If you have a soft spot for cozy spices and tender, buttery cakes, then you are going to fall head over heels for this Authentic Swedish Cardamom Cake Recipe. This cake is a beautiful celebration of cardamom’s warm, floral notes perfectly balanced by a moist crumb that just melts in your mouth. Whether you’re looking to brighten up a coffee break or impress friends with a subtle yet flavorful treat, this cake will quickly become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
What makes this cake truly special is how simple yet thoughtfully chosen the ingredients are. Each element plays a key role in creating the cake’s delicate texture, aromatic flavor, and inviting golden color.
- 2 teaspoons ground cardamom: Freshly ground cardamom is best for that bright, authentic Swedish flavor that defines this cake.
- 1 ½ cups all-purpose flour: Acts as the cake’s structure and ensures a tender crumb.
- 1 cup granulated sugar: Sweetens perfectly without overpowering the spice.
- 2 large eggs: Provide richness and help bind the ingredients into a luscious batter.
- ½ cup unsalted butter, softened: Adds buttery flavor and moisture for a tender bite.
- ¾ cup whole milk: Keeps the cake moist and balances the dry ingredients.
- 2 teaspoons baking powder: Gives the cake a light and airy lift.
- ¼ teaspoon salt: Enhances the cake’s flavors by balancing sweetness and spice.
How to Make Authentic Swedish Cardamom Cake Recipe
Step 1: Prep Your Ingredients and Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour your 8-inch cake pan or line it with parchment paper to ensure the cake releases smoothly once baked. Getting set up now makes the baking process smooth and stress-free.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, freshly ground cardamom, and salt. This mixes the leavening agents evenly and spreads that signature cardamom flavor throughout the cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar with a hand mixer or stand mixer until the mixture is pale and fluffy. This step introduces air into your batter so your cake turns out light and tender.
Step 4: Add Eggs One at a Time
Crack in the eggs one at a time, beating well after each addition. This gradual process helps the eggs emulsify properly with the butter and sugar, preventing curdling and ensuring a smooth batter. Don’t forget to scrape down the sides of your bowl to capture all the ingredients.
Step 5: Alternate Adding Dry Ingredients and Milk
Start by adding half of the dry mixture, then pour in half of the milk, and repeat the sequence, ending with dry ingredients. Stir gently until just combined; it’s important not to overmix here to keep your cake tender.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth the surface with a spatula. For a subtle crunch and extra charm, sprinkle a little granulated sugar over the top before baking. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Finish
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can add a light dusting of powdered sugar if you want to elevate the presentation while highlighting the cake’s golden crust.
How to Serve Authentic Swedish Cardamom Cake Recipe
Garnishes
A simple dusting of powdered sugar adds a delicate sweetness and pretty finish that doesn’t overpower the natural cardamom aroma. For a more indulgent touch, a glaze made from lemon juice and powdered sugar complements the spice beautifully.
Side Dishes
This cake pairs superbly with a hot cup of coffee or strong black tea, providing a wonderful contrast to its subtle sweetness. A dollop of lightly whipped cream or a spoonful of fresh berries can also add fresh flavor and richness.
Creative Ways to Present
Slice the Authentic Swedish Cardamom Cake Recipe into generous wedges and serve on rustic wooden boards or vintage plates for charming presentation. Alternatively, use it as a base for layered desserts topped with custard and fruit for a Scandinavian-inspired treat.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover cake in an airtight container at room temperature for up to 3 days. This keeps it moist, preserving that delicate crumb and fragrant cardamom essence.
Freezing
You can freeze this cake by wrapping the whole cake or individual slices tightly in plastic wrap and then foil. Freeze for up to one month. When ready to enjoy, thaw in the refrigerator overnight for best texture.
Reheating
To warm the cake, pop a slice in the microwave for about 15-20 seconds or place it in a low oven wrapped in foil. This restores the softness without drying it out, bringing back that fresh-baked charm.
FAQs
Can I use pre-ground cardamom instead of freshly ground?
You can, but freshly ground cardamom truly enhances the flavor with a brighter and more complex aroma. If you have whole pods, grind them just before baking for the best results.
Is this cake gluten-free or can it be made gluten-free?
This Authentic Swedish Cardamom Cake Recipe uses all-purpose flour, so it’s not gluten-free as is. You could experiment with a gluten-free baking blend, but the texture and rise might vary slightly.
What if I don’t have whole milk? Can I use a substitute?
Whole milk adds richness and moisture, but you can substitute with 2% milk or a non-dairy milk like oat or almond milk if needed. Just be aware the texture might be a tiny bit different.
Can I double the recipe for a larger cake?
Absolutely! Just double all ingredients and use a larger pan or two pans. Adjust the baking time accordingly and keep an eye on the cake to avoid overbaking.
How do I know when the cake is perfectly baked?
The best test is inserting a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs but not wet batter. The cake should also spring back slightly when touched.
Final Thoughts
There is something incredibly comforting about baking and sharing this Authentic Swedish Cardamom Cake Recipe. It’s wonderfully approachable yet uniquely flavorful, making it a piece of Scandinavian tradition you can bring right into your kitchen. Whether for a special occasion or a cozy afternoon, I encourage you to give this recipe a try and enjoy a little taste of Swedish warmth and charm.
Print
Authentic Swedish Cardamom Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
Description
This Authentic Swedish Cardamom Cake is a moist and flavorful dessert infused with freshly ground cardamom, offering a delicate spice profile characteristic of Scandinavian baking. The cake is tender and lightly sweetened, perfect for serving with coffee or tea as a traditional Swedish fika treat.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cardamom (preferably freshly ground)
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, softened
- ¾ cup whole milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready when your cake batter is prepared.
- Prepare Pan: Grease and flour an 8-inch round or square cake pan, or alternatively, line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cardamom, and salt to evenly distribute the leavening and spices.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using a mixer or whisk until the mixture is light and fluffy, which incorporates air for a tender cake.
- Add Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl to combine everything evenly.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredient mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and toughening the cake.
- Pour Batter and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Optionally, sprinkle a little granulated sugar on top for a slight crunchy texture. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
- Serve: Optionally dust the cooled cake with powdered sugar before serving for an elegant finish. Enjoy as a delicious accompaniment to coffee or tea.
Notes
- For the best flavor, use freshly ground cardamom pods rather than pre-ground cardamom.
- Ensure butter is softened at room temperature for easier creaming with sugar.
- Do not overmix the batter once the dry and wet ingredients are combined to keep the cake light and tender.
- If you prefer, replace whole milk with a milk alternative like almond or oat milk, but note it will slightly change the taste and texture.
- Check the cake a few minutes before the minimum baking time to avoid drying it out, as ovens may vary.
- This cake is best enjoyed the day it is made but can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
