This bundt cake is as simple as it gets. That's probably why it's one of my favorites. Laced with cardamom (that fantastic lemony spice) it is straightforward, has one of the best crumbs I ever came across, and needs no more than a dusting of powdered sugar or a simple glaze. A wonderful holiday addition.
Originally published in November 2012, it has been updated for images and text. The recipe remains the same.
Baking a cake is, by my definition, a good thing. Always. And baking a bundt cake is a little bit better for fans like myself.
There is something about a beautifully patterned cake. It works every time, whether it's a white chocolate raspberry bundt or the perfect lemon poppy seed cake.
I had been wanting to make a cardamom cake for the longest time. It's a spice that goes very well with the holiday season and celebrations. I usually use it for ginger cookies and this fantastic braided Pulla bread and never stray far.
But a simple cake was in order for those in my family that don't like fruit cakes.
Or panettone, which is the typical Christmas cake here in Argentina, but it involves yeast and it's summer, so turning on the oven and waiting for the bread to rise is not what I had in mind.
So I'm making this simple cardamom bundt cake. So plain some might say it's not festive. But there's a reason why some recipes are called basic. They work. Every time.
The sour cream contributes to a moist and creamy texture that is amazing. I am a huge, huge fan of cakes with sour cream, especially plain ones like the Chocolate Bundt Cake and the Lemon Pound Cake.
I'm writing about glazes and variations at the end of this post. Because this cake is versatile and can be easily adapted.
What is cardamom?
Cardamom is a spice made from seeds and, in my opinion, has a lemony mint flavor, very unique.
So aromatic and fresh and just plain wonderful. I completely omitted the vanilla and got exactly the cake I wanted.
- Grinding cardamom: when you grind your own pods it's like using a different spice compared to the powder that you buy already ground. Really, there's no comparison. Buying pods is highly recommended.
- A grinder is a very good purchase if you're into spices. I use a coffee bean grinder which was never used for coffee beans.
Ingredients
The ingredients for this cake are super simple, everyday ones you probably have already (image below). Except for the cardamom maybe.
- Cardamom. Use freshly ground or, if you buy it already ground, make sure it's very fresh since it loses strength pretty fast.
- Vanilla: pure vanilla extract or paste are the best, but if you regularly use a vanilla essence, go ahead.
- Unsalted butter.
- Sour cream. Use whole, not reduced in fat.
- Milk. Whole is the best choice for a rich cake.
- Eggs. Fresh, large.
- Flour and baking powder. Both all purpose flour and cake flour work. Make sure the baking powder is fresh, not expired. This is also called the flour mixture.
- Salt. Kosher works very well for baking.
- Sugar. White, granulated.
- Extra flavorings: lemon zest (I almost always use it) and pure almond extract, both can be added.
Top tips
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Have ingredients at room temperature.
- Use an electric mixer or stand mixer with the paddle attachment. You need to cream and aerate, so making it by hand will require a lot of hand power.
- Sift dry ingredients before adding them to the butter mixture. I do it directly when adding them, so I make sure the sifter is smaller than (image below) the bowl so that the flour doesn't spill.
Preparing the bundt cake pan
If you love making bundt cakes you probably know the pain of not being able to remove it from the pan in one piece. I know it happened to me many times!
I have three ways of dealing with this:
- Butter: I use soft butter (NOT melted) to patiently cover the whole pan, every nook and cranny, every sharp angle, every single bit of space available. I use a brush or my fingers. I then flour the pan and REFRIGERATE IT while putting together the batter. I take it out at the last moment when I need to fill it (image above) and it goes like that into the oven. It will unmold like a dream!
- Baking spray: I use a spray that is labeled as having flour in it, or being specifically made for baking. It has to have flour in it, otherwise, you have high chances of the cake sticking when removing it. That is my experience at least.
- Recipe: whenever I find a great recipe that can be easily removed from an intricate bundt pan, even though I didn’t follow step 1 above, I cling to it like life itself!
Variations and glaze
The idea behind my recipes is to encourage you to make them your own with small details so you get the best flavor according to your palate.
- I love vanilla, and use it for this recipe because I think it enhances many other flavors like lemon and orange. I usually add a few drops no matter what other flavorings I'm using to mellow out the whole cake.
- Add lemon zest or almond extract as recommended in the recipe card below.
- Add a tablespoon of your favorite nut liquor to the batter. Add another spice like a pinch of nutmeg or cinnamon that pair well with cardamom.
- Glaze it: I suggest a powdered sugar glaze or white chocolate ganache for a more celebratory presentation.
Related recipes you might like:
Let me know
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Cardamom Bundt Cake
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Ingredients
- 2 ½ cups all-purpose flour, or cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoons salt
- ¾ cup unsalted butter, at room temperature
- 1 ¾ cup sugar
- 2 teaspoons ground fresh cardamom, about 30 pods, see Notes, below
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest, optional but I usually add it, or ½ teaspoon pure almond extract, to bring out the cardamom flavor. They pair well together.
- 3 eggs, room temperature
- ¾ cup whole milk, at room temperature
- ½ cup sour cream, at room temperature
Instructions
- Preheat oven to 350ºF (180°C).
- Grease a 10 or 12-cup bundt cake pan (26cm) with soft shortening, covering every angle, nook and cranny. Dust with flour, shaking off excess. Reserve.
- Sift 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder and ½ teaspoons salt. Set aside.
- Beat ¾ cup unsalted butter until creamy in a large bowl. Slowly add 1 ¾ cup sugar and beat for 2 minutes.
- Add 3 eggs one at a time, beating well after each addition, and then beat for 2 more minutes.
- Add 2 teaspoons ground fresh cardamom, ½ teaspoon vanilla extract and 1 teaspoon lemon zest if using it.
- Beginning and ending with dry ingredients, add them in 3 parts alternating with ¾ cup whole milk and ½ cup sour cream in 2 parts.
- Pour batter into prepared pan, spreading evenly.
- Bake for about 45-50 minutes or until a cake tester or toothpick comes out clean. Depending on the type of pan and oven you use, it might take more. So always check and take baking times given in a recipe as a reference.
- Let cool 5-10 minutes and carefully invert onto a wire rack.
- Cool completely. Cover in plastic wrap until ready to serve.
- Dust with powdered sugar before serving. Or use a glaze (see Notes below).
Notes
Butter: I use soft butter (NOT melted) to patiently cover the whole pan, every nook and cranny, every sharp angle, and every single bit of space available. I use a brush or my fingers. I then flour the pan and refrigerate it while putting together the batter. I take it out at the last moment when I need to fill it, and it goes like that into the oven. It makes removing the cake much simpler.
Baking spray: I use a spray labeled as having flour in it or is made for baking. It has to have flour; otherwise, you have a higher chance of the cake sticking when removing it. That is my experience, at least. Cardamom: being such a plain cake, I suggest 2 teaspoons of freshly ground cardamom. But you can add more or less if you're already familiar with the flavor. It's a strong spice, keep that in mind if it's your first time using it. Besides a little vanilla, using other flavorings (lemon zest or almond extract) complement it well and gives the cake a less sharp cardamom flavor. Use them sparingly, especially the almond extract, which can be strong. Glaze it: I suggest a powdered sugar glaze using lemon juice, or a white chocolate ganache. Originally, this cake had saffron whipped cream on top, but I feel it competed with the cardamom, so I don't use it anymore. But if you want to try it, simply add a large pinch of ground saffron to this recipe for whipped cream.
Very adapted from Kiss MyBundt, by Christa Wilson
Teresa says
Do you have a recommendation for cardamom pods?
Paula Montenegro says
Hi Teresa, I live in Argentina, and buy it at a local spice place. They have green cardamom pods online, but have never used them.
Teresa says
The flavor and texture is wonderful! I used ground cardamom and two teaspoons of orange blossom water in addition to the vanilla extract but probably needed a little more. I want to buy cardamom pods for the next time. Is the ratio of freshly ground seeds 1:1?
Paula Montenegro says
Hi Teresa! I love the addition of orange blossom. I use it for panettone, but and will try it next time with cardamom. I don't fully understand the ratio you ask about: fresh ground seeds compared to pods? You'll need to grind the seeds from about 15 pods to get a teaspoon of ground cardamom. I never buy the already ground stuff as it rarely has the same wonderful flavor as fresh does.
Carole W says
Fabulous, delicious, and as wonderful on the inside as it is beautiful on the outside!
Leonie says
A brilliant recipe, thank you for making it available to us.
I made it with 50g less sugar because my parents like things a touch less sweet, and I'm happy to report the texture was still fantastic.
Mine was with lemon zest, but without almond. I'll definitely make this again, and I'm planning to work my way through your Bundt recipes.
Paula Montenegro says
Thanks for the feedback Leonie! I'll make a note about using less sugar. Have a great week.
Terri B says
I made this cake today and it was so easy. Smelled wonderful while it was baking and the flavor was amazing!! I followed the recipe exactly and used the suggestion of adding the Almond Extract. I'm a huge fan of Cardamom, so next time I'll add an additional teaspoon. Thank you for the recipe!