Cardamom Honey Cake with Rose Frosting: A Fragrant Delight
Cardamom Honey Cake with Rose Frosting
Oh, where do I even begin with this Cardamom Honey Cake with Rose Frosting? It’s more than just a dessert; it’s a warm, comforting hug in edible form, a delightful journey to faraway spice markets right from your kitchen, celebrating the truly special way exotic flavors transform familiar treats.
My culinary adventure with this cake began last spring during a memorable, slightly chaotic baking spree for my best friend, Maya, when I wanted something truly unique and different. While I adore whipping up an easy moist chocolate cake or a speedy fudgy chocolate dump cake for everyday cravings, this occasion called for more; so, a simple honey cake idea evolved by adding the warmth of cardamom and a whisper of rosewater, a family secret that elevates anything it touches, much like uncovering the 7 secrets to a raspberry chocolate ganache cake.
The moment that intoxicating aroma filled my kitchen, I knew I had a winner, and despite a few burnt edges (real talk, baking isn’t always pretty!), the rich honey, vibrant cardamom, and delicate rose were pure magic. This recipe is the culmination of that delicious adventure, inviting you to make some kitchen memories together.
Cardamom Honey Cake with Rose Frosting: A Fragrant Delight
Course: DessertsCuisine: Fusion / Middle Eastern-inspiredDifficulty: Medium4
servings30
minutes40
minutes300
kcalThis Cardamom Honey Cake with Rose Frosting is a beautifully spiced and moist cake, infused with aromatic cardamom and sweetened with golden honey, then topped with a delicate, fragrant rose buttercream. It’s an elegant dessert that’s surprisingly simple to make.
Ingredients
For the Cake:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cardamom
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk (whole or 2%)
1/2 cup honey
1 teaspoon vanilla extract
For the Rose Frosting:
1 cup (2 sticks) unsalted butter, softened
3-4 cups powdered sugar, sifted
2-3 tablespoons milk or cream
1 1/2 teaspoons rosewater
Pinch of pink food coloring (optional, for color)
Fresh rose petals or chopped pistachios, for garnish (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the honey and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the Rose Frosting: In a large bowl, beat the softened butter until creamy.
- Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition.
- Add the milk or cream, rosewater, and optional food coloring. Beat on high speed until light and fluffy.
- Once cakes are completely cool, frost your cake layers, stack them, and decorate with the remaining frosting. Garnish with fresh rose petals or pistachios if desired.
Notes
- Cardamom Power-Up: For an even more intense cardamom flavor, gently toast whole cardamom pods in a dry pan for a minute, then de-seed and grind them just before adding to the flour mixture. It truly makes a difference!
- Moistness Secret: Don’t overmix your cake batter! Overmixing develops gluten, which can lead to a tough, dry cake. Mix until just combined for that perfectly tender crumb we all love.
- Frosting Flexibility: The amount of powdered sugar and milk/cream in the frosting is a guideline. Adjust to your desired consistency – add more sugar for a stiffer frosting, or more liquid for a softer, spreadable one. And remember, a tiny drop of pink food coloring can give it that delicate blush without affecting the flavor!
