This easy Cardamom cake with coffee glaze is an unforgettable flavour and texture combination, and can be a great addition to your holiday baking list. Definitely a must make tea cake during Fall and Winter, but might just become your favourite Bundt cake all year around! Super moist yogurt cake packed with cardamom and made in a festive Bundt pan can make any day festive.
The Cardamom cake is super delicious and flavourful on its own. To take it to the next level I recommend that you also make my 2 ingredients coffee glaze, that is a simple yet wonderful addition to the cake.
What is Cardamom cake
Cardamom cake is not an exact cake definition, there are so many different variations available across the world depending on other ingredients that the cake includes, and origin. You might came across Orange cardamom cake, Cardamom coffee cake, Rose cardamom cake, Almond cardamom cake, Pistachio cardamom cake etc. In terms of their origin the Swedish Cardamom cake and Persian Cardamom cake (also called Persian love cake) are probably the two most famous ones. In regards to the shape, it can be made into a more traditional cake format or Bundt cake format, like my Cardamom cake.
What is common in all these Cardamom cakes is the cardamom, this wonderful aromatic spice! It is one of the best flavour cake you can make during colder months, its smell will fill your kitchen and heart!
Why this is the best recipe
- It is extremely easy – You won´t need any fancy ingredients to make this Almond Cardamom cake. The recipe comes together really easily, a totally doable from scratch. Both the mixing process of the batter as well as the baking process is very simple, even for beginners
- It is super quick – I do not overcomplicate anything in this recipe! My Cardamom cake is not just easy, but quick as well, all you need to do is mixing the ingredients, bake and enjoy. The recipe is the perfect choice if you want something quick and impressive that is literally ready in an hour
- It is super delicious – I never compromise on taste! This cake is a super moist yogurt based pound cake with cardamom and vanilla notes , the perfect tea cake. Cardamom cake can be a great additional to your holiday baking list
- No special equipment is needed – All you need is a Bundt tin that you probably already have at home and you are good to go! Having said that, if you do not own a Bundt cake tin, this cake can be made in a loaf tin or any cake tin really
- It is super versatile – The Cardamom cake can be made using different spices eg. cinnamon, ginger, nutmeg etc. Citrus zest eg. lemon or orange can easily turn this cake into wonderful Orange Cardamom cake or Lemon Cardamom cake. You can also use a different glaze, eg. my butterscotch glaze would be wonderful to the cake. Feel free to experiment!
- Butter: Use always unsalted butter as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes including this Cardamom Bundt cake. Butter needs to be at room temperature which technically means soft enough to be able to cream but not too soft or runny so avoid last minute microwaving
- Granulated sugar: I use simple white granulated sugar, nothing fancy or expensive, you might want to experiment with using half granulated half brown sugar. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
- Egg: Room temperature as always so the ingredients can properly emulsify
- Vanilla bean paste: This is a Vanilla Cardamom cake so please please avoid using artificial vanilla! There are several great brands for fine, pure vanilla, I use Nielsen massey which I love and really recommend. I use vanilla bean paste instead of vanilla extract which has lovely vanilla bits in there too
- Flour: If you have self raising flour available in your country, feel free to use that. I am using pasty flour but AP (all purpose flour) can work too. They are so called “soft flour” which are low on protein resulting in delicate, tender texture. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
- Baking powder: If you are using self raising flour, then no baking powder is needed. I will state the amount of baking powder in the recipes for those who use all purpose flour
- Almond flour: I like adding almond flour to fall theme cakes, it always gives a bit of marzipan taste profile to cakes. It is worth to buy good quality ground almond meal, without skin. If it is not available, replace it with equal amount of AP flour
- Cardamom: Cardamom cake obviously require some cardamom! Beautiful, aromatic spice goes well with almost everything, try it! Cardamom is very popular in Sweden - where I live - and can be purchased in a pod form. Once the seeds are exposed or ground, they quickly lose their flavour. High-quality ground cardamom powder can be a substitute for the pods
- Milk: Whole milk is the best, pay attention to use room temperature milk
- Yogurt: Use thick full fat Greek or Turkish style yogurt for the best texture. Again, very important that you bring the yogurt to room temperature as cold yogurt won´t properly mix in with the rest of the ingredients
- Glaze My coffee glaze will take this Cardamom Bundt cake to the next level, please do not skip it. It is made of 2 ingredients only: powdered sugar and freshly brewed coffee. You will need to whisk them together in a few seconds, so easy and delicious. If coffee is concern, feel free to dust your Bundt cake will powder sugar and it will be still super yummy
4 Expert tips regarding the technique
1. Step by step process of making moist Bundt cake
This wonderfully moist Bundt cake is a type of cake that is definitely worth mastering for every home baker. It has a light texture with velvety crumb, incredible delicious.
- Ingredients must be all measures with a Digital scale
- Start pre-heating your oven - see tips below at "How to bake"
- Prepare your Bundt tin - see tips below at "How to prevent Bundt cake from sticking"
- Eggs as well as butter must be on room temperature. Make sure that butter is soft but not runny so avoid last minute microwaving
- Beat butter and sugar with an Electric hand mixer for a good 3-5 minutes until fluffy
- Beat in vanilla bean paste or the vanilla you are using
- Add room temp eggs into the mixture very slowly while your Electric hand mixer is still on. If you add the eggs too quickly or if the eggs are cold, you might find that the mixture curdle. It can be saved by adding the dry ingredients in, but not ideal for the final texture
- Sift dry ingredients (flour, almond flour, salt, cardamom) before adding to the mixture
- Mix room temperature yogurt and room temperature milk together for a few seconds. Again, it is very important that all the ingredients are on room temperature so the Cardamom cake batter can properly emulsify
- Switch to a Rubber spatula and fold the dry ingredients (flour, almond flour, salt, cardamom) and wet ingredients (milk+yogurt ) into the mixture in 4 steps: wet, dry, wet, dry. Make sure that you finish with the dry ingredients
- Pour Cardamom cake batter into prepared Bundt pan. See my tips below at "How to prevent Bunt cake from sticking" section
Voila, your Almond Cardamom cake batter is ready! Now let´s bake
2. How to bake
First of all never bake any cake without properly pre-heating your oven first, so start with that before even preparing the cake batter. The Cardamom cake will be baked at 175 C / 347 F. Preheat the oven +20C / 68F as the oven temp drops when you open the door. Always use Digital oven thermometer to avoid over baked crumbly or under baked cakes.
Each oven is different so you might need to adjust the time slightly but in my oven I bake the Cardamom cake for 1 hour. It is ready when the cake has a nice rise and when toothpick inserted, it comes out clean. Since it is a rather large cake, I suggest to rather over bake it, than under bake as we need to make sure that the middle part is not raw.
Let the Cardamom cake cool in the Pan for 5 minutes then using a cooling rack and parchment paper quickly turn the Bundt tin upside down and carefully remove the tin. Alternatively, once you flipped the cake over, you can gently bang the bottom of the Bundt tin with a spoon. This trick is just an extra safety measure to release the Bundt cake from the tin.
Experienced issues before in regards not being able to remove the Bundt cake in one piece? Never again! Continue reading!
3. How to prevent Bundt cake from sticking
There are many tricks on the internet on the topic of how to prevent Bundt cake from sticking to the tin.
In some Bundt cake recipes I use silicone mould like this one: Silicone Bundt Cake tin and with that I dont´t have to worry about this question at all. However, this time I wanted to make a more traditional tall, really festive Cardamom cake so I went with my traditional steel Bundt tin.
The process of preparing your Bundt tin is the following
- Use soft butter (again soft, but not melted, just like you used for the cake batter) and patiently cover the entire bundt tin using a pastry brush or your fingers. You must pay attention to cover every single corner of your tin, believe me, it is make or brake when it comes to later removing the Bundt cake in one piece
- Lightly dust with flour
- Freeze it while preparing the Cardamom almond cake batter! This is a super important step and will take your Bundt cake preparation to a solid level
With the steps above you have super high changes to get the Cardamom Bundt cake out of the pan in one wonderful piece!
Extra tip: Let the cake cool 5 minutes in the Bundt pan before flipping it. Once you flipped the cake over, you can gently bang the bottom of the Bundt tin with a spoon all around. This trick is just an extra safety tip to release the cake from the tin.
4. How to make coffee glaze
The Cardamom cake is really super flavourful on its own however making an easy coffee glaze really takes it to a whole new level!
This is a 2 ingredients coffee glaze recipe, you will need to whisk sifted powdered sugar with freshly brewed strong espresso coffee. It is super easy, the only thing you will have to be careful is to find the right consistency that is not too runny and not too thick.
What if my glaze is too thin and runny? Add more powder sugar into the mixture
What is my glaze is too thick? Add more coffee
Please make sure that you Cardamom cake is at room temperature or even chilled before pouring the glaze on top! The glaze will set in a few minutes and your Cardamom cake is ready to be served!
First and foremost make sure you measure the ingredients with the help of a Digital scale. Cup measurement in this recipe is an indicative figure only. Baking cups are not just inaccurate, but also make way too many dirty dishes, it is just not worth it.
If you are baking regularly and often struggle with your oven, also recommend to purchase an inexpensive Digital oven thermometer. Most home oven over or under run and inaccurate oven temperature can cause several issues during baking and wasting time and ingredients.
For whipping the wet ingredients you won´t need a stand mixer however an Electric hand mixer is super handy. Then, once you proceed with the dry ingredients, make sure to don´t use your mixer but a Rubber spatula instead, as we do not want to over mix the Cardamom cake batter.
Finally, for the Steel Bundt cake pan use non stick. The one I am using is a 12 cups pan meaning 10 inch = 25 cm in diameter and about 4 inches = 10 cm height. Please make sure you read above my tips about "3. How to prevent Bundt cake from sticking"
Yes, you can, however you will need to adjust the ingredient quantities and baking time accordingly. Having said that I do not recommend to make it anything larger as the Cardamom cake is already tall enough, anything bigger might find difficult to properly bake
Most probably yes, you can, however you can´t just leave out / change an ingredient without reformulating the entire recipe. When one ingredient changes, some other ingredients need to be changed too in order to keep the balance in the texture and flavour. Sadly, I am not able to provide substitutes for all sort of allergies and diets.
Probably the would need more baking time that is either because the cake was taken out of the oven too soon or perhaps your oven under heat. Consider investing into an inexpensive Digital oven thermometer if you tend to struggle with the baking part.
Other issue that can cause raw texture is measuring the ingredients inappropriate eg. adding less flour to the recipe. Use a Digital scale during baking, cups are not accurate way of measuring for consistent results.
Check out my expert tips in regards to the topic that is explained at "How to prevent Bundt cake from sticking" section of this recipe. Beside that inappropriate ingredients measuring technique (eg. not enough butter) and under baking the cake can also cause issues.
Once the Almond Cardamom cake is baked, let it cool before glazing. Any leftover cake can be stored in an air-tight container either on room temperature or in the fridge for 3-4 days. I suggest you cover the dessert so it does not absorb any smell from the fridge or from the kitchen.
You can totally freeze this Bundt cake however I suggest to only glaze it after thawing.
This Cardamom cake is extremely delicious on its own, especially with the coffee glaze on, there is no need to serve it with anything. The flavours and textures will leave a wonderful experience. However, I suggest to serve it next to a cup of coffee or tea
Other Bundt cakes for you to try
Pumpkin Bundt cake with butter scotch glaze – Airy and super moist pumpkin cake loaded with pumpkin and your favourite fall spices. Topped with the most delicious butterscotch sauce with a lovely buttery, brown sugar flavour profile. Recipe in here
Chocolate Coconut Bundt cake - Festive Bundt cake that features a melt in your mouth chocolate cake and a creamy coconut filling, topped with a super easy coconut glaze and decorated with more coconut and cocoa nibs. Recipe in here
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For the Cardamom cake
- 300 g Unsalted butter room temperature (soft)
- 400 g Granulated sugar
- 3 teaspoon Vanilla bean paste
- 4 Eggs room temperature
- 225 g Yogurt thick full fat Greek or Turkish style yogurt at room temperature
- 90 g Whole milk room temperature
- 450 g AP flour
- 3½ teaspoon Baking powder
- 80 g Almond flour
- ½ teaspoon Salt
- 3 teaspoon Cardamom powder
For the coffee glaze
- 200 g Powder sugar sifted
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Start pre-heating your oven and Prepare your Bundt cake pan 10 inches / 25cm
- Beat butter and sugar with an Electric hand mixer for a good 3-5 minutes until fluffy. Add in vanilla bean paste
- Add room temp eggs into the mixture very slowly while your Electric hand mixer is still on
- Sift dry ingredients together: flour, almond flour, salt, cardamom
- Mix room temperature yogurt and room temperature milk together for a few seconds
- Switch to a Rubber spatula and fold the dry ingredients (flour, almond flour, salt, cardamom) and wet ingredients (milk+yogurt ) into the mixture in 4 steps: wet, dry, wet, dry
- Pour cake batter into prepared Bundt pan
- Bake for 1h at 175 C / 347 F. The cake is ready when the cake has a nice rise and when toothpick inserted, it comes out clean
- Let the cake rest 5 minutes in the Bundt cake pan 10 inches / 25cm and turn upside down, remove the pan and let it completely cool before glazing
Make the coffee glaze
- Mix freshly brewed coffee with powder sugar until smooth. Adjust liquid / dry ingredient quantity if necessary to achieve the right consistency to pour the glaze
- Pour glaze over cold bundt cake. Let it set for a few minutes and your cake is ready to be served
- Any leftover cake can be stored in an air-tight container either on room temperature or in the fridge for 3-4 days
- Use always unsalted butter in desserts
- All ingredients must be on room temperature to properly emulsify: eggs, butter, yogurt, milk etc.
- In case of allergy, feel free to replace almond flour with equal amount of all purpose flour
- Try to use the best quality pure vanilla bean paste and ground cardamom for the best results
- Digital scale is required for consistent, happy baking experience:)
- Prepare your Bundt pan with butter and flour before mixing the ingredients and then place the pan into the freezer. See my tips at "How to prevent Bundt cake from sticking" section
- Mixing the Bundt cake batter is super quick and simple however please follow the recipe in regards to 1. every ingredient should be on room temperature 2. whisk butter and sugar until fluffy then slowly add the egg in to the mixture 3. remaining wet and dry ingredients should be added to the mixture in 4 steps: wet, dry, wet, dry using a spatula. Do not use a mixer at that point
- Always pre-heat your oven and consider using a digital oven thermometer for the best results
- Baking will take a rather longtime (1 hour in my oven) since this is a rather huge, festive Cardamom cake. Focus on the texture, not the time, and apply the toothpick check (it should come out clean) to avoid raw cake