Best 5 Cardamom Cream Cake Recipes

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Welcome to the world of delightful cardamom cream cakes! This luscious treat is a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving for more. The fusion of fragrant cardamom with silky smooth cream creates an irresistible experience that is both comforting and uplifting. Whether you're celebrating a special occasion or simply indulging in a moment of pure bliss, this cardamom cream cake is sure to become your new favorite dessert.

Let's cook with our recipes!

CARDAMOM CREAM CAKE



Cardamom Cream Cake image

Layer cakes are always festive, particularly when they are four-layered, fluffy and cloudlike. This one, based on the flavors of an Indian dessert called ras malai, combines rose water, ricotta cheese and cardamom. Egg whites in the batter and mascarpone in the buttercream give the cake an especially ethereal texture, while a cardamom-infused milk syrup keeps it moist. Make sure to use cold, straight-from-the fridge mascarpone and yogurt for the frosting; it can curdle if you try to beat it when the ingredients are too warm.

Provided by Melissa Clark

Categories     cakes, dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 26

1 1/2 pounds/680 grams fresh whole-milk ricotta (2 1/2 cups)
1/2 cup/120 milliliters heavy cream
3/4 cup/95 grams confectioners' sugar (see tip)
1 teaspoon rose water, or to taste
2 cups/475 milliliters whole milk
4 cardamom pods
6 tablespoons/75 grams granulated sugar
1 1/2 teaspoons rose water, or to taste
12 tablespoons/170 grams unsalted butter, softened (1 1/2 sticks), more for greasing pan
3 cups/330 grams cake flour, more for flouring pan
4 large egg whites
1 cup/240 milliliters whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon rose water
1 1/2 cups/300 grams granulated sugar
1 tablespoon plus 1 teaspoon/20 grams baking powder
1/2 teaspoon ground cardamom
1/4 teaspoon fine sea salt
12 tablespoons/170 grams unsalted butter, softened (1 1/2 sticks)
1 cup/125 grams confectioners' sugar
1 teaspoon rose water, or to taste
1/2 teaspoon ground cardamom
1 cup/240 milliliters cold mascarpone
1/4 cup/60 milliliters cold Greek yogurt
1/3 cup/50 grams pistachios, toasted and chopped
Candied rose petals, for garnish (optional)

Steps:

  • Drain the ricotta in a fine mesh sieve placed in a large bowl for 1 to 2 hours until very thick. If you've bought very thick, very freshly made ricotta from a specialty shop (not the kind from the supermarket), you can skip this step.
  • Meanwhile, make the milk syrup: In a small saucepan, combine the milk and cardamom pods. Bring to a boil, then reduce heat and simmer the milk until it reduces by half, 30 to 45 minutes. Stir in the sugar until it dissolves, then continue to simmer until the mixture thickens to the texture of half and half, about 10 minutes longer. Let cool, strain the mixture to get rid of the cardamom and any coagulated milk, then stir in the rose water. (Syrup can be prepared up to 3 days ahead and refrigerated.)
  • Make the cake: Heat the oven to 350 degrees. Grease two 9-inch cake pans, line the bottoms with parchment paper, then grease the parchment. Flour the entire pan and parchment, tapping out any excess.
  • In a medium bowl, lightly whisk together the egg whites, milk, vanilla and rose water.
  • Using an electric mixer, combine the cake flour, sugar, baking powder, cardamom and salt, and mix on low speed for 30 seconds to blend. Add the butter and about a third of the milk-egg white mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for a minute or so until everything is very smooth. Scrape down the sides and bottom of the bowl.
  • Add the remaining milk mixture in 3 batches, beating well between additions. Scrape down the sides.
  • Transfer the batter to the prepared pans and smooth the surface with a spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 25 to 35 minutes. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let the cakes cool in the pans on racks for 20 minutes, then unmold and cool completely.
  • Make the ricotta filling: Using an electric mixer fitted with the whisk attachment, beat the ricotta, cream and confectioners' sugar until quite smooth, about 30 seconds. Beat in rose water to taste. Beat on medium-high speed for about 30 seconds to 1 minute. The mixture will thicken.
  • Make the mascarpone frosting: Using an electric mixer fitted with the paddle attachment, beat the butter, confectioners' sugar, rose water and cardamom until fluffy, about 2 minutes. On low speed, beat in mascarpone and yogurt until the mixture is just combined and looks smooth. Do not overbeat or the mixture may curdle.
  • When the cakes have cooled, use a long serrated knife to trim the tops of the cakes, so the tops are flat and even. Then cut each cake in half into 2 layers, to make a 4-layer cake. Brush cake layers on all sides with milk syrup. Place one cake round on a cake stand or serving platter, then top with one third of the ricotta filling, leaving a small border around the edge of the cake. Repeat with the remaining cake layers and ricotta filling.
  • Frost top and sides of the cake with the mascarpone frosting. Top with chopped pistachios and candied rose petals, if using; chill until ready to serve.

FINNISH CARDAMOM SOUR CREAM CAKE



Finnish Cardamom Sour Cream Cake image

Make and share this Finnish Cardamom Sour Cream Cake recipe from Food.com.

Provided by Cheffet22

Categories     Yeast Breads

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 9

2 eggs, beaten
2 cups sour cream
2 cups sugar
2 drops almond extract
3 cups white flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom

Steps:

  • Combine eggs, sour cream, sugar and almond extract.
  • add mixed dry ingredients gradually.
  • pour into a buttered bundt pan that has been dusted with granulated sugar or cookie crumbs.
  • bake at 350F for about 1 hour.
  • cool 5 - 10 minutes before turning out of pan.
  • sprinkle with icing sugar before serving.

CARDAMOM SPICED CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE ICING



Cardamom Spiced Carrot Cake with White Chocolate Cream Cheese Icing image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 23

Baking spray (recommended: Baker's Joy)
3/4 cup vegetable oil
1 1/2 cups white sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
4 large eggs, at room temperature
3 cups grated carrots (about 6 to 8 carrots)
1/2 cup drained crushed pineapple
2 1/2 cups unbleached all-purpose flour, plus 1 tablespoon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 cup buttermilk, at room temperature
3/4 cups toasted pecans, chopped
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 packages (12 ounces) cream cheese, at room temperature
6 cups confectioners' sugar, sifted
2 teaspoons vanilla extract
4 ounces fine white chocolate, melted and cooled
2 tablespoons heavy cream
1 cup sliced almonds, toasted and coarsely chopped

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans and line the bottom of the pans with parchment paper. Spray the paper and pans with baking spray. Set the pans aside until ready to use.
  • In the bowl of an electric mixer on medium speed, beat the oil and sugars together until combined. Mix in the vanilla and add the eggs, 1 at a time, mixing well after each addition. Add the carrots and pineapple and mix until combined.
  • In a large bowl sift together the 2 1/2 cups flour, baking powder, baking soda, salt, cardamom and cinnamon. With the mixer speed on low, add the flour mixture to the carrot mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined. In a small bowl, toss the pecans with the remaining 1 tablespoon of flour. Fold the pecans into the batter.
  • Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 35 to 45 minutes. Cool the cakes in the pans on wire racks for 15 minutes. Remove the cakes from the pans and cool completely on the racks.
  • While the cakes are cooling, prepare the icing. In the bowl of an electric mixer on medium speed, beat the butter and cream cheese together until well combined. Reduce the speed to low and gradually add the confectioners' sugar. Mix until combined. Add the vanilla and white chocolate. Increase the speed to medium-high and beat until smooth, about 1 to 2 minutes. Set aside 1 cup of icing for decoration. Add the heavy cream and beat until combined.
  • To frost the cake, arrange 1 cake layer on a cake plate. Spread the top with the cream cheese icing and top with a second and third cake layer, spreading the icing between each layer. Spread the icing on top and around the sides of the cake. Apply the almonds to the sides of the frosted cake. Fill a pastry bag, fitted with a star tip, with the reserved icing and pipe a border around the top of the cake. Cut the cake and serve.

EAST-WEST GINGER CAKE WITH CARDAMOM CREAM



East-West Ginger Cake with Cardamom Cream image

Provided by Ming Tsai

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 16

1/2 cup sugar
1 egg
1/2 cup canola oil
1/2 cup molasses
1/2 cup minced candied ginger (may substitute with 2 tablespoons fresh minced ginger plus 1 tablespoon sugar)
1/2 cup water
1 1/3 cups flour mix (1:1 cake and all purpose flours)
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground black pepper
8 sprayed rings, 8 sprayed and sugared ramekins or 1 baking dish
1 cup heavy cream
1/4 cup brown sugar
1 teaspoon ground cardamom
Mint leaves for garnish

Steps:

  • In a mixer, whisk together sugar, egg, oil, molasses and ginger. While mixer is running, add water. In a large bowl mix flours, baking soda, cinnamon, cloves and black pepper. With a large rubber spatula gently fold-in the contents of the mixer with the dry ingredients. Fill rings, ramekins or dish. Bake in pre-heated oven at 300 degrees for 20 to 25 minutes, or until test poker comes out clean.
  • Add everything to an electric mixing bowl equipped with a whip. Whisk on medium-high stiff peaks form.
  • PLATING:
  • Place a small dollop of cardamom cream in the middle of a plate, this is to anchor the cake. Unmold the spice cake and place it on top of the cream. Put a dollop of cream on top of the cake and place a mint leaf in the cream.

CARDAMOM CREAM CAKE RECIPE - (4.3/5)



Cardamom Cream Cake Recipe - (4.3/5) image

Provided by MarielC

Number Of Ingredients 30

RICOTTA FILLING
1 1/2 pounds fresh whole-milk ricotta, 680 grams, about 2 1/2 cups
1/2 cup heavy cream, 120 milliliters
3/4 cup confectioners' sugar, 95 grams
1 teaspoon rose water, or to taste. May substitute vanilla extract.
MILK SYRUP
2 cups whole milk, 475 milliliters
4 cardamom pods
6 tablespoons granulated sugar, 75 grams
1 1/2 teaspoons rose water, or to taste. May substitute vanilla extract.
CAKE
12 tablespoons unsalted butter, softened, 170 grams, about 1 1/2 sticks, plus more for greasing pan
3 cups cake flour, 330 grams, plusmore for flouring pan
4 large egg whites
1 cup whole milk, 240 milliliters
1/2 teaspoon vanilla extract
1/2 teaspoon rose water
1 1/2 cups granulated sugar, 300 grams
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon ground cardamom
1/4 teaspoon fine sea salt
MASCARPONE FROSTING
12 tablespoons unsalted butter, softened, 170 grams, about 1 1/2 sticks
1 cup confectioners' sugar, 125 grams
1 teaspoon rose water, or to taste. May use vanilla extract.
1/2 teaspoon ground cardamom
1 cup cold mascarpone, 240 milliliters
1/4 cup cold Greek yogurt, 60 milliliters
1/3 cup pistachios, toasted and chopped, 50 grams
Candied rose petals, for garnish (optional)

Steps:

  • Drain the ricotta in a fine mesh sieve placed in a large bowl for 1 to 2 hours until very thick. If you've bought very thick, very freshly made ricotta from a specialty shop (not the kind from the supermarket), you can skip this step. Meanwhile, make the milk syrup: In a small saucepan, combine the milk and cardamom pods. Bring to a boil, then reduce heat and simmer the milk until it reduces by half, 30 to 45 minutes. Stir in the sugar until it dissolves, then continue to simmer until the mixture thickens to the texture of half and half, about 10 minutes longer. Let cool, strain the mixture to get rid of the cardamom and any coagulated milk, then stir in the rose water. Syrup can be prepared up to 3 days ahead and refrigerated. Make the cake: Heat the oven to 350 degrees. Grease two 9-inch cake pans, line the bottoms with parchment paper, then grease the parchment. Flour the entire pan and parchment, tapping out any excess. In a medium bowl, lightly whisk together the egg whites, milk, vanilla and rose water. Using an electric mixer, combine the cake flour, sugar, baking powder, cardamom and salt, and mix on low speed for 30 seconds to blend. Add the butter and about a third of the milk-egg white mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for a minute or so until everything is very smooth. Scrape down the sides and bottom of the bowl. Add the remaining milk mixture in 3 batches, beating well between additions. Scrape down the sides. Transfer the batter to the prepared pans and smooth the surface with a spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 25 to 35 minutes. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let the cakes cool in the pans on racks for 20 minutes, then unmold and cool completely. Make the ricotta filling: Using an electric mixer fitted with the whisk attachment, beat the ricotta, cream and confectioners' sugar until quite smooth, about 30 seconds. Beat in rose water to taste. Beat on medium-high speed for about 30 seconds to 1 minute. The mixture will thicken. Make the mascarpone frosting: Using an electric mixer fitted with the paddle attachment, beat the butter, confectioners' sugar, rose water and cardamom until fluffy, about 2 minutes. On low speed, beat in mascarpone and yogurt until the mixture is just combined and looks smooth. Do not overbeat or the mixture may curdle. When the cakes have cooled, use a long serrated knife to trim the tops of the cakes, so the tops are flat and even. Then cut each cake in half into 2 layers, to make a 4-layer cake. Brush cake layers on all sides with milk syrup. Place one cake round on a cake stand or serving platter, then top with one third of the ricotta filling, leaving a small border around the edge of the cake. Repeat with the remaining cake layers and ricotta filling. Frost top and sides of the cake with the mascarpone frosting. Top with chopped pistachios and candied rose petals, if using. Chill until ready to serve.

Tips:

  • Use high-quality ingredients: The quality of your ingredients will directly impact the taste of your cake. Use fresh, organic ingredients whenever possible.
  • Cream the butter and sugar together until light and fluffy: This will help incorporate air into the cake, resulting in a lighter, more tender texture.
  • Add the eggs one at a time: This will help prevent the cake from curdling.
  • Mix the dry ingredients together before adding them to the wet ingredients: This will help prevent lumps from forming.
  • Do not overmix the batter: Overmixing will result in a tough, dense cake.
  • Bake the cake at the correct temperature: The temperature of the oven will vary depending on the recipe, so be sure to follow the recipe instructions carefully.
  • Let the cake cool completely before frosting it: This will help prevent the frosting from melting.

Conclusion:

Cardamom cream cake is a delicious and versatile dessert that can be enjoyed for any occasion. With its moist, flavorful crumb and creamy, cardamom-scented frosting, this cake is sure to please everyone. Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and will yield a beautiful and delicious cake that you'll be proud to serve.

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