Cardamom Cream Cake

Cardamom Cream Cake
Cardamom Cream Cake


Cardamom Cream Cake

While my blogger friends are all over displaying these fabulous desserts for Valentine’s day, I was indecisive about what/how to bake. Oh! The pressure. I almost zeroed down on baking a Red Velvet Cake and nothing says Valentine’s day like Red Velvet Desserts. Right? But then I decided against it. I am going to reserve baking a decadent red velvet cake for the late summer/early fall time and I would love to share a funny story behind my first time baking a red velvet cake.

Cardamom Cream Cake

Cardamom Cream Cake


Cardamom Cream CakeNow coming back to what-to-bake, I thought of trying this recipe that I had stumbled across a few months back in New York Times – Cardamom Cake. First I thought I would follow the recipe to the T, but the control freak that I’m, I ended up modifying a bit here and a bit there to give it a personal touch. The outcome was great however. The taste of cardamom will linger much after you have cleaned off the plate. This is a fresh, moist cake with great, but subtle cardamom flavor, and the mascrarpone- cardamom icing compliments it nicely.

Another challenge that I faced was to – how I should present the cake. Should I cover the cake with Frosting or not (I suck at frosting. Period) I gave it some thought and then decided to present it with just the frosting on top. I decided to keep the sides naked. Naked cakes are kind of cool, right?

Cardamom Cream Cake

Recipe adapted from New York Times. 

How I altered the Recipe:

  1. I took out the yogurt from the frosting and replaced with full cream
  2. I didn’t go for the ricotta filling.  Instead I used the mascarpone icing for filling
  3. I used a basic Sponge Cake Recipe.


For The Sponge Cake:

  • 3 Cups Cake Flour
  • 1 Cup milk
  • 2 Sticks Butter
  • 2 Cups sugar
  • 2 Tsp Baking Soda
  • 4 Eggs
  • 1 Tsp salt

For The Milk Syrup:

  • 2 Cups whole milk
  • 4 Cardamom pods
  • 6 Tbs granulated sugar
  • 1 Tsp rose water

For The Mascarpone Frosting:

  • 1 ½ sticks (12 Tbs) tablespoons unsalted butter
  • 1 Cup confectioners’ sugar
  • 1 Tsp rose water
  • ½ Tsp ground cardamom
  • 8 Ounce cold mascarpone
  • ⅓ Cup pistachios, toasted and chopped
  • 1/4 cup greek yogurt


Milk syrup:

  • In a small saucepan, combine the milk and cardamom pods. Bring to a boil, then reduce heat and simmer the milk until it reduces by half, 30 to 45 minutes.
  • Let cool, strain the mixture to get rid of the cardamom and any coagulated milk, then stir in the rose water.


  • Heat the oven to 350 degrees
  • Grease two 9-inch cake pans with butter and dust with flour
  • Sift Cake flour
  • Cream butter in a large bowl
  • Gradually add sugar until light and fluffy
  • Sift the cakeflour once again with baking powder and salt
  • Add eggs one at a time to the creamed mixture, beating well
  • Add flour mixture alternately with milk and blend
  • Do not over mix
  • Pour into prepared pans and bake for 20/25 minutes
  • When the cakes have cooled, brush cake layers on all sides with milk syrup.

Mascarpone frosting:

  • Using an electric mixer, beat the butter, confectioners’ sugar, rose water and cardamom until fluffy, about 2 minutes.
  • On low speed, beat in mascarpone and yogurt until the mixture is just combined and looks smooth.
  • Do not overbeat


  • Place one cake round on a cake stand, then top with one-third of the mascarpone filling, leaving a small border around the edge of the cake.
  • Frost top of the cake with the mascarpone frosting.
  • Top with chopped pistachios and candied rose petals if using; chill until ready to serve.

Check Out other cakes –

Olive Oil Date Loaf Cake (Eggless)

The Naked Red Velvet Cake

Orange Olive Oil Cake

Cardamom Cream Cake

Cardamom Cream Cake

64 thoughts on “Cardamom Cream Cake

  1. Great! I have it in the fridge. I will let you know if everybody likes it. And I will try to remember the to take a pic. 😋


  2. Hey! Thanks for stopping by. The full cream was a typo. You need 1/4 cup thick Greek yogurt for this frosting. I have updated the post.
    Please Please do let me know when you try. I’ll be waiting eagerly.


  3. I see a cup of cold cream in the Marscapone frosting recipe. Does it go with all the other ingredients and everything gets whipped once? Or should I whip it and fold it in? Thanks for the help–I’m making this for a big family party on Sunday!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s