Name: Cardamom Almond Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Cuisine: International
Ingredients: ¾ cup (90 g) sliced almonds; 3 tablespoons (38 g) granulated sugar; 2 cups (240 g) all purpose flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 3 teaspoons ground cardamom; 1 cup (200 g) granulated sugar; 1 lemon, zested; ½ cup (113 g) unsalted butter, room temperature; 2 large eggs, room temperature; 1½ teaspoons vanilla extract; 1 cup (240 ml) buttermilk or kefir yogurt; 2 – 4 tablespoons powdered sugar for topping

If you’re on the hunt for a cake that’s both fragrant and delightfully nutty, you’re in for a treat with this Cardamom Almond Cake Recipe. Trust me, every time I make it, the warm aroma of cardamom fills my kitchen, and the toasted almonds on top add such a satisfyingly crunchy contrast. Whether it’s for a cozy afternoon coffee or a simple celebration, this cake’s unique flavors will definitely steal the show. Keep reading—I’ll share all my best tips to make sure your cake comes out just right!

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Why You’ll Love This Recipe

Deliciously aromatic: Cardamom infuses the cake with a warm, spicy scent that’s anything but ordinary.
Perfect texture: The combination of moist crumb and crunchy toasted almonds is a match made in heaven.
Great for any occasion: Whether it’s a casual coffee or a special gathering, this cake fits the bill every time.
Simple ingredients, standout flavor: No complicated steps or rare items—just classic pantry staples done right.

Cardamom Almond Cake, almond cake with cardamom, nutty spiced cake, fragrant almond cake recipe, toasted almond cake - The image shows two slices of almond-topped cake on small white plates with scalloped edges, placed on a white marbled surface. Each cake slice has a golden brown crust with a layer of toasted almond flakes on top, dusted lightly with powdered sugar. The almond pieces add a textured, slightly uneven surface, and the inside of the cake looks soft and moist with a pale yellow color. The slices are positioned diagonally on the plates, with one slice fully visible in the center and the other partially visible at the top right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Cardamom Almond Cake Recipe brings together a handful of basic kitchen ingredients but in such a way that their flavors truly shine. Using buttermilk adds a lovely tang and helps keep the cake moist, while ground cardamom pairs beautifully with zesty lemon for a fresh twist. Plus, the sliced almonds not only add crunch but also an extra layer of nutty richness.

Cardamom Almond Cake, almond cake with cardamom, nutty spiced cake, fragrant almond cake recipe, toasted almond cake - Flat lay of sliced almonds scattered next to a whole lemon with bright zest strips, a small heap of ground cardamom powder, golden unsalted butter blocks, two fresh eggs with smooth shells, a mound of granulated sugar sparkling, a cup of creamy buttermilk with soft white texture, all beautifully arranged in harmony, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Sliced almonds: Toasted on the bottom for a crunchy, nutty base that complements the soft cake perfectly.
Granulated sugar: Used both in the batter and sprinkled under the almonds for a subtle caramelization.
All-purpose flour: The sturdy foundation for the cake, balancing structure and tenderness.
Baking powder & baking soda: Work together to give the cake a gentle rise and light crumb.
Salt: Enhances all the sweet and spicy flavors—it’s a small but essential ingredient.
Ground cardamom: The star spice that makes this cake special—choose fresh ground for the best aroma.
Lemon zest: Adds a bright, fresh note that lifts the cardamom’s earthiness.
Unsalted butter: Ensures a tender crumb and rich flavor; room temperature butter beats better with sugar.
Eggs: Help bind and add moisture; be sure they’re at room temperature for smooth mixing.
Vanilla extract: A subtle background flavor that rounds everything out.
Buttermilk or kefir yogurt: Keeps the cake wonderfully moist with a slight tang that balances the sweetness.
Powdered sugar (optional): For a pretty, delicate finish just before serving.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I’ve played around with this Cardamom Almond Cake Recipe quite a bit, and the variations can really make it your own. Whether you like your spices more pronounced or prefer to swap out the almonds for other nuts, there’s room to tailor this cake.

Variation: I once swapped half the cardamom for cinnamon for a warmer, cozy vibe—loved it for fall gatherings!
Gluten-Free Option: Use a gluten-free baking blend instead of regular flour; it comes out beautifully moist.
Dairy-Free Swap: Substitute coconut yogurt for buttermilk and vegan butter to make this cake dairy-free without losing texture.
Nut-Free: Toasted pumpkin seeds or sunflower seeds work well if you’re nut-allergic, just adjust the topping.

Step-by-Step: How I Make Cardamom Almond Cake Recipe

Step 1: Prepare Your Pan and Almond Base

First things first, preheat your oven to 350°F (180°C). I like to use a 9-inch springform pan for this cake because it’s easy to remove once baked. Grease the pan and line the bottom with parchment paper, then lightly grease the parchment too. Scatter a mix of sugar and the sliced almonds evenly across the bottom of the pan—the sugar helps caramelize the almonds during baking for an irresistible toasty crunch.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom until everything is well blended. This step is key to distribute the cardamom evenly so that every bite has that lovely spicy note. I recommend tasting your cardamom ahead of time; if it’s weak, add a little more.

Step 3: Cream Butter and Sugar with Lemon Zest

Using a stand mixer or hand mixer with a paddle attachment, beat the granulated sugar and lemon zest together until it feels like wet sand—that aroma when lemon oils hit sugar is something else! Then add your softened butter and continue beating on medium speed until the mixture turns light and fluffy, about 2-3 minutes. This aerates the batter and helps with the cake’s texture.

Step 4: Incorporate Eggs and Vanilla

Lower your mixer speed and beat in the eggs one at a time, followed by the vanilla extract until the batter is smooth. Adding eggs at room temperature ensures they blend smoothly without curdling your butter mixture.

Step 5: Alternate Dry Ingredients and Buttermilk

Now, with your mixer on low, add the dry ingredients and buttermilk alternately, starting and ending with the dry mixture. This alternating method prevents overmixing and keeps the batter tender. Mix just until everything is combined—no more.

Step 6: Bake and Flip for the Perfect Almond Topping

Pour the batter evenly over the almond-sugar layer in your pan and bake for about 35 to 42 minutes. Use a toothpick inserted in the center to test doneness—it should come out clean or with a few moist crumbs. Once baked, cool the cake in the pan for 5-10 minutes, then carefully release the springform side and invert the cake onto a serving plate. This way, those almonds that were on the bottom become the gorgeous crunchy topping. Gently peel off the parchment paper if needed.

Sprinkle with powdered sugar if you’re feeling fancy, slice, and serve!

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Pro Tips for Making Cardamom Almond Cake Recipe

Fresh Ground Cardamom: Always grind your cardamom fresh if you can—pre-ground loses that fantastic punch over time.
Room Temperature Ingredients: Make sure your butter and eggs are at room temp for a smooth batter that rises evenly.
Don’t Overmix: When combining your batter, stir just until dry ingredients disappear to keep the cake tender.
Invert While Warm: Flip your cake while it’s still slightly warm so the almond topping sticks perfectly.

How to Serve Cardamom Almond Cake Recipe

Cardamom Almond Cake, almond cake with cardamom, nutty spiced cake, fragrant almond cake recipe, toasted almond cake - A round almond cake is placed on a light wooden board over a white marbled surface. The cake has a golden brown crust with a top layer covered in toasted almond slices and a light dusting of powdered sugar that adds a soft white texture. One slice is taken out and slightly pulled away, showing the dense, moist, pale yellow inside of the cake. The cake’s edges are darker and crisp, contrasting with the soft inside. There are some crumbs scattered around the board. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love keeping garnishes simple—just a light dusting of powdered sugar really lets that beautiful almond topping shine. Sometimes, I’ll scatter a few extra toasted almonds or even a sprig of fresh mint for a pop of green. It looks charming and adds extra aroma.

Side Dishes

This cake pairs wonderfully with a cup of strong black coffee or chai tea. For an extra decadent spread, I serve it alongside homemade whipped cream or a dollop of Greek yogurt sweetened with honey—both balance the warm spices beautifully.

Creative Ways to Present

For a party, I’ve presented the Cardamom Almond Cake as mini individual portions baked in muffin tins, topped with a sprinkle of chopped pistachios for added color. It’s also stunning served with fresh figs or pomegranate seeds scattered around the plate for a seasonal pop.

Make Ahead and Storage

Storing Leftovers

Leftover cake keeps nicely in an airtight container at room temperature for up to 3 days. The almonds stay crisp, and the cake remains moist. If your kitchen is on the warmer side, popping it in the fridge is fine—just bring back to room temp before serving.

Freezing

I’ve frozen sliced pieces wrapped tightly in plastic wrap and stored inside a freezer bag for up to 2 months. When ready to eat, thaw overnight in the fridge, then let come to room temperature for a few hours before serving—it doesn’t lose its charm.

Reheating

To bring leftover cake back to life, I pop individual slices in a microwave for about 15 seconds or warm in a low oven (about 300°F/150°C) wrapped in foil for 10 minutes. This helps refresh the texture without drying it out.

FAQs

Can I use cardamom pods instead of ground cardamom?

Yes! You can grind cardamom pods fresh using a mortar and pestle or spice grinder. Just remove the seeds from the pods and grind them finely. This gives you the freshest and most flavorful cardamom for your cake.
What can I substitute for buttermilk in this recipe?

If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes. You can also use kefir or plain yogurt as a tangy alternative—both work beautifully in this cake.
Can I make this cake vegan?

With some substitutions, yes! Swap butter for a vegan butter alternative, use flax eggs or chia eggs instead of real eggs, and opt for plant-based yogurt in place of buttermilk. Keep in mind texture may differ slightly, but it’s still delicious.
How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs (but no raw batter), your cake is perfectly baked. Because of the moist almonds, a few crumbs are totally normal.

Final Thoughts

I can’t recommend this Cardamom Almond Cake Recipe enough. It’s the kind of cake that feels special without needing any fancy extras, and I always get compliments when I bring it along to gatherings. The balance of the warm cardamom spice and crunchy almonds is truly unforgettable. So go ahead—bake it this week, and I promise it’ll become one of your go-to cozy treats. You’ll thank me later!