Print

Irresistible Swedish Cardamom Cake Recipe

Irresistible Swedish Cardamom Cake Recipe
Print Recipe

★★★★★

5.2 from 16 reviews

This irresistible Swedish Cardamom Cake is a tender, fragrant dessert featuring the warm, aromatic flavor of cardamom. Moist and lightly spiced, this classic cake is perfect for afternoon tea or a cozy treat any time of year. Topped with crunchy sliced almonds for added texture, it’s easy to make and sure to delight with every bite.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cardamom
  • ¼ tsp salt

Wet Ingredients

  • 3 large eggs (room temperature)
  • ½ cup unsalted butter (softened)
  • ½ cup whole milk
  • 1 tsp pure vanilla extract

Topping

  • Sliced almonds (optional, for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or non-stick spray to prevent the cake from sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cardamom, and salt until evenly combined, ensuring the cardamom is well distributed for consistent flavor.
  3. Cream Butter and Sugar: In a separate large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed for 3-5 minutes, until the mixture is light and fluffy. This step helps create a tender cake texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract until fully incorporated, forming a smooth batter.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk in batches, beginning and ending with the flour mixture. Mix gently until just combined; avoid overmixing to keep the cake light and airy.
  6. Prepare to Bake: Pour the batter into the greased 8-inch cake pan and smooth out the top with a spatula. If using, sprinkle sliced almonds evenly on top to add a crunchy texture and nutty flavor.
  7. Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure eggs are at room temperature for a smoother batter and better rise.
  • You can substitute whole milk with buttermilk for a slightly tangier flavor and tender crumb.
  • Ground cardamom can be found in most spice aisles or specialty stores; fresh spices enhance flavor significantly.
  • For a dairy-free version, replace butter with vegan butter and milk with almond or oat milk, though texture may vary slightly.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: Swedish cardamom cake, cardamom dessert, almond topped cake, easy Swedish cake, traditional Scandinavian cake

Find it online: https://delishfamilyrecipe.com/irresistible-swedish-cardamom-cake-recipe/