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Vanilla Poppyseed Cake with Raspberry Topping #dessertweek #thanksgiving

Vanilla Poppyseed Cake with Raspberry Topping

The classic cake never goes out of style!

Course Dessert
Cuisine American
Keyword vanilla poppyseed cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 slices
Author Amanda Rettke



  • 2 1/2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 3/4 cup vegetable oil Substitutions
  • 4 eggs
  • 4 teaspoons McCormick® Pure Vanilla Extract
  • 2 tablespoons McCormick® Gourmet Collection Poppy Seed


  • 1/3 cup confectioners' sugar
  • 1/3 cup water
  • 1 tablespoon butter
  • 2 teaspoons McCormick® Pure Vanilla Extract

Raspberry Topping

  • 1 package 10 ounces frozen raspberries in light syrup, thawed
  • 1/4 teaspoon McCormick® Pure Vanilla Extract


  1. Preheat oven to 325°F. Generously grease and flour 12-cup Bundt pan


  1. Mix flour, granulated sugar, baking powder and salt in large bowl.

  2. Add milk, oil, eggs, and vanilla.
  3. Beat with electric mixer on low speed 30 seconds, scraping sides of the bowl.
  4. Beat on medium speed 3 minutes.
  5. Gently stir in poppy seed. Pour into prepared pan.
  6. Bake 40 to 50 minutes or until a toothpick inserted in center comes out mostly clean.


  1. Mix all ingredients in small saucepan. Bring to boil on medium heat.
  2. Reduce heat to low; simmer 1 minute.
  3. Remove cake from oven. Pierce cake surface deeply with a fork, about every inch.
  4. Spoon half of the glaze over hot cake in pan.
  5. Let stand 10 minutes. Invert cake onto serving plate. Spoon remaining glaze over cake. Cool completely before serving.

Raspberry Topping

  1. Mix raspberries and vanilla. Spoon sauce over each slice of cake before serving