Cake :- Eggless Gulab Jamun Cake recipe with step-by-step is a beautiful fusion cake with traditional Indian flavours. Gulab Jamun Cake is as delicious as it is beautiful!

Cake recipe:- What You’ll need

  • Round Cake Pans
  • Oven

INGREDIENTS

For the Eggless Cardamom Cake Base –

  • 1 ⅓ cup of All Purpose Flour/Maida
  • ¾ cup of Sugar
  • ½ cup of Yogurt/Curd
  • ¾ cup of Milk
  • ½ cup of Oil
  • ½ tsp of Baking Powder
  • 1 tsp of Baking Soda
  • 1 tsp of Almond/Vanilla Extract
  • ¼ tsp of Cardamom Powder
  • Salt

For Decorating the Cake –

  • 10 Gulab Jamun
  • 1 cup of Boiled Butter Cream Frosting
  • 2-3 tbsp of Gulab Jamun Syrup
  • ¼ cup of Finely Chopped Pistachios & Almonds

INSTRUCTIONS

  • Preheat the oven to 180°C for 10-12 minutes and grease and parchment paper two 6″ round baking pans.
  • Preheat the oven to 180°C for 10-12 minutes and grease and parchment paper two 6″ round baking pans.
  • All-purpose flour, baking powder, baking soda, and salt should be combined in a mixing dish. Blend everything together thoroughly. It could also be sieved.
  • Combine the remaining ingredients – milk, curd, oil, vanilla extract, and sugar – in a separate mixing bowl.
  • Whisk together the ingredients until the sugar has dissolved.
  • Now, in the centre of the dry ingredients, form a well and pour in the wet mixture.
  • Gently fold it in so that there are no bumps. After that, stir in the cardamom powder.
  • Pour the batter into the oiled and lined baking pans in an even layer.
  • Bake for 30-35 minutes at 180°C, or until a skewer inserted in the centre comes out clean. Remove the dish from the oven. Allow for 5 minutes of resting time before inverting the cakes and removing the parchment paper. Allow them to cool completely.
  • To make the cake more equal, trim the tops off (optional). Using a stick, poke 12 inch holes all over the cake and liberally spray with Gulab Jamun Syrup (Rose scented Sugar Syrup used to soak jamuns).
  • On the cake, evenly spread a layer of the rose-flavored boiling butter cream.
  • Place gulab jamuns, sliced and cut, all over the cake.
  • Place the second cake on top and add a layer of cream to the top and sides.
  • Decorate with sliced or whole gulab jamuns and finely chopped pistachios and almonds. Keep it refrigerated until ready to serve. It keeps for 4-5 days in the fridge.

NOTES

  • This recipe yields two 6″ round cakes or one 7″ or 8″ round cake. I didn’t want to go through the trouble of cutting through the cake in the middle, so I only used two pans.
  • You can also use whipping cream (both non-dairy whipping cream powder and dairy-based whipping cream) instead of the boiled butter cream or ermine frosting.
  • I used just enough frosting to cream the cake because we aren’t big on frosting. Depending on your preferences, you can vary the amount of icing.
  • To include rose flavour into the Boiled Butter Cream Frosting, I used 1/2 tsp rose water after beating the butter cream.

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