Cardamom Cake Recipe

Introduction

This Cardamom Cake is a fragrant and tender treat perfect for any occasion. Infused with warm ground cardamom and topped with a light crunch of pearl sugar, it offers a delightful twist on a classic butter cake.

Ingredients

• 200g all-purpose flour (about 1 ½ cups)
• 1 tsp baking powder
• ¼ tsp salt
• 1 ½ tsp ground cardamom
• 150g unsalted butter, softened (about ¾ cup)
• 200g granulated sugar (about 1 cup)
• 2 large eggs
• 1 tsp vanilla extract
• 120ml whole milk (about ½ cup)
• ¼ cup sour cream (optional)
• 2 tbsp pearl sugar (optional, for topping)

Instructions

1. Step 1: Preheat the oven to 175°C (350°F). Grease and line a 23cm (9-inch) round cake pan or an 8×8-inch square pan with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and ground cardamom.
3. Step 3: In a large mixing bowl, cream the softened butter and sugar with a mixer for 3–4 minutes until light and fluffy.
4. Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Stir in the sour cream if using.
6. Step 6: Pour the batter into the prepared pan and smooth the top. Sprinkle pearl sugar on top if desired.
7. Step 7: Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a dairy-free version, substitute the butter with a plant-based alternative and use almond or oat milk instead of whole milk.
• If you don’t have pearl sugar, sprinkle coarse sugar or chopped nuts on top for a similar crunch.
• Adding sour cream makes the cake extra moist, but you can omit it if you prefer a lighter texture.
• To enhance the cardamom flavor, lightly toast whole cardamom pods before grinding.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. When ready to eat, thaw at room temperature and warm slightly in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground cinnamon instead of cardamom?

Yes, ground cinnamon can be used as a substitute, though it will change the flavor profile to a warmer, sweeter note rather than the floral spiciness of cardamom.

Is this cake suitable for making into cupcakes?

Absolutely. Divide the batter evenly into a lined muffin tin and bake for 18–22 minutes or until a toothpick comes out clean. Adjust baking time accordingly.

Cardamom Cake Recipe

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★★★★★

4.8 from 83 reviews

This Cardamom Cake is a fragrant and moist dessert that combines the warm, spicy notes of ground cardamom with a tender buttery crumb. Perfect for afternoon tea or a special occasion, this cake features the subtle aroma of cardamom balanced by the richness of butter and a hint of vanilla. Optional sour cream adds extra moisture, and pearl sugar topping provides a delightful crunch.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 200g all-purpose flour (about 1 ½ cups)
• 1 tsp baking powder
• ¼ tsp salt
• 1 ½ tsp ground cardamom

Wet Ingredients

• 150g unsalted butter, softened (about ¾ cup)
• 200g granulated sugar (about 1 cup)
• 2 large eggs
• 1 tsp vanilla extract
• 120ml whole milk (about ½ cup)
• ¼ cup sour cream (optional)

Topping

• 2 tbsp pearl sugar (optional, for topping)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Grease and line a 23cm (9-inch) round cake pan or an 8×8-inch square pan with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom until evenly combined, ensuring the cardamom is well distributed for consistent flavor.
3. Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter and granulated sugar for 3–4 minutes until the mixture is light, airy, and fluffy. This step helps create a tender cake texture.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract for additional flavor depth.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the creamed butter and eggs, alternating with the whole milk. Mix gently until just combined to avoid overmixing, which can toughen the cake. If using, fold in the sour cream to enhance moisture and tenderness.
6. Prepare for Baking: Pour the batter into your prepared cake pan and smooth the surface with a spatula. If desired, sprinkle pearl sugar evenly over the top for a decorative and crunchy finish.
7. Bake the Cake: Place the pan in the preheated oven and bake for 30–35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing, which helps maintain its structure and moistness.

Notes

• For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk and sour cream.
• Do not overmix the batter once the wet and dry ingredients are combined to keep the cake tender.
• Using pearl sugar on top adds a pleasant crunch and a decorative touch but can be skipped if unavailable.
• Sour cream is optional but helps keep the cake moist and gives it a slight tang.
• Ensure the eggs are at room temperature for better emulsification and a fluffier texture.

Keywords: Cardamom Cake, Spiced Cake, Moist Cake, Butter Cake, Baking, Dessert, Tea Cake, Cardamom Dessert