This German poppy seed cake (called Mohnkuchen) is what I like to call a one-layer, layer-cake. It's made of a buttery cake base topped with a creamy poppy seed filling and sweet streusel before it's baked. This way you get impressive layers in your cake, without having to cut and assemble anything!
For more of these simple yet stunning cakes, try Bee Sting Cake, Apfelmuskuchen, and Cherry Almond Coffee Cake!
Mohnkuchen translates from German as “poppy seed cake”. The buttery cake base is almost like a shortbread cookie, in cake form.
Then a thick and creamy poppy seed filling is spread on top. The poppy seeds add a nutty flavor and a dark layer that contrasts with the other two layers.
Finally, a sweet streusel topping is sprinkled on top, which gets crunchy and delicious in the oven! The streusel topping makes this cake "Mohnkuchen mit Streuseln" and it's so good! It contrasts perfectly with the creamy poppy seed filling.
For more streusel-topped sweets, try my cinnamon streusel muffins for breakfast, blueberry kuchen for an afternoon snack, and German lightning cake for dessert.
Growing up in Germany, we'd see packets of Möhn filling at the store. But since those aren’t widely available in the U.S., we’ll make our poppy seed filling from scratch!
Tips for Baking with Poppy Seeds
In order to bring out the flavor of poppy seeds, they need to be ground or cooked. Since this recipe cooks the poppy seed filling on the stove before it's baked, technically you could use whole poppy seeds.
But I still recommend grinding them first to release more of their nutty flavor. You can use a food processor or coffee grinder, or even an old school mortar and pestle.
Since there is a relatively large quantity of poppy seeds used (one whole cup), it’s usually cheaper to buy them in bulk for this cake.
Ingredients & Notes
- Unsalted butter - Allow the butter for both the cake and streusel to soften to room temperature, which makes it much easier to incorporate into your mixes.
- Granulated sugar - Sweetens the cake, filling, and streusel. You could also use brown sugar for a caramel-like flavor.
- Baking powder - Helps the cake rise under the weight of the filling, so it's still light and cakey instead of dense and gummy.
- Salt - Enhances the flavors of all the other ingredients. I recommend using non-iodized tabled salt or fine sea salt, not kosher salt.
- Eggs - Helps the cake rise as it bakes. Also helps the poppy seed filling thicken and set, so it isn't runny.
- All purpose flour - Provides the base structure for the light cake and the crumbly streusel topping.
- Milk - Both dairy and non dairy milk work in the filling. I usually use oat milk or almond milk.
- Vanilla extract - Enhances the flavors of the other ingredients.
- Farina - This hot breakfast cereal is made from ground wheat and thickens the filling. A common brand in the U.S. is Cream of Wheat. Or you can find farina cereal or farina flour in the bulk section.
- Poppy seeds - I recommend buying poppy seeds in bulk and then grinding them in a food processor or coffee grinder at home for the best flavor.
- Cinnamon and Nutmeg - Add a warm spice to the streusel. You could also add ground cloves or cardamom.
How to Make this Cake
Below is the simplified process to make Mohnkuchen. For the full step-by-step directions and ingredient measurements, scroll down to the recipe card at the bottom of this post.
Prepare the Poppy Seed Filling
1. In a saucepan boil the milk, sugar, and vanilla, stirring frequently.
3. Remove from the heat & add the butter. Stir until it is melted.
2. Add the farina and poppy seeds. Boil for one minute.
4. Set aside to cool for 5 minutes. Then add the eggs and whisk to combine.
Make the Cake Base
5. In a large mixing bowl, beat the softened stick of butter.
7. Add the egg and beat again until it’s incorporated.
6. Add the sugar, baking powder, and salt. Beat until it’s fluffy.
8. Add the flour & mix until it forms a crumbly dough.
Assemble & Bake the Cake
9. Make the streusel: combine the flour, sugar, butter, vanilla, and spices in a bowl. Mix until it's crumbly.
11. Pour the poppy seed filling on top.
13. Bake for 45 to 55 minutes at 350°F.
10. Spread the dough into a 9-inch or 10-inch greased cake pan. Press it in an even layer with your hands.
12. Sprinkle the streusel on top.
15. Allow to cool, then slice and serve.
Recipe Tips
- I highly recommend grinding your poppy seeds before adding them into the filling. I know they're already so small, but it makes a difference!
Grinding them releases some of the seed's oil, enhancing the flavor.
I didn't grind mine once, and the flavor was kind of bland. - Be careful not to overmix the shortbread cake dough. Stop mixing when it holds its shape when you squeeze a handful in your palm. If you overmix it, it could become gummy and sticky.
- You don't need to chill the poppy seed filling. Just allow it to cool while you prepare the cake dough and streusel.
- I recommend using a springform pan or a cake pan with a removable bottom. Then you can get your whole cake out of the pan easily and show off those beautiful layers!
Recipe Variations
- You can also bake Mohnkuchen in a square 8x8 inch or 9x9 inch baking pan.
- Add the zest of a half or whole lemon to the poppy seed filling. These flavors go great together, like a lemon poppy seed muffin!
- If you can't find farina, you can substitute semolina flour.
- You can add other warm spices to the streusel like ground cloves, allspice, or cardamom.
Frequently Asked Questions
How do you store this cake?
Allow the cake to cool completely, then wrap in plastic cling wrap or place it under a cake dome. Store either at room temperature for one day, or in the fridge for up to three days.
How do you grind poppy seeds?
You can use a food processor or coffee grinder to grind the seeds for about a minute. Or use a mortar and pestle to grind the seeds by hand.
Should I grind poppy seeds?
It's up to you! The texture of whole poppy seeds in this filling is delightfully crunchy. However, ground poppy seeds provide a much richer, nutty flavor. I personally recommend grinding them to make Mohnkuchen.
More German Cake Recipes
German Poppy Seed Cake (Mohnkuchen)
Ingredients
Cake Base
- 8 tablespoon unsalted butter, softened to room temperature (1 stick; ½ cup)
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt (use table salt or fine sea salt)
- 1 large egg
- 1½ cups all purpose flour
Poppy Seed Filling
- 2 cups milk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup farina (like cream of wheat)
- 1 cup poppy seeds (ground)
- 2 tablespoon unsalted butter
- 2 large eggs
Streusel Topping
- ¾ cup all purpose flour
- ⅓ cup granulated sugar
- 5 tablespoon unsalted butter, softened to room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
Make the Poppy Seed Filling
- In a medium saucepan on medium-high heat, bring the milk, sugar, and vanilla extract to a boil, stirring frequently.
- Add the farina and ground poppy seeds. Boil for one minute, stirring constantly.
- Remove from the heat and add the butter. Stir occasionally until the butter is melted.
- Set aside to cool for 5 to 10 minutes. Then crack in the eggs and whisk to combine. Set aside to continue cooling.
Make the Streusel Topping
- In a medium mixing bowl, combine the flour, sugar, softened butter, vanilla extract, cinnamon, and nutmeg.
- Use a wooden spoon, rubber spatula, or your fingers to crumble the mixture into small pieces. Set aside.
Make the Cake Base
- Preheat the oven to 350°F. Grease a 10-inch cake springform pan with butter.
- In a large mixing bowl with an electric hand whisk or in the bowl of a stand mixer with a paddle attachment, beat the softened stick of butter until it’s smooth and creamy, after 2 to 3 minutes.
- Add the granulated sugar, baking powder, and salt. Beat again until it’s pale yellow and fluffy, after 1 to 2 minutes.
- Add the egg and beat again until it’s incorporated, after 1 minute.
- Add the flour mix on a low speed until it forms a very crumbly mixture, and there’s no visible dry flour, after about 1 minute. Try not to overmix it, otherwise it will become gummy and sticky.
Assemble and Bake the Cake
- Dump the dough into the cake pan, and press it in an even layer with your hands.Pour the cooled poppy seed filling onto the shortbread base and spread it out in an even layer.Sprinkle the streusel topping on top.
- Bake for 45 to 55 minutes, until the streusel is golden brown and a toothpick inserted into the center comes out clean. Allow to cool in the pan for a few minutes, then remove the cake from the springform pan and allow to cool for another 20 minutes.Slice and enjoy!!
Notes
- I highly recommend grinding your poppy seeds before adding them into the filling. Grinding them releases some of the seed's oil, enhancing the flavor.
- Be careful not to overmix the crumbly cake dough. Stop mixing when it holds its shape when you squeeze a handful in your palm. If you overmix it, it could become gummy and sticky.
- I recommend using a springform pan or a cake pan with a removable bottom. Then you can get your whole cake out of the pan easily and show off those beautiful layers!
Shanon
Tastes healthy and delicious!