Cardamom Cake with Coffee Buttercream

Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper and grease with neutral oil or baking spray.

Whisk the flour, baking powder, salt, and cardamom together in a small bowl. Set aside.

In a large bowl, cream the butter and sugar until the mixture is light and fluffy, about 4-5 minutes. Add the eggs one at a time until thoroughly mixed. Then, mix in the sour cream, oil, and vanilla extract.

Pour half the flour mixture into the wet ingredients, followed by half of the milk. Mix on low just until combined. Repeat with remaining flour mixture and milk, stirring just until the batter comes together and there are no more dry spots. Don't over-mix! Then, divide the batter evenly between the three cake pans.

Bake the cakes for 18-21 minutes, or until a toothpick inserted into the center of the cakes has a few moist crumbs on it. Let the cakes cool for a few minutes in the pan, and then release them from the pans and cool completely on a wire rack.

In a small bowl, whisk the instant coffee and milk together until the coffee is dissolved. Set aside.

Next, beat the butter and powdered sugar in a large bowl until a thick frosting forms.

Add the coffee mixture, vanilla extract, and a pinch of salt. Beat until the frosting is smooth. Then, turn the mixer on high and whip the frosting until fluffy, about 5 minutes.

Using a serrated bread knife, cut the domes off of the tops of the cakes, if necessary.

Place one cake round on a plate or cake stand. Spread a thick layer of frosting on top. Then, top with another cake round. Add frosting to the second layer and top with the third cake round to make a three layer cake.

Frost the top and outside of the cake. Decorate as desired. Slice and enjoy!