I make this Almond Cardamom Cake when I want something simple yet deeply aromatic. The warmth of cardamom blends beautifully with buttery richness and nutty almonds, creating a soft, tender crumb that feels both comforting and elegant. It’s perfect for afternoon tea, casual gatherings, or whenever I crave a lightly spiced homemade cake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (225g) unsalted butter, softened
¾ cup (150g) granulated sugar
3 large eggs
1 tsp vanilla extract
½ tsp almond extract (optional but recommended)
1 ¼ cups (150g) all-purpose flour
1 tsp ground cardamom
1 tsp baking powder
½ tsp salt
1 cup (100g) ground almonds (almond flour)
2–3 tbsp milk (if needed, to loosen batter)
Optional topping:
flaked almonds
powdered sugar (for dusting)
directions
I start by preheating the oven to 175°C (350°F). I grease and line a 9-inch round cake pan or an 8-inch square pan.
In a large bowl, I beat the softened butter and sugar together until light and fluffy, which usually takes about 3 minutes. I add the eggs one at a time, mixing well after each addition, then stir in the vanilla and almond extract.
In a separate bowl, I whisk together the flour, ground cardamom, baking powder, and salt. I stir in the ground almonds to evenly distribute them.
I gradually add the dry ingredients to the wet mixture in batches, mixing just until combined. If the batter feels too thick, I add 2–3 tablespoons of milk to loosen it slightly.
I pour the batter into the prepared pan and smooth the top. If I’m using flaked almonds, I sprinkle them evenly over the surface. I bake the cake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
After baking, I let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, I dust it lightly with powdered sugar before serving.
Servings and timing
This cake serves 8–10 people comfortably.
Preparation time: 15 minutes
Baking time: 35–40 minutes
Total time: about 50–55 minutes
Variations
I sometimes add the zest of one orange or lemon to brighten the flavor. For a richer version, I replace a few tablespoons of flour with additional ground almonds. When I want extra texture, I fold in a handful of chopped toasted almonds into the batter. I also enjoy adding a light honey glaze instead of powdered sugar for a slightly sticky, aromatic finish.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it for up to 5 days, making sure it’s well wrapped to prevent it from drying out.
To reheat, I warm individual slices in the microwave for about 10–15 seconds to bring back the soft, buttery texture. I also sometimes warm slices briefly in a low oven for a freshly baked feel.
FAQs
Can I make this cake gluten-free?
I can substitute the all-purpose flour with a good-quality gluten-free flour blend. Since the cake already contains ground almonds, it adapts well to gluten-free variations.
Can I skip the almond extract?
Yes, I can leave it out if I prefer a milder flavor. The cake will still have a pleasant almond taste from the ground almonds.
What does cardamom taste like in this cake?
I find that cardamom adds a warm, slightly citrusy and floral note that complements the butter and almonds without overpowering them.
Can I freeze this cake?
Yes, I wrap the cooled cake tightly in plastic wrap and freeze it for up to 2 months. I thaw it at room temperature before serving.
How do I know when the cake is done baking?
I insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, I know it’s ready.
Conclusion
I love how this Almond Cardamom Cake delivers rich flavor with minimal effort. The tender crumb, nutty almonds, and aromatic spice make it a reliable favorite in my kitchen. Whether I serve it with tea, coffee, or a simple dollop of whipped cream, it always feels like a special homemade treat.
📖 Recipe:
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Almond Cardamom Cake
- Total Time: 50–55 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A soft and aromatic Almond Cardamom Cake with buttery richness, nutty ground almonds, and warm floral cardamom spice—perfect for tea time or casual gatherings.
Ingredients
1 cup (225g) unsalted butter, softened
¾ cup (150g) granulated sugar
3 large eggs
1 tsp vanilla extract
½ tsp almond extract (optional)
1 ¼ cups (150g) all-purpose flour
1 tsp ground cardamom
1 tsp baking powder
½ tsp salt
1 cup (100g) ground almonds (almond flour)
2–3 tbsp milk (if needed)
Optional: flaked almonds for topping
Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 175°C (350°F). Grease and line a 9-inch round or 8-inch square cake pan.
- Beat butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
- In a separate bowl, whisk together flour, cardamom, baking powder, and salt. Stir in ground almonds.
- Gradually add dry ingredients to the wet mixture, mixing until just combined. Add milk if batter is too thick.
- Pour batter into prepared pan and smooth the top. Sprinkle with flaked almonds if using.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
Add orange or lemon zest for a brighter flavor.
Substitute all-purpose flour with a gluten-free blend if needed.
Fold in chopped toasted almonds for added texture.
Drizzle with a light honey glaze instead of powdered sugar for a richer finish.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze tightly wrapped for up to 2 months and thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 105 mg
