Moist Poppy Seed and Cherry Cake with Mascarpone Cream

This cake is all about a soft, lofty sponge, a generous layer of sweet poppy seed filling, and a bright cherry finish on top. The mascarpone and cream topping with vanilla pudding is both plush and airy, holds its shape beautifully, and makes the dessert especially moist. Perfect for an at-home tea or for guests, with no fuss.

Ingredients

For the sponge

• 4 eggs
• 5.6 oz | 160 g sugar
• 0.3 oz | 8 g vanilla extract
• 1.9 fl oz | 55 ml sunflower oil
• 0.5 cup | 110 ml milk
• 2 tsp baking powder
• 1 2/3 cups | 200 g flour
• 8.8 oz | 250 g poppy seed filling (prepared sweet filling)

For the cream and topping

• 1 packet vanilla pudding mix (preferably instant/no-cook)
• 7.1 oz | 200 g mascarpone
• 0.8 cup | 200 ml cream
• 1 packet cream stabilizer
• 1 jar cherry dessert topping (cherry compote or cherry pudding)

How to make it

1. Preheat the oven to 347°F | 175°C. Line a 9- to 9 1/2-inch | 22–24 cm cake pan with baking paper and grease the sides with butter.
2. In a bowl, beat the eggs with the sugar and vanilla until pale and fluffy, 3–4 minutes. Slowly drizzle in the sunflower oil, then add the milk and mix until smooth.
3. Combine the flour with the baking powder, sift, and gently fold into the egg mixture with a spatula or on the mixer’s lowest speed.
4. Pour the batter into the pan. Spoon the prepared poppy seed filling over the top in small mounds and press lightly so it sinks partly into the batter. Do not smooth it perfectly — a marbled finish looks beautiful.
5. Bake for 30–35 minutes, until a skewer comes out dry. Let the sponge cool in the pan for 10 minutes, then remove and cool completely on a rack.
6. For the cream, chill the bowl and beaters well. Whip the cream with the stabilizer to soft peaks. Add the mascarpone and dry vanilla pudding mix, then whip until the cream is thick and stable.
7. Spread the cream evenly over the completely cooled sponge.
8. If using cherry compote, drain it slightly through a sieve to remove excess liquid. Spoon the cherry layer over the cream and level it out.
9. Refrigerate the cake for at least 45–60 minutes so the cream can set, then serve.

Nutrition per serving

Calories	≈ 420 kcal
Protein	6 g
Fat	25 g
Carbohydrates	45 g
Fiber	2 g
Sugars	26 g
Sodium	0.2 g

Tips and variations

• Pudding mix: use an instant version. If you only have classic cook-and-serve pudding, cook it with the minimum amount of milk, cool completely, and fold it into the mascarpone in small portions.
• Pan: a round 9- to 9 1/2-inch | 22–24 cm pan or a 8 x 10-inch | 20×25 cm pan will give roughly the same cake height.
• Sweetness: the prepared poppy seed filling is already sweet; if you prefer a less sweet dessert, reduce the sugar in the batter to 4.6 oz | 130 g.
• Cherry: thick cherry compote, jam, or well-drained canned cherries all work well. If using frozen cherries, thaw them first and drain off the juice.
• Aromatics: add orange zest to the sponge — it pairs beautifully with poppy seeds and cherries.

Storage

Store the cake in the refrigerator, tightly covered, for up to 3 days. Before serving, let it stand at room temperature for 10–15 minutes so the cream becomes even more delicate.

FAQ

Can I replace the mascarpone?

Yes. Use a full-fat cream cheese with a neutral flavor. Remove it from the refrigerator ahead of time so it softens, then whip it with the cream and pudding until smooth.

What if I only have cook-and-serve pudding?

Cook the pudding with 1 cup | 250 ml milk until thick, cool it completely, and fold it into the mascarpone. Adjust the texture by adding the pudding in small portions.

Can I bake cherries into the cake?

Yes. You can scatter well-drained cherries over the poppy seed layer before baking. The sponge will be a little moister and may need about 5 extra minutes in the oven.