Ethiopian Coffee-Spiced Cardamom Cake
A fragrant moist cake infused with rich Ethiopian coffee and warm cardamom, perfect for an afternoon treat or alongside your morning coffee. This african-inspired desserts ready in about 50 minutes layers all-purpose flour, teaspoons baking powder, teaspoon ground cardamom into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 2 tablespoons instant Ethiopian coffee granules
- 1/2 cup, softened unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- for dusting (optional) powdered sugar
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon ground cardamom, and 2 tablespoons instant Ethiopian coffee granules until evenly combined.
- Step 3: In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Step 4: Add 2 large eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract.
- Step 5: Alternately add the dry flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with the flour mixture. Mix on low speed until just combined; do not overmix.
- Step 6: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Step 7: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Frequently asked questions
How long does Ethiopian Coffee-Spiced Cardamom Cake take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Ethiopian Coffee-Spiced Cardamom Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Ethiopian Coffee-Spiced Cardamom Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ethiopian Coffee-Spiced Cardamom Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ethiopian Coffee-Spiced Cardamom Cake?
African desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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