This warm and bright Vanilla Cardamom Bundt Cake is full of layered flavor. Vanilla arrives two ways—pure extract and vanilla bean paste—while cardamom contributes a warm, slightly spicy base with citrusy floral overtones. A touch of orange zest lifts the cardamom’s citrus notes so they stand out without overpowering the cake.
Cardamom Flavor
Cardamom is one of my favorite spices for good reason: it adds warmth and gentle spice while offering bright citrus and floral notes. In this bundt cake I wanted to showcase those different facets, especially the citrus side. Rubbing a small amount of orange zest with sugar boosts the zest’s essential oils and makes the citrus element more vivid. The cake opens with a clear orange note, then settles into complementary layers of vanilla, floral cardamom, and comforting warmth.
Rubbing the Orange Zest
The recipe asks you to rub the orange zest with sugar to maximize flavor. Citrus zest holds its aroma in the essential oils on the peel; an abrasive action releases those oils. Sugar’s coarse texture works well for this—after zesting, combine the zest with ½ cup of sugar and rub with your hands until the sugar takes on an orange color and becomes highly fragrant. This simple step makes a noticeable difference in the cake’s aroma and flavor.
Substituting for Vanilla Bean Paste
Vanilla bean paste leaves attractive flecks of vanilla in the cake and glaze, but you can substitute if needed. Use vanilla extract in a 1:1 ratio for paste, or split a vanilla bean: three teaspoons of paste equals one vanilla bean. For this recipe that means about half a bean for the cake and roughly a third of a bean for the glaze if you choose to use whole beans instead of paste or extract.
How to Glaze The Bundt Cake
If you prefer an opaque, thick glaze like the one shown, use the minimum amount of liquid so the confectioners’ sugar just comes together. The result will be a very thick glaze—firmer than buttercream—that won’t pour but can be piped onto the bundt. It will be quite sweet. If you want a softer, pourable glaze that doesn’t hold its shape as firmly, simply add more boiling water a tablespoon at a time until you reach the desired consistency.
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Vanilla Cardamom Bundt Cake w/ Vanilla Bean Glaze
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Ingredients
Vanilla Cardamom Bundt Cake
- 2 1/4 cups All Purpose Flour, measured correctly †
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Cardamom
- 1/2 tsp Table Salt
- 1 1/2 cups Sugar, divided
- Zest of 1 Orange
- 3 Whole Eggs
- 1 Egg Yolk
- 1 1/2 tsp Vanilla (extract)
- 1 1/2 tsp Vanilla Bean Paste
- 3/4 cup Vegetable Oil
- 1 cup Full Fat Buttermilk
Vanilla Glaze
- 3 cups Confectioners Sugar
- 1 tbsp Vegetable Oil
- 4-8 tbsp Boiling Water
- 1 tsp Vanilla Bean Paste
- Pinch of Salt
Instructions
Vanilla Cardamom Bundt Cake
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Preheat the oven to 350°F. Grease a bundt pan with butter and dust with flour. In a medium to large bowl, whisk together the flour, baking powder, cardamom, and salt. In a separate bowl combine ½ cup of the sugar with the orange zest and rub until the sugar is orange-colored and fragrant; set aside.
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In a stand mixer fitted with the paddle attachment, beat the whole eggs, egg yolk, remaining sugar, orange-zest-sugar, vanilla extract, and vanilla bean paste on high for about 5 minutes. The mixture should be thick, fluffy, and roughly tripled in volume. With the mixer running, slowly drizzle in the oil. Once all the oil is incorporated, beat for an additional minute.
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On low speed, add the dry mixture to the mixer in three additions, alternating with the buttermilk. Mix only until the batter is smooth. Pour the batter into the prepared bundt pan and bake about 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before glazing.
Vanilla Bean Glaze
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Whisk all glaze ingredients together in a bowl until smooth. Adjust water to reach the preferred thickness—use the minimum for a pipeable, thick glaze or more for a pourable finish. Pipe or spoon the glaze over the cooled cake.