If you’re a fan of cardamom, you will surely love Swedish Cardamom Cake (Kardemummakaka). Deliciously soft and buttery, with unmistakable cardamom aroma and flavor in every bite. Try it for your next coffee break!
There are tons of ways on how cardamom cake is prepared in Sweden — this here is my favorite way of making it.
Yes, this classic Swedish cake does look simple.
But trust me, it smells and tastes anything but plain.
You can even skip the dusting of powdered sugar and more ground cardamom on top; it will not diminish the heavenly flavor and softness of this Swedish fika favorite.
So, grab your ingredients now!
IF YOU WANT MORE AUTHENTIC SWEDISH RECIPES, YOU WILL LIKE THESE POSTS!
- Flour – all you need is all-purpose flour for this easy cardamom cake recipe.
- Eggs – medium-sized (63-73 grams each) and at room temperature.
- Butter – unsalted, melted, and cooled.
- Sugar – regular, white sugar is excellent for this Swedish cardamom cake.
- Baking powder – just use your favorite brand.
- Breadcrumbs – you only need this for preparing your cake pan.
- Milk – full cream milk, if possible.
- Ground cardamom – as you can see in the image above, I used cardamom seeds; then, I just ground them before adding to the rest of the dry ingredients.
Start preparing your cardamom cake by preheating the oven to 180°C (350°F) and greasing your 9-inch cake pan with butter.
Sprinkle breadcrumbs on the pan and set aside.
Using a medium-sized bowl, sift flour and baking powder, then add ground cardamom.
Use a whisk to mix all the dry ingredients.
In a separate and larger mixing bowl, combine eggs and sugar.
Mix until sugar has completely dissolved.
Add milk and melted butter and continue mixing to combine.
Add the dry ingredients.
Mix, just enough to combine.
Pour cake batter into the prepared cake pan.
Use an angled spatula to even the top of your kardemummakaka.
Place pan in the lower part of the oven for forty to forty-five minutes or until a toothpick comes out clean when you insert it.
Set aside to cool, then remove cake from the pan.
Slice and serve your cardamom cake — sprinkle with mixed powdered sugar and ground cardamom, if desired.
- Make sure you are using eggs at room temperature.
So, if you are storing them in the refrigerator, take them out before you start preparing the rest of the ingredients for kardemummakaka.
- You can use a spice grinder, a small food processor, or a good old mortar and pestle to ground the cardamom seeds.
- Cardamom. If all you can find is packaged ground (powdered) cardamom, then go ahead.
But full disclosure, I don’t use that kind in making kardemummakaka — it’s never as fragrant nor as tasty as the freshly grounded ones.
- Flour. If you don’t have any homemade breadcrumbs, dusting the cake pan with all-purpose flour is completely fine.
Can I use a different cake pan for kardemummakaka?
This Swedish cardamom cake recipe will work well with an 8-inch round or square cake pan as well.
How long can I keep this Swedish cake at room temperature?
It’s OK to keep it at room temperature for forty-eight hours, just don’t place it in direct sunlight.
If it’s longer than that, though, it’s better to place it in the refrigerator for longer storage.
Are you finally convinced to give kardemummakaka a try? Do it this week, and let me know!
In case you are looking for an irresistible layer cake, you should jump straight to Midsommartårta (also known as Swedish Midsummer Cake). Yum!
OR, YOU CAN GET MORE IDEAS FROM THIS LIST OF CAKES AROUND THE WORLD!
FOR MORE NORDIC DISHES, YOU WILL LIKE THESE RECIPES BY COUNTRY!
Swedish Cardamom Cake Recipe (Kardemummakaka)
For Cardamom cake batter:
- 310 grams flour (about 2 & 1/4 cups)
- 3 tsp baking powder
- 1 tbsp cardamom, ground
- 3 medium eggs, at room temperature
- 3/4 cup sugar
- 3/4 cup milk
- 300 grams butter (1 & 1/3 cup when melted), unsalted and melted
For Serving (optional):
- 1/4 tsp cardamom, ground
- 1 & 1/2 tsp powdered sugar
- Preheat your oven to 180°C (350°F), and prepare your 9-inch cake pan by greasing it with butter and sprinkling with breadcrumbs. Set aside.
- In a medium-sized bowl, sift flour and baking powder.
- Add ground cardamom, then mix all dry ingredients with a whisk to combine.
- In a larger mixing bowl, mix eggs and sugar until the sugar has completely dissolved.
- Add milk and melted butter and continue mixing to combine.
- Add the dry ingredients, then mix just enough to combine into a smooth batter.
- Pour batter into the prepared cake pan.
- Use an angled spatula to even the top of the cardamom cake.
- Place pan in the lower part of the oven for 40 to 45 minutes, or until a toothpick comes out clean when you insert it.
- Set the cake aside to cool, then remove it from the pan.
- Slice your freshly baked Swedish cardamom cake and if preferred, serve with a dusting of mixed powdered sugar and ground cardamom.
- Cook’s Tip #1: Make sure you are using eggs at room temperature, so if you are storing them in the refrigerator, take them out earlier.
- Cook’s Tip#2: Feel free to use a spice grinder, a small food processor, or a mortar and pestle to ground the cardamom seeds before adding to the rest of the ingredients for this Swedish cardamom cake recipe.
This recipe is amazing! I was worried that I might not like it but it was sooo good. I’m in the USA so I usually decrease the sugar in recipes but didn’t for this cake. It was perfect, not too sweet at all!
Thank you Maria! I am glad you liked it — this here is one of my personal favorites. 🙂
I’ve made this twice so far in a month! Wow what a great cake. Easy to make and such a lovely flavour. I love that it’s not too sweet. First time came out perfect but I wanted more cardamom flavour so I added a bit extra the second time and made with coconut sugar because that’s all I had at the time. Turned out fabulous both times. This will be a go to recipe for my family from now on.
Thank you Maria! 🙂
I’ve been saving this recipe for weeks and finally made it. Thank you for sharing the recipe. The cake is soft and fluffy. I used evaporated milk instead of fresh milk because that’s all we had at home. I also used a 8×8 square pan and baked for 45 mins and it turned out perfect! I was skeptical of how thick the cake batter turned out, but it turned out really delicious. Perfect sweetness and flavor. Will definitely be making this again.