Orange Cardamom Holiday Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
This Orange Cardamom Holiday Cake will become a favorite during the holiday and winter season because of all the warm flavors and coziness it evokes!
for the cake:
  • 1 stick unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • ½ orange, zested
  • 1 teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ cup buttermilk*
for the frosting:
  • 1 cup unsalted butter, softened
  • 2½ cups powdered sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • 1 teaspoon vanilla extract
  • sprinkles, about ¾ cups
  1. Preheat oven to 350F. Butter and parchment two small, 6 inch cake pans.
  2. Using a stand or hand-held mixer, cream the butter, sugar, vanilla, orange zest, cardamom, and salt for 8-12 minutes until light and fluffy. Halfway through, scrape the bottom and sides of bowls to ensure even creaming.
  3. Add both eggs and mix for 2-3 minutes until incorporated.
  4. In a small bowl, whisk the flour and baking powder. Add flour and buttermilk interchangeably, ending in buttermilk, without over-mixing. Pour into pans and bake for 30-35 minutes until lightly golden and when you touch the center of the cake, it springs back. Let cool on wire rack for fifteen minutes and then unmold.
  5. While the cakes bake, make frosting by putting all the ingredients in a mixer and with a whisk attachment, mix until fluffy and light, scraping down the bowl even 2-3 minutes. This should take about 10 minutes total.
  6. Once cakes have cooled completely (do not try to frost a slightly warm cake, the frosting will all melt), top the first cake with enough frosting to be the filling. Then place the second cake on top. Using the rest of the frosting, ice the cake all over.
  7. This is the fun part - lightly pat the sprinkles all around the cake and on top for a quick and easy decoration!
  8. *Note: if you don't have buttermilk you can use a mix of regular milk and orange juice, or use 1 cup of milk and add 1 tablespoon vinegar to it.
Recipe by Cooking with Books at