Description
This Orange Cardamom Cake is a true labor of love that’s surprisingly simple to create, yet it delivers on elegance and taste.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cardamom
- 1 cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon orange zest
- ½ cup fresh orange juice
- 1 teaspoon pure vanilla extract
- 1 cup whole milk, room temperature
- 1 ½ cups heavy whipping cream
- ½ cup mascarpone cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon ground cardamom
- 1 teaspoon orange zest
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
- Orange zest curls (for decoration)
- Crushed pistachios or edible dried flowers (for decoration)
Instructions
- Start the process by preheating your oven to 350°F (175°C). While the oven is heating up, take your two prepared cake pans and grease them lightly with butter or cooking spray. Then, line the bottom of each pan with parchment paper to prevent the cakes from sticking.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cardamom until they are well combined. This step is crucial as it ensures even distribution of the leavening agents and spice, which contributes to the cake’s uniform rise and flavor.
- In another large bowl, use an electric mixer to beat the room temperature butter and granulated sugar together until the mixture becomes fluffy and pale in color. This process typically takes about 3-5 minutes, and it’s essential for creating a light texture in the cake.
- Now it’s time to add the eggs one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated. Follow this by mixing in the orange zest, fresh orange juice, and pure vanilla extract, which will infuse the cake with delightful flavors.
- Start alternating between adding the dry ingredient mixture and the whole milk into the butter mixture. Begin with about a third of the dry ingredients, followed by half of the milk, and repeat until all are combined, finishing with the dry ingredients. This method helps to maintain a stable batter while preventing overmixing.
- Evenly distribute the batter between the two prepared cake pans. Place them in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once done, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, take a separate mixing bowl and whip the heavy cream to soft peaks. Then add in softened mascarpone cheese, powdered sugar, ground cardamom, and additional orange zest. Mix gently until well combined, then chill the mixture in the refrigerator until you are ready to layer your cake.
- For the frosting, beat the softened unsalted butter in a large mixing bowl until it turns smooth and creamy. Gradually add in the powdered sugar, orange juice, orange zest, and vanilla extract, mixing until all ingredients are well incorporated and the frosting is light and fluffy.
- Once the cakes have completely cooled, carefully slice each layer in half horizontally, resulting in four equal layers. Start by placing one layer on a serving plate, spreading a generous amount of the cream filling over the top. Repeat this process with the remaining layers, stacking them carefully.
- After all the layers are stacked, apply a thin crumb coat of frosting around the outside of the cake to catch any crumbs. Chill the cake for about 30 minutes, and then frost it completely with the buttercream. Decorate the top with orange zest curls and sprinkle with crushed pistachios or edible dried flowers for a stunning presentation.
Notes
Ensure all your ingredients, especially the butter and eggs, are at room temperature for an even batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 400 kcal
- Sodium: 200 mg
- Protein: 4 g