Cardamom Cake
This moist and fluffy Cardamom Cake is the perfect snack with tea and coffee.
Servings: 10
Ingredients
For the Cardamom Cake
- 3 cups all-purpose flour (375g)
- 3 teaspoon baking powder
- 1 tsp kosher salt
- 1 tbsp ground cardamom
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 tablespoon neutral oil
- 3 large eggs
- 1 egg yolk
- 2 teaspoon vanilla extract
- ¾ cup milk
For the Vanilla Glaze
- 2 tablespoon unsalted butter
- 1 ⅓ cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
To Make the Cardamom Cake
- Preheat the oven to 350°F. Liberally grease and flour the inside of a 10-cup capacity Bundt pan.
- In a mixing bowl, whisk together the flour, baking powder, cardamom and salt. Set aside.
- Add the butter to a stand mixer fitted with the paddle attachment. Beat butter on medium-low speed until creamy, about 1 minute. Add the sugar then mix on medium speed until the mixture is fluffy and pale in colour, about 2 to 4 minutes. Scrape sides of bowl.
- Add the oil and mix until combined.
- Add eggs and eggs yolk, one at a time, beating on medium-low speed until blended. Add vanilla extract; beat on low speed until blended.
- Stop the mixer and add in half of the flour mixture. Once this is incorporated, pour in the milk mix to combine. After the milk is absorbed, add in the remaining flour mixture. After the last streaks of flour are incorporated, mix the batter on medium-low speed for no more than 20 seconds until smooth.
- Pour batter into prepared cake pan. Bake for 50 to 55 minutes or until wooden pick inserted in centre comes out clean.
- Set a new timer for 20 minutes. Once the timer goes off, gently loosen the edges of the cake with a flexible spatula. Place a wire rack or cake plate on the top of the cake. Using oven mitts, flip the cake upside. Give a few taps until you feel the cake loosen and remove the pan.
- Allow the cake to continue to cool before adding the glaze and serving.
To Make the Glaze
- Melt the butter. Add in the confectioners' sugar, milk, and vanilla then stir until smooth. Add a bit more milk, as needed, until the icing is thick yet pourable.
- Spoon the glaze over the top of the cooled cake before serving.
Notes
Serve the cake at room temperature. You can keep it covered with plastic, a cake dome, or in a cake box on the counter. Enjoy within 3 to 4 days, or it will dry out.
If the cake is stuck or you forgot to un-mold it before it cooled, then start a kettle with some water. Clear out the sink and place a clean dish towel inside.
When the water is nice and hot, carefully pour it over the dish towel. Place the cake (in its pan) in the sink and carefully wrap the sides with the hot dish towel (use oven mitts if the towel is too hot - please don’t burn yourselves) to create a little nest.
Dampen a second dish towel with warm water (from the tap is fine), and wring it out so that it is not dripping. Lay the second towel on top of the cake and wait about 15 minutes.
This should create a little steam bath for the cake and help loosen up any stuck bits. Once the towels are cool, try inverting the cake out of the pan again.