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–+ servings
4.34 from 3 votes

Cardamom Cake with Coffee Buttercream

Yield: 12 slices
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
This cardamom cake with coffee buttercream is a total dream. The cake is perfectly spiced, fluffy, and so easy to make. And, it's topped with the best coffee frosting! This is one of my favorite desserts for a birthday, dinner party, or any get-together!
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Ingredients

For the cake

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoons Kosher salt
  • 2 teaspoons ground cardamom
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1/4 cup sour cream
  • 1/4 cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk

For the buttercream

  • 1 1/2 Tablespoons instant coffee
  • 2 Tablespoons whole milk
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of Kosher salt

Equipment

  • 3 6-inch cake pans
  • Parchment paper

Instructions 

For the cake

  • Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper and grease with neutral oil or baking spray.
  • Whisk the flour, baking powder, salt, and cardamom together in a small bowl. Set aside.
  • In a large bowl, cream the butter and sugar until the mixture is light and fluffy, about 4-5 minutes. Add the eggs one at a time until thoroughly mixed. Then, mix in the sour cream, oil, and vanilla extract.
  • Pour half the flour mixture into the wet ingredients, followed by half of the milk. Mix on low just until combined. Repeat with remaining flour mixture and milk, stirring just until the batter comes together and there are no more dry spots. Don't over-mix! Then, divide the batter evenly between the three cake pans.
  • Bake the cakes for 18-21 minutes, or until a toothpick inserted into the center of the cakes has a few moist crumbs on it. Let the cakes cool for a few minutes in the pan, and then release them from the pans and cool completely on a wire rack.

For the frosting

  • In a small bowl, whisk the instant coffee and milk together until the coffee is dissolved. Set aside.
  • Next, beat the butter and powdered sugar in a large bowl until a thick frosting forms.
  • Add the coffee mixture, vanilla extract, and a pinch of salt. Beat until the frosting is smooth. Then, turn the mixer on high and whip the frosting until fluffy, about 5 minutes.

Assemble and frost

  • Using a serrated bread knife, cut the domes off of the tops of the cakes, if necessary.
  • Place one cake round on a plate or cake stand. Spread a thick layer of frosting on top. Then, top with another cake round. Add frosting to the second layer and top with the third cake round to make a three layer cake.
  • Frost the top and outside of the cake. Decorate as desired. Slice and enjoy!

Notes

To measure the flour, first fluff it with a whisk or fork. Spoon the fluffed flour into a measuring cup, and level it off without packing it in.
If you're using freshly-ground cardamom, start with 1 teaspoon and add more to taste. Freshly-ground has a much stronger flavor than pre-ground, which is what I used to test this recipe.
If the frosting is too thick, add more milk 1/2 Tablespoon at a time. If the frosting is too thin, add more powdered sugar 2 Tablespoons at a time.
For high-altitude (tested at 4,500 feet):
- Use 3/4 teaspoon baking powder
- Use 1/2 cup + 2 Tablespoons whole milk
- Bake the cake at 375°F
Cuisine: American
Course: Dessert
Author: Sara Lynn Hunt Broka
Serving: 1slice, Calories: 519kcal, Carbohydrates: 62g, Protein: 3.4g, Fat: 28.9g, Saturated Fat: 15.5g, Cholesterol: 91mg, Sodium: 167mg, Potassium: 125mg, Fiber: 0.6g, Sugar: 47g, Calcium: 55mg, Iron: 1mg
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