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Cardamom Cake

Simple and quick to make and so attractive - this delicious coffee cake can be served whenever a good cup of coffee is brewed.
Cardamom Cake
Yield 1 (12-cup) Bundt cake


  • 4 cups bread flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 3/4 cup granulated sugar
  • 1 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 cup unsalted butter
  • 4 large eggs (room temperature)
  • Powdered sugar (for topping)


  • In stand mixer fitted with paddle attachment, add1 1/2 cups flour, yeast, sugar, salt, cinnamon, cardamom, cloves, and ginger; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Add eggs; blend on low speed for 30 seconds; beat on medium speed for 3 minutes. Gradually stir in enough remaining flour to make a stiff batter.
  • Spoon batter into well greased 12-cup Bundt pan. Cover; let rise in warm place until light and double in size, about 1 1/2 hours.
  • Preheat oven to 375ºF.
  • Bake for 30 to 35 minutes until golden brown. Let sit for 5 minutes. Remove cake from pan by inverting onto a plate; let cool. Sift powdered sugar over top before serving.


Photo by Jen Schall.