Go Back
–+ servings

Cardamom Cake with Condensed Milk (Eggless)

By Jigna
This Eggless Cardamom Cake recipe is easy and straightforward but delivers excellent flavors and taste. It is soft, moist, buttery, and rich, and the condensed milk provides excellent creaminess, sweetness, and milky flavor to the cake!
No ratings yet
Print Pin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American, Indian
Course Dessert
Diet Eggless, Vegetarian
Servings 12

Ingredients
  

  • 1¼ cups (150g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (114g) unsalted butter softened to room temperature
  • 2 tablespoon (25g) sugar
  • 1 teaspoon ground cardamom
  • ½ teaspoon vanilla
  • 240g sweetened condensed milk
  • ½ cup +2 tablespoon (150ml) milk

Instructions
 

Baking The Cake

  • Preheat the oven to 350° F. Grease two 7-inch round cake pans and line them with parchment paper. Grease the parchment paper as well. Set aside.
  • Sift the flour, baking powder, baking soda, and salt together. Whisk well and set aside.
  • In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. It will take approximately 2-3 minutes.
  • Scrape the sides and bottom of the bowl in between or as needed with a rubber spatula.
  • Add cardamom powder and vanilla extract and beat until well combined. Scrape the sides and bottom of the bowl.
  • Now add condensed milk and beat until everything is mixed well.
  • Add dry ingredients and milk, and mix on low speed until just combined. Scrape the sides and bottom of the bowl with a rubber spatula to mix evenly. Do not overmix.
  • Pour the batter evenly into two pans. We can weigh the batter and pour the exact amount into each pan for even distribution.
  • Bake the cake layers for 18-22 minutes or until the cake tester inserted into the center comes out clean.
  • Remove the pans from the oven and transfer them onto a cooling rack. Allow them to cool completely in the pan before removing.

Icing The Cake

  • Place one cake layer on the cake stand, rotating stand, or serving plate. Evenly cover the top with frosting and place the 2nd layer on top. Spread the frosting all over the top and sides of the cake. After frosting, decorate the cake as you desire.
  • In the pictures in this post, I decorated the cake with whipped cream frosting. However, You can ice the cake with your choice of frosting.

Serving Suggestions

  • I have lightly frosted the cake with sweetened whipped cream. But you can frost it with vanilla buttercream or cream cheese frosting before serving.
  • The cake can also be served as a sandwich cake by placing vanilla ice cream between two layers.

Notes

  1. Measuring: It is essential to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
  2. Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser and chewy.
  3. Baking: Every oven is different, so keep an eye on the cake after 18 minutes of baking. Overbaking will make the cake dry and dense.
  4. Frosting: This cake tastes fantastic with buttercream or whipped cream frosting. You can also ice the cake with cream cheese frosting. I have lightly frosted the cake with whipped cream frosting in the pictures in this post.

Nutrition (Approximate Values)

Calories : 193kcalCarbohydrates : 23gProtein : 3gFat : 10gSaturated Fat : 6gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 3gTrans Fat : 0.3gCholesterol : 28mgSodium : 162mgPotassium : 110mgFiber : 0.4gSugar : 14gVitamin A : 304IUVitamin C : 1mgCalcium : 96mgIron : 1mg
Tried this recipe?Tag @vegehomecooking On Instagram