“Fika,” the Swedish tradition of slowing down to enjoy coffee and cake with friends, is one of my favorite ways to celebrate simple joys. And what better cake to share than a beautifully fragrant Swedish Cardamom Cake? This recipe makes it easy to bring that cozy, convivial spirit into your own kitchen. Ready in under an hour, my version of this classic treat will fill your home with warmth and spice.
Table of Contents
Why You’ll Love This Swedish Cardamom Cake
- Perfectly Moist Texture: The combination of buttermilk and butter creates a tender crumb that stays moist for days.
- Intense Cardamom Flavor: Using freshly ground cardamom elevates the taste, making it truly special.
- Simple Steps: My recipe is straightforward, perfect for busy moms who want a delicious, impressive cake without complicated techniques.
- Crowd-Pleasing: Whether you’re hosting a brunch or need a comforting dessert, this cake is always a hit.
What is Swedish Cardamom Cake?
Swedish Cardamom Cake, or Kardemummakaka, is a beloved staple in Swedish baking. Its rich, buttery flavor, infused with the distinctive aroma of cardamom, makes it a comforting treat often enjoyed during fika, a coffee break tradition. Cardamom has been a popular spice in Sweden for centuries, adding warmth and depth to both sweet and savory dishes.
Ingredient Spotlight: Cardamom
Cardamom, often called the “Queen of Spices,” has a complex flavor profile: floral, citrusy, and slightly spicy. Historically, it has been prized for its aromatic qualities and medicinal properties, finding its way into Swedish baking traditions centuries ago.
For the best flavor, I always recommend using fresh cardamom pods. Grinding the seeds yourself releases essential oils that pre-ground cardamom simply can’t match. To grind cardamom, crack open the pods and remove the small black seeds. Use a spice grinder or mortar and pestle to grind them into a fine powder. If you must use pre-ground cardamom, use 1 teaspoon for every tablespoon of freshly ground.
Swedish Cardamom Cake Ingredients
Here’s everything you need to bake this delightful cake:
- 3 cups (360g) all-purpose flour
- 1 teaspoon (6g) fine salt
- 1 teaspoon (4g) baking powder
- ½ teaspoon (2g) baking soda
- 1 tablespoon (7g) ground cardamom
- ¾ cup (177ml) buttermilk
- 1 tablespoon (15ml) freshly-squeezed lemon juice
- 18 tablespoons (255g) 2 ¼ sticks unsalted butter
- 2 cups (400g) granulated sugar
- 3 large eggs (room temperature)
- 1 egg yolk (room temperature)
- Powdered sugar for serving
How to Make Swedish Cardamom Cake: Step-by-Step
- Preheat the oven to 350 degrees. Grease and flour a 10-cup capacity bundt pan OR spray the interior or the pan with baking spray. Set aside.
- Whisk flour, salt, baking powder, baking soda, salt and cardamom together in a medium bowl. Set aside.
- Combine buttermilk and lemon juice in a small bowl. Set aside.
- Combine butter and granulated sugar in the work bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is light and fluffy, about 3-4 minutes. Add eggs and egg yolk one at a time, allowing each one to fully incorporate into the batter before adding the next.
- Reduce the mixer speed to low. Add one third of the flour mixture, followed by one half of the buttermilk mixture. Repeat, finishing with the flour mixture (do not over mix). Transfer the batter to the prepared bundt pan and smooth out the top with a rubber spatula. Tap the pan on the counter a few tims to eliminate any air bubbles. Bake for 50-60 minutes or until a skewer inserted in the center of the cake comes out clean.
- Cool the cake in the pan for 10 minutes. Lay a wire cooling rack over the top of the pan and invert the cake onto the rack. Remove the pan, leaving the cake behind. Cool the cake to room temperature and dust with powdered sugar before serving.
Expert Tips for the Perfect Swedish Cardamom Cake
- Creaming Butter and Sugar: Make sure your butter is at room temperature. Creaming it with the sugar until light and fluffy is crucial for incorporating air, which results in a tender cake.
- Even Baking: An oven thermometer helps ensure your oven temperature is accurate. Rotate the cake halfway through baking for even browning.
- Preventing Sticking: Thoroughly grease and flour your bundt pan (or use baking spray) to prevent the cake from sticking.
- Cardamom Distribution: Whisk the cardamom thoroughly with the flour mixture to ensure it’s evenly distributed throughout the batter, maximizing the flavor in every bite.
Common Mistakes and How to Avoid Them
- Why is my cake dry? Overbaking is a common cause of dry cake. Use a timer and check for doneness with a skewer. Also, ensure your oven temperature is accurate.
- Why did my cake sink in the middle? This can happen if the oven temperature is too low or if the cake is underbaked. Make sure your oven is properly preheated, and bake until a skewer inserted into the center comes out clean. Avoid opening the oven door frequently during baking.
- Why is my cake not rising? Expired baking powder or baking soda can prevent your cake from rising. Always check the expiration dates of these ingredients. Also, avoid overmixing the batter, which can develop too much gluten and result in a dense cake.
Recipe Variations
Here are some variations for dietary needs and flavor preferences:
| Variation | Ingredient Substitutions |
|---|---|
| Vegan Swedish Cardamom Cake | Replace butter with vegan butter, buttermilk with plant-based milk + 1 tbsp lemon juice, and eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water) |
| Gluten-Free Swedish Cardamom Cake | Substitute all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum or adding it separately for better structure. |
Cardamom Cake with a Cream Cheese Frosting: For an extra touch of indulgence, top the cooled cake with a tangy cream cheese frosting. Simply beat together 8 ounces of softened cream cheese, 1/2 cup of softened butter, 3 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth.
Serving Suggestions
While a dusting of powdered sugar is classic, I love to get creative with serving!
- Flavored Whipped Cream: Infuse whipped cream with cardamom or vanilla for an extra layer of flavor.
- Fruit Compotes: A tart lingonberry compote complements the rich, spiced cake beautifully.
- Simple Glaze: Mix powdered sugar with a bit of milk or lemon juice for a simple, sweet glaze.
How to Store Swedish Cardamom Cake
To maintain its moisture and flavor, store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week. To freeze, wrap the cake tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw completely before serving.
Frequently Asked Questions
- Can I make this cake without a bundt pan? What other pan types work? Yes, you can use a 9×13 inch baking pan or a springform pan. Adjust baking time accordingly, checking for doneness with a skewer.
- How do I know when the cake is done without a skewer? The cake is done when it springs back lightly when touched and the edges are slightly golden brown.
- Can I substitute the buttermilk with something else? If you don’t have buttermilk, you can use regular milk with 1 tablespoon of lemon juice or vinegar added per cup of milk. Let it sit for a few minutes to curdle slightly before using.
- Can I use pre-ground cardamom, and if so, how much should I use? Yes, you can use pre-ground cardamom. Use 1 teaspoon for every tablespoon of freshly ground cardamom.
The Ultimate Swedish Cardamom Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees. Grease and flour a 10-cup capacity bundt pan OR spray the interior or the pan with baking spray. Set aside.
- Whisk flour, salt, baking powder, baking soda, salt and cardamom together in a medium bowl. Set aside.
- Combine buttermilk and lemon juice in a small bowl. Set aside.
- Combine butter and granulated sugar in the work bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is light and fluffy, about 3-4 minutes. Add eggs and egg yolk one at a time, allowing each one to fully incorporate into the batter before adding the next.
- Reduce the mixer speed to low. Add one third of the flour mixture, followed by one half of the buttermilk mixture. Repeat, finishing with the flour mixture (do not over mix). Transfer the batter to the prepared bundt pan and smooth out the top with a rubber spatula. Tap the pan on the counter a few tims to eliminate any air bubbles. Bake for 50-60 minutes or until a skewer inserted in the center of the cake comes out clean.
- Cool the cake in the pan for 10 minutes. Lay a wire cooling rack over the top of the pan and invert the cake onto the rack. Remove the pan, leaving the cake behind. Cool the cake to room temperature and dust with powdered sugar before serving.
Notes
Nutritional Information
Please note that the nutritional information provided is an estimate and can vary based on specific ingredients and preparation methods.
Conclusion
My Swedish Cardamom Cake is more than just a recipe; it’s an invitation to slow down, savor the moment, and share something delicious with the people you love. With its moist texture, intense cardamom flavor, and straightforward steps, it’s sure to become a new favorite in your kitchen.
Now, I’d love to hear from you! Have you tried this recipe? What are your favorite variations? Share your results and photos in the comments below! I can’t wait to see your creations and answer any questions you might have. Happy baking, friends!
