If there’s one cake that can instantly transport you to a cozy afternoon with a cup of tea in hand and a warm breeze from the oven filling your kitchen, it’s this Cardamom Cinnamon Butter Cake. With its pillowy-soft crumb, golden topping of warm spices, and rich buttery texture, this cake is pure comfort in dessert form.

The flavor combination of cardamom and cinnamon gives this cake a unique and fragrant twist—perfect for those who want something just a bit different than a typical vanilla or coffee cake. It’s simple, spiced, and satisfying from the first bite to the last crumb.

Cardamom Cinnamon Butter Cake

Why You’ll Love This Recipe

Incredibly tender texture from the use of cake flour and sour cream.
Aromatic spices that bring warmth and depth to every bite.
Perfect for brunch, dessert, or afternoon tea—versatile and crowd-pleasing.
Easy to make with pantry staples and a stand mixer.
Stays moist for days—if it lasts that long.

Ingredients

(Tip: You can find a full list of ingredients and measurements in the recipe card below.)

For the Topping:

Granulated sugar
Ground cardamom
Ground cinnamon

For the Cake:

Vegetable oil
Large eggs
Sour cream
Vanilla extract
Granulated sugar
Cake flour (spooned and leveled)
Baking powder
Kosher salt
Ground cardamom
Ground cinnamon
Unsalted butter (softened)

Instructions

Step 1: Prepare the Topping

In a small bowl, mix the sugar, cardamom, and cinnamon.
Stir with a fork until it’s evenly combined and uniform in color.
Set aside to sprinkle over the cake batter later.

Step 2: Preheat and Prepare the Pan

Preheat oven to 350°F (175°C).
Grease a 9×9-inch metal cake pan. For easy removal, line it with parchment paper.

Step 3: Mix Wet Ingredients

In a medium bowl, whisk together the vegetable oil, eggs, sour cream, and vanilla extract until smooth.

Step 4: Mix Dry Ingredients

In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar, cake flour, baking powder, salt, cardamom, and cinnamon.
Whisk on low-medium speed for about 1 minute.

Step 5: Add Butter

Add the softened butter to the dry mixture.
Mix on medium speed until the mixture resembles damp sand. Break up large chunks of butter as needed.

Step 6: Combine and Make Batter

With the mixer on low, slowly pour in the wet ingredients.
Increase to medium speed and mix until the batter is smooth and well combined.

Step 7: Assemble and Bake

Pour the batter into the prepared cake pan. Smooth the surface.
Sprinkle the topping evenly across the surface using your hands for even distribution.
Bake for 25–30 minutes or until the center is set and doesn’t jiggle when gently shaken.

Step 8: Cool and Serve

Allow the cake to cool for at least 15–30 minutes before slicing.
Serve warm, at room temperature, or even chilled—this cake is delicious any way.

Variations

Add a citrus note: Mix in some orange or lemon zest to brighten the flavor.
Top with nuts: Add chopped walnuts or pecans for extra crunch.
Use brown sugar in the topping for a deeper caramel-like flavor.
Make it gluten-free: Use a 1:1 gluten-free baking flour and check your baking powder is GF-certified.
Add dried fruit: Raisins or chopped dates would pair beautifully with the spices.

Storage & Reheating

Room temperature: Store in an airtight container for up to 3 days.
Fridge: Keeps well refrigerated for up to 5 days.
Freezer: Wrap slices individually and freeze for up to 2 months.
Reheat: Warm in the microwave for 10–15 seconds to revive the soft texture.

Frequently Asked Questions

Can I substitute all-purpose flour for cake flour?

Yes, but cake flour gives a more tender, fine crumb. If you use all-purpose flour, subtract 2 tablespoons per cup and replace with cornstarch.

What does cardamom taste like?

Cardamom is warm, citrusy, and slightly herbal. It pairs beautifully with cinnamon and adds a sophisticated twist to baked goods.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a good substitute with a similar tang and moisture level.

Can I make this cake ahead of time?

Absolutely. It stores beautifully and is even more flavorful the next day.

What type of butter should I use?

Use unsalted butter so you can control the salt level in the recipe.

Can I double this recipe?

Yes, just bake it in a 9×13 pan and add 5–10 minutes to the bake time.

Do I have to use a stand mixer?

A hand mixer works fine, though a stand mixer makes it easier to incorporate the butter evenly.

Can I reduce the sugar?

You can slightly reduce it (by 2–3 tablespoons), but this cake relies on balance between richness and sweetness.

Is it spicy?

It’s warmly spiced but not hot. The cinnamon and cardamom give flavor without heat.

What’s the best way to serve this cake?

It’s fantastic with tea or coffee, and even better with a dollop of whipped cream or vanilla yogurt on the side.

Conclusion

This Cardamom Cinnamon Butter Cake is simple to make but delivers complex, comforting flavor in every bite. With its ultra-soft texture, fragrant spices, and golden sugar topping, it’s the kind of cake you’ll come back to again and again—perfect for every season and any occasion.

Cardamom Cinnamon Butter Cake

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Author: Chef sara
Total Time: 45 minutes
Yield: 9 servings
Diet: Vegetarian

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Description

A soft and buttery cake infused with warm cardamom and cinnamon, topped with a sweet, spiced sugar layer. Perfect for brunch, dessert, or afternoon tea.

Instructions

Make the topping: In a small bowl, mix sugar, cardamom, and cinnamon. Set aside.
Preheat oven: Set oven to 350°F (175°C). Grease or line a 9×9-inch cake pan.
Mix wet ingredients: In a medium bowl, whisk oil, eggs, sour cream, and vanilla.
Mix dry ingredients: In a stand mixer bowl, combine sugar, flour, baking powder, salt, cardamom, and cinnamon. Whisk for 1 minute.
Add butter: Mix softened butter into dry ingredients until sandy in texture.
Combine batter: Slowly pour in the wet mixture with the mixer on low. Mix until smooth.
Bake: Pour batter into the pan and smooth the top. Sprinkle the topping evenly. Bake for 25–30 minutes, or until the center is set.
Cool and serve: Let cake cool for 15–30 minutes before slicing. Serve warm or at room temperature.