Cardamom Cream Cake

This is a deliciously fluffy and melt-in-your-mouth cake which is laced with cardamom flavor that will leave a taste in your mouth much after you clean off the plate. So, why I didn’t frost the sides??
1) I suck at frosting cakes
2) I think naked sided cakes are kinda in style now
For the recipe and more pictures:

Ingredients:

Ingredients:

For The Sponge Cake:

3 Cups Cake Flour

1 Cup milk

2 Sticks Butter

2 Cups sugar

2 Tsp Baking Soda

4 Eggs

1 Tsp salt

For The Milk Syrup:

2 Cups whole milk

4 Cardamom pods

6 Tbs granulated sugar

1 Tsp rose water

Full recipe: Cardamom Cream Cake

5 Comments

  1. Gorgeous recipe, and I just love the rose petals on top! I use a lot of rosewater and cardamom in my Middle Eastern recipes, and though it’s definitely not a dessert for some palettes, I personally love it. And yes, unfrosted sides are indeed in style 🙂

  2. Shut the front door! The cake is stunning! The flavors of cardamom are beautiful. In the last couple of years, I have really grown to appreciate and respect cardamom. Love, love it.

    Thank you for sharing this beautiful cake and the recipe.

    Velva

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