This is a delicious twist on your classic vanilla cake. Cardamom has a heavenly scent that will make your kitchen smell wonderful!
My two absolute favorite spices are cardamom and vanilla. How it has taken me this long to combine them into a cake is beyond me.
This cardamom vanilla bean layer cake has so much vanilla in it you can see the seeds speckled throughout both the cake and the Italian meringue buttercream frosting.Â
In August I shared a recipe for chocolate espresso layer cake and discussed how stressful the entire process was to me.
There are so many moments that can go wrong. But when it comes out perfectly there is nothing quite as satisfying as creating a beautiful layer cake.
That experience inspired me to do this more often. It’s a skill that when practiced becomes less stressful and more fun. This time I actually found it relaxing, believe it or not.
I think this cake turned out both beautiful and odd looking. The cardamom gives the cake a slight green hue and as you can see from the photos, the vanilla seeds are all over the place.
But these two spices complement each other so perfectly that I have a feeling I’ll be making this cake again and again.
Cardamom Vanilla Bean Layer Cake
Ingredients
Cardamom Vanilla Bean Layer Cake:
- 10 1/2 ounces all-purpose flour
- 3 ounces cornstarch (9 tablespoons)
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 tablespoons ground cardamom
- 4 vanilla beans
- 1 1/2 cups half-and-half, or 50% cream + 50% whole milk
- 1/4 cup brandy (see notes)
- 2 tablespoons pure vanilla extract
- 9 ounces unsalted butter, room temperature
- 21 ounces granulated sugar
- 6 large eggs, room temperature
Cardamom Vanilla Bean Buttercream:
- 12 ounces granulated sugar
- 1/4 cup + 2 tablespoons water
- 1 teaspoon corn syrup
- 5 large egg whites
- 16 ounces unsalted butter, cubed and at room temperature
- 2 vanilla beans
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon ground cardamom
Instructions
Prepare the cake:
- Preheat the oven to 350 degrees F. Place an oven rack in the middle position. Lightly spray the bottom of 3 8-inch cake pans with baking spray and then cover them with parchment rounds. Set aside.
- Whisk together the flour, cornstarch, baking powder, salt and cardamom in a medium bowl.
- Slice 4 vanilla beans in half lengthwise with a small paring knife. Use the dull side of the knife to scrape out all of the seeds. Add the seeds to the dry ingredients and separate any large clumps.
- In a separate small bowl, combine the half and half, brandy and vanilla extract.
- In a stand mixer with the paddle attachment, cream the butter and sugar together on medium high speed for several minutes. On low speed, add the eggs, one at a time, allowing each egg to incorporate before adding the next. Scrape down the sides of the bowl. With the mixer still on low speed, quickly alternate between adding the dry and liquid ingredients (ending with the dry) until just combined. Scrape down the sides well, making sure to reach the bottom of the bowl.
- Distribute the batter evenly between the 3 prepared cake pans, using a spatula to even out the tops.
- Bake until the a toothpick comes out of the center of each cake clean, approximately 30-35 minutes. Allow the cakes to cool completely in the pan before removing.
Prepare the frosting:
- Add sugar, water and corn syrup to a medium sized sauce pot. Cover and turn the heat to high. Once the liquid begins to simmer and steam has developed, remove the cover (this helps prevent crystallization). Using a candy thermometer, cook the sugar to the soft boil stage, 235-240 degrees F.
- While the sugar is cooking, whisk the egg whites on high in a stand mixer with the whisk attachment until a soft peak has formed.
- Turn the mixer speed down to medium low and very slowly pour the syrup down the side of the bowl into the egg whites. Don’t pour the hot syrup directly into the meringue.
- Once the syrup is completely incorporated, turn the speed to high and allow the meringue to continue to form a stiff peak while cooling down. Mix on high until the meringue has reached room temperature. To speed up this 15-20 minute process, ice packs can be placed around the bowl.
- While the meringue is cooling, scrape the seeds from the remaining two vanilla beans.
- Once the meringue is at room temperature, slowly begin incorporating the soft butter on medium speed. Once all of the butter has been incorporated, turn the mixer speed up to high and very slowly add the vanilla bean seeds, vanilla extract and cardamom.
Assemble the layers:
- Place the first layer of cake on a revolving cake stand and remove the parchment paper. Placing a cardboard round below the cake is optional but will make transporting the cake easier after it is assembled.
- Spread approximately one cup of buttercream on the cake and spread it around evenly with an offset spatula. Add more buttercream as needed to reached the desired thickness. Repeat with the second and third layer (don't forget to remove the parchment each time). Use an offset spatula to apply a thin layer of frosting to the side and top of the cake. Chill in the refrigerator for 30 minutes to set this first layer of buttercream. Cover the entire cake with a final layer of frosting.
- Cake is best when served at room temperature.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Laura (Blogging Over Thyme) says
Beautiful, beautiful cake. I am totally enamored with cardamom as well–my favorite warming spice EVER! Just love it. Reminds me that I need to go buy a new jar ;)
Ali @ Inspiralized says
Stunning!
Ruthy @ Omeletta says
How beautiful is this cake, Jen!? Wow. The photos are gorgeous. And vanilla and cardamom is one of my fave ice cream combos, so this cake sounds divine. …Oh my God, I just realized- what if I made this cake and served it with cardamom-vanilla ice cream!? Mind blown.
Jennifer Farley says
I wish we lived closer to one another, that sounds like the basis for my kind of party!
steph@stephsbitebybite says
Cadamom!! Such a cozy flavor! I need a big slice of this cake!
Marcia says
Stunning cake! Question: why are some of the amounts in weight and some in volume? (ounces vs. cup)
And how were you able to make such perfect slices? Just gorgeous!
Jennifer Farley says
Hi Marcia, I include ounce measurements when I think it’s best to weigh ingredients for accurate results. And I explain how to cut the cake at the bottom of the recipe.
Marcia says
Yes, you did! I was so quick to print this recipe out that I didn’t even read it through!
And thanks for the explanation…makes total sense. I can’t wait to make this!
Jennifer Farley says
You are very welcome! Enjoy it! I’d love to see pics of how it turns out :)
Laura (Tutti Dolci) says
Beautiful, I love the flecks of vanilla bean!
Valerie says
My layer cakes are almost always lopsided, usually because I can’t align the layers properly (or from the much needed, pre-assembly whiskey shots). At any rate, it’s something I need to work on – maybe a revolving cake stand would make things easier and less traumatic.
This cardamom vanilla cake looks irresistible! It’s the cats’s pajamas; The bee’s knees! *love*
annelies says
There is so much about this cake that is so very right, including the slight green hue from cardamom. Something about vanilla bean speckles makes this girl’s heart warm as would a slice of this layer cake. Lovely creation Jen.
natalie @ wee eats says
Your cakes always look SO GORGEOUS! It really inspires me to try things like this more often. I don’t know that I could recognize “cardamom” on its own, how would you describe the flavor?
Jennifer Farley says
Thanks, Natalie! You’re the second person to ask me to describe the flavor of cardamom today. Wikipedia does a decent job though I don’t think they quite nail it. It’s a flavor you’ll often find in chai tea and Indian food, if that helps. Earthy, fragrant…
Norma | Allspice and Nutmeg says
I think the hue gives it an exotic feel. It looks and sounds amazing.
Sophia @ NYFoodgasm says
This is ridiculously amazingly gorgeous!!! I love these photos! I also have a WHOLE lot of cardamom pods I got in NYC that I haven’t used yet! So I think I will be making this!
Christy @ My Invisible Crown says
Hi there! You may not remember but we met at Mixed last year (going again)? We had a conversation one night about not being the outgoing walk-up-and-talk-to-just-anyone type of girls. Hope you’re well!! I LOVE this cake. I’m actually not sure if I could pick out cardamom as a spice but this sounds amazing. And I love the contrast of the super white cake up against the dark brown background and surface. Really cool!
Jennifer Farley says
Hi Christy! I remember you, thanks for the kind words on my cake! I don’t think I’m going to Mixed again this year but have a great time :)
Nancy @ gottagetbaked says
I have a giant bottle of cardamom that I rarely use so I need to make this cake. No doubt mine will look nowhere near as gorgeous as yours – this cake is stunning! I love that beautiful speckled vanilla frosting.
Sue/the view from great island says
This is pretty much my ideal cake, and that sharp slice is awesome!
Julia | JuliasAlbum.com says
Jen, this is such a gorgeous cake! The buttercream frosting is so white!