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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Dec 15, 2019 · Modified: Dec 16, 2021 by Paula Montenegro · Income from ads and affiliate links 48 Comments

    Cardamom Bundt Cake

    Jump to Recipe
    Bundt cake on white cake stand, long pin with text

    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.

    Whole Bundt Cake in a white cake stand, grey background, white surface with napkin

    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. 

    Cardamom Bundt Cake in a white cake stand, one piece missing

    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.

    Table of Contents Hide
    What is cardamom?
    Ingredients
    Top tips
    Preparing the bundt cake pan
    Related recipes you might like:
    Cardamom Bundt Cake

    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.
    Glass jar with cardamom pods lying on white surface

    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.
    Cardamom cake ingredients in bowls on white surface including eggs, sugar, sour cream, milk, butter, flour

    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.
    Glass bowl with cake batter, beater, eggs, bowls, white marble surface
    White marble surface with eggs, bowls, hand sifting flour over bowl

    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:

    1. 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!
    2. 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.
    3. 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!
    Aerial view of bundt pan with baked cake on white marble surface
    Grey background, white surface with cardamom pods, bundt cake on white cake stand, one piece missing

    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.
    Slice of bundt cake on light pink plate with fork

    Related recipes you might like:

    • Green cake stand with glazed bundt cake, slices in plates, pin with text
      Glazed Almond Vanilla Bundt Cake
    • Lemon bundt cake with glaze and cut slice on white cake stand, beige background
      Easy Lemon Bundt Cake
    • Wood table with several slices of glazed vanilla bundt cake with rest of cake in the background.
      Brown Butter Bundt Cake
    • Two slices of poppy seed cake on colorful plate, grey surface, cake on wooden plate
      Vanilla Poppy Seed Bundt Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Cardamom Bundt Cake in a white cake stand, one piece missing

    Cardamom Bundt Cake

    ★★★★★

    5 from 10 reviews

    Print Recipe
    Save Recipe Recipe Saved

    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.

    • Total Time: 2 hours 10 minutes
    • Yield: 10 servings

    Ingredients

    Units
    • 2 ½ cups all-purpose or cake flour
    • 2 ½ teaspoons baking powder
    • ½ teaspoons salt
    • ¾ cup unsalted butter
    • 1 ¾ cup sugar
    • 2 teaspoons ground fresh cardamom (about 30 pods) See Notes, below
    • ½ teaspoon vanilla extract
    • Optional: add 1 teaspoon of lemon zest (I usually add it), or ½ teaspoon pure almond extract, to add to the cardamom flavor. They pair together well.
    • 3 eggs, room temperature
    • ¾ cup whole milk, at room temperature
    • ½ cup sour cream, at room temperature

    Instructions

    1. Preheat oven to 350º.
    2. Butter (use soft butter) and flour a 10-cup bundt pan or spray with baking spray that has flour in it. Refrigerate while preparing the batter.
    3. Sift flour, baking powder and salt. Set aside
    4. In a large bowl, beat butter until creamy.
    5. Slowly add sugar and beat for 2 minutes.
    6. Add eggs one at a time, beating well after each addition, and then beat for 2 more minutes.
    7. Add cardamom, vanilla, and other flavorings, if using.
    8. Beginning and ending with dry ingredients, add them in 3 parts alternating with the milk and sour cream in 2 parts.
    9. Pour batter into prepared pan, spreading evenly.
    10. 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. 
    11. Let cool 5-10 minutes and carefully invert onto a wire rack.
    12. Cool completely.
    13. Wrap in plastic until ready to serve.
    14. Dust with powdered sugar. Or use a glaze (see Notes below).

    Notes

    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. 

    For the bundt pan:
    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 or white chocolate ganache. Originally, this cake has a 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 add it, simply add a large pinch of ground saffron to this recipe for whipped cream. 

    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cooling time: 60 minutes
    • Cook Time: 50 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: International

    Nutrition

    • Serving Size: 1/10
    • Calories: 428
    • Sugar: 36 g
    • Sodium: 158.6 mg
    • Fat: 17.8 g
    • Carbohydrates: 62 g
    • Fiber: 1 g
    • Protein: 6.7 g
    • Cholesterol: 98.3 mg

    Keywords: cardamom cake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Very adapted from Kiss MyBundt, by Christa Wilson

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. SuzyJ says

      December 08, 2022 at 9:42 pm

      This cake is so delicious that I made it again two days later.
      The cardamom and almond extract do blend well together.
      Moist, light and velvety….

      ★★★★★

      Reply
      • Paula Montenegro says

        December 09, 2022 at 6:51 am

        So happy to know it worked out so well Suzy! We make it often around here. Happy holidays!

        Reply
    2. Anne says

      May 15, 2022 at 8:46 pm

      I made this bundt cake the other day and it tasted amazing. I used coconut sugar and lemon zest. I will definitely make it again. Thank you for the great recipe. Oh and super easy. 🙂

      ★★★★★

      Reply
      • Paula Montenegro says

        May 15, 2022 at 8:49 pm

        So happy to know it turned out so well Anne! Have a great week.

        Reply
    3. Susan says

      April 05, 2022 at 5:32 pm

      Cardamom Bundt Cake, what can I say? I could eat the entire cake myself!!!! It is fabulous, velvet texture. I use 3 teaspoons of Penzy's ground cardamom, I love the flavor.

      Thank you Paula, I love your site, tips and recipes.

      Reply
      • Susan says

        April 05, 2022 at 5:35 pm

        I Love this cake, I could eat the entire thing myself! I use 3 teaspoons of Penzy's ground Cardamom because I really love the flavor.

        Thank you Paula for your site, tips and great recipes.

        ★★★★★

        Reply
        • Paula Montenegro says

          April 05, 2022 at 9:09 pm

          So happy to know you loved it Susan! It has a great texture, I agree. Have a great week.

      • Paula Montenegro says

        April 05, 2022 at 9:08 pm

        Thanks for such a sweet comment Susan!

        Reply
    4. Angela Anderson says

      October 30, 2021 at 2:46 pm

      Have been looking for a recipe using a good amount of cardamom and this is it! I see comments about the saffron and I can't find it referenced anywhere. What am I missing? Thank you!

      Reply
      • Paula Montenegro says

        October 30, 2021 at 3:32 pm

        Hi Angela! The cake recipe is the same but it originally had whipped cream with a pinch of saffron. I chose not to use it when I republished this post as it overpowered the cardamom flavor, which is the main ingredient. But I'll add it as an option to the recipe card. Have a great weekend!

        Reply
    5. Allison says

      October 19, 2021 at 11:24 pm

      Made this with Bob's Red Mill 1 to 1 gluten free flour and used 1 tsp of vanilla instead of the cardamom (looking for a good vanilla cake for my daughter's birthday). One of the best cakes I've ever had! So good!! Thanks!

      ★★★★★

      Reply
      • Paula Montenegro says

        October 20, 2021 at 6:45 am

        Thanks for letting me know Allison! The crumb of this cake is fantastic and I'm glad it also works with GF flour. Have a great week!

        Reply
    6. Hannah F. says

      May 07, 2021 at 1:58 pm

      Hiya! I'm trying to bake this cake for mother's day (with an early gray glaze) but I'm using a smaller round ring mold. Any suggestions on size proportions? It's only 9.5 inches. Thanks!

      Reply
      • Paula Montenegro says

        May 07, 2021 at 3:34 pm

        Hi Hannah! My 10-cup pans are between 24 and 25cm, that is around 10 inches, so you should be fine, unless it's very short. If you look closely to the image with the baked cake from above, there was still room for more batter.
        If by any chance a little batter is left (you should fill it an inch, inch and a half short of the rim) can you put it in a single muffin tin or individual bundt cake pan or something similar? I don't think you'll need it, but just in case.

        Reply
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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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