Cardamom Cake with Coffee Buttercream

This cardamom cake with coffee buttercream is a total dream. The cake is spiced, fluffy, simple to make, and topped with the best coffee frosting. It’s one of my favorites for a birthday, dinner party, or any get-together!

I have no idea where the time went, but Marc and I got married a whole two years ago, on April 24. So in honor of our anniversary, I thought I’d finally share the very cake we smashed into each other’s face after we said, “I do.”

When I was brainstorming what cake would officially be ‘our wedding day cake’, it came together pretty quickly, after I spent a long 17 days overthinking it. Obviously you know I’m a cardamom girlie since some of my all-time favorite desserts are cardamom orange crème brûlée and cardamom rice pudding. And the coffee icing was inspired by our mutual love of caffeine and our weekly coffeeshop dates.

And even though we literally each ate a single bite and then stored the rest in our freezer to eat on our first anniversary (which we still haven’t done oops), I’ve been thinking about it ever since. Now, it’s time to make this lovely little cake together. Let’s do it!

Our wedding cake

Obviously this cake means a lot to me but it’ll soon be one of your favorites too! The cake is my go-to recipe from pastry school, and it makes for a lovely, simple, and elegant cake for any get-together. But, I also think it would be an amazing holiday dessert!

• This recipe is simple to make and comes together quickly.
• The cake is fluffy, moist, & perfectly spiced. One of my all-time favorites!
• The frosting is the best. Full of coffee flavor and not-too-sweet. I could eat it with a spoon.
• Since this is a layer cake, it’s great for a crowd at dinner parties, holidays, and more!

Grocery list

For the cake

• Flour – I use all-purpose for simplicity. This will give the cake a nice structure.
• Baking powder – this will act as our leavening agent for a cake that’s nice and fluffy.
• Kosher salt – to balance the sweetness in the cake. I use Morton’s Kosher salt.
• Cardamom – pre-ground or freshly ground will both work in this recipe.
• Unsalted butter – butter adds flavor, texture, and moisture.
• Sugar – regular granulated sugar will add sweetness.
• Eggs – to make the cake tender and add a bit of extra flavor.
• Sour cream – to add a little tang to the cake.
• Neutral oil – canola or vegetable oil will make this cake nice and moist.
• Vanilla extract – I literally add this to all of my desserts for that cozy, signature flavor.
• Milk – use whole milk for the best results. This will also make the cake nice and fluffy.

For the buttercream

• Instant coffee – for the best flavor, use a high-quality instant coffee. The coffee shop down the street sells their own version, and it tastes so much better!
• Milk – whole milk will dissolve the instant coffee and thin the frosting.
• Unsalted butter – I always make all-butter frostings. Not only is the flavor better, but I prefer the thicker, richer texture.
• Powdered sugar – this will make for a nice, smooth buttercream.
• Vanilla extract – again, for a bit of extra flavor.
• Kosher salt – to offset the sweetness.

Bake the cake

1. First, combine the flour, baking powder, salt, and cardamom in a small bowl and set aside.
2. Next, beat the butter and sugar in a large bowl until it’s light and fluffy.
3. Add the eggs one at a time until combined. Then, add the sour cream, oil, and vanilla extract.

4. Add half of the flour mixture followed by half of the milk and stir just until combined. Repeat with the remaining ingredients.
5. Evenly spread the batter into 3 prepared cake pans.
6. Bake the cakes until an inserted toothpick has just a few moist crumbs on it. Cool completely.

Don’t over-mix the cake or it will come out dense and dry. Mix it just until the batter comes together.

Coffee buttercream

1. In a small bowl, whisk together the instant coffee and milk. Set aside.
2. Next, beat the butter and powdered sugar until a thick frosting forms.
3. Add the coffee mixture, vanilla, & salt. Lastly, whip the frosting until it’s fluffy, about 5 minutes.

Sometimes, buttercream curdles after adding milk. This is because the water in the milk causes the fats to separate from the liquids in the butter. To prevent broken buttercream, first make sure that your butter is at room temperature. If the buttercream still breaks, don’t worry, you can easily fix it! Just continue beating the frosting for about 5 minutes, and it will eventually come back together.

Assemble & frost

1. Once the cake is completely cooled, cut the domes off the tops of the cakes if necessary.
2. Then, spread a thick layer of frosting on top of one of the layers. Place another cake layer on top and repeat, finishing with the 3rd layer.
3. Frost the top and outside of the cake with an offset spatula. Decorate as desired and enjoy!

Bake the cakes just until an inserted toothpick has a few moist crumbs on it. This will ensure that the cake is moist and soft! Over-baking the cake will make it dry.

Decoration ideas

When it comes to cake, I like to keep things super simple. But, obviously, you can get as creative as you like! Here are some of my favorite easy ways to decorate this cake:

• Dot the rim of the cake with chocolate covered espresso beans.
• Caramel drizzle is super pretty and complements the coffee and cardamom.
• Use leftover frosting to add a border on the bottom and top of the cake.
• Sprinkles are always a good choice! Any will work, but gold would look so pretty.

Don’t refrigerate cake!

I definitely don’t recommend refrigerating cake. The moisture in the fridge will dry it out. Instead, place leftover cake on a plate and cover it with a cake dome. Or, store the slices in an airtight container. Let it sit at room temperature for up to 3 days.

Freeze & make-ahead tips

To freeze the cake, you have a couple of options!

• Freeze the assembled cake – wrap the cake (or slices) in plastic wrap and pop them in an airtight container. Freeze for up to 3 months and defrost at room temperature for about 1 hour.
• Store the cake layers – wrap the cake layers in plastic wrap and freeze in an airtight container or zipper bag for up to 3 months. When you’re ready to make the cake, defrost the cakes at room temperature for 1-2 hours, make the buttercream, and assemble.

You can also make the cake the night before. Just bake and assemble the cake, cover with a cake dome, and store at room temperature overnight. The frosting will protect the cake, keeping it nice and fresh!

Pastry chef tips

• Measure the flour properly for a light, fluffy cake. To measure the flour, fluff it with a fork or whisk, scoop the fluffed flour into a measuring cup with a spoon, and level it off without packing it in.
• Bring the butter, eggs, and milk to room temperature. This will help the batter mix together evenly.
• Make sure to grease the cake pans and line them with parchment paper. Otherwise, the cakes might stick to the pans.
• Whip the frosting for that light, fluffy texture. I like to give it at least 5 minutes!
• Let the cakes cool completely before frosting. If you frost the cakes while they’re still warm, the buttercream will melt.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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