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    Home » Recipes » Cake Recipes

    Moist & Buttery Swedish Cardamom Cake (Kardemummakaka)

    Published: Apr 22, 2021 · Modified: Feb 17, 2025 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    If you love the warm, citrusy aroma of cardamom, this Swedish Cardamom Cake (Kardemummakaka) is sure to become a favorite. Soft, buttery, and delicately spiced, it’s the perfect cake to pair with a cup of coffee for a cozy fika break.

    In Sweden, Kardemummakaka is a beloved everyday cake, enjoyed for its simple preparation and irresistible flavor. With a tender crumb and a rich, aromatic taste, this cake comes together effortlessly and is finished with just a light dusting of powdered sugar—letting the cardamom shine.

    Slice of bundt cake on a plate with a fork.

    This Swedish Cardamom Cake is a perfect example of a classic fika cake—something simple, delicious, and ideal for pairing with a morning or afternoon cup of coffee. If you love the idea of incorporating a fika break into your day, you’ll also enjoy my Swedish Apple Cake (Äppelkaka), Swedish Sticky Chocolate Cake (Kladdkaka), and Swedish Tosca Cake—each one just as easy and satisfying as this Kardemummakaka!

    Jump to:
    • The Ingredients
    • How To Make Swedish Cardamom Cake (Kardemummakaka)
    • Expert Tips
    • Recipe FAQs
    • What to Serve with Cardamom Cake (Kardemummakaka)
    • Related Recipes
    • Recipe

    The Ingredients

    Labeled ingredients for Cardamom Cake.
    • All-purpose flour
    • Baking soda - acts as a leavener in this recipe.
    • Ground cardamom - Brings its quintessential warm, citrusy flavor.
    • Salt
    • Granulated sugar
    • Unsalted butter
    • Large eggs
    • Buttermilk
    • Lemon juice - Works nicely with the cardamom and helps brighten the flavor of the cake.

    See the recipe card below for exact amounts and detailed instructions.

    How To Make Swedish Cardamom Cake (Kardemummakaka)

    Greased and floured bundt cake pan.
    • Step 1: Preheat the oven to 350 degrees and grease and flour a 10 cup capacity bundt pan (alternatively you can spray the interior of the pan with a baking spray....a good thing to do when working with a bundt pan to prevent sticking).
    Flour in a glass bowl with a whisk.
    • Step 2: Whisk the flour, baking powder, baking soda, salt and cardamom together in a medium bowl. Set aside. Combine the buttermilk and lemon juice together. Set aside.
    Butter and sugar creamed together
    • Step 3: Combine the butter and sugar in the work bowl of a stand mixer. Use the paddle attachment to cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes, scraping down the sides of the bowl occasionally.
    Cardamom cake batter in a bowl.
    • Step 4: Add the eggs one at a time. Finish with the egg yolk. Reduce the mixer speed to low. Add one-third of the flour mixture followed by one-half of the buttermilk and lemon juice mixture. Repeat with another third of the flour mixture and the last half of the buttermilk and lemon juice mixture. Finally, add the the last third of the flour mixture. Mix until JUST combined.
    Unbaked bundt cake batter in a pan.
    • Step 5: Transfer the cake batter to the prepared bundt pan. Smooth the top and give it a few good taps on the countertop to eliminate any bubbles. Place the filled pan on a baking sheet and slide it into the oven.
    Baked bundt cake in a pan.
    • Step 6: Bake for 50-60 minutes, or until a skewer inserted in the center of the cake comes out clean.
    Overhead view of a bundt cake on a wire rack.
    • Step 7: Let the cake cool in the pan for 10 minutes. Place a wire rack on top of the cake and flip it over, removing the pan and leaving the cake behind on the rack. Let it cool to room temperature.
    Overhead view of a bundt cake dusted with powdered sugar.
    • Step 8: Dust with powdered sugar and enjoy!

    Expert Tips

    • Thoroughly grease and flour the pan OR use a baking spray to coat the interior. Bundt pans tend to contain nooks and crannies which, if not properly greased and floured (or coated with baking spray), can cause the cake to stick to the pan. Take the time upfront to ensure that your cake will come out cleanly.
    • Don't over mix the batter. One of the keys to making a tender and moist cake is not over mixing once the flour has been introduced into the batter. Keep the mixer on low and mix until everything is JUST combined.
    • Once you've transferred the batter to the cake pan, tap it on the counter a few times. This helps the thick batter settle into the pan and eliminates air bubbles.
    • Flip the cake after 10 minutes of cooling time in the pan. Check to make sure that the edges are loose by giving it a little shake up and down. The cake should not be stuck to the pan and should move up and down as you shake it. If the cake seems to be stuck in spots, use a butter knife to carefully loosen the cake around the sides (and around the sides of the center hole) prior to inverting it. When you are ready to flip, simply place a wire rack over the top of the pan, invert the whole thing and set it on the counter. Tap the pan a few times to ensure that the cake has fully released and then carefully lift up the pan, leaving the cake behind.

    Recipe FAQs

    How can I quickly bring eggs to room temperature?

    An easy trick for bring your eggs to room temperature in no time at all: Simply place the eggs in a bowl and cover them with warm (not hot) water. Let them sit for about 10-15 minutes. Remove the eggs from the warm water and they will be ready to crack and use in your recipe!

    How do I store this cake?

    This cake will keep for a couple of days at room temperature. Just be sure it is tightly wrapped after it cools completely.

    Can I freeze this cake?

    Yes! This cake freezes very well. Once it has completely cooled, tightly wrap it in plastic wrap and seal in a freezer bag. It will keep in the freezer for a couple of months.

    Close up of a sliced bundt cake.

    What to Serve with Cardamom Cake (Kardemummakaka)

    This is a lovely cake on its own with just a dusting of powdered sugar. If you want to dress it up a bit, you could accompany it with a dollop of Whipped Vanilla Skyr Cream and some fresh berries. You could also consider serving it with a fruit compote such as Apple Compote, Pear Compote, Blueberry Compote with Cardamom or this Strawberry Rhubarb Compote. These Roasted Strawberries would also be delicious!

    Related Recipes

    Looking for more simple Scandinavian-inspired cakes to enjoy with an afternoon cup of coffee? I've got several for you here on the blog:

    • Overhead view of Spiced Pear Cake with Cardamom next to pears and cardamom pods.
      Spiced Pear Cake with Cardamom
    • Sliced Swedish Almond Cake on a marble plate.
      Simple Swedish Almond Cake (Mandelkaka)
    • Swedish Tiger Cake on a plate with a fork next to a glass of milk.
      Swedish Tiger Cake (Tigerkaka)
    • Close up of slices of Swedish Spice Cake with lingonberries.
      Swedish Spice Cake (Mjuk Pepparkaka)

    If you tried this Swedish Cardamom Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!

    Recipe

    Slice of bundt cake on a plate with a fork.

    Swedish Cardamom Cake (Kardemummakaka)

    A simple, most bundt cake bursting with cardamom flavor.
    5 from 7 votes
    Print Pin Rate
    Course: Cake, Dessert, Fika
    Cuisine: Nordic, Scandinavain, Swedish
    Prep Time: 20 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 12
    Calories: 427kcal
    Author: Kristi

    Equipment

    • 10 cup capacity bundt pan

    Ingredients

    • 3 cups all-purpose flour
    • 1 teaspoon fine salt
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 tablespoon ground cardamom
    • ¾ cup buttermilk
    • 1 tablespoon freshly-squeezed lemon juice
    • 18 tablespoons 2 ¼ sticks unsalted butter
    • 2 cups granulated sugar
    • 3 large eggs room temperature
    • 1 egg yolk room temperature
    • Powdered sugar for serving

    Instructions

    • Preheat the oven to 350 degrees. Grease and flour a 10-cup capacity bundt pan OR spray the interior or the pan with baking spray. Set aside.
    • Whisk flour, salt, baking powder, baking soda, salt and cardamom together in a medium bowl. Set aside.
    • Combine buttermilk and lemon juice in a small bowl. Set aside.
    • Combine butter and granulated sugar in the work bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is light and fluffy, about 3-4 minutes. Add eggs and egg yolk one at a time, allowing each one to fully incorporate into the batter before adding the next.
    • Reduce the mixer speed to low. Add one third of the flour mixture, followed by one half of the buttermilk mixture. Repeat, finishing with the flour mixture (do not over mix). Transfer the batter to the prepared bundt pan and smooth out the top with a rubber spatula. Tap the pan on the counter a few tims to eliminate any air bubbles. Bake for 50-60 minutes or until a skewer inserted in the center of the cake comes out clean.
    • Cool the cake in the pan for 10 minutes. Lay a wire cooling rack over the top of the pan and invert the cake onto the rack. Remove the pan, leaving the cake behind. Cool the cake to room temperature and dust with powdered sugar before serving.

    Video

    Notes

    Adapted from The America's Test Kitchen Family Baking Book.
     

    Nutrition

    Calories: 427kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 310mg | Potassium: 91mg | Fiber: 1g | Sugar: 34g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!

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    Comments

    1. Ed Gunneson says

      December 24, 2024 at 2:13 pm

      5 stars
      The recipe calls for 1 Tablespoon of cardamon but I increased it to 1 1/2 Tablespoon. We like a bit extra of that cardamon flavor. Followed the recipe on all other points except buttermilk. It is almost Christmas so the local stores were sold out of buttermilk. I used 1/2 cup of plain yogurt and 1/4 cup of milk with an extra teaspoon of the lemon juice. Seemed to work well. Very nice crumb and crust.

      Reply
    2. Sandra Stenstrom Knight says

      December 08, 2023 at 12:44 pm

      Can I use half brown sugar for sugar?

      Reply
      • Kristi says

        December 08, 2023 at 12:53 pm

        Sure! I think that would be really tasty.

        Reply
    3. Kelsey says

      August 20, 2023 at 8:49 pm

      5 stars
      Such a yummy cake! I accidentally did salted butter so this came out to be a bit salty-sweet, which I loved, but I’m anxious to try again with unsalted butter next time. The crust was chewy/carmelized and the cake had wonderful cardamom flavor without being overpowering. The whole family loved it and it was a great alternative to cardamom buns which take much more time. Filed in my recipe box immediately ✔️

      Reply
      • Kristi says

        August 21, 2023 at 10:17 am

        5 stars
        Glad you enjoyed the cake, Kelsey! An easy way to get that cardamom fix. 🙂 Thanks for your feedback!

        Kristi

        Reply
    4. Gloria says

      August 14, 2023 at 8:07 pm

      Made this cake today… perfect!

      Reply
      • Kristi says

        August 15, 2023 at 7:41 am

        So glad you enjoyed it, Gloria! Thanks for your feedback!

        Kristi

        Reply
    5. R says

      March 05, 2023 at 10:03 pm

      5 stars
      Delicious! I made a bunch of adjustments in order to veganize it and wanted to share:
      - subbed eggs for 4 flax eggs
      - subbed butter for a combo of vegan butter and coconut oil
      - used half cake flour and half all purpose
      - added a 1/2 tsp of nutmeg
      - added 1 tsp vanilla
      Cooked with same method and baked for 50 minutes, cooled for 10 like you say. It was perfect.
      Topped with a glaze made of 1 cup icing sugar + 3 tbsp milk + 1/2 tsp ginger, 1/2 tsp nutmeg, 1 tsp cardamom, 1/2 tsp cinnamon.

      So good! I know I really was liberal with your recipe, but your recipe was the bones and I wanted to share to show you can totally veganize this recipe and it’ll come out amazing.

      Reply
      • Kristi says

        March 10, 2023 at 5:04 pm

        That is so great! Thanks for sharing your vegan version!

        Kristi

        Reply
    6. Marcia says

      February 19, 2023 at 3:47 pm

      5 stars
      Love this cake!

      Reply
    7. Kristi says

      June 20, 2022 at 11:25 am

      Hi Karen,
      I think vanilla would be wonderful! Maybe start with 2 teaspoons? Let me know how it turns out!
      Kristi

      Reply
    8. Karen Smith says

      June 18, 2022 at 12:06 pm

      What do you think about adding some vanilla to this recipe? I’ve seen cardamom with vanilla in some other recipes. If so, what amount would you recommend? Your website and recipes are wonderful; tack!

      Reply
    9. Rebecca says

      March 18, 2022 at 5:50 pm

      5 stars
      I decided tonight to start baking cardamom cakes for as long as it took for me to find the perfect recipe for a moist, fragrant cake. Well, it took me one day! This was delicious. I followed the recipe pretty exactly. I added perhaps a bit more than a Tablespoon of freshly ground cardamom (in a pepper grinder), and next time I make it I might even add a little bit more. I took it out of the oven when it was just barely done - about 53 minutes - which was perfect. I'm in Sweden so I used lowfat (0,5 %) filmjölk instead of buttermilk. As we say in Sweden - mums! Tack!

      Reply
      • Kristi says

        March 21, 2022 at 12:42 pm

        Hi Rebecca,
        Thanks so much for your comment! I'm so glad you enjoyed the cake. Happy baking!
        Kristi

        Reply
    10. Ashley says

      February 12, 2022 at 9:18 pm

      5 stars
      This cake was fantastic, easy to make and turned out delicious. I can't wait to try more of your recipes. And I will definitely make this cake again.

      Reply
      • Kristi says

        February 13, 2022 at 12:37 pm

        Hi Ashley,
        I'm so glad you enjoyed it! Thank you for the feedback. Please let me know what else you try!
        Kristi

        Reply
    11. Donna says

      May 01, 2021 at 8:00 am

      I do not have a Bundt pan here in the UK Can I I use cake tines?

      Reply
      • Kristi says

        May 01, 2021 at 8:54 am

        Hi Donna,
        Thanks for your question! You can use 2 9-inch cake pans or 2 9 x 5 loaf pans instead of the bundt pan. They will not take as long to bake though so make sure you are checking the cakes for doneness around the 30 minute mark or so. Hope this helps!
        Kristi

        Reply
    5 from 7 votes

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