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Cream Cheese-Poppy Seed Cakes

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“By Martha Stewart. To die for!”

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Butter twelve 3.5-inch brioche molds or a standard 12-cup muffin tin. Dust with flour; tap out excess.
  3. Whisk flour and salt in a medium bowl. Set aside.
  4. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until light and fluffy.
  5. Mix in eggs and yolks, 1 at a time.
  6. Add vanilla and 1 1/2 teaspoons water; mix until combined.
  7. Reduce speed to low. Add flour mixture; mix until just combined, scraping down sides as needed.
  8. Spoon 1/3 cup batter into each mold.
  9. Beat cream cheese and confectioners’ sugar in the clean bowl of the electric mixer on low speed until creamy and combined.
  10. Spoon 1 tablespoon mixture onto batter in each mold; sprinkle with poppy seeds.
  11. Bake until a cake tester comes out clean, about 25 minutes.
  12. Let cool 5 minutes; transfer cakes to a wire rack to cool completely. Serve dusted with confectioners’ sugar.

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