The Ultimate Cardamom Cake: A Fragrant Journey to a Simple, Sublime Dessert
Cardamom cake is soft, fluffy, and wonderfully aromatic, with warm, spicy notes from ground cardamom. Perfect with tea or coffee, this versatile cake can be served plain, dusted with powdered sugar, or topped with your favorite glaze.
Ingredients
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200 g all-purpose flour (about 1 ½ cups)
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1 tsp baking powder
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¼ tsp salt
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1 ½ tsp ground cardamom
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150 g unsalted butter, softened (about ¾ cup)
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200 g granulated sugar (about 1 cup)
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2 large eggs
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1 tsp vanilla extract
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120 ml whole milk (about ½ cup)
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¼ cup sour cream (optional, for extra moisture)
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2 tbsp pearl sugar (optional, for topping)
Instructions
1. Prepare the Pan
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Preheat oven to 175°C (350°F).
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Grease and line a 9-inch round cake pan or 8×8-inch square pan with parchment paper.
2. Mix Dry Ingredients
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In a medium bowl, whisk together flour, baking powder, salt, and ground cardamom. Set aside.
3. Cream Butter and Sugar
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In a large bowl, beat butter and sugar for 3–4 minutes until light and fluffy.
4. Add Eggs and Vanilla
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Add eggs one at a time, mixing well after each addition.
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Stir in vanilla extract.
5. Combine Wet and Dry Ingredients
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Gradually add the dry ingredients to the butter mixture, alternating with milk, mixing until just combined.
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Fold in sour cream if using.
6. Bake
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Pour batter into the prepared pan and smooth the top.
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Sprinkle with pearl sugar if desired.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool
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Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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Use room-temperature butter and eggs for a light, airy texture.
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Don’t overmix once you add the flour; overmixing can make the cake dense.
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For extra flavor, add a pinch of cardamom to the sugar when creaming.
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Dust with powdered sugar or drizzle with a simple glaze before serving.