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Apple Cardamom Cake

Apple Cardamom Cake
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Apple Cardamom Cake is a moist and spiced fall dessert layered with caramel pecan butter frosting. Fragrant cardamom, tender apples, and crunchy pecans make this cake a cozy yet elegant treat perfect for gatherings, holidays, or simple indulgence.

Ingredients

Scale
  • 2 cups all-purpose flour – structure for the cake
  • 1 ½ teaspoons baking powder – helps the cake rise
  • ½ teaspoon baking soda – balances acidity and lifts the crumb
  • 1 teaspoon ground cardamom – adds warm, citrusy spice
  • 1 teaspoon ground cinnamon – enhances fall flavor
  • ½ teaspoon salt – balances sweetness
  • ½ cup unsalted butter, softened – adds richness
  • 1 cup brown sugar – provides deep sweetness
  • 2 large eggs – binds ingredients and adds moisture
  • 1 teaspoon vanilla extract – boosts flavor
  • ¾ cup buttermilk – keeps the cake moist and tender
  • 2 cups diced apples (Granny Smith or Honeycrisp) – fresh fruity texture
  • ½ cup caramel sauce – for frosting flavor
  • 1 cup pecans, chopped – nutty crunch in frosting
  • 2 cups powdered sugar – creates fluffy frosting
  • ½ cup unsalted butter (for frosting) – creamy base

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  2. In a bowl, whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt.
  3. In another bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
  4. Alternate adding dry mixture and buttermilk into the butter mixture, starting and ending with dry ingredients.
  5. Fold in diced apples gently until evenly combined.
  6. Divide batter between cake pans. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. For frosting: beat butter until creamy. Add powdered sugar and caramel sauce; whip until fluffy. Stir in chopped pecans.
  9. Frost cooled cake layers, stacking with frosting between layers. Spread frosting on top and sides. Garnish with caramel drizzle or whole pecans.

Notes

  • Use firm apples like Granny Smith to prevent sogginess.
  • Toast pecans before adding to frosting for extra flavor.
  • Store frosted cake in the fridge for up to 5 days.
  • Freeze unfrosted layers for up to 3 months.
  • Let frosting soften if made ahead and refrigerated.

Find it online: https://whatocook.com/apple-cardamom-cake/