Cardamom Butter Cake

If you're a baker, you know that some recipes call for  just egg whites and you'll end up having extra egg yolks that you don't know what to do with it. Well here is a solution...make a soft and moist cake that you will love!


Cardamom Butter Cake:

Yield:    9" cake                                       Bake time: 25-30 minutes


  • 300 grams Sifted flour (3 cups)
  • 265 grams Sugar (1 1/3 cups)
  • 110 grams Eggs (6 medium size eggs)
  • 210 ml milk (1 cup)
  • 170 grams butter (3/4 cup) at room temperature
  • 3 teaspoons baking powder
  • 2 teaspoons cardamom
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

For the pastry cream:

  • 274 grams milk
  • 68 grams sugar
  • 55 grams egg yolks
  • 33 grams butter
  • 19 grams cornstarch


  1. Preheat the oven to 350 F (175 C)
  2. Spray the cake pan; about 9″ (23 cm)
  3. In a medium size bowl, mix together flour, baking powder, salt and set aside.
  4. With an electric mixer, beat the butter until soft and creamy (1-2 minutes)
  5. Slowly add sugar & beat until light and fluffy or until sugar melts completely (2-3 minutes)
  6. Add egg yolks one at a time & add vanilla & cardamom until well incorporated
  7. Lower the mixer speed and alternately add flour and milk; beginning and ending with flour
  8. Pour the batter into the prepared cake pan and smooth the top with a spatula
  9. Place the pan on the medium rack of the oven and bake for 25-30 minutes or until the toothpick inserted comes out clean or when the center of the cake is pressed, it springs back.
  10. Place the cake on a wire rack until cool completely


For the Pastry Cream:

  1. Bring the milk to a boil with 1/2 of the sugar over medium heat
  2. Meanwhile, whisk the remaining sugar with the cornstarch in a small bowl & whisk in the egg yolks just to combine, without incorporating air
  3. Once the milk comes to a boil, pour 1/3 of it onto the yolk mixture and whisk constantly
  4. Whisk this mixture back to the pot
  5. Over medium heat, continue to cook the custard while stirring constantly with a rubber spatula until it boils ( large bubbles will break the surface). Lower heat slightly and maintain the boil for two minutes
  6. Remove from the heat, add the butter and stir until mixed in completely
  7. Pour the pastry cream into a clean and shallow container and press plastic wrap directly on the surface
  8. Refrigerate immediately and allow to cool fully before using
  9. When you want to use the cream, mix it with a rubber spatula until smooth

Evenly cut the cake in half and put one layer aside
Pour the pastry cream in the center and with a flat spatula spread the cream evenly
Place the top layer over the cream and press slightly to sandwich the cream
You can serve the cake just like this or if you want to decorate it, you can use my chocolate frosting recipe to frost & decorate the cake!
                                                       ~~~Happy Baking~~~

The cake recipe was adopted from “Joy of Baking” and modified.