Orange Cardamom Layer Cake with Chocolate Cream Cheese Frosting
A warmly spiced orange cardamom layer cake topped with rich chocolate cream cheese frosting. Bright citrus, fragrant cardamom, and deep cocoa in every slice.
Ingredients
Cake
- 2 2/3 cups all-purpose flour 347g, unbleached preferred; do not pack the cup
- 2 tsp ground cardamom freshly ground gives much stronger flavor
- 1 1/2 tsp baking powder check the date; old powder won't rise
- 3/4 tsp baking soda
- 1 tsp salt
- 3/4 cup plant-based butter 168g, softened stick-style; regular unsalted butter works too
- 1 cup white granulated sugar 200g
- 3 large eggs room temperature
- 2 tsp orange extract or substitute 4 tsp freshly grated orange zest
- 1 1/2 cups plant-based milk oat, almond, soy, or dairy all work fine
Chocolate Cream Cheese Frosting
- 1 cup plant-based butter 226g, stick-style only, softened
- 1 cup vegan cream cheese 8oz, use cold; or sub fully softened regular cream cheese
- 1 tsp orange extract
- 1 cup natural cocoa powder 80g; Dutch-process gives a deeper, richer color
- 6 cups powdered sugar 720g, sifted for smoothest frosting
- 3 tbsp plant-based milk add slowly to control thickness
Instructions
- Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with non-stick spray, press parchment circles into the bottoms, then spray the parchment too.
- In a medium bowl, whisk together the flour, ground cardamom, baking powder, baking soda, and salt for about 30 seconds. Set aside.
- In a large bowl, beat the softened butter and sugar on medium-high speed for 3 minutes until pale and fluffy. Add the eggs one at a time, beating well after each addition and scraping the bowl down in between. Add the orange extract and beat for 20 seconds.
- Add one-third of the dry mixture and mix on low until just combined. Pour in half the milk and mix until smooth. Add the second third of the dry mix, then the remaining milk. Finish with the last third of flour and mix just until the batter is smooth. Do not over-mix.
- Divide the batter evenly between the two prepared pans. Bake at 350°F for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few dry crumbs.
- Let the cakes cool in the pans for 10 minutes, then flip onto a wire rack. Allow to cool completely for at least 1 hour before frosting.
- Beat the softened butter, cold vegan cream cheese, orange extract, and cocoa powder together until completely smooth and uniform in color. Add half the powdered sugar and 2 tablespoons of milk, starting on low then increasing to medium. Add the remaining powdered sugar and drizzle in the final tablespoon of milk until the frosting holds its shape but spreads easily.
- Using a serrated knife, level the domed tops off both cooled cake layers. Place the first layer flat-side down on your serving plate and spread a generous layer of frosting on top. Place the second layer flat-side up on top.
- Apply a thin crumb coat over the entire outside of the cake and refrigerate for 15 minutes. Then apply the final coat of frosting as thick as you like, smoothing with an offset spatula or creating a rustic finish with the back of a spoon.
Notes
Use fresh cardamom if possible — pre-ground loses potency quickly. Weigh your flour for best results; scooping can add up to 20% more than needed. Stop mixing the moment the flour disappears into the batter. Don't skip the crumb coat with dark frosting. Frosting too thick? Add milk half a tablespoon at a time. Cake layers can be baked a day ahead, wrapped tightly, and stored at room temperature overnight. Un-frosted layers freeze well for up to one month.