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:
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Cardamom Bundt Cake
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
- 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
- Preheat oven to 350º.
- 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.
- Sift flour, baking powder and salt. Set aside
- In a large bowl, beat butter until creamy.
- Slowly add sugar and beat for 2 minutes.
- Add eggs one at a time, beating well after each addition, and then beat for 2 more minutes.
- Add cardamom, vanilla, and other flavorings, if using.
- Beginning and ending with dry ingredients, add them in 3 parts alternating with the milk and 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.
- Wrap in plastic until ready to serve.
- 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.
- 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
Very adapted from Kiss MyBundt, by Christa Wilson
SuzyJ says
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….
★★★★★
Paula Montenegro says
So happy to know it worked out so well Suzy! We make it often around here. Happy holidays!
Anne says
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. 🙂
★★★★★
Paula Montenegro says
So happy to know it turned out so well Anne! Have a great week.
Susan says
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.
Susan says
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.
★★★★★
Paula Montenegro says
So happy to know you loved it Susan! It has a great texture, I agree. Have a great week.
Paula Montenegro says
Thanks for such a sweet comment Susan!
Angela Anderson says
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!
Paula Montenegro says
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!
Allison says
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!
★★★★★
Paula Montenegro says
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!
Hannah F. says
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!
Paula Montenegro says
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.