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.
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 :)
Beautiful! You always have the best low key images. {Swoon}
Great recipe!
Pinned!
K-
So now I finally have something worthy to try with my special vanilla beans! Yum!
That’s a beautiful cake.I have never cooked with cardamom before-now I’m going to try it.I especially like how you added brandy to the recipe to make it unique.
I adore cardamom and am always on the lookout for interesting recipes that feature it. Thanks not only for this recipe, but the list of other cardamom recipes, too.
I must say, though, that what impresses me most about this cake is how perfectly you sliced it. Beautiful!
I really love cardamom and will have to try this. Every Christmas I make spritz cookies, and they always have cardamom in them – such a little added flavour!
I love cardamom! The wonderful fragrant smell it gives off when you roast the pods. Cardamom has so many health benefits too!
Love cardamom & love vanilla! This looks fabulous! And the cardamom reminds me that I need to make Swedish Christmas Bread…soon!
After viewing the recipe I new it was going to be a winner. Only a very special occasion can be suitable to make this cake. A nice winter day, the fragrant cardamom, the aroma of vanilla lingering in the air. That’s a beautiful cake.
Your cakes look so perfect! I’m going to have to try your cutting technique next time. Also, I’ve been meaning to tell you that your food photography is stunning and inspiring to me. I’m just starting out. :)
Hi, I only have 2 9in pans, and I saw that you recommended keeping it 3 layers… can I just make two in these pans? Any thoughts? I really want to make this for my daughter’s birthday and I want to be sure I can split it in 2 layers. Thanks
Hey there! You can certainly make it a double layer 9 inch cake instead of a triple layer cake. However, there will be leftover batter. I don’t suppose you have a muffin tin? You could make cupcakes with the leftover batter!
Hi, Jen!
This cake looks just wonderful, and I am seriously thinking of making it for an upcoming birthday. However, may I ask you a question, please? I am a big fan of cardamom, but most cakes call for about 1/2 the cardamom that you use — how did you feel about the strength of the cardamom flavor? Did the sugar offset it nicely to avoid any bitterness? I know I could use less — but I don’t want to if the flavors worked our perfectly!!!!!
Thanks!
–ak
Hi Anne. Are the other cakes you’re looking at triple layer? If not, that might explain the difference. This recipe makes a lot of cake and frosting. There’s no bitterness but you can always try starting with half the cardamom and then sifting more in if you decide you want a stronger flavor.
Hi Jen,
I was wondering can I omit the brandy out of the recipe? Do I need to add more liquid in place of it?
I can’t have any alcohol due to religious reasons :/
Thanks so much,
Eman :)
Hi Eman! You can absolutely omit the alcohol. I would just increase the cream in the recipe so that the liquid to dry ratio stays the same.
Love the looks of this cake,just beautiful! Was wondering though,can it made into just a vanilla bean cake (no caradom)? Then how much 1/2&1/2 if no brandy is used? Trying to find a very yummy vanilla bean cake for a bride but don’t think she is ‘ready’ for caradom,lol. Also how do you think buttermilk would taste instead of 1/2&1/2?
Thanks!
You can definitely remove the cardamom. As far as the brandy, just replace it with more half and half. Buttermilk? It could be good but now you’re getting into completely “new cake” territory. I make no promises about the results :)
Ive been looking at other recipes and noticed you add corn starch to yours, what does that do to it exactly?
Thanks :)
Hello Jennifer,
If I take out the brandy out of the equation, what should I replace it with and how much exactly do I need to put that in my cake?
It’s the first time that I am going to make a cake in my life, so I am hoping that it turns out nice, and this cake of your sounded so unique! Thanks for sharing. :)
Hi Meli,
If you want to omit the brandy, just increase the half and half so you have the same total amount of liquid.