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

Cardamom Bundt Cake

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4.9 from 14 reviews

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 1/2 cups all-purpose or cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 3/4 cup unsalted butter
  • 1 3/4 cup sugar
  • 2 teaspoons ground fresh cardamom (about 30 pods) See Notes, below
  • 1/2 teaspoon vanilla extract
  • Optional: add 1 teaspoon of lemon zest (I usually add it), or 1/2 teaspoon pure almond extract, to add to the cardamom flavor. They pair together well.
  • 3 eggs, room temperature
  • 3/4 cup whole milk, at room temperature
  • 1/2 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