Cardamom Cake
A warm and aromatic cardamom cake that is perfect for everyday baking. With its unique spice profile, this cake is a delightful treat for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, ground cardamom, and salt.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Pour the prepared batter into the greased and floured cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with a dusting of powdered sugar or a simple glaze if desired.
Storage
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months.
Notes
Pro Tips: Use fresh cardamom for the best flavor. Grind cardamom pods just before use for maximum aroma. Ingredient Substitutions: Whole wheat flour can be used for a more rustic texture. Almond milk is a great dairy-free alternative. How to Serve: Pair with chai tea or coffee for a delightful afternoon treat. Storage & Freshness: Keep in an airtight container to maintain freshness. Make-Ahead Tips: Bake the cake a day in advance and store at room temperature for convenience.