Swedish Cardamom Cake

Swedish Cardamom Cake (Kardemummakaka) is a deliciously soft and buttery cake with an unmistakable cardamom aroma and flavor in every bite! You will surely love it if you’re a cardamom fan, so try it for your next coffee break!

Cardamom cake is quite popular among Swedes; hence there are various ways of making it.

This cake recipe with cardamom is my favorite way of preparing it.

Known locally as ‘kardemummakaka,’ it’s a classic Swedish cake that 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 for this cardamom sponge cake now!

IF YOU WANT MORE AUTHENTIC SWEDISH RECIPES, YOU WILL LIKE THESE POSTS!

Ingredients

• 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.

Preparation

Start preparing your cardamom cake by preheating the oven to 180°C (350°F).

Grease 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.

Helpful tips

• 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. 

Recipe variation

• 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?

Absolutely.

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.

Otherwise, place your cardamom cake 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!

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