Rating: 5 stars
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This is a delicious 3-layer cake that is a variation on an old recipe from my grandmother's cookbook that dates to the 1950's. It looks great sliced.


Recipe Summary

25 mins
35 mins
1 hr 20 mins
20 mins
1 9-inch 3-layer cake


Original recipe yields 10 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.

  • Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating briefly after each addition.

  • Combine flour, baking powder, cardamom, and salt in a large bowl. Add flour mixture to butter mixture in 3 batches, alternating with milk, beating batter briefly after each addition. Add vanilla and almond extracts; beat until smooth.

  • Transfer about 1/3 of the batter to a small bowl and divide it evenly amongst the prepared cake pans.

  • Add brown sugar and cinnamon to remaining batter and beat until well mixed. Pour into the cake pans and swirl with a spoon to mix slightly.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

  • While cakes are cooling, cream butter for the frosting in a large bowl. Slowly add 2 1/2 cups powdered sugar; beat until mixed. Add remaining powdered sugar alternately with milk and vanilla extract. Beat until frosting is smooth and reaches a thick spreading consistency.

  • Frost and stack layers of cake and sprinkle cinnamon on top.

Nutrition Facts

899 calories; protein 7.2g; carbohydrates 152.3g; fat 30.5g; cholesterol 141.3mg; sodium 500.5mg. Full Nutrition