Vanilla Cardamom Bundt Cake w/ Vanilla Bean Glaze
Deliciously warm, this Vanilla Cardamom Bundt Cake is also bursting with bright flavors! Glazed with a sweet vanilla bean glaze, this cake is unique and divine!
Ingredients
Vanilla Cardamom Bundt Cake
- 2 1/4 cups All Purpose Flour, measured correctly †
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Cardamom
- 1/2 tsp Table Salt
- 1 1/2 cups Sugar, divided
- Zest of 1 Orange
- 3 Whole Eggs
- 1 Egg Yolk
- 1 1/2 tsp Vanilla
- 1 1/2 tsp Vanilla Bean Paste
- 3/4 cup Vegetable Oil
- 1 cup Full Fat Buttermilk
Vanilla Glaze
- 3 cups Confectioners Sugar
- 1 tbsp Vegetable Oil
- 4-8 tbsp Boiling Water
- 1 tsp Vanilla Bean Paste
- Pinch of Salt
Instructions
Vanilla Cardamom Bundt Cake
- Preheat oven to 350°F, and prepare a bundt pan by coating with butter and a dusting of flour. In a medium to large sized mixing bowl, add the flour, baking powder, cardamom, and salt, then whisk together to combine. In a separate bowl, add ½ cup of sugar and orange zest, then rub together the sugar and zest until the sugar is all colored orange and very fragrant, set aside.
- In a standmixer fitted with the flat beater attachment, add whole eggs, egg yolk, sugar, orange-zest-sugar, vanilla, and vanilla bean paste. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
- On low, add the dry mixture to the stand mixer in 3 additions, alternating with the milk in between. Beat only until the batter becomes smooth. Add the batter to the prepared bundt pan, then bake in the oven for around 45 minutes, or until a toothpick comes out clean. Allow cake to cool completely before glazing.
Vanilla Bean Glaze
- Add all the ingredients into a bowl, and whisk well to combine. Pour or pipe over the cooled cake to glaze.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container.