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Baking recipe · from the recipe book

Cardamom Buttermilk Sheet Cake with Berry Ribbon

A tender, fragrant cardamom-and-ginger buttermilk crumb wrapped around a jammy blueberry-raspberry ribbon, finished with a tangy lemon-cardamom glaze.

Cardamom Buttermilk Sheet Cake with Berry Ribbon

Ingredients

  • 2 cups300 gBlueberries
  • 1⅔ cups200 gRaspberries
  • 1 cup200 gGranulated sugardivided: a quarter for the filling, three-quarters for the batter
  • 2 tbsp15 gCornstarch
  • 2 tbsp30 gLemon juicedivided: half for the filling, half for the glaze
  • 2⅓ cups300 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • 1 tbsp6 gGround cardamomdivided: most for the batter, a pinch for the glaze
  • 1¾ tsp3 gGround ginger
  • ½ cup115 gUnsalted buttersoftened, plus a little for the pan
  • ¼ cup60 gCanola oil
  • 3½ tbsp packed50 gBrown sugarpacked
  • 3 large150 gEggsroom temperature
  • 2 tsp8 gVanilla extract
  • 2 tsp4 gLemon zest
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • 1 cup120 gPowdered sugarsifted
  • 1 tbsp (15 ml)15 gWhole milk

Steps

  1. Make the filling first so it can cool: in a saucepan, stir together the blueberries, raspberries, a quarter of the granulated sugar, the cornstarch and half of the lemon juice. Simmer over medium heat, stirring, 6 to 8 minutes until thick and jammy. Spread on a plate and cool at least 20 minutes.
  2. Heat the oven to 350°F (175°C). Grease a 9x13-inch pan with a little of the butter and line the bottom with parchment.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, all but a pinch of the cardamom, and the ground ginger.
  4. In a large bowl, beat the remaining butter with the canola oil, the remaining three-quarters of the granulated sugar, the brown sugar and the lemon zest for 3 minutes until fluffy. Beat in the eggs one at a time, then the vanilla.
  5. Add the flour mixture in three parts, alternating with the buttermilk in two parts, mixing on low just until no dry streaks remain.
  6. Spread about two-thirds of the batter in the pan. Spoon the cooled berry filling over it, leaving a 1/2-inch border, then drop the remaining third of the batter over the top in spoonfuls and swirl lightly with a knife.
  7. Bake 35 to 40 minutes, until golden and a toothpick in the cake part comes out clean.
  8. Cool the cake in the pan on a rack for about 1 hour, until completely cool.
  9. For the glaze, whisk the powdered sugar, the remaining half of the lemon juice, the milk and the reserved pinch of cardamom until smooth. Drizzle over the cooled cake, let set 10 minutes, and cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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