This cardamom cake is the perfect cozy dessert for any time of year. Featuring a delicate crumb, warm spices, and a sweet, crunchy almond topping, it’s a simple yet impressive treat to enjoy with coffee or tea.
Cardamom cake is a wonderful way to showcase the unique, aromatic flavor of cardamom. This easy-to-make cake is moist and tender, with just the right amount of spice to make it feel special. The almond topping adds a delightful crunch and a bit of sweetness, making this cake as beautiful as it is delicious. Whether you’re looking for a dessert to brighten a winter day, a coffee or tea companion, or something simple to serve for a gathering throughout the year, this cake is sure to be a hit.
Why You’ll Love This Cardamom Cake Recipe
- Warm and aromatic. The cardamom gives the cake a unique and cozy flavor that’s perfect for winter.
- Delightful texture. The soft, tender cake is perfectly complemented by the crunchy, caramelized almond topping.
- Simple ingredients. You likely already have most of what you need to make this cake in your kitchen.
- Versatile. Serve it plain or with a dusting of powdered sugar for an elegant finish.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- All-purpose flour – Measure by weight or use the spoon and sweep method for accuracy. Learn more: How to Measure Flour
- Baking powder and baking soda – These work together to give the cake its rise and fluffy texture. Check expiration dates for effectiveness.
- Unsalted butter – You’ll need this for both the topping and the cake. Be sure to soften it properly for making the cake batter. Learn more: How to Soften Butter
- Salt
- Granulated sugar
- Sliced almonds – Use fresh almonds for the best texture and flavor for the cake’s caramelized topping.
- Cardamom – The star ingredient! Cardamom is a warm, slightly citrusy spice often used in Scandinavian and Middle Eastern desserts. Make sure yours smells fresh and aromatic for the best flavor. If using freshly ground cardamom, you may want to reduce the quantity slightly compared to pre-ground cardamom, as it tends to have a stronger flavor.
- Eggs – Let these come to room temperature for easier mixing and a fluffier texture.
- Vanilla extract – Adds a subtle background flavor that complements the cardamom. Alternatively, you can use almond extract or orange extract for a slightly different twist. Almond extract pairs beautifully with the almond topping, while orange extract enhances the citrus notes in the cake.
- Sour cream – Full-fat sour cream works best for a moist cake. You can also use plain Greek yogurt as a substitute.
- Orange zest – This is optional but adds a bright citrus note that pairs beautifully with cardamom.
- Milk – Whole milk is ideal for richness.
How to Make Cardamom Cake
- Prepare the almond layer. Combine the granulated sugar, sliced almonds, and melted butter in a small bowl. Spread this mixture evenly in the bottom of a well-greased 8-inch round cake pan. Set aside.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.
- Cream butter and sugar. Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract and orange zest (if using).
- Combine wet and dry ingredients. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients.
- Bake. Pour the batter over the almond layer in the pan. Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and invert. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate to reveal the almond topping.
Tips for Success
- Check your pan depth. This cake rises significantly and will bake to the top of a 2-inch deep pan. Ensure your pan is deep enough to accommodate the batter to avoid overflow. Alternatively, you can use a 9-inch round or 8-inch square pan for a thinner cake; adjust the baking time to about 30 minutes and check for doneness earlier.
- Use fresh cardamom. Ground cardamom loses its flavor over time. To check freshness, give it a sniff—it should have a strong, fragrant aroma. If using freshly ground cardamom, reduce the quantity slightly as it’s more potent than pre-ground. Start with about 3/4 of the listed amount and adjust to taste.
- Don’t skip greasing the pan. The almond topping needs a well-greased pan to release easily. Be thorough! I recommend a baking spray with flour, like Baker’s Joy or Pam Baking.
- Temperature matters. Using softened butter and room temperature eggs and sour cream ensures a smoother batter and better texture.
- Check for doneness: The cake is ready when the top is browned and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Because this cake is quite thick, you want to make sure it’s fully baked. If the top is browning too quickly while the center is still underbaked, tent the cake loosely with foil and continue baking until done.
Variations and Serving Suggestions
- Citrus swap. Use lemon zest instead of orange zest for a slightly tangier flavor.
- Nut-free. Skip the almond topping and dust the cake with powdered sugar or serve it plain.
- Spice blend. Add a touch of cinnamon (1/4 teaspoon) or nutmeg (1/8 teaspoon) for a more complex flavor profile.
- Add a glaze. To dial up the citrus flavor, add a simple glaze like the one on my cranberry orange scones.
- Serving ideas. Serve slices of this cardamom cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. For a lighter option, pair it with fresh berries or a drizzle of honey.
How to Store
- Room temperature: Store your cardamom cake in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, refrigerate it for up to a week, bringing it to room temperature before serving.
- Freezer: You can also freeze the cake (whole or sliced) for up to 3 months; just be sure it’s well-wrapped in plastic wrap and then placed in an airtight container or freezer bag. To thaw, move it to the refrigerator overnight or let it sit at room temperature for a few hours before serving.
More Simple Cake Recipes
Get the Recipe:
Cardamom Cake
Yield
8 to 10 servings
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
This cardamom cake is moist, tender, and full of warm, aromatic flavor. Topped with a sweet almond layer, it’s perfect for cozy days or elegant gatherings.
Ingredients
For the topping:
- 1/3 cup (67g) granulated sugar
- 1/4 cup (30g) sliced almonds
- 2 tablespoons (28g) unsalted butter, melted
For the cake:
- 1 & 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 & 1/2 teaspoons ground cardamom*
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (113g) plain Greek yogurt or sour cream
- Zest of 1 orange (optional, for a nice touch of brightness)
- 1/4 cup (60ml) milk
Instructions
- Preheat the oven to 350°F. Thoroughly grease an 8-inch round cake pan that's at least 2 inches deep.**
- In a small bowl, mix the topping ingredients (sugar, sliced almonds, and melted butter) until combined.
- Spread this almond mixture evenly into a thin layer in the bottom of the prepared pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest, if using.
- Gradually add the flour mixture in three portions, alternating with the sour cream and milk. Mix until just combined—be careful not to over-mix.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until the cake is a deep brown and a toothpick inserted into the center comes out clean. (This is a thick cake, so make extra sure it's thoroughly baked.)
- Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- If you like, dust the top of the cake with confectioners’ sugar before serving.
Notes
*If using freshly ground cardamom, reduce the amount to a pinch more than a teaspoon or to taste.
**This cake will rise to the top of a 2-inch deep pan, so check the depth of your pan. Alternatively, you can bake this cake in a 9-inch round or 8-inch square pan; just reduce the baking time to about 30 minutes.
Store in an airtight container at room temperature up to 2 days.
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