This orange cardamom cake is moist, easy to make and has subtle flavors of orange and cardamom. An elegant, easy cake to make for any occasion!
I’m going to be honest with you. I’m afraid of layer cakes. I’ve seen countless videos and tutorials for making those perfectly layered, polished sky high layer cakes and I’m still intimidated. Making those cakes does require some serious skills and precision and perhaps I don’t have that.
I do love cake but when I have to make one for birthdays, our anniversary or any other special occasion I’m often stressed out just thinking about all those different elements and getting them perfect. I’d probably make those cakes when I have enough time on hand. Like this ridiculously decadent Chocolate Hazelnut Praline Cake I made for my husband’s birthday. But if you’re pressed for time like me you’re going to love this orange cardamom cake!
What I love about this cake is that it is so simple and really involves only three elements so anyone can make it. You don’t have to work all day making different components and in the end it still looks spectacular. The three elements in the cake are the orange sponge cake, an orange syrup and whipped cardamom cream.
The cake soaks up the orange syrup, keeping it amazingly moist. The cardamom whipped cream is absolutely spectacular and I know because I ate spoonfuls of it on its own! Probably the best thing about using whipped cream in this cake is that you don’t have to worry about making it pretty. There’s no crumb coating or careful frosting of cake. All you do is dump the whipped cream and sort of level it out with your spatula and it still looks so beautiful! So, like me, if frosting cakes terrifies you then going the whipped cream route is the best option.
I fell head over heels in love with this orange cardamom cake at first bite. If you’re like me and don’t like cakes that are overly sweet or heavy you’re going to love this one! The flavors in this cake are so subtle and elegant and it is just sweet enough to be dessert but not cloyingly sweet. Orange and cardamom work really well together and I’m regretting the fact that I just found that out now after all these years!
All you need to do is quickly mix the cake batter and while that is baking in the oven make the orange syrup, which literally takes less than 10 minutes. When the cake is cooling you whip the cream and then assemble everything! It really is that easy. I love the colors of the cake too. The addition of orange zest and sliced pistachios on top are so pretty I was literally staring at the cake for 15 minutes before I could make myself slice it! This orange cardamom cake was also a huge hit at my husband’s work. I sent a few slices of the cake to his work and everyone who tasted it fell in love with it!
So if you’re looking for an easy cake that comes together in an hour, you NEED to try this Orange Cardamom Cake. If you make this cake don’t forget to tag me in your Instagram posts and use #tlceats!
Easy Orange Cardamom Cake
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 3 eggs room temperature
- 1 cup freshly squeezed orange juice
- 1/4 tsp orange zest
- 1 cup olive oil
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup freshly squeezed orange juice
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Cardamom Whipped Cream
- 475 ml whipping cream
- 1/4 cup granulated sugar
- 1/2 tsp cardamom powder
- 1/4 tsp orange zest
- 10-12 pistachios sliced
- Preheat your oven to 325 degrees C and line two 9 inch cake panswith parchment paper at the bottom. Grease the cake pans and set aside.
- In a large mixing bowl add the oil, sugar and eggs and whip until well combined. Add the orange juice and zest and mix again. Add the flour, baking powder, salt and baking soda and mix just until everything is incorporated. Divide the cake batter into the two cake pans and bake for 30-35 minutes. Remove from the oven and allow to cool completely.
- While the cake is in the oven, add all the ingredients for the orange syrup in a saucepan and cook on medium heat for 5-7 minutes until the sugar has melted and the syrup has thickened slightly. Remove the cakes from the tins and pour the orange syrup evenly over the surface of both cakes.
- To make the whipping cream, pour the chilled cream in a large mixing bowl. Add the sugar and cardamom powder and whip with a hand mixer until it is light and fluffy.
- To assemble the cake, spread half of the whipped cardamom cream over the first cake layer. Place the second cake on top and spread the remaining whipped cream on top. Garnish with sliced pistachios and orange zest. Enjoy!
*This post contains affiliate links. While it won’t cost you anything extra, we’ll receive a commission if you click those links and make a purchase. Thank you for supporting The Last Cookie!