Orange Cardamom Cake with Rose Buttercream
If you're looking for a cake that's a little extra and a whole lot of delicious, this Orange Cardamom Cake with Rose Buttercream is it. It’s super soft, full of fresh orange flavor with a cozy hint of cardamom spice, and frosted in the dreamiest rosewater buttercream. It’s got that fancy, floral vibe without being fussy—and the dried rose petals on top make it look like it came straight out of a bakery. Perfect as a unique birthday cake, or when you just want to impress yourself (because you deserve it).
Ingredients
Cake
- 1.5 cups (340.5 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1.5 cups (330 g) brown sugar, packed
- 8 (8) eggs, large
- 5 cups (625 g) all purpose flour
- 1 tbsp (1 tbsp) ground cardamom
- 1 tbsp (1 tbsp) baking powder
- 1/2 tsp (0.5 tsp) kosher salt
- 3/4 cup (177.44 ml) milk
- 3/4 cup (177.44 ml) orange juice
- Zest og 1 large orange
- 2 tsp (2 tsp) vanilla extract
Rose Buttercream
- 1 cup (227 g) unsalted butter, softened
- 4 cups (480 g) confectioners sugar
- 1 1/4 tsp (1.25 tsp) rosewater
- 1/2 tsp (0.5 tsp) vanilla extract
- 4 tsp (4 tsp) milk or cream
- 2 drops (2 drops) pink food coloring
- Rose Buds , For Garnish
Instructions
For the Cake
- Preheat your oven to 350° F and spray 3 9” round pans with baking spray or line with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment combine the butter and sugars and cream on medium until light and fluffy, about 2 minutes
- Add in the eggs one at a time on low to fully incorporate them into the mixture. Keep the mixer on low.
- In a separate medium sized bowl combine the flour, cardamom, salt, and baking powder. Set aside.
- In a large measuring cup, combine the milk, orange juice, zest and vanilla.
- With the mixer on low speed alternate adding the dry and wet ingredients in thirds. Starting and ending with the dry ingredients. Turn up the mixer to medium and mix until the batter becomes smooth.
- Divide the batter between the pans and bake for 40 mins or until a skewer inserted in the center comes out clean and the edges start breaking away from the pan.
Rosewater Buttercream
- In the bowl of a mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed, picking up to medium as the mixture combines. Mix on medium speed for 2 minutes.
- Add in the rose water, vanilla, food coloring, milk, and salt. Beat on medium speed for 3-4 minutes.
Assemble the cake
- Using a large serrated knife, cut off the tops of the cake to level them off. Place the bottom layer on a cake board and fill with 1/3rd of the buttercream. Place the middle layer on top and fill again with another 1/3rd. Lastly place the top layer down and ice the cake with the remaining icing. Garnish with fresh or dried rose petals
Notes
*Rosewater is the type of thing where a little goes a long way. Be mindful of how much you are putting in to the frosting so the flavor doesn't become overpowering.
Serving: 1slice, Calories: 701kcal, Carbohydrates: 93g, Protein: 8g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 170mg, Sodium: 207mg, Potassium: 138mg, Fiber: 1g, Sugar: 60g, Vitamin A: 1119IU, Vitamin C: 6mg, Calcium: 96mg, Iron: 3mg
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