Cardamom Rose Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cardamom</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp rose water (or 2 tsp rose extract)</li><li class="ingredients-single-item">240ml buttermilk, room temperature</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g powdered sugar, sifted</li><li class="ingredients-single-item">1-2 tbsp rose water (to taste)</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">2-3 drops pink food coloring (optional)</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">50g chopped pistachios</li><li class="ingredients-single-item">2 tbsp dried rose petals (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease your 33x23cm baking pan and line with parchment paper, leaving some overhang on the sides for easy removal. This extra step ensures your beautiful cake won't stick to the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom. Freshly ground cardamom will give you the most aromatic results, but pre-ground will work well too. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the butter and sugar together on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming process incorporates air into the batter, resulting in a lighter cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. The mixture may look slightly curdled, but don't worry – it will come together when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the vanilla extract and rose water. Rose water can be quite potent, so start with less and adjust according to your taste preference. Remember that the flavor will develop further during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the dry ingredients in three additions, alternating with two additions of buttermilk, beginning and ending with the dry ingredients. Mix just until combined after each addition – overmixing will develop the gluten in the flour and result in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to remove any air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched. The edges should be pulling away slightly from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for 15 minutes before using the parchment paper overhang to lift it out onto a cooling rack. Let it cool completely before frosting. Rushing this step can cause your frosting to melt.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the frosting, beat the softened butter in a large bowl until creamy and pale, about 3-4 minutes. This creates the base for a light, fluffy frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gradually add the sifted powdered sugar, mixing on low speed initially to avoid a sugar cloud, then increasing to medium-high once incorporated. Add the rose water, salt, and food coloring if using. Beat for an additional 2-3 minutes until the frosting is light and fluffy. If it seems too thick, add a teaspoon of milk or cream.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, spread the frosting over the top in decorative swirls using your offset spatula. The texture doesn't need to be perfectly smooth – casual swoops create a lovely homemade look.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Sprinkle the chopped pistachios and dried rose petals (if using) over the frosted cake. The contrast of the crunchy green pistachios against the pink frosting creates a beautiful visual appeal while adding texture.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the best flavor, let the cake sit for about an hour before serving to allow the cardamom and rose flavors to meld together. The cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. Bring to room temperature before serving for the best texture and flavor.</li></ol>