Cardamom Cake

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Average: 5 (2 votes)
Makes one 7x11 cake

There is something about this very traditional cake that evokes the best childhood memories for me. This is the cake I grew up on when vanilla and such flavourings were not part of my family's culinary essentials. Cakes would be flavoured purely with powdered cardamom, giving it a sweet and exotic flavour and aroma. No fancy frostings were required, this simple cake would be gleefully devoured with cups of steaming hot sweet chai. I now add a touch of vanilla essence to the cake, just to take it to an extra level, but even without the vanilla, this cake is a STAR!

2 cups
all purpose/plain flour
(240 gm)
1 cup
sugar, ground to a powder
(200 gm)
1 cup
butter or margarine
(225 gm)
1/3 cup
2 tsp.
baking powder
1/4 tsp.
medium eggs
1 tsp.
cardamom powder
1 tsp.
vanilla essence

Always make sure that the butter/margarine, eggs and milk are at room temperature before starting for best results.

Preheat the oven at 180 C

Grease and line a 7x11 baking dish, then grease again over the lining paper and dust it with flour.

Sift the flour with the salt and baking powder three times to ensure the cake is light and airy.

In a large bowl, add the butter and sugar, beat well until light and fluffy. Then add the eggs one at a time, beating well after each addition. Add the cardamom powder and vanilla essence and beat again, making sure to scrape down the sides in between.

Next add the flour in three additions, alternating with the milk. (Start with the flour, then half the milk, then flour again, then the rest of the milk and end with the flour). You can use a mixer here, but keep it on low speed to avoid over mixing the batter which will result in a tough cake. I prefer to use a spatula or wooden spoon for this stage instead of a mixer. 

Once done, transfer the batter into your prepared pan, tap it a couple of times on the counter to remove any air bubbles and bake in the preheated oven for about 25-30 minutes or until a skewer poked into the centre of the cake comes out clean.

Turn the cake out on a baking tray and allow to cool before slicing. Make sure to brew some good chai/tea to go with this cake! :)



How to bake a plain sponge cake? And instead of regular sugar can we use brown raw sugar in the same quantity?please tell me coz first I use to bake it and it turned out good but now either it hardens or keeps wet inside and over cooked outside.

Fauzia's Kitchen Fun's picture

Please check this cake folder for plain sponge cake and vanilla cake recipes. You can use brown sugar but the colour and texture of the cake may change. Also read my note in the tips section on cake mistakes and how to avoid them.

Please also add dry chocolate fudge recipe.pllzzzzzzzzzz.
once had made by a freind but nvr had anything that awesome again.plzzzzzzzzzzz.

Fauzia's Kitchen Fun's picture

There is a fudge recipe in the desserts folder, please check for it there.

aoa fauiza can u tell me what is wipping cream?or is there any alternate for this?or how we can made it at home or easly? becoze i love baking n also a new comer for cooking.

Fauzia's Kitchen Fun's picture

It is a heavy cream which we normally buy from any major supermarkets, it is stored in the refrigerated sections. When whipped it gets light and fluffy and is used to top cakes and desserts.

love ur cooking

Can u please
upload the receipe for Njugu (peanut) cake.

salaams fouzia,,ur cardomon cake recipe ws ausum...thanks a ton..all dis yrs i ws avoiding making cakes coz dey wud never cm gud..den my niece suggested me to visit ur site..n am thankful 4 her...hv got my interest in baking,,even da donuts turnes out kids simply loved it...jazakallahkhair..:)

Ive always wanted to try this one. Just wanted to knw..if the milk u mentioned above is liquid or powder?

Fauzia's Kitchen Fun's picture

Liquid milk.

Pls tel me wethr I cud use sunflwr oil instead of butter nd about the egg u r using egg white nd yolk seperately?

Fauzia's Kitchen Fun's picture

I have not tried this cake with oil in place of butter. The eggs are used whole, not separated.