Making the Cardamom Cake is beyond easy and requires only a few ingredients. I have lightly frosted the cake with sweetened whipped cream, but you can frost it with your favorite icing or make a sandwich cake by placing ice cream between the layers! Jump to:About Cardamom Cake with Condensed MilkWhy You Will Love This CakeIngredientsStep-by-Step DirectionsMaking A Single-Layer CakeServing SuggestionsStoring and Freezing SuggestionsHelpful TipsMore Eggless CakesRecipe Card
About Cardamom Cake with Condensed Milk
This cake reminds me of Indian desserts flavored with ground cardamom. Further, the sweetened condensed milk provides excellent creaminess and richness to this cake, similar to Indian desserts. I was inspired to make this recipe from one of the books by Pooja Dhingra. This cake is amazingly flavorful, buttery, delicate, and delicious. If you want to make this cake as a single-layer cake, continue reading the post. However, it tastes great with frosting, such as buttercream, cream cheese, or whipped cream frosting. Cardamom Cake with Condensed Milk can also be served by placing vanilla ice cream between two layers. The recipe is incredibly easy with a few ingredients. If you want to give a floral note to this dessert, add a few drops of rose extract instead of vanilla. I have lightly frosted the cake, but you can ice the cake with your favorite frosting and use it as a birthday cake!
Why You Will Love This Cake
This Cardamom Cake is moist, milky, creamy, rich, and soft. It is highly flavorful with ground cardamom and condensed milk. The recipe is beyond easy, with only a few ingredients. The cardamom condensed milk cake is eggless and vegetarian. It can be frosted with your favorite icing or served as it is without icing.
Ingredients
Step-by-Step Directions
Preparations
Bring the unsalted butter to room temperature. To check if it is at room temperature, poke your finger into the butter. If it leaves a dent without passing through the butter, that means it is ready to use.
Preheat the oven to 350° F. Grease two 7-inch round cake pans and line them with parchment paper. Grease the parchment paper as well. Set aside.
Making The Cake Batter
Sift the flour, baking powder, baking soda, and salt together. Whisk well and set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. It will take approximately 2-3 minutes. Scrape the sides and bottom of the bowl in between or as needed with a rubber spatula.
Add cardamom powder and vanilla extract and beat until well combined. Scrape the sides and bottom of the bowl.
Now add condensed milk and beat until everything is well combined.
Add dry ingredients and milk, and mix on low speed until just combined. Scrape the sides and bottom of the bowl with a rubber spatula to mix evenly. Do not overmix.
Baking The Cake
Pour the batter evenly into two pans. We can weigh the batter and pour the exact amount into each pan for even distribution.
Bake the cake layers for 18-22 minutes or until the cake tester inserted into the center comes out clean. Remove the pans from the oven and transfer them onto a cooling rack. Allow them to cool completely in the pan before removing.
Icing The Cake
Place one cake layer on the cake stand, rotating stand, or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it. Spread the frosting all over the top and sides of the cake. After frosting, decorate the cake as you desire. I have lightly covered the cake with whipped cream frosting and sprinkled chopped pistachios on the top. However, You can ice the cake with your choice of frosting. Vanilla buttercream and cream cheese frosting will go well with this cake.
Making A Single-Layer Cake
If you want to make this cake without frosting, there is no need to make two layers. So, use an 8-inch or 9-inch round cake pan to bake the single-layer cake. However, the baking time will be different; bake the single-layer cake for 25-30 minutes, or a toothpick inserted in the center comes out clean. Or, you can divide the recipe in half and make a small 6-inch or 7-inch single-layer cake.
Serving Suggestions
I have lightly frosted the cake with sweetened whipped cream, but you can also frost it with vanilla buttercream or cream cheese frosting before serving. The cake can also be served as a sandwich cake by placing vanilla ice cream between two layers.
Storing and Freezing Suggestions
Allow the cake layers to cool completely, cover them tightly with plastic wrap, and store them at room temperature for two days. If you want to keep them longer, refrigerate them for 3-4 days. Cake layers can be frozen, tightly covered, for up to a month. When ready to use them, thaw the cake in the fridge overnight and bring it to room temperature before frosting. However, please note that the cake layers will lose some of their moisture and fluffiness after freezing.
Helpful Tips
Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one. Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser. Baking: Every oven is different, so keep an eye on the cake after 18 minutes of baking. Overbaking will make the cake dry and dense. Frosting: This cake tastes amazing with buttercream or whipped cream frosting. You can also ice the cake with cream cheese frosting. I have lightly frosted the cake with whipped cream frosting in the pictures in this post.
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