Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing

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“A perfect ending to serve to guests. Prep time does not include soaking the poppy seeds and preparing the frosting. Make certain to frost the cake just prior to serving.”
1hr 15mins
1 (10-inch) cake

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Prepare a 10-inch ungreased tube pan.
  3. In a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.
  4. In a large bowl, sift together flour, sugar, baking powder and salt.
  5. Make a "well" in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.
  6. Beat until smooth (about 5 minutes).
  7. In another bowl, beat the egg whites until stiff peaks form.
  8. Pour the egg yolk mixture over the egg whites in the bowl; GENTLY fold to combine (do not beat).
  9. Pour the batter into the tube pan.
  10. Bake for 1 hour or until cake tests done.
  11. Invert pan to cool completely before icing.
  12. For icing: whip cream.
  13. Add in the sugar, vanilla and cocoa; beat/blend until combined.
  14. **NOTE** Store the whipped cream icing in the fridge, and frost the cake JUST before serving.

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