Hi hi! Just popping on here today to share this quick and easy bundt cake recipe - a cardamom bundt cake with a cardamom syrup glaze. This is essentially just a slightly gussied up version of a vanilla sour cream bundt cake with a simple glaze, which I love because of how versatile it is. This is a great base vanilla bundt cake recipe, which you can basically add whatever you like to to make it your own!
In this situation I just added a whole bunch of cardamom, both to the cake and to the syrup that I brushed on while the cake was still warm. The base is a cardamom sour cream bundt cake, which gets its moisture from the sour cream, and the slightly spicy warm flavour from the cardamom in the batter. This cake keeps super well, and is actually better the day after you make it, which makes it ideal for preparing ahead if you know you are going to need something quick and easy to please a crowd! You can really do your own thing here with the flavour, as it is a super easy base recipe - add in some lemon zest and make it a lemon glaze for a vanilla lemon cake (or make this lemon cake because it’s really really good), or you could probably add in some chocolate chips if you wanted (i’ll try it and report back, watch this space), and you could even serve it with a super simple raspberry sauce, fresh fruit, and whipped cream if you wanted to make it a bit more fancy and serve it as a dessert. This cake is an easy one, it’s a new favourite of mine, and I promise that it will be a new favourite of yours soon too. Happy Bundting!
A few wee tips:
- I used this bundt pan for this cake, but any 10 cup bundt pan will work! Make sure that you really spray it well with baking spray - ideally use one that has flour in it if you can!
- This tastes good the day it is made, but it gets better as time goes on too and the cardamom flavour develops.
- Don’t skip the syrup part, it really really helps with the moisture of the cake. I like to make the syrup just toward the end of the baking process, so that it is ready to brush onto the cake as soon as it is out of the pan.
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking! If you would like to scale this recipe or convert for another pan size, use my calculator!Print
Cardamom Sour Cream Bundt Cake with Cardamom Syrup Glaze
- 225g unsalted butter, at room temperature
- 300g sugar
- 4 eggs, at room temperature
- 1 tsp vanilla bean paste
- 430g all-purpose flour
- 4 tsp ground cardamom
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 280g buttermilk, at room temperature
- 200g sour cream
- 60g water
- 50g sugar
- ¼ tsp ground cardamom
- ¼ tsp vanilla bean paste
- Preheat the oven to 350°f / 180°c. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well between each addition. Add the vanilla and mix to combine.
- In a medium bowl, sift together the flour, cardamom, baking powder, baking soda, and salt. In a measuring cup or small bowl, whisk together the buttermilk and sour cream.
- With the mixer on low, slowly dd the dry and wet mixture alternately, starting and ending with the dry ingredients. Mix until just combined. Scrape down the bowl with a spatula and mix by hand for a few turns to ensure even incorporation of ingredients.
- Prepare a 10 cup bundt pan by spraying it well with baking spray containing flour, or by spraying with baking spray and dusting well with flour, ensuring to tap out the excess.
- Transfer the batter into the prepared bundt pan, then tap the pan a couple of times onto a flat surface to ensure that there aren’t any bubbles within the mix. Place on a sheet pan.
- Bake the bundt cake for 60 to 70 minutes, or until a skewer comes out clean when inserted into the middle. Remove from the oven and allow to stand for 10 minutes, then turn out onto a wire rack over a baking sheet.
- Brush all over with the cardamom syrup while it is still warm. The syrup will absorb, so continue brushing the syrup over until you have used it all up. Allow to cool.
- Store leftovers in an airtight container at room temperature.
- Place all of the ingredients in a small saucepan, and place over medium heat. Bring to a boil, then turn down the heat and simmer for 1 minute. Allow to stand for 5-10 minutes before brushing onto the cake.