Sour Cream Cardamom Coffee Cake

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Name: Sour Cream Cardamom Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup unsalted butter (softened); 2 cups granulated sugar; 8 ounces sour cream; 4 eggs (at room temperature); 2 teaspoons vanilla extract; 1 teaspoon baking soda; 3 teaspoons baking powder; 1 tablespoon ground cardamom seeds (optional); 3 cups all-purpose flour

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This SOUR CREAM CARDAMOM COFFEE CAKE is rich, tender, and delicately spiced, making it the perfect companion to your morning coffee or afternoon tea. The sour cream keeps it incredibly moist, while the cardamom adds a warm, fragrant twist that sets it apart from classic versions. It’s simple to make but feels like something truly special.

Some recipes are more than just ingredients and instructions—they’re memories, traditions, and little pieces of family history. This Sour Cream Cardamom Coffee Cake is exactly that for us. My mom made this cake for us growing up, always around the holidays or when family came to visit, and the smell of cardamom instantly brings me back to those moments. She learned it from her mom, who used to bake it in a simple rectangular pan and serve it warm with a cup of chai. It’s one of those recipes that has quietly but firmly rooted itself in our family’s kitchen over generations.

There’s something about the combination of sour cream and cardamom that makes this cake feel both cozy and refined. The sour cream gives the cake its signature moist, tender crumb, while the cardamom adds a warm, aromatic layer that makes it feel just a little different from your typical coffee cake. It’s understated but deeply satisfying—and every time we make it, it feels like a little nod to the people in our family who baked before us.

What I love most about this cake is how versatile it is. We’ll slice it for breakfast with a strong cup of coffee, serve it with a scoop of ice cream for dessert, or just cut off little pieces throughout the day whenever we pass by the kitchen. It’s unfussy and timeless.

We’re so excited to share this family recipe with you. Whether you’re making it for the first time or it becomes a regular in your rotation, we hope it brings the same kind of comfort and joy to your table that it has to ours.

What are the key ingredients for this coffee cake?

BUTTER – Provides rich flavor and a tender crumb. Using softened butter helps incorporate air into the batter when creamed with sugar, giving the cake a lighter texture.
GRANULATED SUGAR – Sweetens the cake and also aids in creating a soft, moist texture when creamed with the butter.
SOUR CREAM – The secret ingredient to keeping this cake incredibly moist. Sour cream adds richness and fat without thinning the batter, which helps the cake stay soft for days. Its slight tang also balances the sweetness and enhances the warm notes of cardamom.
EGGS – Add structure, moisture, and help bind the batter. Room-temperature eggs mix more evenly into the batter, ensuring a consistent texture throughout the cake.
VANILLA EXTRACT – Enhances the overall flavor and brings out the warmth in the cardamom.
BAKING SODA & BAKING POWDER – These leavening agents work together to help the cake rise and stay fluffy. Baking soda reacts with the acidity in the sour cream for extra lift, while baking powder gives it a consistent rise throughout.
ALL-PURPOSE FLOUR – The structural base of the cake. Be sure to measure it carefully to avoid a dense or dry texture.
GROUND CARDAMOM – Optional, but highly recommended. Cardamom adds a beautifully warm, floral, and slightly citrusy flavor. It gives this cake its signature aroma and makes it stand out from more traditional coffee cakes.

Step-by-Step Instructions

1. PREHEAT AND PREPARE YOUR PAN

Preheat your oven to 350°F. While it’s heating, grease and flour your baking dish thoroughly. We love using a 10.5” bundt pan for a classic look, but a 9×13” rectangular pan works great too. If using a bundt, make sure you get into all the crevices so your cake releases cleanly.

2. CREAM THE BUTTER AND SUGAR

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed for about 5 minutes, until the mixture is pale and fluffy. This step is key for incorporating air into the batter, which gives the cake a light and tender texture. Don’t rush this part—it really makes a difference.

3. ADD THE EGGS AND VANILLA

Crack in the eggs, one at a time, beating well after each addition. This helps the eggs emulsify into the batter without curdling. Scrape down the sides of the bowl as needed. Then, add the vanilla extract and mix until everything is smooth and fully incorporated.

4. MIX THE DRY INGREDIENTS

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom (if using). This ensures the leavening agents and spices are evenly distributed before adding them to the wet ingredients.

5. COMBINE DRY AND WET

With the mixer on low, gradually add the dry ingredients to the wet mixture. Go slowly—adding too much flour at once can lead to overmixing, which makes the cake tough. Mix just until no dry flour remains. The batter will be thick and creamy.

6. BAKE THE CAKE

Pour the batter into your prepared pan, smoothing the top with a spatula if needed. Bake for 40–45 minutes, but start checking around the 40-minute mark. The top should be golden brown and a cake tester or toothpick inserted into the center should come out clean. Every oven runs a little differently, so don’t be afraid to add a few extra minutes if needed.

7. COOL AND SERVE

Let the cake cool in the pan for about 10–15 minutes, then gently invert it onto a cooling rack if using a bundt pan. Let it cool completely before slicing. Serve with coffee, milk, or a scoop of vanilla ice cream—however you enjoy your coffee cake best.