I love this recipe because it highlights the incredible flavors of cardamom and nutmeg—two spices that pair perfectly together. The cake has a soft crumb, just enough richness from the sour cream, and a wonderfully aromatic finish. I also appreciate that it’s straightforward to make and bakes up beautifully every time. It’s the kind of cake that works for brunch, dessert, or even an afternoon snack with tea or coffee.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 3/4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cardamom 1/2 teaspoon freshly ground nutmeg 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup sugar 2 large eggs, at room temperature 1/2 cup sour cream
Directions
I preheat the oven to 350°F and generously grease a 10-cup bundt pan.
In a medium bowl, I whisk together the flour, baking soda, cardamom, nutmeg, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, I beat the butter and sugar on medium speed until light and fluffy.
I add the eggs one at a time, mixing well after each addition and scraping the bowl when needed.
I add the sour cream and mix for another minute or two until fully incorporated.
I add the dry ingredients and mix on low speed just until combined.
I pour the batter into the prepared bundt pan and smooth the top.
I bake for 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
I cool the cake in the pan for 10 minutes before inverting it onto a rack to cool completely.
Servings and Timing
This recipe makes about 12 servings. Prep time: 15 minutes Cook time: 50–60 minutes Total time: about 1 hour 15 minutes
Variations
I add orange zest (as mentioned in the preparation notes) for a citrusy lift.
I mix in a splash of vanilla extract for extra warmth.
I fold in finely chopped pistachios or almonds for a bit of crunch.
I glaze the cake lightly with a simple cardamom icing when I want a sweeter finish.
I replace some of the sour cream with Greek yogurt for a slightly tangier flavor.
Storage/Reheating
I store the cake tightly wrapped at room temperature for up to 3 days, or refrigerate it for up to a week. It also freezes beautifully—I wrap slices individually and thaw them at room temperature. To warm a slice, I microwave it for 10–15 seconds for that fresh-from-the-oven softness.
FAQs
Can I use whole cardamom pods instead of ground?
Yes, I grind the seeds from the pods myself for maximum flavor.
Can I substitute yogurt for sour cream?
Yes, full-fat Greek yogurt works well.
Why did my cake stick to the bundt pan?
I make sure to grease every ridge thoroughly and let the cake cool for 10 minutes before unmolding.
Can I add more nutmeg?
Yes, I adjust the spices to taste, especially if I grate nutmeg fresh.
Can I bake this in a loaf pan?
Yes, I use two loaf pans or one large one and adjust the baking time accordingly.
Do I need a stand mixer?
No, I use a hand mixer or mix by hand until smooth.
Can I reduce the sugar?
Yes, I reduce it by up to 1/4 cup without major texture changes.
Can I make this cake gluten-free?
I use a 1:1 gluten-free flour blend with good results.
How do I keep the cake moist?
I avoid overbaking and store it wrapped tightly once cooled.
Can I add a glaze?
Yes, I love a simple powdered sugar glaze flavored with cardamom or citrus.
Conclusion
I love how this cardamom nutmeg spiced bundt cake celebrates warm, fragrant spices in a simple yet elegant dessert. The texture is tender, the flavor is vibrant, and the bundt shape makes it effortlessly beautiful. It’s the kind of cake I reach for whenever I want something cozy, aromatic, and easy to prepare.
