Coffee Cardamom Cake + Coffee Buttercream

By • January 28, 2011 14 Comments

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Author Notes: Flavor combination inspired by living in London.gastroanthropologist

Serves 10

Coffee Cardamom Cake

  • 12 green cardamom pods, seeds removed and ground
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter, room temp, and extra for cake pans
  • 1 3/4 cups sugar
  • 4 large eggs, room temp
  • 3 tablespoons instant espresso powder or instant coffee granules
  • 1 1/4 cups whole milk
  1. Preheat oven to 350F.
  2. Crush cardamom pods to remove seeds with mortar and pestle. Remove pods from mortar and continue to crush just the seeds.
  3. Sift together drys (including ground cardamom seeds) in a bowl and set aside.
  4. In a separate bowl beat together butter and sugar for three minutes, until light and fluffy. Add eggs one at a time.
  5. Dissolve espresso or coffee into the milk.
  6. Alternate adding drys and milk into the butter, sugar, egg mixture. Start and end with drys.
  7. Evenly divide the batter between two buttered and floured 8-inch round cake pans. Bake for about 30 minutes until cake tester comes out clean. Let cool and remove from pans. Once cooled completely, decorate with coffee buttercream (recipe follows).

Coffee Buttercream

  • 1 cup sugar
  • 4 large egg whites
  • 12 ounces unsalted butter, room temp
  • 2 tablespoons instant espresso powder or instant coffee granules
  1. Make this buttercream as the Coffee Cardamom Cake is baking or cooling. In a double boiler whisk together egg whites, sugar, and coffee granules until all the sugar granules are dissolved. You can test this by touching the egg whites between your thumb and pointer finger and feel for any remaining sugar granules. The coffee granules should dissolve at this point as well.
  2. Once all the sugar is dissolved remove the top bowl and whisk with a hand mixer, or transfer everything to a KitchenAid with the whisk attachment). Whisk to stiff peaks.
  3. Add butter a few tablespoons at a time while the mixer is going. It may start to look like it is breaking or curdling, but just continue to beat the mixture, it will come together into a smooth buttercream.
  4. Decorate the Coffee Cardamom Cake with this Coffee Buttercream in any way you wish!

More Great Recipes: Cakes|Desserts

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Comments (14) Questions (2)


about 2 years ago makingdinner

I made this and it was amazing.


about 2 years ago JoyJoy

Made the coffee icing to top a chocolate cake - delicious. Used "Just Whites" reconstituted for the egg whites (ran out of eggs at home) and it worked just fine. This is a tasty, smooth and silky icing. Thanks for sharing.


over 2 years ago shinanigans

Hi, would I use the same amount of espresso powder as coffee powder as it says in the recipe, or should I half the amount for espresso? Thank you!


over 2 years ago gastroanthropologist



about 3 years ago NakedBeet

This sounds incredible, saving it!


over 4 years ago Hilarybee

This looks great- the perfect birthday cake.


over 4 years ago Lizthechef

I'd like a piece of this right this instant - lovely photo too!


over 4 years ago Sundayinthekitchen



over 4 years ago drbabs

Barbara is a trusted source on General Cooking.



over 4 years ago Kitchen Butterfly

Coffee. Cardamom. Cake. Three fantastic Cs....


over 4 years ago TheWimpyVegetarian

Love this !!!


over 4 years ago Jennifer Ann

Beautiful cake!


over 4 years ago Kayb

Wow. That sounds pretty wonderful!


over 4 years ago Sadassa_Ulna

oh yum, this sounds incredible!