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Cardamom Cake with Rose and White Chocolate Buttercream Recipe

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4.4 from 38 reviews

This elegant Cardamom Cake with Rose and White Chocolate Buttercream is a stunning layered dessert that combines fragrant cardamom-infused sponge with a delicate rose-flavored white chocolate buttercream. Featuring three beautifully tinted layers of pink and pale yellow, this cake is perfect for special occasions, offering a balance of floral and sweet flavors while showcasing a visually captivating ombre icing design topped with candied rose petals.

Ingredients

Scale

Cake

  • 10 cardamom pods
  • 250 g caster sugar
  • 250 g butter
  • 5 eggs
  • 250 g self-raising flour
  • 1 pinch salt
  • Pink food colouring

Rose and White Chocolate Buttercream

  • 150 g butter
  • 400 g icing sugar
  • 300 g white chocolate, melted
  • 2 tsp rose water (rose essence)
  • Pink food colouring
  • Candied rose petals for decoration

Instructions

  1. Preheat and prep: Preheat the oven to gas mark 4 (approximately 180°C/350°F). Line three 8-inch loose-bottomed cake tins with greaseproof paper and set aside.
  2. Prepare cardamom: Remove seeds from cardamom pods by crushing or splitting pods open and scoop out seeds. Grind them finely into a powder.
  3. Cream butter and sugar: Thoroughly cream together the butter and caster sugar until the mixture is pale and creamy in color.
  4. Add eggs gradually: Whisk the eggs lightly then slowly add them a little at a time to the butter and sugar mixture, whisking well between each addition to prevent curdling. If curdling occurs, keep whisking or add a pinch of flour to help.
  5. Combine dry ingredients: Sift the self-raising flour, salt, and ground cardamom into the wet mixture. Fold gently until fully combined.
  6. Color the batter: Divide the batter into three bowls. Tint one with 3-4 drops of pink food colouring for a dark pink, another with 1 drop for a light pink, and leave the last bowl pale yellow.
  7. Bake the cakes: Pour each colored batter into the prepared tins and bake in the center of the oven for 25 minutes or until golden, springy to the touch, and a skewer inserted comes out clean. Transfer cakes to a cooling rack.
  8. Make the buttercream: Whisk the butter until soft, add rose water, then gradually add icing sugar and continue whisking to form a soft buttercream.
  9. Add white chocolate: Melt white chocolate, allow to cool until warm, then whisk it into the buttercream until smooth and combined.
  10. Color the icing: Divide the buttercream into three bowls. Tint one dark pink, one light pink, and leave one pale yellow.
  11. Assemble the cake layers: Place one cake layer on a cake board. Spread a third of the pale yellow icing to sandwich the layers together, stacking the three cakes.
  12. Decorate with piping: Fill a piping bag with the dark pink icing and pipe around the bottom half of the assembled cake. Use another piping bag with light pink icing to pipe around the top half, leaving about 1 cm of the sides clear.
  13. Top and smooth icing: Spoon the remaining pale yellow icing onto the top of the cake, gently pushing it down the sides to meet the light pink icing.
  14. Blend colors: Using a small spatula, starting at the bottom, smooth the icing upward in a spiral motion to create a gradient fade from dark pink to light pink to pale yellow.
  15. Create swirl on top: At the top of the cake, use the spatula to form a swirl pattern moving toward the center.
  16. Finish with decoration: Garnish the top of the cake with a handful of candied rose petals for an elegant floral touch.

Notes

  • To easily remove cake layers from tins, use loose-bottomed pans and greaseproof paper lining.
  • Ensure eggs are added slowly to avoid curdling the batter; a pinch of flour can help if curdling happens.
  • Adjust food coloring quantity to achieve your preferred shade.
  • The cardamom powder can be ground using a mortar and pestle or spice grinder.
  • Allow the white chocolate to cool slightly before mixing into the buttercream to avoid melting and separating the butter.
  • If not serving immediately, store the cake in an airtight container in the refrigerator for up to 3 days.

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