Recipe onlinefamilyhomerecipes.com/recipe/layered-poppy-seed-cake-with-butter/Scan the code to open the recipe on your phone

Baked goods

Layered poppy seed cake with butter

Name: Layered poppy seed cake with butter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 baking sheet
Cuisine: Slovak
Ingredients: 200 g Butter; 170 g Powdered sugar; 350 g Semi-coarse wheat flour; 250 g Ground poppy seeds; 125 ml Milk; 1 pinch Salt; 1 Egg

Thin dough is folded with butter and toasted ground poppy seeds mixed with sugar, then baked for 20–30 minutes. Makes 1 baking sheet.

Slovak cuisine · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 25 min
Cook time: 20–30 min
Total time: 45 min
Temperature: 180 °C (350 °F)
Servings: 1 baking sheet
Difficulty: Medium

Jump to recipe

This multilayered poppy seed cake is made by repeatedly folding thinly rolled dough brushed with butter and sprinkled with poppy seeds. Briefly toast the ground poppy seeds in a dry pot to release their aroma, then mix them with sugar. Roll the dough, made with butter, milk, an egg, and flour, no thicker than 0.3 cm. Bake the cake for 20 to 30 minutes at 180 °C (350 °F). It goes well with tea, and you can adjust the filling to your liking.

Ingredients

Butter 200 g
Powdered sugar 170 g
Semi-coarse wheat flour 350 g
Ground poppy seeds 250 g
Milk 125 ml
Salt 1 pinch
Egg 1

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Add the poppy seeds to a preheated dry pot and stir until fragrant. Remove from the heat, transfer to a bowl, and mix with 150 g of the sugar.
Melt 50 g of the butter, add the remaining 20 g of sugar and the salt, pour in the milk, and stir until smooth. Add the egg and mix thoroughly again. Gradually add the flour until a dough forms that does not stick to your hands.
Roll the dough out no thicker than 0.3 cm, brush with 150 g of melted butter, and sprinkle evenly with the poppy seed and sugar mixture.
Fold one edge of the dough over to meet the opposite edge. Brush the entire length with butter again, sprinkle with poppy seeds, and fold the dough in half once more.
Transfer the cake to a baking sheet and bake at 180–200 °C (350–400 °F) for 20–30 minutes.

Tip: To fold the thin dough easily without tearing the buttered, poppy seed-covered sheet, roll it out on a floured kitchen towel and lift the edge of the towel to fold it. Keep the butter for brushing melted.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 419 kcal
Protein: 8.1 g
Carbohydrates: 45 g
of which sugars: 16 g
Fat: 24 g
of which saturates: 10 g
Fiber: 5.1 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Magický viacvrstvový makový koláč