Perfect Rose and Cardamom Cake Recipe

My recipe for Rose and Cardamom Cake perfectly pairs the right amount of Rosewater Frosting with cardamom. Both the cardamom and rose flavors are very subtle, and they pair together so well. It’s a fun, new cake flavor that you are going to love!


Cardamom Cake

2/3 cup full-fat sour cream

2 1/2 teaspoons baking powder

1 cup butter, softened (2 sticks)

1 3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cardamom

2 cup all-purpose flour

1/2 cup buttermilk

3 eggs

1 tablespoon vanilla extract

1/2 cup dried rose petals

Rosewater Buttercream

2 teaspoons rosewater extract

2 teaspoons vanilla extract

6-8 cups powdered sugar

1 tablespoon heavy cream, if needed

2 cups butter, softened (4 sticks)


Grease and line the bottoms of three 6″ cake pans with parchment paper. Set aside. Preheat the oven to 350 degrees F.

In a large bowl, add the dry ingredíєnts, flour through cardamom and whisk until combined.

Beat the butter in the bowl of your stand mixer fitted until light and fluffy. Add the sugar and mix until combined.

Adjust the mixer to low, add the eggs, vanilla, sour cream and buttermilk and mix until all ingredíєnts are well combined.

Then mix the flour mixture on low until just combined. Add rose petals and stir.

Pour batter into the prepared cake pans.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake and put it on a cooling rack until completely cooled.

Once the cakes come to room temperature, wrap in plastic wrap and freeze for 30 minutes before frosting.

Make Rosewater Buttercream:

Add the butter to a mixer bowl and beat until smooth. Slowly add the powdered sugar and mix on low speed until incorporated.

Add vanilla and rose water extracts, mix on speed to high about 2-3 minutes until well combined.

There you are! You’ve got an beautiful and delicious cake that is perfect for meals or for any celebration!


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One thought on “Perfect Rose and Cardamom Cake Recipe

  1. It was a nice part of life on a tree-lined block in Brooklyn, but it didn’t become part of my life. Early on, after a trip to Europe, and in the hope of seeming more sophisticated than I was, I divorced the faithful couple of my childhood: Cake, or dessert of any kind, became a solo pleasure, served as its own course, as it often is abroad, and only then would coffee — freshly ground and made in an espresso pot — follow. But then along came fika, and I had to give “coffee and” a rethink. If I’d heard of fika before I went to Stockholm last fall, I hadn’t paid much attention to it. I knew it involved coffee — the word fika is a flip of the two syllables in kaffe — but I had no idea that it involved the whole country. And cake. And cookies. And twisted buns filled with cardamom. And more.

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