Cardamom Cream Cake

Cardamom Cream Cake

 This Cardamom Cream Cake is a treat to your senses. Bursting with the flavors from cardamom, rosewater and pistachio.., this Cardamom Cream Cake can be the showstopper in your next gathering. This Cardamom Cream Cake is also a great cake to adorn your special events like an anniversary cake or a milestone birthday cake!

For a similar flavored cake with a twist is Sandesh Cake

Cardamom Cream Cake

While my blogger friends are all over displaying these fabulous desserts for Valentine’s day, I was indecisive about what/how to bake. Oh! The pressure. I almost zeroed down on baking a Red Velvet Cake and nothing says Valentine’s day like Red Velvet Desserts. Right? But then I decided against it. I am going to reserve baking a decadent red velvet cake for the late summer/early fall time and I would love to share a funny story behind my first time baking a red velvet cake.

Cardamom Cream Cake

Cardamom Cream Cake

Cardamom Cream CakeNow coming back to what-to-bake, I thought of trying this recipe that I had stumbled across a few months back in New York Times – Cardamom Cake. First I thought I would follow the recipe to the T, but the control freak that I’m, I ended up modifying a bit here and a bit there to give it a personal touch. The outcome was great, however. The taste of cardamom will linger much after you have cleaned off the plate. This is a fresh, moist cake with great, but subtle cardamom flavor and the mascarpone- cardamom icing compliments it nicely.

Another challenge that I faced was to – how I should present the cake. Should I cover the cake with Frosting or not (I suck at frosting. Period) I gave it some thought and then decided to present it with just the frosting on top. I decided to keep the sides naked. Naked cakes are kind of cool, right?

Cardamom Cream Cake

Recipe adapted from New York Times. 

How I altered the Recipe:

  1. I took out the yogurt from the frosting and replaced with full cream
  2. I didn’t go for the ricotta filling.  Instead, I used the mascarpone icing for filling
  3. I used a basic Sponge Cake Recipe.
  4. The cup used in this cake is a USA cup. You can convert the measurements into grams.


For The Sponge Cake:

  • 3 Cups Cake Flour
  • 1 Cup milk
  • 2 Sticks Butter
  • 2 Cups sugar
  • 2 Tsp Baking Soda
  • 4 Eggs
  • 1 Tsp salt

For The Milk Syrup:

  • 2 Cups whole milk
  • 4 Cardamom pods
  • 6 Tbs granulated sugar
  • 1 Tsp rose water

For The Mascarpone Frosting:

  • 1 ½ sticks (12 Tbs) tablespoons unsalted butter
  • 1 Cup confectioners’ sugar
  • 1 Tsp rose water
  • ½ Tsp ground cardamom
  • 8 Ounce cold mascarpone
  • ⅓ Cup pistachios, toasted and chopped
  • 1/4 cup Greek yogurt


Milk Syrup:

  • In a small saucepan, combine the milk and cardamom pods. Bring to a boil, then reduce heat and simmer the milk until it reduces by half, 30 to 45 minutes.
  • Let cool, strain the mixture to get rid of the cardamom and any coagulated milk, then stir in the rose water.


  • Heat the oven to 350 degrees
  • Grease two 9-inch cake pans with butter and dust with flour
  • Sift Cake flour
  • Cream butter in a large bowl
  • Gradually add sugar until light and fluffy
  • Sift the cake flour once again with baking powder and salt
  • Add eggs one at a time to the creamed mixture, beating well
  • Add flour mixture alternately with milk and blend
  • Do not over mix
  • Pour into prepared pans and bake for 20/25 minutes
  • When the cakes have cooled, brush cake layers on all sides with milk syrup.

Mascarpone frosting:

  • Using an electric mixer, beat the butter, confectioners’ sugar, rose water and cardamom until fluffy, about 2 minutes.
  • On low speed, beat in mascarpone and yogurt until the mixture is just combined and looks smooth.
  • Do not overbeat


  • Place one cake round on a cake stand, then top with one-third of the mascarpone filling, leaving a small border around the edge of the cake.
  • Frost top of the cake with the mascarpone frosting.
  • Top with chopped pistachios and candied rose petals if using; chill until ready to serve.

Check Out other cakes –

Olive Oil Date Loaf Cake (Eggless)

The Naked Red Velvet Cake

Orange Olive Oil Cake

Cardamom Cream Cake

Cardamom Cream Cake

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

73 thoughts

  1. Loved the cake. I had seen it on FB, but never got a chance to look at the recipe till now. Amazing flavors Aish

    Liked by 1 person

  2. Wow! this looks so delicious. I want to try this recipe soon. Can I use this recipe to make jamoon cheese cake? instead of adding sponge cake?

    Liked by 1 person

  3. This looks incredible! One question, I see cream called for in the recipe for the frosting but missed how to use it in the instructions. Assume this is just heavy whipping cream whipped up and folded into the frosting to lighten it up and make it fluffy? Thank you!

    Liked by 1 person

  4. This sounds great, but I’m a diabetic. I stumbled it and will pin it for when I have company. Do you know the best places to find mascarpone? I can’t seem to find it anywhere in my area.

    Liked by 1 person

  5. This cake almost looks too good to eat… almost. 🙂 I love that you used mascarpone for the frosting. I’ll be pinning and sharing this one for sure!

    Liked by 1 person

  6. Cardamom is my all time favourite spice and I’m always finding excuses to put it in absolutely everything! This cake sounds like it was the perfect valentines day cake.

    Liked by 1 person

  7. Now this is a cake. So nice to see a cake like this when all we get to see now days are highly colored fondant cakes. Very nice!

    Liked by 1 person

  8. Heiiii… Just went through ur ras malai n cardamon cake… They look heavenly…very different…..had some queries … Can we replace mascorpane cheese with cream cheese…in both the cakes.. And do we need to use home made chenna.. Market bought paneer won’t do??


  9. Just went through ur rasmalai and cardamon cake.. They look heavenly… Something really diff…. Superb… Just had some queries… Can mascorpane cheese be replaced with cream cheese in both the cakes.. As it would be easily available for me…. And do we need to use home made chenna or market bought paneer would be fine??

    Liked by 1 person

  10. Thank you so much. These comments mean a lot to me. Thanks for stopping by. And yes!! you can swap mascarpone cheese with cream cheese. Home made paneer is better since its easier to handle.


  11. I see a cup of cold cream in the Marscapone frosting recipe. Does it go with all the other ingredients and everything gets whipped once? Or should I whip it and fold it in? Thanks for the help–I’m making this for a big family party on Sunday!

    Liked by 1 person

  12. Hey! Thanks for stopping by. The full cream was a typo. You need 1/4 cup thick Greek yogurt for this frosting. I have updated the post.
    Please Please do let me know when you try. I’ll be waiting eagerly.


  13. Great! I have it in the fridge. I will let you know if everybody likes it. And I will try to remember the to take a pic. 😋


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