This cardamom cake with coffee buttercream is a dream: warmly spiced, tender, and easy to make. The cake is light and aromatic from cardamom, and it’s finished with a fluffy coffee buttercream that balances sweetness with a gentle caffeine bite. It’s an elegant choice for birthdays, dinner parties, or any special occasion.
Marc and I celebrated our second anniversary on April 24, and this is the very cake we smashed into each other’s faces after we said “I do.” It became our wedding cake almost immediately — I mulled it over for longer than I needed to, but once I landed on cardamom and coffee it felt perfect. Cardamom is one of my favorite flavor notes; it shows up in some of my favorite desserts, and the coffee buttercream was a natural pairing because of our shared love of coffee and regular coffeeshop dates.
Even though we only took a bite on the day and wrapped the rest in the freezer for a future anniversary (which, admittedly, we haven’t opened yet), that flavor combination has stayed with me. The recipe I use is the same one I relied on in pastry school: straightforward, reliably tender, and forgiving. It works beautifully as a three-layer cake, but you can also make two layers if you prefer.
Freshly-ground cardamom
For the brightest, most fragrant result, use freshly-ground cardamom. Split the pods and grind the seeds with a mortar and pestle or a small spice grinder. If you only have pre-ground cardamom, it will still work—just be aware the flavor is milder.
Make sure you have the pantry basics on hand for the cake: all-purpose flour, baking powder, Kosher salt, unsalted butter, sugar, eggs, sour cream, a neutral oil (like canola or vegetable), vanilla extract, and whole milk. For the buttercream, you’ll need instant coffee and powdered sugar in addition to butter, milk, vanilla, and a pinch of salt.
Bake the cake
Avoid over-mixing. Stir only until the batter comes together to keep the cake tender and moist.
Coffee buttercream
Buttercream can sometimes look curdled after adding liquid. To prevent this, work with butter at room temperature and add the coffee mixture slowly. If it still breaks, keep beating—the mixture typically comes back together after a few minutes.
Assemble & frost
Storage — don’t refrigerate
Refrigerating frosted cakes can dry them out. Store leftover cake at room temperature on a plate under a cake dome, or in an airtight container. Properly stored, it will keep well for up to 3 days.
Freeze & make-ahead tips
This cake freezes well and is easy to prepare ahead of time:
- Assembled cake: Wrap the whole cake or individual slices 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 layers: Wrap each cooled cake layer in plastic and freeze in an airtight container or zipper bag for up to 3 months. Thaw before frosting.
You can also bake and assemble the cake the night before. Keep it covered at room temperature — the frosting will help preserve its moisture.
If you try this recipe, please leave a rating and review — I read every comment and love hearing how it turns out. Thank you for supporting Sunday Table!
Cardamom Cake with Coffee Buttercream
Pin Recipe
Leave a Review
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 light and fluffy, about 4–5 minutes. Add the eggs one at a time, then mix in sour cream, oil, and vanilla.
-
Add half the dry ingredients, then half the milk, mixing on low until just combined. Repeat with the remaining dry ingredients and milk. Divide the batter evenly among the three pans.
-
Bake 18–21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool briefly in the pans, then remove and cool completely on a wire rack.
For the frosting
-
Whisk the instant coffee and milk together until the coffee dissolves. Set aside.
-
Beat the butter and powdered sugar until a thick frosting forms.
-
Add the coffee mixture, vanilla, and a pinch of salt. Beat until smooth, then whip on high until light and fluffy, about 5 minutes.
Assemble and frost
-
Trim domes from the cake rounds if needed.
-
Place one cake layer on a stand, spread a thick layer of frosting, then top with the next layer. Repeat and finish with the top layer.
-
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.
If the frosting is too thick, add milk 1/2 tablespoon at a time. If too thin, add powdered sugar 2 tablespoons at a time.
High-altitude adjustments (tested at 4,500 feet):
– Use 3/4 teaspoon baking powder
– Use 1/2 cup + 2 tablespoons whole milk
– Bake at 375°F