Honey and Cardamom Ethiopian Coffee Cake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist coffee cake infused with Ethiopian coffee and aromatic cardamom, sweetened naturally with honey for a delicate finish. This ethiopian-inspired desserts ready in about 50 minutes layers all-purpose flour, baking powder, 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.

Prep: 15 min Cook: 35 min Serves 8 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground cardamom, 2 tbsp ground Ethiopian coffee, and 1/2 tsp salt until evenly combined.
  3. Step 3: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup honey until creamy and smooth, about 3 minutes.
  4. Step 4: Add 2 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
  5. Step 5: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with the flour mixture. Mix gently until just combined.
  6. Step 6: Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
  7. Step 7: Cool cake in pan for 10 minutes before transferring to a wire rack to cool completely. Serve with coffee or tea.

Frequently asked questions

How long does Honey and Cardamom Ethiopian Coffee 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 Honey and Cardamom Ethiopian Coffee 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 Honey and Cardamom Ethiopian Coffee 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 Honey and Cardamom Ethiopian Coffee 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 Honey and Cardamom Ethiopian Coffee Cake?

Ethiopian 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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