This cardamom cake with coffee buttercream is a pure delight. Light, warmly spiced, and easy to make, the cake pairs perfectly with a fluffy coffee frosting. It’s an elegant choice for birthdays, dinner parties, or any gathering.
We celebrated our wedding two years ago on April 24, and this is the very cake we used for the celebration — the same one we smashed into each other’s faces after saying “I do.” I spent a few weeks thinking it over, but the combination felt right: cardamom for its warm, floral spice, and a coffee buttercream inspired by our shared love of coffee and cozy coffee-shop dates.
The recipe is a longtime favorite from my pastry-school days. It’s straightforward to prepare and yields a moist, tender crumb with a gentle cardamom aroma. The coffee buttercream uses instant coffee for a clean coffee flavor that cuts sweetness and balances the spiced cake.
Freshly-ground cardamom
For the best, brightest cardamom flavor, grind whole cardamom pods just before you bake. A mortar and pestle or a small spice grinder works well. Pre-ground cardamom will work if that’s what you have, but freshly-ground offers the most aromatic punch.
Make sure you have the pantry basics on hand: all-purpose flour, baking powder, Kosher salt, unsalted butter, sugar, eggs, sour cream, neutral oil (like canola or vegetable), vanilla extract, and whole milk. For the buttercream, you’ll also need instant coffee and powdered sugar.
Bake the cake
Avoid over-mixing. Stir just until the batter comes together to keep the cake tender and light.
Coffee buttercream
If your buttercream looks broken after adding the milk, keep beating — with room-temperature butter it should come back together in a few minutes. Adjust the milk or powdered sugar in small increments to reach your desired consistency.
Assemble & frost
Storage — don’t refrigerate
I don’t recommend refrigerating this cake; the fridge can dry it out. Store leftovers at room temperature under a cake dome or in an airtight container for up to 3 days.
Freeze & make-ahead tips
You can freeze this cake either assembled or as individual layers:
- Assembled cake or slices: Wrap tightly in plastic wrap, place in an airtight container, and freeze for up to 3 months. Thaw at room temperature for about an hour.
- Unfrosted cake layers: Wrap each layer in plastic and freeze in an airtight container or zipper bag for up to 3 months.
You can also bake and assemble the cake the night before. Keep it covered at room temperature — the frosting will keep the cake moist and fresh.
If you make this recipe, please consider leaving a rating and review — I read every comment and love hearing how it turned out for you. Thank you for supporting Sunday Table!
Cardamom Cake with Coffee Buttercream
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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
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3 6-inch cake pans
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Parchment paper
Instructions
For the cake
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Preheat the oven to 350°F. Line three 6-inch cake pans with parchment and grease with neutral oil or baking spray.
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Whisk the flour, baking powder, salt, and cardamom together in a small bowl. Set aside.
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Cream the butter and sugar until light and fluffy, about 4–5 minutes. Add eggs one at a time, then mix in sour cream, oil, and vanilla.
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Add half the dry ingredients, then half the milk, mixing on low just until combined. Repeat with remaining dry ingredients and milk. Divide the batter evenly among the three pans.
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Bake 18–21 minutes, or until a toothpick shows a few moist crumbs. Cool briefly in the pans, then transfer to a wire rack to cool completely.
For the frosting
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Whisk instant coffee into the milk until dissolved. Set aside.
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Beat the butter with the powdered sugar until thick. Add the coffee mixture, vanilla, and a pinch of salt. Beat until smooth, then whip on high until fluffy, about 5 minutes.
Assemble and frost
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Trim domes from the cake layers if needed.
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Place one layer on a stand, spread a generous layer of frosting, then add the next layer. Repeat, finishing with the top layer.
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Frost the outside and top of the cake, decorate as desired, slice, and enjoy.
Notes
If using freshly-ground cardamom, start with 1 teaspoon and add more to taste; it’s stronger than pre-ground.
Adjust frosting consistency: add milk 1/2 tablespoon at a time if too thick, or powdered sugar 2 tablespoons at a time if too thin.
High-altitude notes (tested at 4,500 ft): use 3/4 teaspoon baking powder, 1/2 cup + 2 tablespoons whole milk, and bake at 375°F.