Cake Yazdi is a traditional Persian treat — fragrant, fluffy, and irresistibly moist. These cupcakes are delicately scented with cardamom and rosewater and can be baked as classic muffins or petite tartlets. This version uses non-traditional mixing techniques to create a softer, airier crumb — a fusion of traditional Persian flavors with the lightness of a Japanese-style sponge.
What is Cake Yazdi?
Originating from the historic city of Yazd in Iran, Cake Yazdi is made with flour, eggs, sugar, oil or ghee, yogurt, rosewater, and cardamom. The name comes from the region itself — Yazd being famous for its centuries-old desserts and confections.
I first made Cake Yazdi decades ago, and it quickly became a favorite among family and friends. Traditionally, rice flour is used to lighten the crumb — similar to the effect of cake flour. For convenience, this recipe offers a substitute using more readily available ingredients.
This recipe uses both traditional Persian methods and sponge cake techniques, like those in Japanese castella or my take on German Bee Sting Cake (Bienenstich). By whipping eggs and sugar until pale and voluminous, then folding in warm ghee-oil and yogurt, we get a cupcake that’s both rich and airy.
The flavor is reminiscent of our popular Persian Love Cake, and shares the enchanting aroma found in Persian-style Baklava — but in a lighter, single-serving form.
Why You’ll Love These Cupcakes
- Moist and delicately soft with a tender crumb
- Beautifully aromatic from cardamom and rosewater
- Bake two ways: fluffy muffin-style or crisp-edged tartlets
- Keeps moist and flavorful for several days
- Perfect for Nowruz, tea time, or any festive occasion
Baking in Muffin Pan vs Tart Shells
- Muffin Pan: Yields fluffier, taller cupcakes with a more classic look
- Tartlet Shells: Slightly crisp edges, soft centers, and an elegant size
Both are delicious, but I prefer the tartlet version for its contrast in textures — soft inside with lightly caramelized edges.
Key Ingredients and Tips
- Flour & Cornstarch: I use a mix of these two for a light crumb. You can replace that with cake flour. Traditional versions use rice flour in place of corn starch.
- Greek Yogurt: For richness, flavor, and structure. Avoid regular yogurt, which may be too thin when combined with rosewater.
- Sugar: I used 225 grams of sugar and that worked fine. Use up to 250 g for a sweeter taste or reduce to 200 g for a lightly sweet version.
- Ghee or Oil: Ghee adds richness and aroma, oil makes it lighter and moist. A combo gives the best balance.
- Cardamom & Rosewater: Use freshly ground cardamom from pods for that deep, intoxicating flavor. Soak saffron in rosewater for added depth if desired.
- Leaveners: The combination of baking powder and a small amount of baking soda works well with yogurt’s acidity to lift the batter.
- Eggs: Use large eggs at room temperature—size matters. Beat until pale and thick — this creates the structure and fluffiness. Warm cold eggs by immersing in warm water for 5 minutes.
- Pistachios: Traditional topping that adds texture and a pop of color.
Step-by-Step Visual Overview
Here’s a quick visual guide to the process. Full printable recipe with measurements is at the bottom of this post.
Sift Dry Ingredients: Combine flour, cornstarch (or rice flour), cardamom, baking powder, baking soda, and salt. Sift to remove lumps and aerate the mixture.
Whip Eggs and Sugar: Beat for 8–10 minutes until pale, thick, and tripled in volume.This creates the light structure for a fluffy cupcake.
Mix Yogurt and Ghee: Slightly warm the ghee or oil. Whisk with yogurt and rosewater until smooth.
Fold Ingredients Together: Alternate adding the dry ingredients and yogurt mixture to the egg base in batches. Gently fold to combine, keeping the batter light and airy.
Portion and Bake: Scoop into muffin cups or tartlet shells. Top with pistachios. Bake at 350°F until golden and a toothpick comes out clean.
Top Tips
- Whip eggs and sugar very well — paying attention to time and speed instructions, until thick ribbons form. But dont over-beat or it will cause a loss in aeration.
- Use room temperature ingredients, especially yogurt and eggs. Also use warm or room temperature bowls and utensils for mixing and preparation of batter. This will help with aeration and even batter.
- Warm ghee/oil + yogurt just before adding — mix quickly.
- Don’t overmix once dry ingredients are added; fold gently.
- To prevent large air pockets, stir batter with a skewer before portioning.
- Yogurt-based cakes brown less due to moisture and acidity. Broil tops briefly if needed for golden finish, or brush the tops with some egg wash to help browning better.
Variations
Here are a few suggestions to try, some of which I haven’t tried myself.
- Vegan: Substitute with plant-based yogurt, neutral oil, and flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). The texture may be slightly different, but still moist.
- Dairy-Free: Use non-dairy yogurt and neutral oil instead of yogurt and ghee. Avoid highly flavored or runny yogurts.
- Gluten-Free: Try a 1:1 gluten-free flour blend, though you may need to adjust the moisture slightly, as gluten-free flours absorb more liquid. Alternatively, replace all purpose flour with almond flour. Add 1extra egg or 1 teaspoon psyllium husk for more structure. Texture will be denser but tender.
Nutrition Notes & How to Enjoy
Cake Yazdi are best enjoyed with tea, or alongside fresh fruit for a more balanced dessert. However moderation is still the key — these cupcakes while delicious and aromatic, are still a sweet treat. The cupcake style is great for a satisfying dessert, and try smaller tartlets for portion control.
More Persian Dessert Recipes
If you love the flavors of Cake Yazdi, you might also enjoy these Persian treats.
- Rice Flour Cookies (Nan-e Berenji) – Delicate, gluten-free cookies flavored with rosewater and cardamom.
- Chickpea Flour Cookies (Nan-e Nokhodchi) Melt-in-your-mouth cookies made with chickpea flour and cardamom — a classic Nowruz favorite.
- Ranginak (Stuffed Date Dessert) A rich dessert made with dates, walnuts, butter, and spiced flour.
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Cake Yazdi (Cardamom Rosewater Cupcakes)
Ingredients
- 2 cups all-purpose flour
- ¼ cup cornstarch or rice flour
- 2 teaspoons ground cardamom freshly ground from seeds
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs at room temperature
- 1 cup granulated sugar 225 g
- ½ cup ghee neutral oil, or a combination
- 1 cup Greek yogurt full-fat or reduced-fat, at room temperature
- ¼ cup rosewater
- ¼ teaspoon ground saffron optional
- 2 tablespoons slivered pistachios or sesame seeds for topping
Equipment
- Hand Mixer or stand mixer with whisk attachment
- Spice Grinder or mortar and pestle (for cardamom and saffron)
- Muffin Pan or tart pans
- Sieve or flour sifter
Instructions
- Preheat the oven to 350°F (175°C) and position the rack in the center. Grease muffin or tart pans with butter, dust with flour, and tap out the excess, or line with paper muffin liners.
- In a medium bowl, sift together the flour, cornstarch, ground cardamom, baking powder, baking soda, and salt. Set aside.
- Beat the eggs in a large mixing bowl at high speed for 1 minute until foamy. Gradually add the sugar and continue whisking at full speed for 8–10 minutes, or until the mixture is pale, thick, fluffy, and falls in ribbons when lifted.
- In another small bowl, warm the ghee or oil until just melted. Whisk together with the yogurt until smooth and emulsified. Add rosewater and mix briefly to combine.Saffron variation: Using a mortar and pestle grind saffron strands into a fine powder, dissolve in the rosewater, and soak for 20 minutes before adding.
- Add the dry ingredients and yogurt mixture to the egg mixture in 2–3 alternating additions. Fold gently with a spatula after each addition, scraping the sides and bottom to fully incorporate without deflating the batter.Tip: If using a stand mixer, mix additions briefly at the lowest speed.
- Portion the batter into the prepared pans. Muffin cups – 2 scoops (6 tablespoons) each; Tart shells – 1 scoop (3 tablespoons) each.
- Top with slivered pistachios or sesame seeds and bake immediately — 15 to 20 minutes for tartlet shells, and 20 to 25 minutes for muffin pans — or until a toothpick inserted in the center comes out clean and the tops are lightly golden. Let cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.
- Tip: If the tops are not golden enough, broil for 30-second intervals at the end of baking.Tip: Tent with foil during the last few minutes to prevent nuts from burning.
Notes
- Preparation Tips: Use warm or room-temperature bowls and utensils when preparing the batter for best results. To avoid large air pockets, stir the batter with a wooden skewer before baking.
- Storage and Serving Tips: Store in an airtight container at room temperature for up to 4–5 days. Refrigerate for up to 1 week. Freeze for up to 3 months. Thaw at room temperature and microwave for 15–30 seconds to refresh.
- Flour substitute: Use 2¼ cups cake flour in place of all-purpose flour and cornstarch.
- Egg size: Ensure you're using large eggs for correct volume. Metric measurements are recommended for accuracy. Use all ingredients at room temperature.
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