If you are seeking a show-stopping dessert that perfectly blends warm spices with a rich, nutty frosting, this Cinnamon-Cardamom Cake with Maple Pecan Frosting Recipe will quickly become one of your favorites. Imagine tender yellow cake layers infused with aromatic cinnamon and lively cardamom spices, all generously smothered in a luscious maple pecan buttercream that strikes the perfect balance between sweet and buttery. This cake is not just about flavor; its moist texture and beautiful pecan adornments make every bite a delight that’s perfect for sharing with friends and family on any special occasion.
Ingredients You’ll Need
All the ingredients for this cake are wonderfully accessible, yet each plays a key role in creating a texture and flavor that feels special. From the convenience of yellow cake mix to the fragrance-packed cinnamon and cardamom, every item works together to build layers of taste and comfort.
- 16-oz box yellow cake mix: The base of your cake, offering a moist crumb and a buttery vanilla note.
- 3.4-oz box vanilla pudding mix (dry): Ensures suppleness and a touch of extra richness without needing to prepare actual pudding.
- 1/2 cup water: Essential for hydrating the dry ingredients and creating perfect batter consistency.
- 1/2 cup oil: Adds moisture and tenderness to the cake layers, keeping them soft and fresh.
- 1 cup sour cream: Brings creamy texture and slight tang, enhancing both flavor depth and moistness.
- 3 large eggs (room temperature): Provide structure and richness to the cake, plus help with leavening.
- 7 teaspoons cinnamon: The star warm spice that infuses every bite with cozy, aromatic notes.
- 1 teaspoon cardamom: Adds a unique, floral spice that beautifully complements the cinnamon.
- Maple Pecan Buttercream Frosting: The crowning glory, made with rich maple syrup and toasted pecans for crunch and sweetness.
- 1/2 cup toasted, finely chopped pecans: To mix into the frosting sides, adding texture and nutty flavor.
- Whole toasted pecans (for garnish): Provide a stunning finishing touch that elevates the presentation.
How to Make Cinnamon-Cardamom Cake with Maple Pecan Frosting Recipe
Step 1: Preheat and Prepare
Begin by setting your oven to 300 degrees Fahrenheit—this lower temperature helps bake the cake gently for a tender crumb. While the oven warms, get your cake pans ready by lining them with parchment paper circles and spraying the sides with nonstick spray. This simple prep step ensures your layers come out cleanly without sticking.
Step 2: Mix the Batter
Using a large bowl or your stand mixer, beat together the yellow cake mix, vanilla pudding mix, water, oil, sour cream, eggs, cinnamon, and cardamom. Scrape down the sides and bottom to make sure everything is well incorporated, then continue beating for another three minutes. This extra mixing helps create a smooth and airy batter, which makes the resulting cake soft and fluffy.
Step 3: Divide and Settle the Batter
Pour the batter evenly into the prepared pans. To remove air bubbles that could cause uneven holes in the crumb, firmly drop each pan onto your counter from a few inches up. This little trick settles the batter perfectly, ensuring an even bake and smooth top layers.
Step 4: Bake to Perfection
Bake the cakes for about 27-30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, and the cake springs back when you gently press it. The low-temperature bake keeps the cake moist and tender while letting the flavors develop fully.
Step 5: Cool and Freeze
After baking, let the cakes cool in their pans for 10 minutes, then loosen the edges with a plastic knife and invert onto a cooling rack. Wait until completely cooled, then wrap each layer well in plastic wrap and freeze for several hours or overnight. This chilling step is magic—it makes frosting them so much easier and less messy.
Step 6: Assemble and Frost
Start by placing one chilled cake layer on your serving plate. Shield the edges with parchment strips to keep your plate clean. Spread about one cup of the maple pecan frosting evenly over this layer. Carefully top with the second cake layer, trimming the top with a serrated knife if needed to keep things flat.
Step 7: Final Frost and Decorate
Cover the entire cake—top and sides—with the remaining frosting. Next, press the finely chopped toasted pecans gently into the sides of the cake over the parchment paper. This adds a wonderful crunch and nutty flavor to every slice. Finally, remove the parchment carefully and decorate the top with whole toasted pecans for that perfect finishing touch. Now your Cinnamon-Cardamom Cake with Maple Pecan Frosting Recipe is ready to impress!
How to Serve Cinnamon-Cardamom Cake with Maple Pecan Frosting Recipe
Garnishes
Beyond the toasted pecans already on the cake, feel free to add a light dusting of cinnamon powder or a drizzle of maple syrup just before serving. A few edible flowers or even a sprig of fresh mint can add a vibrant pop of color that invites everyone to dig in.
Side Dishes
Pair this richly spiced cake with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. Fresh fruit such as sliced pears or apple compote also complements the warm cinnamon-cardamom flavor perfectly, creating a balanced, lighter contrast to the buttery frosting.
Creative Ways to Present
For a festive occasion, slice the cake into petite squares and serve on individual dessert plates with a drizzle of warm maple sauce and a few chopped pecans sprinkled on top. This creates an elegant, bite-sized treat that’s ideal for parties or potlucks. You can also serve the cake layered in clear trifle glasses for a stunning visual effect of frosting and cake layers.
Make Ahead and Storage
Storing Leftovers
This cake stays delicious for several days when tightly covered and kept in the refrigerator. The spices even deepen in flavor after resting overnight, making each slice more flavorful. Just keep it well wrapped or in an airtight container to prevent the frosting from drying out.
Freezing
You can absolutely freeze this cake for longer storage. Wrap each layer well with plastic wrap and aluminum foil, then freeze for up to two months. When ready to enjoy, thaw the cake overnight in the fridge before assembling and frosting as usual.
Reheating
Since this cake is best served chilled or at room temperature, reheating isn’t typically recommended. However, if desired, warm a slice gently in the microwave for 10-15 seconds to take the chill off without melting the frosting.
FAQs
Can I substitute the yellow cake mix?
Yes! While yellow cake mix gives a perfect balance of flavor and structure, you can use a white or butter cake mix if you prefer. Just keep in mind the cake’s final texture and flavor might shift slightly.
Is cardamom necessary in this recipe?
Cardamom adds a unique floral, slightly citrusy note that complements the cinnamon beautifully. If you must skip it, your cake will still be deliciously spiced but a bit less complex.
How do I toast pecans properly?
Toast pecans on a baking sheet in a 350-degree oven for about 8-10 minutes, stirring halfway through. They’re done when fragrant and lightly browned. Watch carefully so they don’t burn.
Can I make the frosting ahead of time?
Absolutely! The maple pecan frosting can be made a day or two before and stored in an airtight container in the fridge. Bring it to room temperature and re-whip lightly before frosting your cake.
What is the best way to cut the cake?
Use a sharp serrated knife and make clean sawing motions. To get perfect slices, chill the cake for an hour or so before cutting. This helps the frosting firm up and keeps layers intact.
Final Thoughts
This Cinnamon-Cardamom Cake with Maple Pecan Frosting Recipe is a wonderful way to bring warm spices and nutty sweetness together in a dessert that feels both comforting and special. It’s perfect for holidays, gatherings, or whenever you want to treat yourself to something truly delightful. Dive in, enjoy the process, and I promise this cake will be a beloved staple in your recipe collection for years to come!
Print
Cinnamon-Cardamom Cake with Maple Pecan Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 3 hours 42 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cinnamon-Cardamom Cake with Maple Pecan Frosting is a moist, richly spiced yellow cake layered with a creamy maple pecan buttercream. Infused with warm cinnamon and aromatic cardamom, the cake is perfectly complemented by toasted pecans for texture and flavor. Ideal for special occasions or a cozy dessert, this cake balances spice, sweetness, and a buttery finish.
Ingredients
Cake
- 1 16-oz box yellow cake mix
- 1 3.4-oz box vanilla pudding mix (dry, do not prepare)
- 1/2 cup water
- 1/2 cup oil
- 1 cup sour cream
- 3 large eggs (room temperature)
- 7 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
Frosting and Garnish
- 1 batch Maple Pecan Buttercream Frosting (see recipe)
- 1/2 cup pecans, toasted and finely chopped
- Whole pecans, toasted, for garnish
Instructions
- Preheat Oven: Set your oven to 300°F (150°C) to gently bake the cake layers, ensuring even cooking and a tender crumb.
- Mix Cake Batter: In a large bowl or stand mixer, combine the yellow cake mix, dry vanilla pudding mix, water, oil, sour cream, eggs, cinnamon, and cardamom. Beat thoroughly, scraping down the bowl sides, then continue beating for an additional 3 minutes to fully incorporate all ingredients and create a smooth batter.
- Prepare Pans: Fold parchment paper to fit both cake pans. Trace each pan’s bottom on the paper and cut to create two parchment circles. Place the paper in the bottom of each cake pan and spray the sides with nonstick spray.
- Fill Pans and Release Air Bubbles: Divide the batter evenly between the two prepared pans. Gently drop each filled pan onto the countertop from a few inches up to help eliminate air bubbles in the batter.
- Bake: Bake the cakes at 300°F for about 27 to 30 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then run a plastic knife around the edges to loosen. Invert the cakes onto cooling racks and let cool completely.
- Freeze Cakes: Wrap each cooled cake layer tightly in plastic wrap and place on a flat surface in the freezer for at least 2–3 hours or overnight. Freezing firms the cake, making it easier to frost.
- Frost Bottom Layer: Remove one cake from the freezer and place on a cake plate. Add parchment strips on the edges to prevent excess frosting from touching the plate. Spread about one cup of maple pecan frosting evenly over the top of this layer.
- Add Second Layer: Remove the second cake from the freezer and place it atop the frosted layer. Use a sharp serrated knife to trim the top of this layer for an even surface.
- Frost Entire Cake: Use the remaining frosting to cover the top and sides of the stacked cake smoothly.
- Decorate with Chopped Pecans: Spoon chopped toasted pecans onto the parchment paper bordering the cake’s base. Gently press the pecans into the frosting around the bottom edge of the cake for texture and decoration.
- Remove Parchment Strips: Carefully pull away the parchment strips, pressing against the pecans to avoid pulling frosting from the cake.
- Garnish and Serve: Place whole toasted pecans decoratively on top of the cake. Slice into small portions, as the cake is rich, and enjoy!
Notes
- Using room temperature eggs and sour cream helps achieve a smooth batter and even bake.
- Freezing the cakes before frosting makes them firmer and easier to work with, preventing crumbling.
- Gently dropping the pans after filling helps remove air bubbles, resulting in a finer crumb.
- Ensure the cinnamon and cardamom are ground finely to evenly distribute spice throughout the cake.
- Adjust baking time slightly depending on your oven’s calibration.
- Serve small slices due to the cake’s richness and dense texture.
