Make this classic Poppy Seed Bundt Cake today! So moist and tender and full of almond and butter flavor. Tastes like Costco Poppy Seed Muffins!
Am I the only one who thinks that those Costco muffins are actually just small cakes? They’re seriously SO GOOD.
One of our favorite varieties is the poppy seed kind. I figured I might as well make a bona-fide cake and not pretend that I was eating something remotely healthy 🙂
Equipment for Poppy Seed Bundt Cake
You’ll obviously need a bundt pan. You can find them at almost any store, like Walmart.
If you want some fancy ones, Nordic Ware has some really cool ones you can order right from Amazon.
You’ll also need some good non-stick spray. The last thing you want is your cake sticking to the pan and ruining the beautiful design!
And obviously you’ll need a bowl and mixing spoon, or hand mixer. My favorite hand-mixer is this one from OXO. It has a headlight and a flat base so you can set it down without perching it on the side of your bowl and hoping it doesn’t tip the whole thing over.
Now let’s get to making the cake, shall we?
How to Make Poppy Seed Bundt Cake
Step 1: First you’ll mix your sugar and oil together. No need to beat the heck out of it since we’re not using butter and don’t need to “cream” anything.
Step 2: Then you’ll add eggs, vanilla, almond extract, and butter extract to the mix. (If you don’t have butter extract, you can leave it out).
Step 3: Now you’ll add a cup of flour along with some salt and baking powder and mix it all in.
Step 4: Then pour in 1/2 cup of milk and mix.
Step 5: Then add another cup of flour and mix, followed by another 1/2 cup of milk.
Step 6: Repeat this process one more time until you have added 1 1/2 cups of milk and added 3 cups of flour in total.
Step 7: Now all you have to do is fold in the poppy seeds, and you’re good to go!
Step 8: Grease your bundt pan very well and pour in the batter.
Step 9: Then bake at 350 degrees F. for 40-50 minutes, until a toothpick inserted comes out with just a few crumbs.
Step 10: Invert the pan and let it cool on a cooling rack. You may need to let the cake cool a bit before trying to remove it from the pan. You might also have to slide a knife (use a plastic knife so you don’t scratch your pan) around the edges and middle to loosen it.
When it’s cooled, you can top it with some glaze or cream cheese frosting.
(You can find a recipe for cream cheese frosting on my Lemon Bundt Cake post. You can leave the lemon zest out if desired).
You can find a recipe for glaze on my Easy Orange Rolls post. Just replace the orange juice in the recipe with milk).
Now you have something fancy schmancy to serve at parties, or to eat all by yourself. I’m not judging you 🙂
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 1 teaspoon butter extract
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 cups all-purpose flour, divided
- 1 1/2 cups milk, divided
- 2 Tablespoons poppy seeds
- Preheat your oven to 350 degrees F. Grease and flour a bundt pan. Set aside.
- In a large mixing bowl, blend together the 2 cups of sugar and 1 cup of vegetable oil.
- Add the three eggs, 1 1/2 teaspoons vanilla extract, 1 1/2 teaspoons almond extract, and 1 teaspoon butter extract. Blend well.
- Add 1 cup of flour, along with 1/2 teaspoon of salt and 1 1/2 teaspoons of baking powder. Blend.
- Add 1/2 cup of the milk and blend.
- Add another cup of the flour and blend, then follow with another 1/2 cup of milk and blend.
- Repeat with the last cup of flour and 1/2 cup of milk.
- Fold in the poppy seeds.
- Pour the batter into your bundt pan and bake for 40-50 minutes, until a toothpick comes out clean or with just a few crumbs.
- Once out of the oven, invert onto a cooling rack. Wait until cake has cooled somewhat before trying to remove it from the pan. Loosen from the sides and middle of the pan if necessary with a plastic knife or small spatula.
- Let cool completely. Then top with frosting or glaze if desired.
Don't use olive oil in this recipe. The flavor is too strong.
You can also omit the butter extract if you don't have any.