cake pans with parchment paper and then lightly grease the sides with non stick cooking spray.  You can also grease the pans and then flour them if you don’t have parchment paper.
  3. Using the paddle attachment on your mixer, beat together the sugar, eggs and oil. Then add the sour cream, poppy seeds, orange zest, orange juice, vanilla extract and paste, and buttermilk. Mix well until combined.
  4. Add the cake flour, salt, baking powder and baking soda and mix on a low speed until just combined.
  5. Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for 25-30 minutes, or until the top is lightly golden and the cake springs back when lightly pressed down on the top.
  6. Let cakes cool in the pans for a few minutes, and then remove them to a wire rack to finish cooling completely.
  7. Decorate: Assemble the three layers. Frost with the orange buttercream then decorate with the chocolate shards and Sprinkle Pop’s Green Tea Sprinkle Mix. (See more detailed instructions in post).


*Adapted from Sprinkle Bakes

*Make sure to use cake flour, no substitutions, or your cake will be dense and not rise properly.

Keywords: orange, poppy seed, cake, dessert, baking, birthday cake, sprinkles, sprinkle pop, cake design