Name: German Orange Poppy Seed Sheet Cake with Plum Butter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: German
Ingredients: Cake Base: 1 cup unsalted butter, softened; 1 cup granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 tbsp finely grated orange zest; 2 tbsp fresh orange juice; 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 3 tbsp poppy seeds; 3/4 cup milk; Filling & Topping: 3/4 cup plum butter (Pflaumenmus) or prune jam; 1/2 cup orange marmalade or plum jam (for topping); 1 tsp poppy seeds (for garnish)

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This German Orange Poppy Seed Sheet Cake with Plum Butter is a rustic, fragrant dessert with layers of comforting, old-world flavor. A tender orange-scented cake, speckled with poppy seeds, is layered with a rich and slightly tart plum butter (Pflaumenmus) and finished with a glossy jam glaze and poppy seed garnish. Each slice offers a harmonious blend of citrus brightness, earthy seeds, and fruity tang—perfect for afternoon coffee or festive gatherings.

Why You’ll Love This Recipe

Traditionally inspired: A classic German bake with modern accessibility and bold, natural flavors.
Bittersweet balance: The combination of orange zest, poppy seeds, and tangy plum butter offers a satisfying, layered taste.
Versatile serving: Ideal for brunch, coffee breaks (Kaffee und Kuchen), or holiday desserts.
No-fuss baking: A sheet cake with elegant character—easy to prepare and serve to a crowd.
Aromatic and moist: The orange juice and zest enhance both flavor and moisture in the cake.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake Batter:

unsalted butter, softened
granulated sugar
large eggs
vanilla extract
finely grated orange zest
fresh orange juice
all-purpose flour
baking powder
salt
poppy seeds
milk

Filling and Topping:

plum butter (Pflaumenmus) or prune jam
orange marmalade or plum jam
poppy seeds, for garnish

Directions

1. Prepare the Cake Batter:

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
In a large bowl, cream the butter and sugar together until pale and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract, orange zest, and orange juice.
In a separate bowl, whisk together flour, baking powder, salt, and poppy seeds.
Add dry ingredients to the wet mixture in batches, alternating with milk. Stir until just combined—do not overmix.

2. Assemble the Cake:

Spread half of the batter evenly into the prepared pan.
Carefully spread the plum butter over the first layer—use the back of a spoon or offset spatula.
Top with the remaining batter and smooth out the surface with a spatula.

3. Bake and Finish:

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
Warm the marmalade or plum jam until just spreadable. Gently brush or spoon it over the cooled cake.
Sprinkle with additional poppy seeds for a decorative and textural finish.
Chill for 15–20 minutes to set the topping before slicing and serving.

Servings and timing

Servings: 12
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

Nutty twist: Add finely ground almonds or walnuts to the batter for richness.
Citrus variation: Swap orange zest with lemon or use a mix of both for more complexity.
Jam glaze options: Try apricot, cherry, or blackberry jam depending on seasonal availability.
Layered version: Bake the cake in two separate layers and sandwich the plum butter in between for a more defined appearance.
Spice addition: Add a pinch of cinnamon or cardamom for a warm, aromatic touch.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture. It can also be frozen (without the glaze) for up to 1 month. Thaw overnight in the fridge and add the glaze before serving.

FAQs

What is plum butter (Pflaumenmus)?

It’s a thick, spiced fruit preserve made from slow-cooked plums, often used in German baking. Prune jam or a high-quality plum jam can be used as a substitute.

Can I use bottled orange juice?

Fresh orange juice is preferred for the best flavor, especially when paired with the zest.

Are poppy seeds safe to eat?

Yes, culinary poppy seeds are perfectly safe and commonly used in European baking.

How do I keep the plum butter from sinking?

Spread it gently and evenly over the batter to create a stable middle layer.

Can I make this cake ahead of time?

Yes, this cake holds up well and actually improves in flavor when made a day in advance.

Can I make it dairy-free?

Use plant-based butter and milk substitutes like almond or oat milk.

What’s the best way to serve this cake?

Serve at room temperature with coffee or tea. It also pairs well with a dollop of whipped cream or a drizzle of custard.

Can I double the recipe?

Yes, double the ingredients and use a larger sheet pan or two 9×13-inch pans.

How do I make the topping glossy?

Warm the jam slightly and strain if needed to remove chunks for a smooth finish.

Can I bake this as cupcakes?

Yes, portion into muffin tins, reduce baking time to 18–22 minutes, and adjust filling accordingly.

Conclusion

German Orange Poppy Seed Sheet Cake with Plum Butter is a beautifully rustic and flavorful dessert that captures the essence of traditional German baking. With its moist crumb, subtle citrus, and rich plum filling, it’s the perfect bittersweet treat for afternoon coffee or holiday tables. Easy to prepare and even easier to enjoy, this cake is sure to become a favorite among those who appreciate bold, nostalgic bakes with a modern twist.

German Orange Poppy Seed Sheet Cake with Plum Butter

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This German Orange Poppy Seed Sheet Cake with Plum Butter is a vibrant, bittersweet dessert layered with zesty citrus, rich poppy seeds, and tangy plum preserves. Perfect for holidays or cozy afternoons, this traditional German cake brings a rustic charm and unforgettable flavor to your dessert table.

Author: Asma
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: German
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
Cream the butter and sugar in a large mixing bowl until light and fluffy.
Beat in eggs one at a time, followed by vanilla extract, orange zest, and orange juice.
In a separate bowl, whisk together flour, baking powder, salt, and poppy seeds.
Gradually incorporate the dry ingredients into the wet mixture, alternating with milk. Mix just until combined.
Spread half of the batter evenly in the prepared baking pan.
Gently layer plum butter over the batter without pressing it in. Top with the remaining batter and smooth the surface.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely. Warm marmalade slightly, then spread it over the top. Sprinkle with poppy seeds.
Chill briefly to set the glaze before slicing and serving.

Notes

Plum butter gives a traditional touch, but you can try other fruit preserves like fig or apricot for variations. Store leftovers in the fridge for up to 4 days.