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
Scale
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.