Vidalia onions, butter, flour, eggs, sour cream, milk, and poppy seeds come together in this comforting Amish Onion Cake Recipe.
So here’s a weird little memory for you: I was probably twelve, barefoot, and completely over whatever church potluck we were at. Someone handed me a plate of food I didn’t ask for—because adults do that when you’re a kid—and right on the edge was a slice of something golden, fluffy, and… topped with onions?
I wasn’t thrilled.
But I was hungry, and hey, it smelled good. It was warm, buttery, soft in the middle with a little crisp on the edges. And those onions? Sweet, savory, a little peppery. I had no idea what I was eating, but I went back for seconds. Flash forward to now, and I’m still making that same Amish Onion Cake Recipe at least once a month—especially in fall, or whenever I feel like I need to bake something that tastes like home. Or butter.
This dish reminds me of people who wore denim jackets year-round and always brought a covered dish. It’s that kind of food. It doesn’t try to impress you with bright colors or trendy ingredients. It just… shows up, and somehow it ends up being the thing everyone wants the recipe for. That’s kind of beautiful, right?
Why You’ll Love This Amish Onion Cake Recipe?
I could get poetic here. But let me just say this—it’s the onions. The way they melt into the batter, the way the butter carries their flavor, the way they go slightly golden on top as the cake bakes. It’s one of those “trust me” moments. You don’t expect onions to be the hero of a cake, but here they are, stealing the whole show.
The cake itself is somewhere between cornbread and a savory breakfast bake. You can eat it warm, cold, with soup, with eggs, or just in a napkin on your way out the door while saying, “I’ll just have a bite,” and then… well, we both know where that leads.
And it smells incredible while baking. Like butter, Sunday dinners, and that cozy feeling when it’s chilly out but your kitchen is warm.
Ingredient Notes:
No one ingredient is fancy here. Which is sort of the point. But they each bring something honest to the table:
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Vidalia onions – These are sweet and mellow and perfect. I mean, you could use yellow onions, but the Vidalias? They’re the ones you write love songs about.
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Butter (all two glorious cups of it) – It’s not a typo. And no, we’re not skimping. The butter is the glue, the richness, the soul of this Amish Onion Cake Recipe.
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Poppy seeds – I used to forget these, but now I never do. They’re not just for show. They add this nutty little surprise that hits differently.
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Flour and cornstarch – The cornstarch makes the cake lighter than you’d think, which is a nice touch when you’re using a half-pound of butter.
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Brown sugar – You don’t really taste the sugar, but it makes the onions shine a little more. Think balance, not sweetness.
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Eggs, sour cream, milk – These bind everything together and make it moist. I hate that word too, but here we are.
How To Make Amish Onion Cake?
Step 1: Sauté those onions.
Preheat your oven to 350°F. Melt ½ cup of butter in a skillet over low heat (you’ll need the rest later). Toss in the onions. Let them get soft, cozy, and golden—but don’t rush it. Give them 10 minutes or so. Add the poppy seeds, paprika, salt, and pepper. Stir. Take off the heat. Try not to eat it with a spoon. (No judgment if you do.)
Step 2: Dry ingredients.
Grab a big bowl. Mix the flour, cornstarch, baking powder, and brown sugar. Then cut in 1¼ cups of cold butter. Use your fingers or a pastry blender if you’re fancy. You want it to look like crumbly biscuit dough.
Step 3: Wet ingredients.
Whisk together the eggs, sour cream, milk, and that last ¼ cup of melted butter. Yes, we’re using butter three ways. No, I don’t regret it.
Step 4: Put it all together.
Make a well in your dry mix. Pour in the wet. Stir it up just until everything’s moistened. Don’t overdo it. This batter should feel thick and rustic, like something your great-aunt would call “hearty.”
Step 5: Assemble and bake.
Grease a 10″ springform pan. (Or use a cake pan—whatever works.) Spread the batter in. Top with the onion mixture, and try to get it nice and even. Bake for 35–45 minutes, or until a knife comes out clean from the center. Let it sit for 5 minutes before slicing.
Bonus points if you eat the first slice standing at the counter with a little steam still rising from it.
Want To Save This Recipe?
Storage Options:
I rarely do, but if you somehow manage to resist eating the whole thing:
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In the fridge: Store leftovers in an airtight container for up to 4 days. It reheats beautifully in the oven or microwave.
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In the freezer: Wrap individual slices and freeze up to 2 months. Reheat from frozen in the oven at 300°F. You’ll feel like a genius.
Variations and Substitutions:
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No Vidalias? Yellow onions work, though they’re a little stronger. Still good. Just different.
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Cheese lover? Add a handful of shredded cheddar or Gruyère on top before baking. It melts into the onions like a dream.
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Need a little kick? Try adding cayenne or red pepper flakes to the onion mix.
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Make it herby. Toss in some fresh thyme or rosemary. Especially if you’re serving it at a holiday gathering.
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Mini cakes? Use muffin tins for personal-sized onion cakes. You’ll want to reduce the bake time to 20–25 minutes.
What to Serve with Amish Onion Cake?
It’s the side dish you didn’t know you needed—until now. Here’s what I like to serve it with:
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Roast chicken or turkey – Classic combo. Can’t go wrong.
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Creamy soups – Potato, mushroom, or butternut squash. It soaks up the broth like a champ.
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Eggs and bacon – Yep, brunch-worthy for sure.
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Big green salad – Something crisp to balance the richness.
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A strong cup of tea or a glass of red wine – Depends on the hour, right?
Frequently Asked Questions:
Can I make this ahead?
Absolutely. You can make it earlier in the day and warm it up before serving. It’s even better the next day—something about the flavors having time to settle in.
Is it sweet or savory?
It’s mostly savory, but the onions and brown sugar give it a soft, sweet edge. Not dessert-sweet. Just “oh that’s nice” sweet.
Honestly? This Amish Onion Cake Recipe is comfort food with a little twist. It’s not trying to go viral or win any food styling awards. It just wants to make you feel like everything’s going to be okay. And for that? I keep coming back to it.
If you try it, I really do want to know what you think. Did you make it for brunch? Bring it to a potluck? Eat it in your pajamas with a fork straight from the pan? (No judgment. Been there.)
Shoot me a comment or message—I’d love to hear your version of the story.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Amish Onion Cake Recipe
Ingredients
- 3 to 4 Vidalia onions chopped into 1-inch pieces
- 2 cups cold butter divided
- 1 tablespoon poppy seeds
- 1½ teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 4 cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon baking powder
- 2 tablespoons brown sugar
- 5 large eggs
- ¾ cup whole milk
- ¾ cup sour cream
Instructions
Preheat and Sauté the Onions
- Preheat the oven to 350°F (175°C). In a large skillet over low heat, melt ½ cup of the butter. Add the chopped Vidalia onions and cook gently for approximately 10 minutes, or until softened and fragrant. Stir in the poppy seeds, salt, paprika, and ground black pepper. Remove from heat and set aside to cool slightly.
Prepare the Dry Ingredients
- In a large mixing bowl, combine the flour, cornstarch, baking powder, and brown sugar. Using a pastry cutter or your hands, cut in 1¼ cups of cold butter until the mixture resembles coarse crumbs.
Mix the Wet Ingredients
- In a separate bowl, whisk together the eggs, whole milk, sour cream, and the remaining ¼ cup of melted butter until smooth and well combined.
Combine Wet and Dry Mixtures
- Make a well in the center of the dry mixture and pour in the wet ingredients. Stir gently until just combined; do not overmix. The batter should be thick and slightly rustic in texture.
Assemble and Bake
- Grease a 10-inch springform pan (or equivalent baking dish). Spread the batter evenly into the prepared pan. Distribute the sautéed onion mixture evenly over the top of the batter.
- Bake for 35 to 45 minutes, or until a knife inserted into the center comes out clean. Allow the cake to cool in the pan for at least 5 minutes before removing from the pan or slicing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
