Name: Authentic Swedish Cardamom Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Swedish
Ingredients: 170 g unsalted butter melted and slightly cooled; 200 g granulated sugar; 3 large eggs room temperature; 240 ml whole milk room temperature; 240 g all purpose flour; 2 teaspoons baking powder; 0.5 teaspoon fine sea salt; 2 teaspoons ground cardamom preferably freshly ground from pods; 1 teaspoon vanilla extract; 2 tablespoons powdered sugar for dusting optional

I have such a soft spot for simple, fragrant cakes, and this authentic Swedish cardamom cake (kardemummakaka) is one I could happily eat any time of day. It’s buttery, tender, and perfumed with warm cardamom in every bite—exactly the kind of cozy slice you want with a big mug of coffee.

The crumb is close and moist, almost like a pound cake but lighter, and the top bakes up beautifully golden with a delicate sugary crust. A dusting of powdered sugar is all it needs. No frosting, no fuss—just the rich flavor of good butter and freshly ground cardamom doing all the talking.

What Makes This Swedish Cardamom Cake So Special?

Cardamom is the star of this cake, and it brings a very different warmth than cinnamon or nutmeg. It’s floral, citrusy, and slightly herbal, which gives the cake a bright, elegant flavor instead of heavy sweetness. When you grind the seeds yourself and fold them into a buttery batter, your whole kitchen smells like a Scandinavian bakery.

I also love that this cake feels right at home for so many occasions: a cozy fika (coffee break), a holiday brunch, a simple dessert after dinner, or an afternoon treat with fruit and whipped cream. It looks humble but tastes like you spent way more time than you actually did.

Ingredients for Authentic Swedish Cardamom Cake

This cake is all about simple pantry ingredients treated with a bit of care. Each one has a job to do, and together they make the crumb soft, fragrant, and full of flavor.

Unsalted butter – Gives the cake its rich, buttery base and keeps the crumb tender. Melting the butter makes the batter silky and easy to mix.
Granulated sugar – Sweetens the cake and helps create that lovely golden color and slightly crisp edge around the sides.
Large eggs – Add structure, richness, and moisture so the cake bakes up sturdy but not dense.
Whole milk – Keeps the crumb moist and soft, and balances the spice of the cardamom with a little creaminess.
All-purpose flour – Forms the structure of the cake and holds all that butter and milk in a tender crumb.
Baking powder – Gives the cake lift so it rises tall and fluffy instead of staying flat or heavy.
Fine sea salt – Makes all the flavors pop and keeps the sweetness from tasting one-note.
Ground cardamom – The heart of the cake. Freshly ground cardamom seeds give the most fragrant, authentic Swedish flavor.
Vanilla extract – Adds a soft, cozy sweetness that supports the cardamom rather than competing with it.
Powdered sugar – Just a light dusting over the cooled cake gives a pretty finish and a touch of extra sweetness.

How To Make the Authentic Swedish Cardamom Cake

This is the kind of cake you can throw together on a relaxed afternoon, but it tastes like something from a Scandinavian bakery window. I like to get everything measured and ready first so the batter comes together quickly and bakes evenly.

Step 1: Prepare the pan and oven

Grease a 9-inch (23 cm) round cake pan with butter and line the bottom with a circle of parchment paper to prevent sticking. Lightly flour the sides, tapping out the excess. Preheat your oven to 350°F (175°C) so it’s fully hot when the batter is ready.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom until everything is evenly distributed. This helps the leavening and spice spread through the batter so you don’t end up with pockets of cardamom or flour.

Step 3: Whisk the eggs and sugar

In a large mixing bowl, combine the granulated sugar and eggs. Whisk (or use a hand mixer on medium speed) for 2–3 minutes, until the mixture looks pale and slightly thickened. This step introduces a bit of air, which helps the cake bake up tall and soft.

Step 4: Add melted butter, milk, and vanilla

Slowly pour in the melted, slightly cooled butter while whisking so it fully emulsifies with the egg mixture. Then whisk in the milk and vanilla extract. The batter will look glossy and smooth at this stage.

Step 5: Fold in the dry ingredients

Switch to a spatula and gently fold the flour mixture into the wet ingredients in two additions. Mix just until no streaks of dry flour remain. Overmixing can make the cake tough, so I stop as soon as the batter looks evenly combined.

Step 6: Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 30–38 minutes, or until the top is deep golden and a toothpick inserted into the center comes out with just a few moist crumbs. The cake will pull slightly away from the edges of the pan when it’s done.

Step 7: Cool and finish

Let the cake cool in the pan for about 10 minutes, then run a thin knife around the edge and carefully turn it out onto a wire rack. Peel off the parchment and let the cake cool completely. Just before serving, dust the top generously with powdered sugar.

How to Serve and Store Swedish Cardamom Cake

Once it’s cooled and dusted, I like to slice the cake into neat wedges and serve it on small plates with coffee or tea—the Swedish way. The flavor of the cardamom really shines when the cake is at room temperature, but it’s also wonderful slightly warm.

For storing, let the cake cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It keeps well at room temperature for up to 3 days. After that, you can refrigerate it for another couple of days, though I like to bring chilled slices back to room temperature before serving so the texture relaxes again.

You can also freeze the cake, either whole or in slices. Wrap well in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature, then dust with fresh powdered sugar before serving.

What to Serve With Authentic Swedish Cardamom Cake

Strong Coffee or Espresso

Swedes traditionally enjoy this style of cake with coffee, and I totally understand why. The bitterness of a good, strong brew balances the buttery sweetness and lets the cardamom shine.

Black Tea with Lemon

If you’re more of a tea person, a simple black tea with a slice of lemon is lovely alongside this cake. The citrus notes echo the bright, floral side of the cardamom.

Lightly Sweetened Whipped Cream

A dollop of soft vanilla whipped cream makes each slice feel extra special without overpowering the flavor of the cake itself.

Fresh Berries

Fresh raspberries, strawberries, or blueberries add a juicy, tart contrast to the rich crumb. I love scattering a handful over each plate just before serving.

Lingonberry Jam

For a truly Scandinavian moment, serve the cake with a spoonful of lingonberry jam on the side. The tangy sweetness pairs beautifully with the warm spice.

Want More Cake Ideas with a Nordic Twist?

If this Swedish cardamom cake wins a spot in your regular baking rotation, I have a feeling you’ll fall for these other cozy cake recipes too:

Bright and Buttery Lemon Pound Cake – Try my Lemon Pound Cake when you’re craving a zesty, tight-crumbed loaf with a sunny citrus glaze.
Pineapple Heaven Cake – For something fruity and nostalgic, this Pineapple Heaven Cake is incredibly moist and perfect for potlucks.
Brown Sugar Caramel Pound Cake – If you love deep caramel notes, my Brown Sugar Caramel Pound Cake is a rich, impressive bundt that feels like a warm hug.
Pineapple Condensed Milk Cake – For a super moist, almost pudding-like texture, the Pineapple Condensed Milk Cake brings tropical flavor with minimal effort.

Each of these cakes has that same simple, homey charm as this cardamom cake—perfect for coffee breaks, brunch tables, or casual celebrations.

Save This Pin For Later

If you love having a reliable, not-too-sweet cake in your back pocket, save this Swedish cardamom cake to your favorite Pinterest board so you can find it fast the next time a fika craving hits.

Tweak it to your taste—maybe a little extra cardamom, a splash of almond extract, or a crunchy sugar topping—and make it your signature house cake. I’d absolutely love to hear what you try, so feel free to share your twists or questions in the comments.

Need more baking inspiration? Come hang out with me on SavorQueen.com on Pinterest where I share my daily recipe ideas and dessert experiments—your next favorite cake might already be waiting there. You can find me at SavorQueen.com on Pinterest.