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Cardamom Cake with Rose and White Chocolate Buttercream Recipe

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This elegant Cardamom Cake with Rose and White Chocolate Buttercream is a delightful layered dessert that combines the subtle warmth of ground cardamom with delicate rose water-infused frosting and creamy white chocolate buttercream. Featuring three beautifully tinted layers of cake and vibrant, fading shades of pink and yellow buttercream, it’s a perfect centerpiece for special occasions or afternoon tea.

Ingredients

Scale

Cake

  • 10 cardamom pods
  • 250 g caster sugar
  • 250 g butter, softened
  • 5 eggs
  • 250 g self-raising flour
  • 1 pinch salt
  • pink food colouring (3-4 drops for dark pink, 1 drop for light pink)

Buttercream Icing

  • 150 g butter, softened
  • 400 g icing sugar
  • 2 tsp rose water
  • 300 g white chocolate, melted and cooled until warm
  • pink food colouring (3-4 drops for dark pink, 1 drop for light pink)
  • Candied rose petals, for decoration

Instructions

  1. Prepare the oven and tins: Preheat your oven to gas mark 4 (approximately 180°C/350°F). Line three 8-inch loose-bottomed cake tins with greaseproof paper and set them aside.
  2. Extract and grind cardamom seeds: Carefully remove the seeds from the cardamom pods either by crushing the pods with the flat side of a large knife or by cutting them open and scooping out the seeds. Grind the seeds into a fine powder using a spice grinder or mortar and pestle.
  3. Cream butter and sugar: In a large mixing bowl, thoroughly cream together the 250 g of softened butter and caster sugar until the mixture becomes pale and creamy, which should take several minutes of vigorous mixing.
  4. Add eggs gradually: Whisk the eggs lightly. Slowly incorporate them into the creamed butter and sugar mixture, adding only a little at a time while whisking continuously. If the mixture starts to curdle, keep whisking to bring it back or add a pinch of flour.
  5. Combine dry ingredients: Sift the self-raising flour, salt, and ground cardamom powder into the wet mixture. Gently fold the ingredients together until fully combined but do not overmix.
  6. Divide and color the batter: Split the cake batter evenly into three bowls. Tint one bowl dark pink with 3-4 drops of pink food colouring, another bowl light pink with one drop, and leave the last bowl pale yellow.
  7. Bake the cakes: Spoon each differently colored batter into the prepared cake tins and bake in the center of the preheated oven for 25 minutes. Cakes are done when golden, springy to touch, and a skewer inserted comes out clean.
  8. Cool the cakes: Remove cakes from oven and transfer them to a cooling rack. Allow them to cool completely before icing.
  9. Make the buttercream: Whisk the butter until soft and creamy. Add the rose water and mix thoroughly. Gradually add the icing sugar and continue whisking until a soft buttercream forms.
  10. Add white chocolate: Gently fold in the melted and warm (not hot) white chocolate into the buttercream, whisking to combine evenly.
  11. Color the buttercream: Divide the buttercream into three bowls. Tint one dark pink with 3-4 drops of food colouring, one light pink with one drop, and leave the last pale yellow.
  12. Assemble the cake layers: Place one cake layer on a cake board. Sandwich all three layers together using one-third of the pale yellow icing. Reserve some pale yellow icing for the top.
  13. Pipe dark pink icing: Put the dark pink buttercream into an icing bag and pipe around the bottom half of the cake.
  14. Pipe light pink icing: Fill another icing bag with light pink buttercream and pipe around the top half of the cake, leaving about 1 cm of the sides clear.
  15. Apply pale yellow icing on top: Spoon the remaining pale yellow buttercream on top of the cake and gently encourage it down the sides to meet the light pink icing.
  16. Smooth the icing layers: Using a small spatula, start at the bottom of the cake and smooth the icing upwards in a spiral motion so that the dark pink gently fades into light pink, and light pink fades into pale yellow.
  17. Create icing swirl on top: Work your spatula to create a spiral swirl pattern moving toward the center at the top of the cake.
  18. Decorate: Finish by topping the cake with a handful of candied rose petals for a beautiful floral accent.

Notes

  • Removing the cardamom seeds from pods is essential to avoid a bitter taste from the pods themselves.
  • The gradual addition of eggs helps prevent the batter from curdling.
  • Ensure the white chocolate is warm, not hot, before mixing with buttercream to avoid seizing the frosting.
  • Use gel or paste food coloring for vibrant colors without affecting batter consistency.
  • Let cakes cool completely before applying buttercream to avoid melting.
  • This cake can be made a day ahead; refrigerate and bring to room temperature before serving.

Find it online: https://yumfoodusa.com/cardamom-cake-with-rose-and-white-chocolate-buttercream-recipe-2/