Cardamom Cake Recipe
Ingredients
For the cake:
- 1 ¾ cups (220 g) all-purpose flour
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon ground cardamom
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 stick (½ cup or 115 g) unsalted butter, softened
- ½ cup (120 ml) whole milk
- ¼ cup (60 ml) sour cream or Greek yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
For the glaze (optional):
- 1 cup (120 g) powdered sugar
- 1-2 tablespoons milk or cream
- ½ teaspoon ground cardamom
For garnish:
- Slivered almonds or pistachios (optional)
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Oven and Pan Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan, ensuring the surface is well-coated to prevent sticking. If you’re using parchment paper, line the base of the pan for easy removal after baking.
Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together the flour, granulated sugar, cardamom, baking powder, and salt. Ensure all the dry ingredients are well combined and the cardamom is evenly distributed for a consistent flavor throughout the cake.
Step 3: Cream the Butter and Sugar In a separate bowl, use an electric mixer to cream the butter and sugar together until the mixture is light and fluffy. This process takes about 3-4 minutes and is important for giving the cake a tender, airy texture. The butter should be softened to room temperature for easier mixing.
Step 4: Incorporate Eggs One at a Time Add the eggs, one at a time, to the creamed butter and sugar mixture. Beat well after each addition to fully incorporate the eggs, making sure the batter stays smooth. This process helps the cake rise evenly when baking.
Step 5: Add the Wet Ingredients Mix in the vanilla extract, followed by the sour cream or Greek yogurt, until smooth. These ingredients add moisture to the cake, making it soft and tender. Gradually add the milk while continuing to mix. You want the batter to be smooth and well-combined but not overworked.
Step 6: Combine Wet and Dry Mixtures Slowly fold the dry flour mixture into the wet ingredients, gently mixing just until combined. Avoid overmixing the batter, as this can result in a denser cake. The batter should be smooth but may have a few small lumps, which will disappear during baking.
Step 7: Pour and Bake Once the batter is ready, pour it into the prepared cake pan, using a spatula to smooth the top if necessary. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If you’re using a bundt pan, it may take closer to 45-50 minutes.
Step 8: Cool the Cake Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Afterward, gently run a knife around the edges to loosen the cake from the pan before inverting it onto a wire rack to cool completely.
Step 9: Make the Cardamom Glaze (Optional) If you’d like to glaze your cake, prepare the cardamom glaze by whisking together the powdered sugar, milk (or cream), and ground cardamom in a small bowl. Adjust the thickness of the glaze by adding more milk for a thinner consistency or more sugar for a thicker glaze.
Step 10: Decorate the Cake Once the cake has cooled completely, drizzle the cardamom glaze over the top, allowing it to gently cascade down the sides. You can also sprinkle slivered almonds or chopped pistachios on top for an added crunch and visual appeal. A light dusting of powdered sugar can be used if you prefer a simpler decoration.
Tips for Success
- Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature before mixing. This helps the ingredients blend more easily and creates a smoother batter. Cold ingredients can cause the batter to curdle or separate.
- Cardamom Flavor: If you’re new to cardamom, start with 1 teaspoon of ground cardamom. For a more intense flavor, you can increase it to 1½ teaspoons. Be cautious, though—cardamom is a strong spice, and too much can overwhelm the other flavors in the cake.
- Pan Options: You can use a bundt pan, a loaf pan, or even a square 9×9 pan, depending on the shape you prefer. Just keep an eye on the baking time, as it may vary slightly depending on the pan type.
- Substitute Options: If you don’t have sour cream or Greek yogurt, you can use buttermilk as a substitute. Buttermilk adds a slight tanginess to the cake, which pairs beautifully with the warm, aromatic cardamom.
- Glaze Adjustments: The cardamom glaze is optional but adds a lovely finish. If you prefer a more classic taste, you can make a simple vanilla glaze instead by omitting the cardamom from the glaze recipe.
- Storage: This cardamom cake stores well at room temperature for up to 3 days when kept in an airtight container. You can also refrigerate it, but bring it back to room temperature before serving to enjoy the full flavor.
Serving Suggestions
This cardamom cake pairs beautifully with a hot cup of tea or coffee, especially chai, which complements the spice flavors in the cake. It can be served as a dessert, a sweet snack, or even as a breakfast cake. The delicate cardamom flavor gives it a unique twist, and the buttery, moist texture ensures it’s a hit with family and guests alike.
Conclusion
Cardamom cake is a fragrant and flavorful dessert, perfect for when you’re craving something different from the usual vanilla or chocolate cakes. With its tender crumb and subtle spice, this cake is sure to become a favorite. The optional glaze adds extra sweetness and a touch of elegance, while the almonds or pistachios provide a delightful crunch. Whether you’re a cardamom enthusiast or trying it for the first time, this cake is an easy and rewarding bake that will fill your home with warmth and delicious aromas.
