The Best Cardamom Cake with Cream Cheese Frosting: A Delightful Sheet Cake Recipe

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Indulge in the heavenly flavors of this soft and simple cardamom cake, perfectly complemented by a rich, tangy cream cheese frosting. This sheet cake isn’t just a dessert; it’s an experience, brimming with aromatic cardamom notes that pair exquisitely with the creamy sweetness of the frosting. Whether you’re celebrating a special occasion or simply craving a comforting treat, this cake, adorned with festive Christmas sprinkles, promises to be a showstopper. It’s incredibly easy to make, yet delivers an impressive taste that will have everyone asking for seconds. Get ready to fill your home with the inviting aroma of freshly baked cardamom!

This cardamom sheet cake is a true masterpiece of flavor and texture. The cake itself is incredibly moist and tender, infused with the warm, earthy, and slightly floral notes of cardamom. This distinctive spice is a star in many Nordic and Middle Eastern desserts, bringing a unique depth that transforms a simple cake into something extraordinary. The generous layer of luscious cream cheese frosting then swoops in, adding a delightful tanginess and creamy richness that perfectly balances the spice, creating a harmonious symphony on your palate. Every bite is a testament to how well these two seemingly different flavors marry to create something truly spectacular.

Preparing a sheet cake is a wonderful choice for home bakers. Not only is it remarkably straightforward and forgiving, but it also yields a generous amount, making it ideal for gatherings, potlucks, or simply ensuring you have enough delicious cake to enjoy throughout the week. The simplicity of baking it in one pan means less fuss and more time to savor the incredible results. This recipe is designed to be accessible for bakers of all skill levels, ensuring a successful and delicious outcome every time. We are confident that once you try this recipe, it will become a cherished favorite in your kitchen.

For those who appreciate the convenience and deliciousness of sheet cakes, explore more of our delightful recipes. You might enjoy our Chocolate Sheet Cake with Mascarpone Frosting, a rich and decadent choice, our refreshing Lemon Pistachio Cake, or our cozy Pumpkin Sheet Cake for seasonal flavors.

WHY THIS CARDAMOM SHEET CAKE IS A MUST-TRY

• Effortless Baking: Sheet cakes are renowned for their simplicity, and this cardamom cake is no exception. Designed to be a “no-fuss” recipe, it minimizes preparation and baking complexities, making it perfect for both novice and experienced bakers looking for a reliable and delicious dessert. The single-pan baking method saves time and effort, making cleanup a breeze, and allows for even baking without the stress of multiple layers.
• Unbelievably Soft and Tender Texture: This cake boasts a melt-in-your-mouth texture that is incredibly soft and moist. The careful balance of ingredients, including oil and whole milk, ensures a delicate crumb that holds together beautifully, providing a satisfying bite every time. It’s the kind of cake that remains tender for days, making it perfect for preparing in advance and enjoying as leftovers.
• Captivating Cardamom Flavor: Cardamom is the soul of this cake. Its warm, slightly spicy, and intensely aromatic profile infuses every crumb, creating a truly memorable flavor experience. Beyond its taste, the cardamom will fill your kitchen with an intoxicating aroma, turning your home into a fragrant sanctuary while it bakes. Using freshly ground cardamom pods will elevate this experience even further, releasing its full, vibrant essence.
• Perfectly Balanced Cream Cheese Frosting: The luscious cream cheese frosting is more than just a topping; it’s an integral component that elevates the entire cake. Its rich, tangy, and slightly sweet nature acts as the ideal counterpoint to the deep, earthy notes of the cardamom. This frosting not only adds moisture but also brightens the flavor profile, creating a balanced and irresistible dessert that’s truly addictive.
• Versatile for Any Occasion: While adorned with Christmas sprinkles for a festive touch, this cardamom cake is incredibly versatile. Its comforting yet sophisticated flavor makes it suitable for everyday indulgence, weekend brunches, afternoon tea, or special celebrations year-round. Easily adaptable, you can change the sprinkles or omit them entirely to match any theme, making it a go-to recipe for any event.

ESSENTIAL INGREDIENT NOTES FOR A PERFECT CARDAMOM CAKE

Understanding the role of each ingredient is key to achieving baking success and ensuring your cardamom cake turns out perfectly. Here are some critical notes on the primary components for this delicious cake and its rich cream cheese frosting. For the complete list of quantities and detailed measurements, please refer to the recipe card at the bottom of this page.

• Butter (Cake & Frosting): For the cake, it is crucial that your butter is at perfect **room temperature** (softened but not melted) for 1-2 hours before baking. This allows it to cream properly with sugar, incorporating vital air that results in a light and fluffy cake texture. For the frosting, aim for **cold room temperature** butter (slightly firmer than softened butter used for the cake). This helps create a more stable and less runny cream cheese frosting, providing better structure.
• Eggs (Cake): Like butter, eggs should also be at **room temperature** 1-2 hours prior to mixing. Room temperature eggs emulsify much better with the butter and sugar mixture, leading to a smoother, more homogenous batter and ultimately a more uniform and tender cake crumb.
• Oil (Cake): Use a **flavor-neutral oil**, such as canola, rapeseed, or sunflower oil. This type of oil contributes significantly to the cake’s moisture and overall tenderness without imparting any unwanted flavors that could compete with the cardamom. Oil also plays a role in keeping the cake moist for an extended period.
• Cardamom (Cake): The star of this show! Always use high-quality **ground cardamom** for the most wonderful and fragrant flavor. For an even more intense and vibrant aroma, consider purchasing whole green cardamom pods and grinding them yourself just before use. This truly unlocks the spice’s complex earthy, citrusy, and subtly spicy notes, making your cake incredibly aromatic and flavorful.
• Whole Milk (Cake): **Whole milk** is highly recommended for this recipe due to its higher fat content. This richness contributes to a more luxurious flavor and a softer, supremely moist cake. Similar to eggs, measure out the whole milk and allow it to come to **room temperature** 1-2 hours before mixing for optimal emulsification within the batter.
• Cream Cheese (Frosting): For the best structure, richness, and classic tangy flavor in your frosting, always use **full-fat cream cheese**. It should be taken out of the fridge only about 10 minutes before you start making the frosting. This ensures it’s slightly chilled but still pliable enough to mix, which is key to preventing the frosting from becoming too soft or runny.
• All-Purpose Flour (Cake): This forms the essential structure of your cake. Sifting the flour along with the other dry ingredients is a critical step. It not only prevents lumps in the batter but also ensures that the leavening agents and spices are evenly distributed, leading to a consistent and tender cake texture.
• Baking Powder & Baking Soda (Cake): These are your leavening agents, working synergistically to create the cake’s desirable lift and airy texture. It’s important to ensure both are fresh; older leavening agents can significantly impact the cake’s rise and overall lightness.
• Granulated Sugar (Cake): Beyond providing sweetness, granulated sugar contributes to the cake’s tender crumb. When creamed with butter, it helps to aerate the mixture, forming tiny pockets that trap air, further enhancing the cake’s light texture.
• Powdered Sugar (Frosting): Also known as confectioners’ sugar, this finely milled sugar is absolutely essential for a smooth, lump-free cream cheese frosting. Sifting it before use is a non-negotiable step to prevent any grittiness in your final frosting.
• Vanilla Extract/Bean Paste (Cake & Frosting): Vanilla acts as a flavor enhancer, complementing the cardamom beautifully. While vanilla extract works well, vanilla bean paste offers a more intense, pure vanilla flavor and visual specks of vanilla bean, adding a gourmet touch to both the cake and the frosting.

STEP-BY-STEP INSTRUCTIONS: CRAFTING THE PERFECT CARDAMOM CAKE BASE

Follow these detailed steps to create a wonderfully soft, moist, and flavorful cardamom cake. This recipe is best prepared using a stand mixer fitted with a paddle attachment, or a robust hand mixer for optimal results. You will also need a 22×33 cm (approximately 9×13-inch) sheet pan, meticulously lined with baking paper to ensure easy removal.

The comprehensive recipe, including exact ingredient measurements and a printable format, can be found in the dedicated recipe card further down this page.

Crucial Pre-Baking Preparation: Before you begin mixing any ingredients, it’s vital to preheat your oven. Set it to 170ºC (340ºF) for a conventional oven. While the oven preheats, take the time to properly prepare your 22×33 cm (9×13-inch) sheet pan. Line it completely with parchment paper, allowing an overhang on the longer sides. This overhang acts as “handles” to easily lift the cooled cake from the pan, ensuring a non-stick surface and a mess-free removal.

STEP 1: Prepare Dry and Wet Mixtures Separately. In a medium-sized bowl, meticulously sift together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt. Sifting is crucial here as it aerates the dry ingredients, prevents lumps, and ensures an even distribution of leavening agents and spices throughout the cake batter, which contributes to a lighter and more uniform crumb. Set this perfectly combined dry mixture aside. In a separate, smaller bowl or liquid measuring cup, whisk together the room temperature whole milk and vanilla extract until well combined. This liquid mixture will be incorporated later, so have it ready and easily accessible.

STEP 2: Cream Butter, Oil, and Sugar for Airiness. In the bowl of your stand mixer, fitted with the paddle attachment (or using a hand mixer with beaters), combine the softened room temperature butter, the neutral vegetable oil, and the granulated sugar. Begin creaming these ingredients together on medium-high speed for a full 3 minutes. This extended creaming step is absolutely vital for incorporating a significant amount of air into the mixture. The mixture should become noticeably pale in color, light, and fluffy, a process known as aeration, which is key to a tender and moist cake.

STEP 3: Gradually Incorporate Eggs for Emulsification. Reduce the mixer speed to medium-low to prevent splattering. Add the large room temperature eggs one at a time, allowing each egg to be fully incorporated into the batter before adding the next. This ensures proper emulsification, preventing the batter from curdling. After each addition, stop the mixer and scrape down the sides of the bowl with a spatula to ensure all ingredients are thoroughly combined. Be careful not to overmix at this stage, as excessive mixing can begin to develop gluten, potentially leading to a tougher cake.

STEP 4: Alternate Dry and Wet Additions for Optimal Texture. This is a classic baking technique designed to create a tender, moist cake crumb. With the mixer on its lowest speed, begin by adding approximately one-third of the sifted flour mixture to the wet ingredients. Mix only until *just* combined; you should still see a few streaks of flour. Follow this with half of the milk and vanilla mixture, again mixing until just combined. Repeat this process: add another third of the flour mixture, then the remaining half of the milk mixture, and finally, the last third of the flour mixture. Always ensure you end with a dry ingredient addition. Mix each addition minimally until no visible streaks of flour remain. Overmixing the flour will develop too much gluten, which will inevitably result in a dry, dense, and chewy cake.

STEP 5: Bake the Cake to Golden Perfection. Gently pour the prepared cake batter evenly into your meticulously lined sheet pan. Use an offset spatula or the back of a spoon to gently spread the batter out to ensure an even thickness across the pan. This promotes uniform baking and prevents uneven rise. Carefully transfer the pan to your preheated oven and bake for 35-40 minutes. The cake is done when a wooden skewer, toothpick, or cake tester inserted into the very center of the cake comes out clean, with no wet batter clinging to it. If you see moist crumbs, bake for a few more minutes and re-test.

STEP 6: Proper Cooling for Best Results. Once baked, promptly remove the sheet cake from the oven and place the entire pan on a wire cooling rack. Allow it to cool in the pan for about 10 minutes. This brief resting period is important as it allows the cake to firm up slightly and finish setting. After 10 minutes, carefully lift the cake out of the pan using the parchment paper overhang as handles and transfer it directly to the wire cooling rack to cool down completely. It is absolutely crucial for the cake to be entirely cool to the touch before attempting to apply the cream cheese frosting; otherwise, the frosting will melt and slide off.

STEP-BY-STEP INSTRUCTIONS: WHIPPING UP LUSCIOUS CREAM CHEESE FROSTING

This creamy, tangy frosting is the perfect partner for our aromatic cardamom cake. Achieving the right consistency is paramount for a beautiful and delicious finish, so pay close attention to ingredient temperatures and mixing times.

PRO TIP for European Bakers: European cream cheese often contains a higher water content compared to American cream cheese, which can lead to a runnier frosting. To ensure a thick and stable frosting, gently press your full-fat cream cheese between several layers of paper towels for about 10-15 minutes to absorb and remove any excess moisture before incorporating it into the recipe.

STEP 1: Prepare Ingredients for Frosting. Approximately 10 minutes before you intend to start making the frosting, remove both the butter and the full-fat cream cheese from the fridge. Cut the butter into small cubes; this helps it to soften more evenly and quickly. Most importantly, sift the powdered sugar thoroughly through a fine-mesh sieve. This crucial step eliminates any lumps, ensuring your frosting is wonderfully smooth, silky, and completely free of any gritty texture.

STEP 2: Cream the Butter Thoroughly for Lightness. In the bowl of your stand mixer, fitted with the paddle attachment, begin by creaming the cubed, cold room temperature butter on high speed for a full 5 minutes. This extended creaming time is vital as it incorporates a significant amount of air into the butter, transforming it into a light, fluffy, and pale mixture. Stop the mixer, and meticulously scrape down the sides and bottom of the bowl with a spatula to ensure no butter is left unmixed. Then, continue mixing for another 2 minutes to achieve maximum aeration and fluffiness.

STEP 3: Add Vanilla and Cream Cheese with Care. With the mixer still running on medium speed, add the vanilla bean paste (or vanilla extract if preferred) and the slightly chilled, full-fat cream cheese to the thoroughly aerated butter mixture. Cream these ingredients together for just 1 minute, mixing only until smooth and well combined. It is critical to be careful not to overmix at this stage, as overmixing cream cheese can break down its structure, causing the frosting to become too soft, watery, and lose its stability.

STEP 4: Gradually Incorporate Powdered Sugar for Smoothness. Scrape down the sides of the bowl once more to ensure all components are fully integrated. Reduce the mixer speed to its lowest setting. Gradually add the meticulously sifted powdered sugar in two separate additions. Allow the first half of the powdered sugar to fully mix into the butter and cream cheese mixture until smooth and uniform before adding the second half. This gradual addition helps prevent a cloud of powdered sugar from escaping the bowl and ensures a smooth, lump-free consistency. After all the sugar is incorporated, scrape down the sides of the bowl again and give the frosting a final mix on low-medium speed for 2 minutes to ensure it’s completely combined and smooth.

STEP 5: Manual Beating for Ultimate Silkiness. Remove the bowl from the stand mixer. Using a sturdy spatula or a wooden spoon, vigorously beat the frosting by hand for a minute or two. This manual step is highly recommended as it helps to remove any residual air bubbles that may have formed during machine mixing, resulting in an incredibly smooth, silky, and beautifully spreadable frosting texture, perfect for coating your cake.

STEP 6: Frost and Decorate Your Masterpiece. Once your cardamom cake is completely cooled (this is absolutely critical to prevent the frosting from melting!), use a spatula or an offset spatula to evenly spread the luscious cream cheese frosting over the entire surface of the sheet cake. You can create decorative swirls, peaks, or a smooth finish, depending on your preference. For a festive touch, generously sprinkle the top with Christmas sprinkles before serving. Now, your beautiful and absolutely delicious cardamom cake is ready to be sliced, shared, and enjoyed!

EXPERT BAKING TIPS FOR THE BEST CARDAMOM CAKE

Achieving baking perfection often comes down to understanding the nuances of ingredients and techniques. Incorporate these expert tips into your process for consistently delicious results with this cardamom sheet cake, elevating your home baking skills.

• Embrace a Kitchen Scale for Precision: For truly consistent and professional-level baking results, investing in a good kitchen scale is invaluable. My recipes, including this one, are typically developed and tested using grams for utmost precision. Measuring ingredients by weight (grams) is far more accurate than by volume (cups), as volumetric measurements can vary significantly based on how ingredients are packed or the specific size of your measuring cups. A kitchen scale eliminates these inconsistencies, ensuring repeatable success every single time. It’s a small investment that makes a monumental difference in baking accuracy.
• The Golden Rule: Do NOT Overmix Your Batter: Once the wet and dry ingredients in your cake batter have been combined, resist the urge to overmix. Mixing only until the ingredients are *just* incorporated is crucial. Overmixing develops the gluten in the flour excessively, which leads to a tough, chewy, and dry cake texture – the opposite of what we want for a moist sheet cake. After all components are combined in the mixer, I always recommend giving the batter one final, gentle fold by hand using a sturdy spatula. This ensures everything at the bottom of the mixing bowl is fully incorporated without overworking the gluten, resulting in a perfectly tender, light, and soft cake.
• Choosing the Right Baking Pan: Light vs. Dark Matters: The type of baking pan you use can significantly impact your cake’s final texture and crust. For the most superior results, especially with delicate cakes like this cardamom sheet cake, always opt for an **aluminum baking pan**. Aluminum pans are light in color, which means they reflect heat rather than absorbing it intensely. This allows the cake to bake more gently and evenly, preventing the edges from becoming overly browned, tough, or dry. The result is a consistently soft, moist crumb throughout the entire cake. Conversely, darker pans absorb more heat, which can lead to a darker, thicker crust and a potentially drier cake. If a dark pan is your only option, consider reducing your oven temperature by 25°F (about 15°C) and closely monitoring the bake time to prevent over-baking. Always remember to grease your chosen pan and line the bottom with parchment paper, leaving a slight overhang for easy removal.
• Ingredient Temperature is Paramount for Success: Beyond the specific notes provided for butter, eggs, and milk, remember that achieving and maintaining the correct room temperature for all dairy and egg ingredients is universally crucial for proper emulsification in baking. Cold ingredients do not blend smoothly with fats and sugars; instead, they can lead to a lumpy, curdled batter and a less uniform, often denser, cake texture. Plan ahead and take out your dairy and eggs from the refrigerator well in advance—typically 1-2 hours—to allow them to reach the ideal temperature.
• Patience is a Virtue: Don’t Rush the Cooling Process: It can be incredibly tempting to frost a cake as soon as it comes out of the oven, eager to taste your creation. However, patience is a key ingredient for a successful finish. The cake must be completely cool to the touch before you apply any frosting. Attempting to frost a warm cake will inevitably cause the frosting to melt, slide right off the cake, and create a messy, unappetizing result. A fully cooled cake also allows its delicate structure to set completely, making it easier to handle, slice, and preventing unwanted crumbling during frosting application.
• For Maximum Flavor, Opt for Freshly Ground Cardamom: While convenient, pre-ground cardamom can lose some of its potency and aromatic complexity over time. For the most potent, vibrant, and truly aromatic flavor that defines this cake, consider buying whole green cardamom pods. Grind them yourself using a spice grinder or a mortar and pestle just before baking. For an even deeper flavor profile, you can lightly toast the whole pods in a dry pan for a minute or two before grinding. This simple step intensifies their complex, warm, and slightly citrusy notes, making your cardamom cake absolutely unforgettable.

FREQUENTLY ASKED QUESTIONS ABOUT CARDAMOM CAKE

STORAGE RECOMMENDATIONS FOR YOUR CARDAMOM CAKE

To keep your delicious cardamom sheet cake fresh, moist, and flavorful for as long as possible, proper storage is absolutely essential. Once the cake is completely cooled and beautifully frosted, transfer it to an airtight container. This crucial step protects the cake from drying out, prevents it from absorbing any unwanted odors from your refrigerator, and keeps the delicate cream cheese frosting in perfect condition. Place the airtight container in the refrigerator, where the cake will remain wonderfully fresh and moist for 2-3 days.

For the absolute best eating experience, always remember to allow the cake to come to room temperature for at least 30 minutes to an hour before serving. This gentle warming period softens the cream cheese frosting to a luxurious, creamy consistency and allows the full aromatic complexity of the cardamom to blossom, making every single bite a truly delightful and indulgent experience. If you need to store your cake for an extended period, individual slices or the entire cake (ideally unfrosted) can be tightly wrapped first in plastic wrap, then in aluminum foil, and frozen for up to 1-2 months. When you’re ready to enjoy it, simply thaw the cake in the refrigerator overnight before bringing it to room temperature and then frosting it (if it was frozen unfrosted).

Other Delightful Sheet Cake Recipes To Try

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Cardamom Cake with Cream Cheese Frosting

This soft and exquisitely simple cardamom cake, topped with a luscious cream cheese frosting, is a flavor revelation. The aromatic warmth of cardamom beautifully harmonizes with the tangy sweetness of the frosting, creating a sheet cake that’s not only incredibly delicious but also perfect for any festive occasion or a comforting treat. Adorned with Christmas sprinkles, it’s ready to bring joy!

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 15 slices

Equipment

• 22×33 cm sheet baking pan

Ingredients

 

 

CARDAMOM CAKE

• 180 g butter room temperature
• 65 g vegetable oil e.g. canola oil
• 330 g granulated sugar
• 4 large eggs room temperature
• 360 g all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon ground cardamom
• 1 teaspoon salt
• 240 g whole milk room temperature
• 2 teaspoon vanilla extract

CREAM CHEESE FROSTING

• 200 g butter cold room temperature
• 100 g full-fat cream cheese cold room temperature
• 360 g powdered sugar sifted
• ¼ teaspoon vanilla bean paste

DECORATION

• Christmas sprinkles

Instructions

 

CARDAMOM CAKE

• Preheat your oven to 170ºC (340ºF) for a conventional oven. Prepare a 22×33 cm (9×13-inch) sheet baking pan by lining it completely with parchment paper, ensuring there’s an overhang to easily lift the cake later.
• In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt. Set this dry mixture aside. In a separate small bowl, combine the whole milk and vanilla extract; set this aside as well.
  360 g all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon ground cardamom, 1 teaspoon salt, 240 g whole milk, 2 teaspoon vanilla extract
• In a large mixing bowl, using the paddle attachment of a stand mixer (or a hand mixer), combine the room temperature butter, vegetable oil, and granulated sugar. Beat on medium-high speed for 3 minutes until the mixture is light, fluffy, and pale.
  180 g butter, 65 g vegetable oil, 330 g granulated sugar
• Reduce the mixer speed to medium-low. Add the large eggs one at a time, allowing each egg to fully incorporate into the batter before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing.
  4 large eggs
• With the mixer on low speed, alternate adding the dry flour mixture and the wet milk mixture to the butter-egg mixture. Begin by adding approximately one-third of the flour mixture, mix until just combined, then add half of the milk mixture, mix again. Repeat with another third of the flour, then the remaining milk, and finally the last third of the flour. Mix each addition until *just* combined; avoid overmixing.
• Pour the cake batter into the prepared sheet pan, spreading it evenly with an offset spatula. Bake for 35-40 minutes, or until a cake tester inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. After 10 minutes, gently lift the cake out of the tin using the parchment paper and transfer it to the cooling rack to cool down completely before frosting.

CREAM CHEESE FROSTING

• Pro Tip for European Bakers: To ensure a stable frosting, place your full-fat cream cheese between several layers of paper towels for 10-15 minutes to remove any excess water before starting.
• 10 minutes before you begin, remove the butter and cream cheese from the fridge. Cut the butter into cubes. Sift the powdered sugar thoroughly to prevent lumps.
  200 g butter, 100 g full-fat cream cheese, 360 g powdered sugar
• In your stand mixer bowl with the paddle attachment, cream the cubed butter on high speed for 5 minutes until very light and fluffy. Scrape down the sides of the bowl, then mix for another 2 minutes.
• Add the vanilla bean paste and the slightly chilled cream cheese to the butter mixture. Cream together on medium speed for just 1 minute until smooth and combined. Be careful not to overmix.
  ¼ teaspoon vanilla bean paste
• Scrape down the sides of the bowl. On low speed, gradually add the sifted powdered sugar in two parts, ensuring each addition is fully incorporated before adding the next. Once all sugar is in, scrape the bowl again and mix for a final 2 minutes on low-medium speed until smooth.
• Remove the bowl from the stand mixer. Using a spatula or wooden spoon, beat the frosting well by hand for a minute or two. This manual beating helps remove any air bubbles, ensuring a super smooth and silky frosting.
• Once the cake is completely cooled, use a spatula to spread the cream cheese frosting evenly over the top of the sheet cake. Finish by generously sprinkling with Christmas sprinkles for a festive look. Slice and serve!
  Christmas sprinkles

Nutrition

Carbohydrates: 66gProtein: 5gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 107mgSodium: 456mgPotassium: 87mgFiber: 1gSugar: 47gVitamin A: 812IUVitamin C: 0.1mgCalcium: 76mgIron: 1mg

Keyword cardamom, christmas, cream cheese frosting, sheet cake, easy cake, holiday dessert, spiced cake, butter cake

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