Cardamom Cake
Delightfully aromatic and irresistibly moist, this Cardamom Cake brings a touch of elegance to your dessert table with its warm, exotic spice profile. Infused with the delicate, floral notes of ground cardamom, this cake boasts a soft, tender crumb that’s perfectly balanced by the richness of butter and a hint of vanilla. Quick and easy to prepare with just 20 minutes of prep time, this recipe uses simple pantry staples like all-purpose flour, milk, and eggs to create a dessert that's as comforting as it is refined. Finished with a light dusting of powdered sugar, this cake is ideal for any occasion, from afternoon tea to holiday gatherings. Serve it on its own or with a dollop of whipped cream for a burst of creamy indulgence. Experience the perfect harmony of sweetness and spice with this crowd-pleasing Cardamom Cake recipe!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 teaspoons Ground cardamom
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or nonstick spray, then line the bottom with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground cardamom, and salt until thoroughly combined. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients, mixing just until incorporated. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Once the cake has cooled, dust the top lightly with powdered sugar using a fine mesh sieve for a decorative finish.
Slice and serve the cardamom cake as is or with a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 32.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
