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Cardamom Coffee Cake With Bulletproof Frosting

Molly Yeh

Made with fragrant cardamom, coffee, and espresso, this coffee cake is just what you need to start the day.

Recipe

Servings: 1

Ingredients

  • Cake:
  • 1 3/4 cup sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup flavorless oil, like canola
  • 1 tablespoon vanilla extract
  • 3/4 cup strong coffee, cold or at room temp
  • Frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tablespoon instant espresso, dissolved in 2 tablespoons water
  • 1 tablespoon vanilla extract
  • A pinch of kosher salt
  • A pinch of cardamom
  • Sprinkles, coffee beans, and cardamom pods (optional, for decorating)

Let's get Cooking...

  1. Preheat oven to 350°F.
  2. Grease two, 8-inch round cake pans and line the bottoms with parchment paper.
  3. In a large bowl, whisk together all the dry ingredients. In a medium bowl, whisk together all the wet ingredients. Whisk the wet ingredients into the dry ingredients. Pour into cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 33 minutes.
  4. Let cool in the pans for 10 minutes, then turn the cakes onto a lightly greased cooling rack.
  5. Use an electric mixer to beat all frosting ingredients together until smooth.
  6. Once your cakes are fully cooled, level them. Place one layer on a cake board, spread a thick layer of frosting on top, then place the other layer on top of that. Use an offset spatula to frost the cake smoothly all over. Top with sprinkles, coffee beans and cardamom pods. Enjoy!