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One-Bowl Strawberry Cardamom Cake

This One-Bowl Strawberry Cardamom Cake will quickly become your new favorite cake! It is so simple (and quick) to throw together, uses minimal ingredients and is the perfect canvas to letting these strawberries shine! Perfect alone or with ice cream. Enjoy! xx
5 from 1 review
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Prep Time: 10 minutes
Cook Time: 45 minutes
Course: Dessert
Cuisine: Cake
Keyword: Strawberry, Cake, Single Layer, Cardamom
Servings: 8 Servings
Author: Rebecca Firth

Ingredients

For the Cake

  • ¾ cup (150 g) granulated sugar
  • 8 tablespoons (113 g) unsalted butter (room temperature)
  • 2 large eggs (room temperature)
  • 1 teaspoon real vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 cup (135 g) all-purpose flour (how to measure flour)

To Garnish

  • 15 fresh strawberries (cleaned, hulled and halved)
  • 1 tablespoon (12 g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon each cinnamon + cardamom for topping

Instructions

For the Cake

  • Preheat your oven to 350°F (177℃) and butter a 9-inch (23-cm) springform (you can use a different 9-inch baking dish but the springform will deliver the prettiest cake).
  • In a medium bowl (see note below), cream together the sugar and butter until light and fluffy, about 4 to 5 minutes. Add the eggs, one at a time, making sure each is well blended before adding the next. Add the vanilla, baking powder and salt and mix for 30 seconds more. Add the flour mixing until just combined. This batter is crazy thick…you’ll think it’s wrong, but it’s not.
    Spoon the cake batter into the prepared springform and using the back of the spoon to evenly smooth the batter out to the edges of the pan.

To Garnish

  • Place strawberry halves in a concentric pattern on the cake batter. Do not press them into the batter, just rest them on top. Place them close together…you’ll be surprised how they shrink and sink whilst baking.
  • Sprinkle the top of the cake evenly with the 1 tablespoon of sugar, lemon juice, cardamom and cinnamon and bake on the center of the oven for 45-50 minutes. Let it cool for at least 30 minutes, then run a knife around the edges of the pan before releasing the pan. This is delicious slightly warm or at room temperature.

Notes

Mixer

This recipe can easily be made using a mixer.

The Topping

When sprinkling the sugar, spices and lemon juice over the top of the cake, do it from a high above so that they don't fall in just one spot. You can also whisk the sugar and spices in a bowl first and then sprinkle over the cake to do it a bit more evenly.

Want more cake tips/ideas/recipes?! Check out my 10 Favorite Easy Tips for Perfect Cakes! xx

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo