Honey Walnut Poppy Seed Cake slice on a plate

Honey Walnut Poppy Seed Cake

Course Cake, Dessert
Cuisine Russian, Ukrainian
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 20 servings
Calories 399kcal



  • Beat eggs with sugar, until it’s three times in volume. Add honey into the mixture and beat again to combine well together.
    Honey being added to the beat eggs and sugar in the KitchenAid mixing bowl
  • Into a small dish, combine lemon juice together with baking soda. Add Baking soda mixture into the egg mixture, fold in to combine.
    Lemon juice added to the baking soda
  • Using a spatula, fold in flour by thirds; be very gentle with the dough, so you don't over-mix it and lose the fluffiness.
    Flour being added into the mixing bowl with the egg mixture
  • Chop walnuts into tiny pieces. I used a ziplock bag and a meat tenderizer.
    Crushed walnuts in a bowl
  • Divide the dough into two equal parts. Stir poppy seeds into one of them and walnuts into the other.
    2 bowls of batter to one poppy seeds are added and to another crushed walnuts are added
  • Place batter in a 9 inch cake pan. Bake each cake at 350F for 30 minutes or until the toothpick comes out clean.
    Cake batter poured into a cake baking pan
  • Slice each cake into two equal parts. Soak all sides with sweetened whipping cream.
    Cake layers cut horizontally into 2, laid on a cutting board with whipping cream drizzled all over the cake layers
  • Prepare ingredients for the cream. Let the cream cheese soften to a room temperature and keep whipping cream extra cold. Beat cream cheese together with dulce de leche.
    2 packets of cream cheese and dulce de leche placed into a mixing bowl with a spatula
  • Into the cream, add whipping cream and continue beating until stiff peaks. Be sure not to over-beat because the cream may come apart. Keep an eye on the cream while it's beating.
    Cream mixture in a KitchenAid mixing bowl
  • Place cream in between each layer of the cake. I used the sides of the cake pan to hold the shape of the cake. I think I need to invest into a cake setting ring.
    Cake baking pan placed around the cake layer when the cream is being layered on top
  • Remove the ring from the cake. Decorate the cake with remaining cream.
    Honey Walnut Poppy Seed Cake on a serving tray
  • Cake is best when refrigerated overnight or at least for several hours.
    Honey Walnut Poppy Seed Cake slice on a plate


Calories: 399kcal | Carbohydrates: 39g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 123mg | Sodium: 233mg | Potassium: 133mg | Fiber: 1g | Sugar: 25g | Vitamin A: 900IU | Vitamin C: 0.6mg | Calcium: 95mg | Iron: 1.4mg