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.
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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:
Cardamom Bundt Cake
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
Nunya Bizness says
This was way too sweet for me, even without glaze or dusting with powdered sugar. My main mistake was adding lemon zest which made it a lemon cake rather than a cardamom cake (even after upping cardamom to 1 Tbsp).
Lucy says
Is there a way I can add cocoa powder or chocolate to this to make it a chocolate cardamom cake?
Paula Montenegro says
Hi Lucy, I would start by substituting 1/2 cup of flour for unsweetened cocoa powder and see how it goes. You can also add a chocolate glaze. Happy baking!
Shawn says
I tried this recipe a few times and never got the cardamom taste. Wasnt until a light bulb went off, 30 cardamom pods equals almost two TABLESPOONS not teaspoons. When you add two tablespoons... you get the flavour needed!
Dolores says
Hello Paula,
I would love to try this recipe as well as please tell me what type of bund pan did you use and where can I find it ,
Thank you
Dolores
Paula Montenegro says
Hi Dolores, it's the Nordic Ware Kugelhopf Bundt Cake Pan.
Katherine says
Greetings from a home cook in Norway! This was absolutely delicious! For a more rustic feel (and to increase the fibre) I replaced one cup of the flour with shelled almonds that I had ground into a coarse flour. I also reduced the sugar by about a third because I prefer cakes not to be too sweet, and the cardamom (and almonds perhaps too) add a lovely sweetness by themselves. I also stirred in a handful of quartered, frozen strawberries just before pouring the batter into the form. Thank you for this recipe!
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.
Maishia says
I want to bake this great cake today but my mixer broke on me and I can’t get out right now to purchase another. I decided to hand mix so I will have the butter sit out for half day. Would you advise or should I wait to purchase a mixer?
Paula Montenegro says
Hi Maishia! I beat most of my cakes with an electric hand mixer, but, it can be done by hand. You'll need a lot of arm power as the butter and sugar need to be beaten for several minutes, until light and airy. Have the butter softened (however long it takes, not necessarily a half day depending on what the temperature is) cream it alone first and then start adding the sugar very gradually. It will be easier to incorporate and not so much muscle needed.
Hope this helps.
Maishia says
I hand mixed the Bundt cake & now I have it in the oven. I will let you know how it came out. The batter was smooth & silky so I’m looking forward a nice texture when it’s done. Thank you for your resent reply.
Maishia says
Okay I baked this nice cake today. It came out very pretty & moist, but I felt it could had used 2 1/2 cups of sugar as opposed to 1 & 3/4 cups. I put 1 teaspoon of vanilla extract & after the fact I said I should had used 1 teaspoon of Lemon extract. I used ground Cardamon & sprinkled confectioner’s sugar on top before serving. Otherwise a very nice moist cake, that I will be trying again. Mixed all ingredients by hand. The first cake mixed by hand that came out better than when I use a mixer.
Martha Wolf says
If I can't get ahold of fresh cardamom, can I use ground? What amount?
Paula Montenegro says
Hi Martha, you can use ground cardamom. Make sure it's fresh as cardamom loses its pungency and strength faster than other spices.
Annie @ Annie's Noms says
This is so pretty! It would make the perfect showpiece on your holiday table! I love the addition of caramom too, it's such a great flavour!
Jocelyn (Grandbaby Cakes) says
The texture of this cake just looks absolutely heavenly. I want this cake now!
Heidy McCallum says
This was one of the best bundt cakes I have had in years! I will be saving this recipe to make over and over. The entire office loved it at our potluck
Kelly Anthony says
I've never had a cardamom bundt cake but this is such a great idea to serve around the holidays. I love the uniqueness that the cardamom adds to this bundt cake.
Demeter says
This is not only a delicious cake but love how it looks like mountains with a light dusting of snow. Such a showstopper on any dessert table.
Juliana says
Wonderful, and the crumb looks so . Love it for Xmas time
Cocoa and Lavender says
Paula - I know I just said I was going to make your brown sugar cheesecake, but this will have to come first! I am always looking for an Indian-inspired dessert and this imperfect! The flavors sound incredible and I am so glad you frosted with the saffron cream. I wish I could have a piece now... ~ David
Laura says
I drank a lassi once which reminded me of lotion--so I hear ya about using just a drop or 2! I love cardamom cakes and I love the idea of working in saffron. This is gorgeous!