Cardamom, known as the “queen of spices,” adds a uniquely warm and floral aroma to baked goods. This Cardamom Cake is a soft, moist cake infused with ground green cardamom pods, offering a delightful balance of spice and sweetness.

Perfect for tea time, brunch, or festive occasions, this cake pairs beautifully with a cup of chai or coffee.

The subtle fragrance and mild sweetness make it a cake that’s elegant yet simple. Whether you’re a spice lover or new to cardamom, this recipe is sure to impress!

Ingredients

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon ground green cardamom (freshly ground for best flavor)
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk (or milk with 1 tablespoon lemon juice)

For the Cardamom Glaze (optional):

• 1 cup powdered sugar
• 2-3 tablespoons freshly squeezed lemon juice
• ½ teaspoon ground cardamom

How to Make Cardamom Cake

Step 1: Prep and Preheat

Preheat oven to 350°F (175°C).

Grease and flour an 8-inch round cake pan or line with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together flour, baking powder, baking soda, salt, and ground cardamom. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition.

Stir in vanilla extract.

Step 5: Combine Wet and Dry

Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.

Mix until just combined; do not overmix.

Step 6: Bake the Cake

Pour batter into the prepared pan and smooth the top.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Prepare the Glaze (Optional)

In a small bowl, whisk powdered sugar, lemon juice, and cardamom until smooth.

Drizzle over the cooled cake for a tangy, aromatic finish.

Chef’s Notes

Freshly ground cardamom will give the best, most vibrant flavor. You can grind whole green cardamom pods with a mortar and pestle or spice grinder.

Buttermilk adds tenderness and a subtle tang; if unavailable, use milk with lemon juice as a substitute.

This cake pairs beautifully with a cup of chai, coffee, or even plain black tea.

The glaze is optional but adds a lovely bright contrast to the warm spice.

You can also dust the cake with powdered sugar for a simple finish.

For an extra moist cake, brush with a cardamom-scented syrup (equal parts sugar and water boiled with cardamom pods, cooled) before glazing.

Nutrition Information (per slice, serves 10)

• Calories: ~280
• Total Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 32g
• Sugars: 18g
• Protein: 4g
• Sodium: 150mg

Frequently Asked Questions (FAQs)

1. Can I use pre-ground cardamom?

Yes, but freshly ground cardamom has a much stronger, fresher flavor.

2. What can I substitute for buttermilk?

Use regular milk with 1 tablespoon lemon juice or white vinegar added, let sit for 5 minutes.

3. Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend (ensure it contains xanthan gum).

4. How long does the cake stay fresh?

Stored in an airtight container at room temperature, it stays fresh for 2-3 days; refrigerate for up to a week.

5. Can I add nuts or dried fruits?

Absolutely! Chopped pistachios or dried cranberries complement cardamom flavor well — fold them into the batter before baking.

Enjoy the fragrant, comforting flavor of this Cardamom Cake, perfect for sharing or savoring with your favorite hot beverage! Let me know if you want a variation like cardamom bundt cake or cupcakes.

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