This honey cardamom cake has quickly become the ultimate new combo of simple flavors that are pure perfection in my mind! The maple whipped cream on top is the perfect flavor completion.
I’ve come to the horrible/great realization in life that sweet loaf breads and cake aren’t that much different. It’s horrible because I like to call pieces of banana bread and pumpkin bread breakfast and snack sometimes and the calories and fat are just the same as enjoying a piece of cake. Sad face.
I do choose to ignore that annoying fact sometimes because my life is that much happier with these tasty treats in the morning.
On the positive side, however, the similarities between breads and cakes means that I can make one recipe look like a bunch of different things. I just bake it in a different pan, including this honey cardamom cake in a bundt pan!
I made honey cardamom bread earlier this year and have been dreaming of making it again since then. I knew I wanted to make the same recipe in a cake form though because, well, I don’t have a good reason. It just sounded fun!
Honey cake and honey bread are traditional treats in my book. The honey replaces the sugar adding the natural sweetness of honey – a flavor I find to be sweeter and earthier all at the same time.
The cardamom is a lovely addition (like cinnamon often is).
I’m big on switching out pans like I mentioned above. I love doing yellow cake in a bread loaf pan – the slices are so much easier to serve (delicious served with homemade whipped cream and fresh berries). And then doing pumpkin or banana bread in a cake pan.
The only thing that changes is the baking time. I often use the baking times on the back of cake boxes as a guideline or I consult my Betty Crocker cookbook.
Maple Whipped Cream
I was in a huge debate about what to top the cake with and ultimately decided on homemade whipped cream. It’s such a go-to for me, but it never disappoints.
To switch things up, I decided to sweeten the cream with maple syrup instead of sugar for a more fall flavor. We took this to our friends’ house for dinner and we were all spooning tons of the whipped cream on top of the cake – it was such a hit!
Can you Make This Cake Ahead of Time?
Oh yeah. So here’s the thing with cakes (and cookies, breads, etc.). The moisture and freshness are delectable as soon as possible after baking, but the flavors really begin to marry with time. The trick is getting just that right balance.
My tip? After letting the cake cook completely on a rack, wrap it up as best you can – try to limit the amount of air getting to it. Then unwrap it just before serving.
Can you Store Homemade Whipped Cream?
Yes, but not for long and it must be sealed. In case it didn’t sink in above, or you forgot amidst the cake talk, homemade whipped cream is A MUST. Not just for this recipe, just in general!
But if you want/need to make it ahead of time, it can easily deflate. In my experience, if you whip the cream, and then get it into the fridge or a well insulated cooler with an ice pack, it can last very well for up to a few hours.
Past that, you’re playing with time. The flavor will continue to be great for a few days, but the whipped texture will slowly start to dissipate.
More Warm Spice Recipes
MAPLE WHIPPED CREAM & CARDAMOM CAKE
- 2 cups AP flour
- 1 cup whole wheat flour
- ¾ teaspoon baking soda
- 1½ teaspoons baking powder
- 1¾ teaspoons cardamom
- ¾ cup coconut oil or butter softened
- 1½ cup honey
- 3 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
maple whipped cream
- 1 cup whipping cream
- 2½ tablespoons maple syrup
- 1½ teaspoons vanilla
- Preheat oven to 350°F. Spray bundt cake pan.
- Combine dry ingredients. Set aside. In a large bowl or stand mixer, combine remaining cake ingredients. Slowly add in dry mixture. Combine thoroughly. Pour batter into cake pan.
- Bake for 45-55 minutes. Let cool completely.
- Gently tap around pan before slowly turning cake onto serving plate. Cake can be enjoyed now, but letting it sit a few hours will enhance the flavors!
Maple Whipped Cream
- For the whipped cream, beat whipping cream until peaks start to form. Add in maple syrup and vanilla. Top sliced cake with big dollop of maple whipped cream.