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Cardamom Cake

Soft and simple cardamom cake with a delicious a 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.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 15 slices

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

Nutrition

Carbohydrates: 66gProtein: 5gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 107mgSodium: 456mgPotassium: 87mgFiber: 1gSugar: 47gVitamin A: 812IUVitamin C: 0.1mgCalcium: 76mgIron: 1mg
Keyword cardamom, christmas, cream cheese frosting, sheet cake
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