Cardamom Loaf Cake | with cream & jam
This simple and delicious cardamom loaf cake makes the perfect dessert, snack, or addition to any afternoon tea! With simple ingredients and little prep work. This easy cake is perfect for any occasion and will surely be a hit with everyone who tries it! Moist and flavorful, this unique cake is great for parties or taking on the go, plus you can use any of your favorite jams to create new and delicious flavor combinations!
This simple and easy cardamom cake is the kind of thing I love to serve on a summer evening, along with a cup of tea while watching the 1995 Pride and Prejudice.
I don’t know what it is exactly about this recipe, but I think it’s safe to say this is the most British recipe I’ve ever made(please don’t hate me). And something about it just seems to scream afternoon tea.
Though this cardamon cake really is perfect for any occasion, brunch, birthdays, dinner parties, potlucks, and pretty much everything in between. Plus, you can easily prep the cake the day before you need it, and add the filling later!
This moist cake is sweet and flavorful, similar to a pound cake. You can even serve it without the filling, though personally I think the homemade whipped cream and berry jam make this recipe twice as delicious.
Add a dusting of powdered sugar and you’ll have the perfect cake for any occasion, and one that is sure to have everyone coming back for more!
Serve this cake as an afternoon snack, part of your next afternoon tea, or for dessert, You can even serve it for breakfast!
Cardamom Loaf Cake | with cream and jam
Ingredients
For the cardamom cake.
- neutral oil. I like to use avocado oil for this recipe, but any neutral oil will work, vegetable oil, canola oil, etc.
- cane sugar OR white sugar
- eggs
- Sour cream, you can also use Greek yogurt
- ground cardamom
- vanilla extract
- all-purpose flour
- baking powder
- sea salt
- unsalted butter, melted
for the filling
- whipped cream, homemade or store-bought. See the notes for my quick and easy homemade whipped cream recipe!
- Jam of choice. Blueberry jam and blackberry jam are my two favorites. But you can use any kind of jam or fruit spread you like!
- powdered sugar, for dusting
How To Make Cardamom Loaf Cake
Line a 9×5 loaf pan with parchment paper(or grease it really well with butter) and set aside until ready to use.
Preheat the oven to 350 degrees F.
In a large bowl, combine the wet ingredients for the cake(eggs, sour cream, melted butter, and vanilla extract). And whisk to combine.
In a medium bowl, combine the dry ingredients(flour, baking powder, salt, and ground cardamom). and stir.
Add 1/3 of the flour mixture to the bowl ingredients and fold to combine. Repeat with the remaining flour 2/3 of the flour mixture, and fold just until combined.
Spoon the cake batter into your prepared loaf pan, doing you best to keep it as evenly spread out as possible.
Place the cake into your preheated oven and bake for 50-60 minutes. Or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for 10 minutes before transferring the cake to a wire rack. Allow the cake to cool completely before cutting and filling.
Once the cake is completely cooled, use a sharp serrated knife to slice it in half lengthways. Spread your jam of choice over the bottom half of the cake, leaving a 1/2 inch gap around the edges of the cake. Spoon the whipped cream over the top of the jam and gently spread it out, doing your best to keep it in an even layer.
Carefully place the top of the cake on top of the whipped cream. And dust the finished cake with powdered sugar.
Slice carefully and serve.
Enjoy!
Recipe Notes
Any leftover cake can be wrapped carefully with plastic wrap or placed in an airtight container and stored in the refrigerator for up to 3 days!
You can also prep this cake the day before you need it, bake the cake as directed above, and prep your whipped cream. Store the unfilled cake at room temperature until the day of your event, slice and fill the cake, dust with powdered sugar, and serve!
Feel free to place around the flavors in this cake, try adding some almond extract, to create a cardamom almond cake! You can also add things like orange zest, citrus peel, or use olive oil in place of neutral oil.
Homemade whipped cream recipe
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2-3 tsp vanilla extract
Combine all the ingredients in a large bowl and, using an electric mixer, beat the mixture until the heavy cream forms stiff peaks. And that’s it!
Homemade whipped cream can in stored in an airtight container in the fridge for up to 5 days!
Be Sure To Check Out These Great Recipes, Too!
Banana Torte Recipe | with homemade meringue
Cardamom Loaf Cake | with cream & jam
Ingredients
for the cake
- 1/4 cup neutral oil I like to use avocado oil for this recipe, but any neutral oil will work, vegetable oil, canola oil, etc.
- 1 cup cane sugar OR white sugar
- 3 eggs
- 1/3 cup sour cream you can also use Greek yogurt
- 2-3 tsp ground cardamom
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 6 tbsp unsalted butter metled
for the filling
- 1 cup whipped cream
- 1 cup jam of choice Blueberry jam and blackberry jam are my two favorites. But you can use any kind of jam or fruit spread you like!
- powdered sugar for dusting
Instructions
- Line a 9×5 loaf pan with parchment paper(or grease it really well with butter) and set aside until ready to use.
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the wet ingredients for the cake(eggs, sour cream, melted butter, and vanilla extract). And whisk to combine.
- In a medium bowl, combine the dry ingredients(flour, baking powder, salt, and ground cardamom). and stir.
- Add 1/3 of the flour mixture to the bowl ingredients and fold to combine. Repeat with the remaining flour 2/3 of the flour mixture, and fold just until combined.
- Spoon the cake batter into your prepared loaf pan, doing you best to keep it as evenly spread out as possible.
- Place the cake into your preheated oven and bake for 50-60 minutes. Or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for 10 minutes before transferring the cake to a wire rack. Allow the cake to cool completely before cutting and filling.
- Once the cake is completely cooled, use a sharp serrated knife to slice it in half lengthways. Spread your jam of choice over the bottom half of the cake, leaving a 1/2 inch gap around the edges of the cake. Spoon the whipped cream over the top of the jam and gently spread it out, doing your best to keep it in an even layer.
- Carefully place the top of the cake on top of the whipped cream. And dust the finished cake with powdered sugar.
- Slice carefully and serve.
- Enjoy!
Notes
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2-3 tsp vanilla extract
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
