Soft and simple cardamom cake with a delicious cream cheese frosting. This sheet cake is full of delicious flavor, and cardamom and cream cheese goes absolutely perfectly together! It's topped with Christmas sprinkles making it extra festive.
This sheet cake is full of flavor, combining beautifully the earthy notes from the cardamom cake with the cream cheese frosting. The addition of the cream cheese frosting perfectly balance the flavors of the delicious cardamom.
This cake tastes absolutely amazing and I hope you’ll love it too!
For more sheet cake recipes, try Chocolate Sheet Cake with Mascarpone Frosting, Lemon Pistachio Cake and Pumpkin Sheet Cake.
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WHY THIS RECIPE WORKS
- Easy to make: What I love so much about sheet cakes is that they are so easy to make! They are a no-fuss kinda cakes.
- Super soft and tender: This cardamom cake is so full of flavor and has most soft and tender texture.
- Cardamom: Cardamom has a beautiful earthy note, that gives the cake so much flavor and make your house smell incredible!
- Cream Cheese Frosting: To complement and balance the earthy notes off the cardamom the cream cheese frosting really lift this cake to another level.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: Take it out of the fridge 1-2 hours before baking.
- Eggs: Take them out of the fridge 1-2 hours before baking.
- Oil: Use a flavor neutral oil, such as canola or rapeseed oil.
- Cardamom This cake is so delicious as the cardamom gives the most wonderful flavor.
- Whole milk: Whole milk makes for a softer and more tender cake. Measure out the whole milk and let it come to room temperature 1-2 hours before baking
- Cream cheese: Take it out of the fridge 10 min before making the frosting.
STEP BY STEP INSTRUCTIONS - CAKE
Here is how to make and bake these cardamom cake. This recipe needs a stand mixer with a paddle attachment, or a hand mixer. You will also need a 22x33 cm sheet pan lined with baking paper.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 170ºC/ 340ºF conventional oven. Prepare a 22x33 cm sheet pan lined with baking paper.
STEP 1: Sift together the all-purpose flour, baking powder, baking soda, cardamom and salt and set it aside. Mix together the whole milk and vanilla extract and set it aside.
STEP 2: In a mixing bowl, using the paddle attachment, add the butter, vegetable oil, and granulated sugar and mix it on medium/high speed for 3 minutes.
STEP 3: Add the eggs one at a time into the mixture and mix it in until combined.
STEP 4: Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mix in each addition until just combined.
STEP 5: Add the cake batter into the sheet pan and bake it for 35-40 minutes or until a cake tester comes out clean.
STEP 6: Let the cake cool on a cooling rack. After 10 min, gently remove the cake from the cake tin and let the cake cool down completely.
STEP BY STEP INSTRUCTIONS - FROSTING
TIP: If you live in Europe, place your cream cheese between a few pieces of paper towels to remove any excess water.
STEP 1: Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.
STEP 2: In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
STEP 3: Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.
STEP 4: Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
STEP 5: Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
STEP 6: With a spatula, add the frosting on top of the sheet cake and spread it out evenly. Sprinkle with Christmas sprinkles and it’s ready to be enjoyed.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, follow the recipe and then divide the batter into either 2 or 3, 20 cm baking pans. If divided into 2 baking pans bake them 25-30 minutes. If divided into 3 baking pans bake them 20-25 minutes.
Yes, this cake last well and keeps moist in an airtight container, stored in the fridge. Before enjoying the cake, let it come to room temperature.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
STORAGE
Store the cardamom cake in an airtight container in the fridge. Before enjoying the cake, let it come to room temperature. Can last 2-3 days in the fridge.
Other Sheet Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Cardamom Cake
Equipment
- 22x33 cm sheet baking pan
Ingredients
CARDAMOM CAKE
- 180 g butter room temperature
- 65 g vegetable oil e.g. canola oil
- 330 g granulated sugar
- 4 large eggs room temperature
- 360 g all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground cardamom
- 1 teaspoon salt
- 240 g whole milk room temperature
- 2 teaspoon vanilla extract
CREAM CHEESE FROSTING
- 200 g butter cold room temperature
- 100 g full-fat cream cheese cold room temperature
- 360 g powdered sugar sifted
- ¼ teaspoon vanilla bean paste
DECORATION
- Christmas sprinkles
Instructions
CARDAMOM CAKE
- Preheat the oven at 170ºC conventional oven and prepare a 22x33 cm sheet baking pan with parchment paper.
- Sift together the all-purpose flour, baking powder, baking soda, cardamom and salt and set it aside. Mix together the whole milk and vanilla extract and set it aside.360 g all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon ground cardamom, 1 teaspoon salt, 240 g whole milk, 2 teaspoon vanilla extract
- In a mixing bowl, using the paddle attachment, add the butter, vegetable oil, and granulated sugar and mix it on medium/high speed for 3 min.180 g butter, 65 g vegetable oil, 330 g granulated sugar
- Add the eggs one at a time into the mixture and mix it in until combined.4 large eggs
- Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mix in each addition until just combined.
- Add the cake batter into the sheet pan and bake it for 35-40 min or until a cake tester comes out clean.
- Let the cake cool on a cooling rack. After 10 min, gently remove the cake from the cake tin and let the cake cool down completely.
CREAM CHEESE FROSTING
- Tip: If you live in Europe, place your cream cheese between a few pieces of paper towels to remove any excess water.
- Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.200 g butter, 100 g full-fat cream cheese, 360 g powdered sugar
- In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
- Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.¼ teaspoon vanilla bean paste
- Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
- Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
- With a spatula, add the frosting on top of the sheet cake and spread it out evenly. Sprinkle with Christmas sprinkles and it’s ready to be enjoyed.Christmas sprinkles
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