Poppy Seed Cake Roll with Cream Filling and Chocolate Ganache

A soft sponge cake filled with poppy seeds and rolled with a creamy frosting, brushed with rum syrup, and finished with a glossy chocolate ganache. Crushed pistachios add the perfect crunch on top.

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🍰 Ingredients

For the Sponge Cake:

• 4 large eggs, room temperature
• ½ cup granulated sugar
• ½ tsp vanilla extract
• ⅔ cup all-purpose flour
• ¼ tsp baking powder
• 2 Tbsp poppy seeds
• ½ cup shelled, salted pistachios, coarsely chopped

For the Syrup:

• ¼ cup hot water
• 1 Tbsp granulated sugar
• ¼ cup rum

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• ½ cup cold heavy whipping cream

For the Chocolate Ganache:

• 8 oz (about 1⅓ cups) semi-sweet chocolate chips
• 1 cup heavy whipping cream

Tools Needed:

• Parchment paper
• 11×17-inch rimmed baking sheet
• Wire rack (optional but recommended)

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👩‍🍳 Instructions

1. Make the Sponge Cake:

1. Preheat oven to 350°F (175°C). Line the bottom of an 11×17-inch rimmed baking sheet with parchment paper.
2. In a stand mixer or large bowl, beat eggs and sugar on high speed for 5–7 minutes, until thick, pale, and tripled in volume. Mix in the vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, and poppy seeds. Gently fold the dry mixture into the egg batter with a spatula, just until no flour streaks remain—do not overmix.
4. Pour and evenly spread the batter onto the prepared baking sheet. Bake for 13–15 minutes, or until the top is lightly golden and the center springs back when touched.
5. Remove from oven, carefully lift the cake using the parchment paper, and place on a clean surface. Cover the top with another sheet of parchment or wax paper, and roll the cake (with paper) into a loose log while it’s still warm. Let it cool completely at room temperature.

2. Make the Syrup:

1. In a small cup, combine hot water and sugar. Stir until dissolved, then stir in the rum. Set aside to cool.

3. Prepare the Filling:

1. In a mixing bowl, beat cream cheese and powdered sugar until smooth and fluffy (about 1 minute).
2. Add cold heavy cream and beat on high speed for 3 minutes, or until thick, fluffy, and spreadable. Refrigerate until ready to use.

4. Assemble the Cake Roll:

1. Carefully unroll the cooled cake, keeping the same orientation for rolling again.
2. Brush the inside surface (the side that will be rolled inward) with the cooled syrup and let it absorb for 5 minutes.
3. Spread the cream cheese filling evenly over the cake. Gently roll the cake back up, keeping the roll snug but not too tight to avoid squeezing out the filling.

5. Make the Ganache:

1. In a small saucepan or microwave-safe bowl, heat heavy cream until just simmering. Pour over the chocolate chips and let sit for 2–3 minutes. Stir until smooth and glossy.
2. Place the cake roll on a wire rack set over a tray or parchment paper. Pour ganache over the top and sides to coat evenly.

6. Garnish and Chill:

1. While the ganache is still wet, sprinkle chopped pistachios down the center.
2. Refrigerate for at least 1 hour, or until the ganache is set. Slice and serve chilled or at room temperature.

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💛 Why You’ll Love This Recipe

• Light, airy sponge cake with a rich cream filling
• Elegant presentation for holidays and special occasions
• The chocolate ganache adds a luxurious finish
• Balanced flavors of sweet, nutty, and lightly boozy
• Perfect texture contrast from creamy filling and crunchy pistachios

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💡 Tips

• Use room temperature eggs: They whip up with more volume.
• Don’t skip the roll-while-warm step: It prevents cracks when rolling later.
• Chill the cake before slicing: This gives cleaner, sharper slices.
• No rum? Use orange juice or a flavored syrup instead.
• To make clean ganache edges: Chill the roll before pouring and use a wire rack.

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🔄 Variations and Substitutions

• Nut-Free: Omit pistachios or use pumpkin seeds or shaved chocolate instead.
• Alcohol-Free: Replace rum with a flavored simple syrup or fruit juice.
• Flavor Twist: Add orange zest to the filling or almond extract to the batter.
• Chocolate Options: Use dark chocolate chips or white chocolate for the ganache.
• Filling Swap: Add fresh raspberries or a layer of fruit preserves under the cream.

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❓ FAQs

Can I make it ahead of time?
Yes. The roll can be made and refrigerated a day in advance. Wait to pour ganache until the day you serve it, if you prefer a glossy finish.

How do I prevent cracks in the roll?
Rolling the cake while warm and handling gently are key. Don’t overbake the sponge.

Can I freeze it?
Yes, tightly wrap the finished cake roll in plastic and foil. Freeze for up to 1 month. Thaw in the refrigerator overnight.

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🍽️ Serving and Suggestions

• Slice and serve with coffee or tea for a dessert or elegant brunch treat.
• Pairs well with a drizzle of raspberry sauce or a dollop of whipped cream.
• Decorate with edible flowers or chocolate curls for special occasions.
• A great addition to holiday dessert tables, especially around Christmas or Easter.