Cardamom Sour Cream Bundt Cake with Cardamom Syrup Glaze


 
Cardamom Sour Cream Bundt Cake with Cardamom Syrup glaze - this super versatile cardamom sour cream cake is full of warming cardamom spices, both from within the cake and from the simple cardamom bundt syrup glaze that is brushed on top. You can leave the cardamom out for a perfect vanilla sour cream bundt cake, or leave it in there for a cozy, warming bundt cake. #bundtcake #bundtrecipe #cardamombuntcake
Cardamom Bundt Cake with Cardamom Syrup glaze - this super versatile cardamom sour cream cake is full of warming cardamom spices, both from within the cake and from the simple cardamom bundt syrup glaze that is brushed on top. You can leave the cardamom out for a perfect vanilla sour cream bundt cake, or leave it in there for a cozy, warming bundt cake. #bundtcake #bundtrecipe #cardamombuntcake
Cardamom Bundt Cake with Cardamom Syrup glaze - this super versatile cardamom sour cream cake is full of warming cardamom spices, both from within the cake and from the simple cardamom bundt syrup glaze that is brushed on top. You can leave the cardamom out for a perfect vanilla sour cream bundt cake, or leave it in there for a cozy, warming bundt cake. #bundtcake #bundtrecipe #cardamombuntcake
Cardamom Bundt Cake with Cardamom Syrup glaze - this super versatile cardamom sour cream cake is full of warming cardamom spices, both from within the cake and from the simple cardamom bundt syrup glaze that is brushed on top. You can leave the cardamom out for a perfect vanilla sour cream bundt cake, or leave it in there for a cozy, warming bundt cake. #bundtcake #bundtrecipe #cardamombuntcake

Hi hi! Just popping on here today to share this quick and easy bundt cake recipe - a cardamom bundt cake with a cardamom syrup glaze. This is essentially just a slightly gussied up version of a vanilla sour cream bundt cake with a simple glaze, which I love because of how versatile it is. This is a great base vanilla bundt cake recipe, which you can basically add whatever you like to to make it your own!

In this situation I just added a whole bunch of cardamom, both to the cake and to the syrup that I brushed on while the cake was still warm. The base is a cardamom sour cream bundt cake, which gets its moisture from the sour cream, and the slightly spicy warm flavour from the cardamom in the batter. This cake keeps super well, and is actually better the day after you make it, which makes it ideal for preparing ahead if you know you are going to need something quick and easy to please a crowd! You can really do your own thing here with the flavour, as it is a super easy base recipe - add in some lemon zest and make it a lemon glaze for a vanilla lemon cake (or make this lemon cake because it’s really really good), or you could probably add in some chocolate chips if you wanted (i’ll try it and report back, watch this space), and you could even serve it with a super simple raspberry sauce, fresh fruit, and whipped cream if you wanted to make it a bit more fancy and serve it as a dessert. This cake is an easy one, it’s a new favourite of mine, and I promise that it will be a new favourite of yours soon too. Happy Bundting!

A few wee tips:

  • I used this bundt pan for this cake, but any 10 cup bundt pan will work! Make sure that you really spray it well with baking spray - ideally use one that has flour in it if you can!

  • This tastes good the day it is made, but it gets better as time goes on too and the cardamom flavour develops.

  • Don’t skip the syrup part, it really really helps with the moisture of the cake. I like to make the syrup just toward the end of the baking process, so that it is ready to brush onto the cake as soon as it is out of the pan.

 

 

Cardamom Bundt Cake with Cardamom Syrup Glaze

- Makes one Bundt Cake -

Bundt Cake
225g unsalted butter, at room temperature
300g sugar
4 eggs, at room temperature
1 tsp vanilla bean paste
430g all-purpose flour
4 tsp ground cardamom
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
280g buttermilk, at room temperature
200g sour cream

Cardamom Syrup
60g water
50g sugar
1/4 tsp ground cardamom
1/4 tsp vanilla bean paste
 

- PROCESS -

BUNDT CAKE

Preheat the oven to 350°f / 180°c. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well between each addition. Add the vanilla and mix to combine.

In a medium bowl, sift together the flour, cardamom, baking powder, baking soda, and salt. In a measuring cup or small bowl, whisk together the buttermilk and sour cream.

With the mixer on low, slowly dd the dry and wet mixture alternately, starting and ending with the dry ingredients. Mix until just combined. Scrape down the bowl with a spatula and mix by hand for a few turns to ensure even incorporation of ingredients.

Prepare a 10 cup bundt pan by spraying it well with baking spray containing flour, or by spraying with baking spray and dusting well with flour, ensuring to tap out the excess.

Transfer the batter into the prepared bundt pan, then tap the pan a couple of times onto a flat surface to ensure that there aren’t any bubbles within the mix. Place on a sheet pan.

Bake the bundt cake for 60 to 70 minutes, or until a skewer comes out clean when inserted into the middle. Remove from the oven and allow to stand for 10 minutes, then turn out onto a wire rack over a baking sheet.

Brush all over with the cardamom syrup while it is still warm. The syrup will absorb, so continue brushing the syrup over until you have used it all up. Allow to cool.

Store leftovers in an airtight container at room temperature.  

CARDAMOM SYRUP

Place all of the ingredients in a small saucepan, and place over medium heat. Bring to a boil, then turn down the heat and simmer for 1 minute. Allow to stand for 5-10 minutes before brushing onto the cake.

Cardamom Bundt Cake with Cardamom Syrup glaze - this super versatile cardamom sour cream cake is full of warming cardamom spices, both from within the cake and from the simple cardamom bundt syrup glaze that is brushed on top. You can leave the cardamom out for a perfect vanilla sour cream bundt cake, or leave it in there for a cozy, warming bundt cake. #bundtcake #bundtrecipe #cardamombuntcake

Chocolate Chunk Olive Oil Ricotta Cake with Dark Chocolate Buttercream


 
Chocolate Chunk Olive Oil Ricotta cake with Dark Chocolate buttercream - this cake is flavoursome from the olive oil, with a perfect crumb from the ricotta in the batter. It is studded with dark chocolate chunks throughout, and finished with a silky smooth dark chocolate buttercream. The perfect elevated loaf cake. #loafcake #poundcake #ricottacake
Chocolate Chunk Olive Oil Ricotta cake with Dark Chocolate buttercream - this cake is flavoursome from the olive oil, with a perfect crumb from the ricotta in the batter. It is studded with dark chocolate chunks throughout, and finished with a silky smooth dark chocolate buttercream. The perfect elevated loaf cake. #loafcake #poundcake #ricottacake
Chocolate Chunk Olive Oil Ricotta cake with Dark Chocolate buttercream - this cake is flavoursome from the olive oil, with a perfect crumb from the ricotta in the batter. It is studded with dark chocolate chunks throughout, and finished with a silky smooth dark chocolate buttercream. The perfect elevated loaf cake. #loafcake #poundcake #ricottacake
Chocolate Chunk Olive Oil Ricotta cake with Dark Chocolate buttercream - this cake is flavoursome from the olive oil, with a perfect crumb from the ricotta in the batter. It is studded with dark chocolate chunks throughout, and finished with a silky smooth dark chocolate buttercream. The perfect elevated loaf cake. #loafcake #poundcake #ricottacake
Chocolate Chunk Olive Oil Ricotta cake with Dark Chocolate buttercream - this cake is flavoursome from the olive oil, with a perfect crumb from the ricotta in the batter. It is studded with dark chocolate chunks throughout, and finished with a silky smooth dark chocolate buttercream. The perfect elevated loaf cake. #loafcake #poundcake #ricottacake
Chocolate Chunk Olive Oil Ricotta cake with Dark Chocolate buttercream - this cake is flavoursome from the olive oil, with a perfect crumb from the ricotta in the batter. It is studded with dark chocolate chunks throughout, and finished with a silky smooth dark chocolate buttercream. The perfect elevated loaf cake. #loafcake #poundcake #ricottacake
Chocolate Chunk Olive Oil Ricotta cake with Dark Chocolate buttercream - this cake is flavoursome from the olive oil, with a perfect crumb from the ricotta in the batter. It is studded with dark chocolate chunks throughout, and finished with a silky smooth dark chocolate buttercream. The perfect elevated loaf cake. #loafcake #poundcake #ricottacake
Chocolate Chunk Olive Oil Ricotta cake with Dark Chocolate buttercream - this cake is flavoursome from the olive oil, with a perfect crumb from the ricotta in the batter. It is studded with dark chocolate chunks throughout, and finished with a silky smooth dark chocolate buttercream. The perfect elevated loaf cake. #loafcake #poundcake #ricottacake
Chocolate Chunk Olive Oil Ricotta cake with Dark Chocolate buttercream - this cake is flavoursome from the olive oil, with a perfect crumb from the ricotta in the batter. It is studded with dark chocolate chunks throughout, and finished with a silky smooth dark chocolate buttercream. The perfect elevated loaf cake. #loafcake #poundcake #ricottacake

Oye. It’s kind of taking a while to get back into the swing of things since we’ve gotten home from New Zealand. Although I refuse to admit it, the trip back kind of took it out of me this time. Home was amazing, but there was a big to-do list waiting for me, that is kinda looming. But I feel like i’ve finally caught up on sleep, and am getting back into a routine (and we got a new foster cat this week, so all is right with the world!), so enough complaining, and let’s talk loaf cakes. Specifically, this chocolate chunk olive oil ricotta cake with dark chocolate buttercream. Yes it’s a mouthful. Literally. A delicious, chocolate, ricotta olive oil cake mouthful.

This is the perfect cake for if you want something easy to make, but still a little fancy. Because the cake is olive oil based, there is no need to cream butter and sugar. I added a little almond meal in to help give it that perfect dense texture, and the ricotta plays perfectly with the fruity olive oil. I topped it with a quick dark chocolate buttercream, which comes together super quickly, but utilises melted chocolate to help keep it silky. It’s amazing without the buttercream, but even more amazing with. You do you.

A few wee tips:

  • There aren’t really too many tips for this one! I made it in a pound sized loaf tin, and tented it just toward the end.

  • A good quality dark chocolate and good quality olive oil really make a difference here, so if you can, get a good quality of both!

  • This does make quite a bit of buttercream, which I like, but feel free to scale it back by a third if you want a little less ( I wouldn’t if I were you, but you choose!)

 

 

Chocolate Chunk Olive Oil Ricotta Cake with Dark Chocolate Buttercream

- Makes one loaf cake -

Dark Chocolate buttercream from Butter and Brioche via The Brick Kitchen

Chocolate Chunk Olive Oil Ricotta Cake
250g good quality ricotta
100g extra virgin olive oil
135g sugar
1 tsp vanilla bean paste
2 eggs, at room temperature
60g milk
200g all-purpose flour
50g almond meal
1 1/4 tsp baking powder
3/4 tsp salt
185g good quality dark chocolate (I used Guittard 72% wafers), chopped into chunks

Dark Chocolate Buttercream
150g good quality dark chocolate, roughly chopped
195g unsalted butter, at room temperature
3/4 tsp salt
150g powdered sugar, sifted
1/2 tsp vanilla bean paste
70g dutch process cocoa, sifted
2-3 Tbsp heavy cream

 

- PROCESS -

CAKE

Preheat the oven to 350˚f / 180˚c. Grease a loaf pan and line with a parchment paper sling.

In a medium bowl, whisk together the ricotta, olive oil, sugar, vanilla bean paste, eggs, and milk. In a second bowl, sift together the flour, almond meal, baking powder, and salt. Add the dry ingredients to the wet ingredients in two additions, mixing until combined. Add the chopped chocolate, and fold in using a rubber spatula.

 Transfer to the loaf tin and bake for 55-60 minutes, checking for doneness with a skewer at 55 minutes. It should come out clean with a few crumbs (keep in mind that if you poke it into the chocolate it will come out with some chocolate on it - you are looking for doneness of the cake itself). If the cake is browning too quickly, tent the top with foil for the last 15-20 minutes.

Remove from the oven, and cool in the tin for 15 minutes before removing to a wire rack and cooling completely.

DARK CHOCOLATE BUTTERCREAM

Melt the dark chocolate in 15 second increments in the microwave, stirring well between each until melted. Set aside to cool completely. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, approx. 4 minutes. Add the salt, powdered sugar, vanilla bean paste, and cocoa, and mix until smooth, scraping down the sides once or twice. Add the melted chocolate and mix well until silky. If needed, add cream 1 tbsp at a time to get the frosting to spreadable consistency.

Using an offset spatula, spread the buttercream over the top of the loaf cake.

Store leftovers at room temperature in an airtight container.

Chocolate Chunk Olive Oil Ricotta cake with Dark Chocolate buttercream - this cake is flavoursome from the olive oil, with a perfect crumb from the ricotta in the batter. It is studded with dark chocolate chunks throughout, and finished with a silky smooth dark chocolate buttercream. The perfect elevated loaf cake. #loafcake #poundcake #ricottacake