This cardamom cake is a moist, flavorful snacking cake finished with a quick brown butter frosting — ideal with a cup of afternoon tea.
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I developed this cardamom snacking cake after a reader requested more cardamom recipes to brighten winter baking. It’s a simple, Indian-inspired cake that bakes up soft, tender, and lightly spiced — perfect for dessert, tea, or coffee.
As a busy baker, I favor recipes that look impressive with minimal fuss. This cake is one-layer, easy to prepare, and topped with a streamlined brown butter frosting that takes just minutes to make.
Why you will love this easy one-layer cardamom cake
- Quick and simple — a single-layer snacking cake with an uncomplicated frosting.
- Exotic, balanced flavor — cardamom gives the cake a fragrant, slightly citrusy warmth.
- Simple brown butter frosting — nutty, toasted flavor with minimal effort.
Ingredients needed
Please see the printable recipe card at the end of this post for exact measurements and full directions.
- Unsalted butter — room temperature for the cake; more for the brown butter frosting.
- Granulated sugar — sweetens the cake.
- Pure vanilla extract — balances and rounds the flavors.
- Eggs — two large, room temperature for best rise and texture. (The cake was tested without eggs and the flavor remained, but the texture is denser.)
- Sour cream — full fat and room temperature for moisture and tenderness.
- Kefir — adds moisture and a gentle tang; buttermilk can be substituted.
- All-purpose flour — measure carefully (a kitchen scale is recommended).
- Baking powder — for lift.
- Kosher salt — enhances flavor.
- Cardamom — ground, the star spice here.
- Nutmeg — a small amount to round the spice profile.
Remember to pin this recipe to Pinterest!
What does cardamom taste like?
Cardamom has a complex, aromatic flavor with citrusy, floral, and slightly spicy notes. It pairs wonderfully with the nutty, toasted flavor of brown butter and complements citrus, coffee, and berries.
How to make
Preheat the oven to 350°F. Butter an 8-inch cake pan, line the bottom with parchment, and butter the parchment. Whisk the dry ingredients — flour, baking powder, salt, cardamom, and nutmeg — in a medium bowl and set aside.
Cream the room-temperature butter and granulated sugar in a stand mixer fitted with a paddle attachment or with a hand mixer until light and fluffy. Scrape the bowl, then add vanilla and sour cream and mix on low to combine. Add the eggs one at a time, mixing until incorporated. The batter may look slightly curdled at this point.
Add half of the dry mixture on low speed, then slowly drizzle in the kefir. Add the remaining dry ingredients and mix just until most streaks of flour disappear. Finish folding by hand with a spatula; the batter will be moderately thick. Pour into the prepared pan, tap to release air bubbles, and bake until a toothpick comes out with a few moist crumbs and the edges are lightly browned.
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.
The easiest brown butter frosting
To make the frosting, melt the unsalted butter in a light-colored saucepan over low to medium-low heat. Stir or swirl frequently so solids brown without burning. The butter will foam and then the milk solids will form brown flecks; when it turns amber and smells nutty (about 7–10 minutes), remove from heat.
Stir in confectioners’ sugar until the mixture thickens into a spreadable frosting. Spread it over the cooled cake.
Tips for the best cardamom cake
- Use a kitchen scale for precise measurements — it improves baking consistency.
- Work with room-temperature ingredients for even mixing and texture.
- Mix just until combined — overmixing can yield a dense or chewy cake.
- Wait for the cake to cool completely before frosting so the frosting doesn’t melt.
Ideas for other frosting flavors
Try different toppings to change the profile of this cake. Double the frosting quantities for thicker coverage.
- Orange cream cheese glaze for a bright, creamy finish.
- Cardamom coffee glaze for a coffee-forward twist.
- Lemon glaze for a fresh, tangy contrast to the spice.
Frequently asked questions
Can this cardamom cake be made without eggs?
Yes — the cake can be made without eggs; it retains excellent flavor but becomes denser in texture.
Can I bake this cake in a different pan?
Yes. You can bake it as a loaf; baking time will be longer (around 1 hour) depending on pan size.
How long do you cool a cake before removing it from the pan?
Allow the cake to rest in the pan for 10–15 minutes, then transfer to a wire rack to cool completely unless the recipe specifies otherwise.
Can you freeze cakes?
Yes. This cake freezes well for up to three months when double-wrapped in plastic and stored in a zip-top bag. Defrost at room temperature before serving.
How to store
Store the cake covered at room temperature for up to three days or refrigerate for up to one week. For longer storage, freeze as noted above. The cake is best served at room temperature.
If you make this Cardamom Cake, please share a photo on Instagram and tag the creator — it’s always a joy to see your bakes come to life.
More snacking cake recipes
- Homemade Vanilla Snack Cake
- Strawberry Crumb Cake
- Chocolate Malt Cake
- Brown Sugar Snack Cake Bars
If you make this recipe (or any recipe from this site), please come back and leave a review and star rating. Feedback is read and appreciated!
Cardamom Cake
This cardamom cake is a moist and flavorful snacking cake topped with a quick brown butter frosting — perfect with afternoon tea.
20 minutes
38 minutes
58 minutes
Ingredients
cake
- 1 ¾ cup all-purpose flour (220g)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons cardamom
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, room temperature (113g)
- ¾ cup granulated sugar (150g)
- 1 teaspoon pure vanilla extract
- ¼ cup full fat sour cream, room temperature (60g)
- 2 large eggs, room temperature
- 1 cup kefir*, room temperature (240mL)
brown butter frosting
- 4 tablespoons unsalted butter, browned (56g)
- ¾ cup confectioners’ sugar (90g)
Instructions
- Preheat oven to 350°F. Butter an 8-inch cake pan, line the bottom with parchment, and butter the parchment. Set aside.
- Whisk the dry ingredients: flour, baking powder, salt, cardamom, and nutmeg. Set aside.
- Cream butter and sugar on medium until light and fluffy. Add vanilla and sour cream and mix on low until combined.
- Scrape the bowl, add eggs, and mix until incorporated. The batter may look curdled.
- Add half the dry mixture on low speed, drizzle in kefir, then add the remaining dry ingredients and mix until only a few streaks of flour remain. Finish folding with a spatula.
- Pour batter into the prepared pan, tap to release air, and bake 32–38 minutes or until a toothpick has a few moist crumbs and edges are lightly browned. Cool in pan 10–15 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: brown the butter in a light-colored saucepan over low heat until amber and aromatic (7–10 minutes). Remove from heat and stir in confectioners’ sugar until thickened. Spread over the cooled cake.
Notes
*Buttermilk may be used in place of kefir. Store the cake covered at room temperature for up to three days or refrigerated up to one week. For freezing, double-wrap in plastic and store in a zip-top bag for up to three months; thaw at room temperature before serving.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 276Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 65mgSodium: 148mgCarbohydrates: 35gFiber: 1gSugar: 20gProtein: 4g
The nutrition information is an estimate only and may not be entirely accurate.
Did you make this recipe?
Please pin to Pinterest and share a photo on Instagram — tagging the creator is always appreciated.