This almond poppy seed cake is soft, spongy and has an amazing flavor! Add some easy cream cheese frosting and you have the most amazing sheet cake!
How I created this almond poppy seed sheet cake recipe
My family and I have always loved almond poppy seed muffins. I mean seriously have you had a costco muffin? I know most people go for lemon poppy seed but we are all team almond.
A few years ago at my cousins wedding the cater had the most amazing almond poppy seed petit four cakes and my sister and I were dying over them. (I made the wedding cake and she took the picture so we did quite a few family weddings).
After that we were on the hunt. About a year later she sent me a recipe she had tried from a friend that she felt was pretty close… After that I started paying with it and came up with my almond poppy seed bundt cake!
It was AMAZING – no seriously so good! So then I decided to do a live cooking show video this year to share this easy and delicious dessert. As part of live cooking you need to have the final product ready if it is something that is going to take awhile to bake.
So I thought to myself – do I really need 2 bundt cakes? No no i don’t… So after making the batter I thought…. I wonder if this would make a good sheet cake? So I used my Texas sheet cake mastery and used the batter I made live to try it out!
Honestly I like this version even better than the bundt cake! Because sheet cakes cook so much faster I could have a slice quicker AND it outside edge of the cake doesn’t need to cook as much because your not waiting for the thick center to bake.
Also every bite has cream cheese frosting this way! WIN!
Also as a side note – I have also used the same recipe to make muffins… Just bake in muffing pans and don’t add frosting and bam! Almond poppy seed muffins!
Or DO add frosting and you have almond poppy seed cupcakes…. easy peasy! Anyway this recipe is soft, spongy and seriously has the most amazing flavor! I hope you give it a try!
Just take me to the sheet cake Recipe already!
If you’d rather skip my tips and tricks for the best sheet cake, along with links to other cake recipes and get straight to this delicious almond poppy seed cake – simply scroll to the bottom of the page where you can find the printable recipe card.
What is butter emulsion?
This is the number one question I get about this recipe. Baking emulsions actually come in a variety of flavors! And I use them all the time.
A Baking Emulsion is a thick, water based, flavor enhancer. Similar to extracts – except extracts are made with a base of alcohol. Normal extracts tend to be weaker as the flavor “bakes out” with the alcohol. Bakery emulsions have a stronger flavor so you can use less and because they are thicker they don’t “water down” recipes so they are great for frostings.
The best almond poppy cake recipe
If you love sheet cakes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love this easy almond poppy seed cake, you’ll love these other cake recipes!
More sheet cake pan recipes!
To watch me make this sheet cake live play the video in the recipe card (if your on desktop the teaser of the bundt cake version of the recipe should already be playing).
Almond Poppy seed sheet cake recipe and video
- 3 eggs
- 2 C granulated sugar
- 3 C all-purpose flour
- 1/2 tsp salt
- 1/2 Tbsp baking powder
- 1/2 Tbsp vanilla
- 1/2 Tbsp almond extract
- 1 tsp butter emulsion
- 1 1/2 C whole milk
- 1 C olive oil
- 1-2 Tbsp poppy seeds
- 8 oz full fat cream cheese
- 4 Tbsp Butter
- 1/2 Tbsp clear vanilla
- 2 1/2 C Powdered Sugar
- 1/2 Tbsp heavy whipping cream depending on how soft you want your frosting
- preheat oven to 350
- hand whisk the eggs and sugar
- add the flour, baking powder and salt and beat
- add the vanilla, almond extract, butter emulsion, milk and oil and beat until smooth
- add the poppy seeds and fold in
- pour into a well greased (I like bakers joy) 13×18 jelly roll pan
- Cook for 20 min, then let cool for a couple more
- beat the cream cheese, butter and clear vanilla together until fluffy
- add the powdered sugar and beat until smooth and slightly thick
- add the heavy cream – a tsp at a time and beat until the desired consistency is achieved
- frost the cake and enjoy!