“I made this tonight and it was amazing! Super moist and the cream cheese frosting was just the right amount, perfectly sweet and cheesy. 10/10 would make again!” – Judy, from our wonderful community comments.

Unveiling the Charm of This Cardamom Cake

This cardamom cake isn’t just a dessert; it’s an experience. Let’s delve into what makes it so incredibly special:

• Texture: Prepare for an incredibly fluffy and moist crumb that practically melts in your mouth. The secret lies in a carefully balanced blend of ingredients and precise mixing techniques. Complementing this tender cake is an exceptionally creamy, light, and airy cream cheese frosting, providing a perfect contrast in every bite.
• Flavor: The cake itself boasts a comforting flavor profile, akin to a classic vanilla cake but elevated with a generous infusion of ground cardamom. This warming spice imparts subtle notes of citrus, pine, and a hint of pepper, creating a sophisticated and deeply aromatic taste that’s both familiar and exotic. Imagine the cozy essence of a spice cake on a crisp autumn day – that’s the magic of cardamom. The frosting, a star in its own right, combines the tangy richness of cream cheese with the profound, nutty, and toasted notes of browned butter, adding layers of complexity that truly make this cake unforgettable.
• Ease: Baking should be enjoyable, not daunting. Both the cake batter and the frosting are remarkably straightforward to prepare, requiring no advanced baking skills or specialized equipment beyond your basic kitchen tools. This recipe is perfect for both seasoned bakers and enthusiastic beginners alike.
• Time: We understand the value of your time. The cake batter can be prepped in just about 15 minutes, and the decadent frosting comes together in a mere 10 minutes. The only element that requires a bit of foresight is browning the butter, which needs time to chill and firm up. However, this step can be easily done the day before, or even earlier, making assembly a breeze on baking day.

Key Ingredient Notes for Your Perfect Cardamom Cake

Understanding the role of each ingredient is crucial for baking success. Here’s a closer look at what goes into this exceptional cardamom cake and its luscious frosting:

All-Purpose Flour: For this recipe, I’ve exclusively tested with standard all-purpose flour, which consistently yields a beautifully tender crumb. While I haven’t experimented with gluten-free flour blends, be aware that substituting may alter the cake’s texture and structure significantly. If you do attempt a gluten-free version, look for a high-quality 1:1 baking blend designed for cakes.

Buttermilk: This ingredient is a true MVP, contributing significantly to the cake’s incredibly moist and tender texture. Its acidity reacts with the baking soda, creating air pockets that result in a light and airy crumb. If you don’t have buttermilk on hand, don’t fret! You can easily make a substitute: add a tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest of the cup with full-fat milk until it reaches the desired quantity. Let it sit for 5-10 minutes until it slightly curdles. Alternatively, full-fat yogurt or sour cream can also work as substitutes, offering similar acidity and richness.

Unsalted Butter: I strongly recommend using high-quality European-style unsalted butter for both the cake and the frosting. This type of butter typically has a higher butterfat content, which translates to a richer flavor and a creamier, more luxurious texture in your final bake. Using unsalted butter allows you to control the exact amount of salt in your recipe, ensuring perfect seasoning. Always ensure your butter for the cake is at room temperature to cream properly with the sugar, creating a light and airy base.

Confectioners’ Sugar: Also widely known as icing sugar or powdered sugar, this finely milled sugar is essential for achieving a silky-smooth, lump-free frosting. Its fine texture dissolves easily, ensuring a delicate mouthfeel without any grittiness.

Cream Cheese: The star of our frosting, cream cheese needs to be at true room temperature for optimal mixing. This ensures a smooth, homogeneous frosting without lumps. If your cream cheese comes in a tub rather than a block, it tends to have higher moisture content. To prevent a runny frosting, gently pat it dry with paper towels to remove any excess liquid before using.

Ground Cardamom: The heart and soul of this cake! Ground cardamom offers a complex, slightly spicy, and wonderfully aromatic flavor. It shares delightful notes with other warming spices like cinnamon, nutmeg, and ginger, but with its own unique floral and citrusy undertones. For the most vibrant flavor, I recommend using freshly ground cardamom from green pods, if possible, but a good quality pre-ground cardamom works beautifully too. This spice transforms a simple vanilla cake into something truly extraordinary and comforting.

Step-by-Step Instructions for Cardamom Cake Perfection

Follow these detailed steps to bake your irresistibly moist cardamom cake with browned butter cream cheese frosting.

Step 1: Brown the Butter (Start Here!) I highly recommend beginning your baking journey by browning the butter, as it needs ample time to chill and firm up. In a small, light-colored saucepan over medium-low heat, melt the unsalted butter. As it melts, continuously stir with a rubber spatula, scraping the bottom of the pan to prevent scorching. After a few minutes, the butter will begin to foam, and you’ll notice tiny white milk solids forming at the bottom. Continue stirring, keeping a close eye on the color. These milk solids will gradually transform from white to a beautiful light brown, and a delightful, nutty, toasted aroma will fill your kitchen. This indicates you’ve successfully made brown butter! Immediately pour the browned butter, ensuring you scrape all those flavorful brown bits from the bottom of the pan, into a heatproof bowl.

Step 2: Chill the Browned Butter. Place the bowl of warm browned butter into the refrigerator to chill. It needs to become firm and solid, similar to the consistency of regular butter at room temperature, but should still yield slightly when poked with your finger. This chilling process is critical for the frosting’s structure. If you’ve prepared the brown butter the night before, simply take it out of the fridge about 30 minutes before you plan to make the frosting to allow it to soften slightly, making it easier to beat.

Step 3: Prepare the Wet Ingredients. In a large jug or bowl, whisk together all the wet ingredients for the cake: eggs, egg yolks, vanilla extract, and buttermilk. Whisk vigorously until the mixture is smooth and thoroughly combined. Set aside.

Step 4: Combine the Dry Ingredients. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl if using an electric hand mixer, combine all of your dry ingredients: all-purpose flour, sugar, baking powder, baking soda, ground cardamom, and kosher salt. Mix on a low speed for about 30 seconds, ensuring everything is evenly distributed. This step prevents pockets of unmixed leavening agents or spices in your cake.

Step 5: Incorporate the Butter into Dry Ingredients. With your mixer running on low speed, add the room temperature butter a piece at a time to the dry ingredients. Continue mixing until the butter is fully incorporated and the mixture resembles wet sand or coarse crumbs. This technique helps to coat the flour particles, inhibiting gluten development and contributing to a tender cake.

Step 6: Gradually Add Wet Ingredients. Keeping the mixer on the lowest speed, slowly pour in half of the prepared wet ingredients. Increase the mixer speed to medium and beat for precisely 30 seconds. This initial high-speed burst helps to emulsify the mixture. Reduce the mixer speed back to low and pour in the remaining wet ingredients, then increase to medium speed again for another 30 seconds. It’s crucial not to overmix at this stage; overmixing develops gluten, which can lead to a tough cake. Pause and scrape the bottom and sides of the bowl with a spatula to ensure all ingredients are thoroughly combined and there are no hidden pockets of dry flour.

Step 7: Bake the Cake Layers. Divide the cake batter evenly between two 8-inch cake pans that have been meticulously greased and lined with parchment paper. Gently tap the cake tins on your counter a few times to release any trapped air bubbles, which can cause large holes in your cake. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes. The cakes are done when they are golden brown, spring back lightly when touched, and a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.

Step 8: Prepare the Browned Butter Cream Cheese Frosting. Once your browned butter has firmed up to the correct consistency (solid but pliable), place it in the bowl of your stand mixer fitted with the paddle attachment, along with the room temperature cream cheese. Beat on medium speed for 2-3 minutes until the mixture is beautifully light, fluffy, and completely smooth. Scrape down the sides of the bowl. Add the salt and vanilla extract, mixing until just combined. Next, gradually add the confectioners’ sugar, about a half-cup at a time, mixing on low speed after each addition until just incorporated. Once all the sugar is added, increase the mixer speed to medium-high and beat for another 1-2 minutes until the frosting is thick, smooth, and wonderfully fluffy. If you find your frosting is still too soft or “melty,” don’t panic! Simply place the entire bowl of frosting in the fridge for 30 minutes to firm up before continuing.

Once your cake layers are completely cool and the frosting is ready, assemble and frost your cake generously. For an extra touch of festivity and texture, add a sprinkle of your favorite decorative sprinkles on top!

Discover More Delicious Cake Recipes!

If you loved this cardamom cake, you’ll surely enjoy exploring other delectable cake creations from my kitchen. Expand your baking repertoire with these irresistible options:

Have you made this incredible recipe? Please take a moment to rate the recipe below and share your experience! Don’t forget to follow me on Instagram @alpineella and Pinterest to see more delicious creations!

Recipe Card: Cardamom Cake with Browned Butter Cream Cheese Frosting

Cardamom Cake with Browned Butter Cream Cheese Frosting

Ella Gilbert

Indulge in this soft, fluffy cake delicately spiced with aromatic cardamom, generously topped with a rich and tangy browned butter cream cheese frosting.

4.95 from 50 votes

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Dessert, Cake

Cuisine American, European-inspired

Servings 12 slices

Calories 458 kcal

Equipment

• ▢
  Two 8 inch cake pans
• ▢
  Stand mixer with paddle attachment (or electric hand mixer)
• ▢
  Small saucepan (preferably light-colored)
• ▢
  Rubber spatula
• ▢
  Heatproof bowl

Ingredients

 

 

Cake

• ▢ 255 grams all-purpose flour
• ▢ 226 grams unsalted butter room temperature
• ▢ 250 grams granulated sugar
• ▢ 1 teaspoon baking powder
• ▢ 3 large egg yolks
• ▢ 3 large eggs
• ▢ 3 teaspoons vanilla extract
• ▢ 240 ml buttermilk
• ▢ ¾ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ 3 teaspoons ground cardamom

Browned Butter Cream Cheese Frosting

• ▢ 326 grams confectioners’ sugar
• ▢ 170 grams full-fat cream cheese room temperature, patted dry if from tub
• ▢ ¼ teaspoon kosher salt
• ▢ 1 teaspoon vanilla extract
• ▢ 113 grams unsalted butter (browned and chilled until firm, as instructed in Step 1 & 2)

Instructions

 

Brown Butter Preparation

• Begin by browning the butter, as it needs adequate time to chill and firm up. In a medium, light-colored saucepan, melt the 113 grams of unsalted butter over medium heat. Stir continuously with a heatproof spatula. The butter will foam, then the milk solids at the bottom will turn a rich, light brown and release a distinct nutty aroma. This process can take up to 10 minutes, so be patient and watch closely to avoid burning.
• Immediately scrape all the browned butter, including the toasted brown bits, into a heatproof bowl (or your stand mixer bowl if it fits in the fridge). Place it in the fridge for at least 1 hour, or until firm. If preparing the day before, take it out 30 minutes before frosting to soften slightly.

Prepare the Cardamom Cake

• Preheat your oven to 350°F (180°C). Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
• In a large jug or separate bowl, whisk together the 3 large eggs, 3 large egg yolks, 3 teaspoons vanilla extract, and 240 ml buttermilk until smooth and well combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the 255 grams all-purpose flour, 250 grams granulated sugar, 1 teaspoon baking powder, ¾ teaspoon baking soda, 3 teaspoons ground cardamom, and ½ teaspoon kosher salt. Mix on low speed until thoroughly combined. With the mixer still running on low, add the 226 grams room temperature unsalted butter (for the cake batter) a piece at a time. Continue mixing until the mixture resembles coarse, wet sand.
• While the mixer is still running on low speed, slowly pour in half of the wet ingredients. Increase the speed to medium and beat for 30 seconds. Reduce the speed back to low, pour in the remaining wet ingredients, and beat on medium speed for another 30 seconds. Stop the mixer and use a spatula to scrape down the sides and bottom of the bowl, gently folding the batter to ensure no dry flour pockets remain. Avoid overmixing.
• Divide the cake batter evenly between the two prepared 8-inch cake pans. Gently tap the pans on the counter several times to release any air bubbles. Bake for 25-30 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then invert them onto a wire rack to cool completely before frosting.

Assemble and Frost the Cake

• Ensure your browned butter is firm but pliable (leaves an indent when pressed). In your stand mixer with a paddle attachment, beat together the chilled browned butter and 170 grams room temperature cream cheese on medium speed for 2-3 minutes until completely smooth, light, and fluffy. Scrape down the bowl as needed.
• In a separate bowl, whisk together the ¼ teaspoon kosher salt and 326 grams confectioners’ sugar. With the mixer on low speed, gradually add the powdered sugar to the butter/cream cheese mixture, about half a cup at a time, mixing slowly after each addition until just incorporated.
• Once all the sugar has been added and incorporated, add the 1 teaspoon vanilla extract. Increase the mixer speed to medium-high and beat for another 1-2 minutes until the frosting is thick, smooth, and very fluffy. If the frosting seems too soft, chill it in the fridge for 20-30 minutes before frosting your cooled cake.

Notes

Measuring Ingredients: My recipes are developed and rigorously tested using metric grams for precision. I strongly recommend using a kitchen weighing scale for the most accurate and consistent results. While US customary cup measurements are provided as a convenience, please note that I have not personally tested the recipe with this method. To switch to US Customary, simply click the ‘US Customary’ button above the ingredients list.

Updated Baking Time: Based on valuable feedback and further testing, the recommended baking time has been adjusted. I now suggest baking for 25-30 minutes (instead of the previous 18-22 minutes) to ensure your cake layers are perfectly cooked through and golden brown.

Butter Quality: For an exceptionally rich and creamy result in both your cake and frosting, I use high-quality European-style butter, such as Kerrygold. Its higher butterfat content significantly enhances the texture and flavor of the finished bake.

Salt Substitution: If you don’t have kosher salt available, you can substitute it with fine table salt. Remember that fine salt is more potent by volume, so you should halve the amount called for in the recipe. For example, 1 teaspoon of kosher salt equals approximately ½ teaspoon of fine salt.

Buttermilk Alternatives: No buttermilk on hand? Easily create a quick substitute by mixing one tablespoon of lemon juice or white wine vinegar with 1 cup of milk. Let it sit for 5 minutes until it slightly curdles. Full-fat yogurt can also be used as a suitable alternative.

Cream Cheese Tips: Always ensure your cream cheese is at true room temperature before you start making the frosting to achieve a smooth, lump-free consistency. If you’re using cream cheese commonly found in Europe (often higher in moisture), gently pat it down with a paper towel to remove any excess liquid before adding it to your frosting.

Storage Guidelines: To maintain its freshness and deliciousness, cover the frosted cake tightly and store it in the refrigerator for up to 5 days. For optimal flavor and texture, allow slices to sit at room temperature for about 30 minutes before serving.

Freezing Instructions: You can easily freeze this cake! For best results, wrap the cooled, unfrosted cake layers securely in several layers of cling film, followed by aluminum foil. It can be frozen for up to 3 months. To defrost, transfer the wrapped cake to the refrigerator overnight. Once thawed, bring it to room temperature before frosting and serving.

Nutrition

Calories: 458kcalCarbohydrates: 67gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 134mgSodium: 311mgPotassium: 109mgFiber: 1gSugar: 50gVitamin A: 659IUVitamin C: 0.1mgCalcium: 87mgIron: 1mg

Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!