Cardamom Cake with Brown Butter Frosting | Tasting Table
Prep Time:
15 minutes
Cook Time:
55 minutes
Servings:
9 cake
Ingredients
  • ½ cup unsalted butter
  • One 16-ounce package confectioners' sugar
  • ⅓ cup heavy whipping cream, room temperature
  • 1 teaspoon kosher salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large egg yolks, room temperature
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 cup sour cream, room temperature
  • 1½ teaspoons ground cardamom
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • Browned Butter Frosting
Directions
  1. Make the frosting: In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool completely.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat browned butter at medium-high speed until creamy, about 2 minutes. Gradually add confectioners' sugar, cream, and salt, beating until well combined, about 2 minutes. Set aside.
  3. Make the cake: Preheat oven to 350°F. Butter and flour a 9-inch round cake pan.
  4. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. Add almond extract, and beat for 30 seconds. Add flour, sour cream, cardamom, baking powder, baking soda, and salt, beating until smooth. (Batter will be thick.) Spread batter in prepared pan.
  5. Bake for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 15 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Using a serrated knife, cut cake in half horizontally. Spread frosting between layers and on top of cake.