Cardamom Rose Cake Recipe – Indian Buttercream & Sweetmeat Layers

Last Updated on 6 months ago by Neha Deshmukh

Cardamom Rose Cake Recipe – Indian Buttercream & Sweetmeat Layers

Hey everyone! If you’re anything like me, you’re always on the lookout for a cake that feels a little…special. Something beyond the usual vanilla or chocolate. This Cardamom Rose Cake is exactly that. It’s a fluffy, fragrant delight, layered with a dreamy Indian-inspired buttercream and decorated with sweet treats that just scream celebration. I first made this for my aunt’s birthday, and it was an instant hit – everyone raved about the unique flavors! Let’s get baking, shall we?

Why You’ll Love This Recipe

This isn’t just a cake; it’s an experience. The delicate floral notes of rose water dance with the warm spice of cardamom, creating a flavor profile that’s both comforting and exotic. Plus, the addition of Indian sweetmeats takes it to a whole new level of deliciousness. It’s surprisingly easy to make, even if you’re not a seasoned baker, and it’s guaranteed to impress.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 75g butter
• 1/3 cup castor sugar
• 1 tbsp white vinegar
• 1/2 tsp ground cardamom
• 1/2 cup low fat yogurt
• 1 cup self-raising flour
• 1 tsp baking powder
• 3 tbsp powdered milk
• 1/3 cup milk
• 125g butter (for buttercream)
• 1 3/4 cup icing sugar
• 1/2 tsp ground cardamom (for buttercream)
• 2 tsp rose water
• 2 tsp fresh cream
• Sweetmeats for decoration (Chana Magaj, Penda Truffles, etc.)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Cardamom: I prefer using green cardamom pods, freshly ground. The flavor is so much more vibrant! But pre-ground cardamom works in a pinch.
• Rose Water: Quality matters here. Look for pure rose water, not rose flavoring. It should smell intensely floral, not artificial. My grandmother always said a good rose water should transport you to a rose garden!
• Self-Raising Flour: If you don’t have self-raising flour, you can easily make your own! Just add 1 tsp of baking powder to every 1 cup of plain flour.
• Powdered Milk: This adds a lovely tenderness to the cake. Don’t skip it! It really makes a difference in the texture.
• Regional Sweetmeat Options: Feel free to get creative with your sweetmeat decorations! Depending on where you are in India, you could use Gulab Jamun, Rasgulla, or even Barfi. It’s all about personal preference.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 180°C (350°F). Grease and line two 11cm (4-inch) cake pans. This prevents sticking and makes removing the cakes a breeze.
2. In a large bowl, beat the 75g butter and castor sugar together until light and creamy. This usually takes about 5-7 minutes. Then, mix in the cardamom and vinegar. Don’t worry about the vinegar – it helps activate the baking powder and creates a super tender crumb!
3. Add the yogurt and mix well.
4. In a separate bowl, sift together the self-raising flour, baking powder, and powdered milk. This ensures everything is evenly distributed. Now, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Be careful not to overmix!
5. Divide the batter evenly between the prepared cake pans, filling each about 3/4 full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool completely in the pans before turning them out onto a wire rack. Once cooled, slice each cake horizontally into layers.
7. Now for the buttercream! Beat the 125g butter until creamy. Gradually add the icing sugar, cardamom, and rose water. Beat for a good 8 minutes until fluffy. If it’s too thick, add a teaspoon of fresh cream at a time until you reach your desired consistency.
8. Finally, assemble the cake layers with the buttercream, and decorate with your favorite sweetmeats. I love using Chana Magaj and Penda Truffles, but the possibilities are endless!

Expert Tips

• Don’t open the oven door while the cakes are baking! This can cause them to sink.
• Make sure your butter is at room temperature for both the cake and the buttercream. This helps everything blend together smoothly.
• For a more intense cardamom flavor, lightly crush a few cardamom pods and add them directly to the buttercream. Remember to remove them before serving!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the yogurt with a plant-based yogurt.
• Gluten-Free Adaptation: Use a gluten-free self-raising flour blend.
• Spice Level Adjustment: If you’re a cardamom fanatic like me, feel free to add a little extra! Start with 3/4 tsp and adjust to your liking.
• Festival Adaptations: This cake is perfect for any celebration! For Diwali, you could decorate it with silver leaf. For Eid, use a generous amount of pistachios. And for Christmas, a dusting of powdered sugar can create a festive “snowy” effect. My friend makes it every Christmas and it’s become a tradition!

Serving Suggestions

This cake is best served with a cup of chai or a glass of cold milk. It’s also lovely with a scoop of vanilla ice cream.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

Let’s answer some common questions:

• Can I make this cake ahead of time? Yes! You can bake the cake layers a day or two in advance and store them wrapped tightly in plastic wrap. Make the buttercream on the day you plan to assemble the cake.
• What is the best type of rose water to use? Look for pure rose water with no added ingredients. It should smell strongly of roses.
• Can I substitute the self-raising flour? Absolutely! Use 1 cup of plain flour plus 1 tsp of baking powder.
• What are some alternative Indian sweetmeats for decoration? Gulab Jamun, Rasgulla, Barfi, and even chopped nuts like pistachios and almonds are all great options.
• How can I adjust the sweetness of the buttercream? Reduce the amount of icing sugar slightly.
• Can this cake be frozen? Yes, you can freeze the cake layers (without the buttercream) for up to 2 months. Wrap them tightly in plastic wrap and then in foil.
• What does vinegar do in this cake recipe? The vinegar reacts with the baking powder, creating a lighter, fluffier texture. You won’t taste it in the finished cake, I promise!

Enjoy baking (and eating!) this delightful Cardamom Rose Cake. I hope it brings a little bit of sweetness to your day. Let me know how it turns out in the comments below!