Craving something sweet and uniquely flavorful? Dive into the rich and vibrant world of Indian desserts with our roundup of 20 Delicious Traditional Indian Cake Recipes. From the aromatic Gulab Jamun Cake to the decadent Mawa Cake, these recipes bring a piece of India’s culinary heritage right to your kitchen. Perfect for home cooks looking to explore global flavors, these cakes promise to delight your taste buds and impress your guests. Let’s bake some memories!
Eggless Vanilla Sponge Cake
Captivating in its simplicity yet sublime in flavor, this eggless vanilla sponge cake is a testament to the art of baking without eggs, offering a light, airy texture that melts in your mouth. Perfect for those with dietary restrictions or anyone seeking a delightful twist on a classic, it promises to be the centerpiece of any gathering.
Ingredients
- 1 1/2 cups all-purpose flour, sifted for a featherlight texture
- 1 cup granulated sugar, for a subtly sweet foundation
- 1 teaspoon baking soda, to ensure a perfect rise
- 1/2 teaspoon salt, to balance the sweetness
- 1 cup water, at room temperature for smooth blending
- 1/3 cup vegetable oil, for moist, tender crumbs
- 1 tablespoon white vinegar, to react with baking soda for lift
- 2 teaspoons pure vanilla extract, for aromatic depth
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan, ensuring even baking and easy release.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking soda, and salt until well combined, creating a uniform dry base.
- Add the water, vegetable oil, white vinegar, and pure vanilla extract to the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix to maintain the cake’s lightness.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly without becoming soggy.
Velvety and soft, this eggless vanilla sponge cake boasts a delicate crumb and a fragrant vanilla aroma that’s irresistibly inviting. Serve it dusted with powdered sugar and fresh berries for a touch of elegance, or enjoy it as is for a simple, satisfying treat.
Gulab Jamun Cake
Unveiling a dessert that marries the decadent flavors of traditional Indian sweets with the beloved texture of a moist cake, this Gulab Jamun Cake is a culinary masterpiece. Perfect for those who adore the rich, syrupy goodness of gulab jamun but crave the comforting embrace of a cake, this recipe promises an unforgettable indulgence.
Ingredients
- 1 cup all-purpose flour, sifted for lightness
- 1/2 cup fine semolina, for a delicate crumb
- 1 cup granulated sugar, for a sweet foundation
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup whole milk, at room temperature for smooth blending
- 1 tsp cardamom powder, freshly ground for aromatic warmth
- 1/2 tsp baking soda, to ensure a fluffy rise
- 1 tbsp rose water, for a floral hint
- 1/2 cup chopped pistachios, for a crunchy garnish
- 1 cup sugar syrup (prepared with 1 cup sugar, 1/2 cup water, and a few saffron strands), cooled
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, ensuring an even coating to prevent sticking.
- In a large mixing bowl, whisk together the sifted all-purpose flour, fine semolina, granulated sugar, and baking soda until well combined.
- Add the melted butter, whole milk, cardamom powder, and rose water to the dry ingredients, mixing gently until the batter is smooth and free of lumps. Tip: Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly touched, indicating it’s perfectly baked.
- While the cake is still warm, evenly pour the cooled sugar syrup over the top, allowing it to soak in and infuse the cake with moisture and flavor. Tip: Use a skewer to poke small holes in the cake for better syrup absorption.
- Sprinkle the chopped pistachios over the top as a garnish, pressing lightly to adhere.
- Allow the cake to cool completely in the pan before slicing to serve, ensuring clean cuts and perfect presentation.
Delightfully moist and infused with the exotic flavors of cardamom and rose, this Gulab Jamun Cake offers a unique twist on two classic desserts. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat that’s sure to impress.
Kaju Katli Cake
Heralding the fusion of traditional Indian sweets with contemporary baking, the Kaju Katli Cake is a luxurious dessert that marries the nutty richness of cashews with the delicate crumb of a sponge cake. This elegant creation is perfect for those seeking to impress with a dessert that’s both visually stunning and decadently flavorful.
Ingredients
- 1 cup finely ground cashew powder, for a velvety texture
- 1/2 cup unsalted butter, softened to room temperature for easy creaming
- 3/4 cup granulated sugar, for a subtly sweet balance
- 3 large farm-fresh eggs, at room temperature to ensure a smooth batter
- 1 tsp pure vanilla extract, for aromatic depth
- 1 cup all-purpose flour, sifted for lightness
- 1/2 tsp baking powder, to achieve the perfect rise
- 1/4 tsp fine sea salt, to enhance flavors
- 1/4 cup whole milk, warmed slightly to blend seamlessly
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for effortless removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to maintain the batter’s emulsion.
- Stir in the vanilla extract, followed by the cashew powder, mixing until just combined to preserve the nuts’ delicate texture.
- Alternately add the sifted flour mixture and warm milk to the batter, beginning and ending with the flour, to achieve a homogeneous mixture without overmixing.
- Pour the batter into the prepared pan, smoothing the top with a spatula, and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly for slicing.
Just out of the oven, the Kaju Katli Cake boasts a moist, tender crumb with the unmistakable richness of cashews, making it a standout dessert. Serve it adorned with edible silver leaf and a sprinkle of crushed cashews for an extra touch of elegance, or pair with a dollop of whipped cream to complement its nutty sweetness.
Rasmalai Cake
Fusing the delicate sweetness of traditional Indian dessert with the comforting familiarity of cake, this Rasmalai Cake is a sublime treat that promises to enchant your palate. Its layers, infused with the aromatic essence of cardamom and saffron, offer a modern twist on a classic, making it a perfect centerpiece for any celebratory occasion.
Ingredients
- 1 cup whole milk, gently warmed to 110°F for optimal yeast activation
- 2 1/4 tsp active dry yeast, for a light and airy crumb
- 3 cups all-purpose flour, sifted for a silky smooth texture
- 1 cup granulated sugar, for a subtly sweet foundation
- 1/2 cup unsalted butter, softened to room temperature for easy creaming
- 4 large eggs, farm-fresh and at room temperature for even mixing
- 1 tsp pure vanilla extract, for a warm, aromatic depth
- 1/2 tsp ground cardamom, freshly ground for vibrant flavor
- A pinch of saffron threads, steeped in 2 tbsp warm milk for a golden hue and exotic aroma
- 1 cup ricotta cheese, well-drained for a moist, tender crumb
- 1/4 cup sliced almonds, lightly toasted for a crunchy contrast
Instructions
- In a small bowl, combine the warmed milk and yeast, letting it sit for 5-10 minutes until frothy, indicating the yeast is active.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes on medium speed, ensuring a smooth base for your cake.
- Gradually add the eggs one at a time, beating well after each addition, to incorporate air and volume into the batter.
- Mix in the vanilla extract, ground cardamom, and saffron-infused milk, blending until the mixture is uniformly colored and fragrant.
- Alternately add the sifted flour and ricotta cheese to the butter mixture, beginning and ending with flour, to achieve a balanced texture.
- Pour the batter into a prepared 9-inch cake pan, smoothing the top with a spatula for an even bake.
- Bake in a preheated 350°F oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean, signaling the cake is perfectly baked.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack, preventing it from becoming soggy.
- Once cooled, garnish with toasted almond slices for a nutty finish and serve.
Just as the first bite reveals the cake’s moist, spongy texture, the subtle interplay of cardamom and saffron unfolds, leaving a lingering sweetness on the tongue. For an extra indulgent experience, drizzle with reduced milk syrup or pair with a scoop of vanilla bean ice cream, elevating this dessert to new heights of decadence.
Besan Cake
Perfectly blending tradition with innovation, Besan Cake emerges as a delightful twist on classic flavors, offering a moist, aromatic experience that captivates the palate with its unique texture and rich, nutty essence.
Ingredients
- 1 cup finely sifted besan (chickpea flour), for a smooth, lump-free batter
- 1/2 cup unsalted butter, softened to room temperature for easy creaming
- 3/4 cup granulated sugar, to sweeten the cake lightly
- 3 large farm-fresh eggs, at room temperature for better incorporation
- 1 tsp pure vanilla extract, for a hint of aromatic sweetness
- 1/2 tsp baking powder, to ensure a light, airy crumb
- 1/4 cup whole milk, to adjust the batter’s consistency
- A pinch of salt, to balance the flavors
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes, to incorporate air into the mixture.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to prevent the batter from separating.
- Stir in the vanilla extract, blending it evenly throughout the mixture for a uniform flavor.
- Sift together the besan, baking powder, and salt, then gradually fold these dry ingredients into the wet mixture, alternating with the milk, to achieve a smooth, pourable batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets properly.
Yielded is a cake with a tender crumb and a subtly nutty flavor, best served dusted with powdered sugar or accompanied by a dollop of whipped cream for an extra indulgent treat.
Cardamom Saffron Cake
Elegantly spiced and luxuriously aromatic, this Cardamom Saffron Cake is a testament to the beauty of blending exotic flavors with classic baking techniques. Its golden hue and tender crumb make it a standout dessert for any occasion, promising a taste that’s as unforgettable as its fragrance.
Ingredients
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1 cup granulated sugar, for a delicate sweetness
- 1/2 cup unsalted butter, softened to room temperature
- 3 large farm-fresh eggs, at room temperature
- 1/2 cup whole milk, warmed slightly
- 1 tsp ground cardamom, freshly ground for maximum aroma
- 1/4 tsp saffron threads, steeped in 1 tbsp warm milk
- 1 1/2 tsp baking powder, for a perfect rise
- 1/4 tsp fine sea salt, to balance the sweetness
Instructions
- Preheat your oven to 350°F (175°C) and generously butter a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a small bowl, steep the saffron threads in 1 tbsp of warm milk for 10 minutes, allowing the flavors to fully infuse.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, to ensure a tender cake.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, for a uniform texture.
- Alternately add the sifted flour mixture and the remaining milk to the butter mixture, beginning and ending with the flour, to avoid overmixing.
- Gently fold in the saffron-infused milk and ground cardamom, distributing the flavors evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula, and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly.
Best enjoyed the day it’s made, this Cardamom Saffron Cake boasts a moist, dense crumb and a complex flavor profile that’s both spicy and sweet. Serve it with a dollop of whipped cream or a drizzle of honey to enhance its luxurious qualities.
Mango Shrikhand Cake
Blending the creamy indulgence of traditional Indian shrikhand with the tropical sweetness of mango, this Mango Shrikhand Cake is a dessert that promises to transport your taste buds to a realm of exquisite flavors.
Ingredients
- 2 cups full-fat Greek yogurt, strained overnight for thick consistency
- 1 cup ripe mango puree, made from sweet, fragrant Alphonso mangoes
- 1/2 cup granulated sugar, finely dissolved for smooth sweetness
- 1 tsp cardamom powder, freshly ground for aromatic warmth
- 1 cup heavy cream, chilled and whipped to stiff peaks
- 1 tbsp gelatin, bloomed in cold water for perfect setting
- 1/2 cup graham cracker crumbs, finely crushed for a buttery base
- 2 tbsp unsalted butter, melted for binding the crust
Instructions
- Line a 7-inch springform pan with parchment paper, ensuring easy release of the cake.
- Mix graham cracker crumbs with melted butter until evenly moistened, then press firmly into the pan’s base to form a compact crust. Chill for 15 minutes to set.
- In a large bowl, whisk together strained Greek yogurt, mango puree, sugar, and cardamom powder until smooth and well combined.
- Dissolve bloomed gelatin in 2 tbsp of warm water, then gently fold into the yogurt mixture to ensure even distribution without deflating the mixture.
- Fold in whipped heavy cream in two additions, using a spatula to maintain the mixture’s airy texture.
- Pour the filling over the chilled crust, smoothing the top with a spatula. Tap the pan lightly to remove any air bubbles.
- Refrigerate the cake for at least 6 hours, or overnight, until firmly set and sliceable.
Presenting a velvety texture that melts in the mouth, the Mango Shrikhand Cake is a harmonious blend of tangy and sweet, with the cardamom adding a subtle spice. Serve chilled, garnished with fresh mango slices and a sprinkle of cardamom for an extra touch of elegance.
Pistachio Badam Cake
Captivating the senses with its nutty aroma and delicate crumb, this Pistachio Badam Cake is a testament to the beauty of blending two beloved nuts into a single, sublime dessert. Crafted for those who appreciate the finer details in baking, it promises a luxurious texture and a flavor that dances between the earthy depth of almonds and the vibrant sweetness of pistachios.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar, fine and crystalline
- 4 large eggs, farm-fresh and at room temperature
- 1 teaspoon pure vanilla extract, aromatic and rich
- 1/2 teaspoon almond extract, for a nutty depth
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup ground almonds (badam), finely milled
- 1/2 cup pistachios, shelled and finely chopped
- 1 teaspoon baking powder, for a perfect rise
- 1/2 teaspoon salt, to balance the sweetness
- 1/2 cup whole milk, creamy and full-fat
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan, ensuring an even release after baking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy, about 3-4 minutes, to incorporate air for a lighter cake.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to maintain the emulsion.
- Stir in the vanilla and almond extracts, blending well to distribute the flavors evenly throughout the batter.
- In a separate bowl, whisk together the sifted flour, ground almonds, chopped pistachios, baking powder, and salt, combining these dry ingredients thoroughly to ensure an even texture.
- Alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients, to achieve a smooth, homogenous batter without overmixing.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly for slicing.
A masterpiece of texture and taste, this Pistachio Badam Cake boasts a moist crumb speckled with nuts, offering a delightful contrast in every bite. Serve it dusted with powdered sugar and a side of whipped cream for an extra touch of indulgence, or enjoy it as is, letting the pure flavors shine.
Jalebi Cake
Lusciously golden and irresistibly sweet, the Jalebi Cake is a decadent fusion dessert that marries the crispy, syrup-soaked goodness of traditional jalebi with the soft, fluffy texture of a classic cake. Perfect for those who adore the bold flavors of Indian sweets but crave the comforting familiarity of American baking, this creation is a celebration of culinary innovation.
Ingredients
- 1 cup all-purpose flour, sifted for lightness
- 1/2 cup granulated sugar, for a delicate sweetness
- 1/4 cup unsalted butter, melted to velvety smoothness
- 2 large eggs, at room temperature for optimal emulsification
- 1 tsp vanilla extract, pure and aromatic
- 1/2 cup yogurt, creamy and tangy
- 1/2 tsp baking soda, to ensure a fluffy rise
- 1/4 tsp saffron threads, steeped in 2 tbsp warm milk for a luxurious aroma
- 1 cup sugar syrup (prepared with 1 cup sugar, 1/2 cup water, and a splash of rose water), kept warm
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with butter, ensuring every nook is covered to prevent sticking.
- In a large mixing bowl, whisk together the sifted all-purpose flour and granulated sugar until well combined, creating a uniform base for your batter.
- Add the melted unsalted butter, room-temperature eggs, vanilla extract, and creamy yogurt to the dry ingredients. Mix until the batter is smooth and free of lumps, showcasing the importance of room-temperature ingredients for a homogenous mixture.
- Dissolve the baking soda in a tablespoon of water and fold it into the batter along with the saffron-infused milk, watching as the mixture becomes fragrant and takes on a golden hue.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating perfect doneness.
- Immediately after baking, pour the warm sugar syrup over the hot cake, allowing it to soak in and transform the cake into a moist, syrup-laden delight.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it retains its structure while absorbing the syrup.
A masterpiece of texture and taste, the Jalebi Cake offers a delightful contrast between its crisp, syrup-glazed exterior and tender, moist interior. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience, making each bite a memorable fusion of flavors.
Malai Peda Cake
Fusing the creamy decadence of traditional Malai Peda with the light, airy texture of a sponge cake, this Malai Peda Cake is a luxurious twist on classic Indian sweets. Perfect for those who adore the rich flavors of peda but crave the delicate crumb of a cake, this dessert is a celebration of contrasts.
Ingredients
- 1 cup full-fat milk powder, finely sifted for a smooth texture
- 1/2 cup unsalted butter, softened to room temperature for easy creaming
- 1/2 cup granulated sugar, for a subtle sweetness
- 1/4 cup heavy cream, chilled to ensure richness
- 1 tsp cardamom powder, freshly ground for aromatic warmth
- 1/2 tsp saffron strands, soaked in 1 tbsp warm milk for vibrant color and flavor
- 1 cup all-purpose flour, sifted to avoid lumps
- 1 tsp baking powder, for a light rise
- 2 large eggs, at room temperature for better incorporation
Instructions
- Preheat your oven to 350°F (175°C) and grease a 6-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes, to ensure a tender cake base.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to maintain the mixture’s emulsion.
- Gently fold in the sifted milk powder, flour, and baking powder with a spatula, mixing just until combined to avoid overworking the batter.
- Stir in the heavy cream, cardamom powder, and saffron-infused milk, blending until the batter is smooth and homogenous.
- Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly.
Lusciously moist with a melt-in-your-mouth texture, this Malai Peda Cake is a delightful blend of traditional and contemporary. Serve it garnished with edible silver leaf and a sprinkle of cardamom for an extra touch of elegance, or enjoy it as is for a simple yet sophisticated treat.
Kesar Pista Cake
Heralding the essence of Indian desserts, this Kesar Pista Cake marries the luxurious flavors of saffron and pistachios in a moist, tender crumb that’s as visually stunning as it is delicious. Perfect for celebrations or a sophisticated afternoon tea, its golden hue and nutty garnish promise an unforgettable indulgence.
Ingredients
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1 cup granulated sugar, fine and crystalline
- 1/2 cup unsalted butter, room-temperature soft
- 3 large eggs, farm-fresh and at room temperature
- 1/2 cup whole milk, creamy and rich
- 1 tsp pure vanilla extract, aromatic and sweet
- 1/4 tsp saffron threads, hand-crushed for potency
- 1/4 cup pistachios, finely chopped for texture
- 1 1/2 tsp baking powder, for a perfect rise
- 1/4 tsp salt, to balance the sweetness
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a small bowl, warm the milk slightly and steep the crushed saffron threads in it, allowing the color and flavor to infuse for about 10 minutes.
- Cream the softened butter and granulated sugar together in a large mixing bowl until light and fluffy, about 3-4 minutes, ensuring aeration for a tender cake.
- Beat in the eggs one at a time, incorporating fully after each addition, then stir in the vanilla extract and saffron-infused milk.
- Whisk together the sifted flour, baking powder, and salt in a separate bowl, then gently fold into the wet ingredients until just combined, avoiding overmixing to keep the cake soft.
- Fold in the finely chopped pistachios, reserving a tablespoon for garnish, to distribute evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula, and sprinkle the reserved pistachios over for a decorative touch.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it sets properly for slicing.
Every slice of this Kesar Pista Cake offers a delicate balance of floral saffron and earthy pistachios, with a texture that’s irresistibly moist and fluffy. Serve it adorned with edible gold leaf or a drizzle of saffron-infused syrup for an extra touch of elegance.
Coconut Ladoo Cake
Whisking together tradition and innovation, this Coconut Ladoo Cake is a delightful fusion that marries the rich, creamy textures of Indian sweets with the light, airy essence of a classic cake. Perfect for those who cherish the nostalgic flavors of ladoo but crave the sophistication of a layered dessert.
Ingredients
- 1 cup finely shredded, unsweetened coconut (for a moist, tender crumb)
- 1 1/2 cups all-purpose flour (sifted for a light, fluffy texture)
- 1 cup granulated sugar (for a perfectly sweetened balance)
- 1/2 cup rich, creamy coconut milk (full-fat for depth of flavor)
- 1/4 cup melted, unsalted butter (for a rich, buttery undertone)
- 2 large, farm-fresh eggs (at room temperature for even mixing)
- 1 tsp pure vanilla extract (for a warm, aromatic note)
- 1/2 tsp baking powder (for a gentle rise)
- 1/4 tsp fine sea salt (to enhance all flavors)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan, ensuring even baking.
- In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt, whisking to aerate the dry ingredients.
- In a separate bowl, beat the farm-fresh eggs until frothy, then blend in the melted unsalted butter, rich coconut milk, and pure vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry mixture, adding the finely shredded coconut last, to maintain its texture.
- Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating perfect doneness.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it sets properly.
Zesty with coconut flavor and luxuriously moist, this cake is a testament to the beauty of blending cultures. Serve it adorned with toasted coconut flakes for added texture or drizzle with a light coconut glaze for an extra touch of sweetness.
Masala Chai Cake
Captivating the senses with its warm, aromatic spices and tender crumb, Masala Chai Cake is a delightful twist on the classic tea-time treat, infusing the beloved flavors of traditional Indian chai into a moist, flavorful dessert.
Ingredients
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1 cup granulated sugar, for a delicate sweetness
- 1/2 cup unsalted butter, softened to room temperature
- 2 large farm-fresh eggs, at room temperature
- 1/2 cup whole milk, warmed to enhance the chai spices
- 2 tbsp loose leaf masala chai, finely ground for intense flavor
- 1 tsp baking powder, to ensure a perfect rise
- 1/2 tsp ground cinnamon, for a warm, spicy note
- 1/4 tsp ground cardamom, adding a floral depth
- 1/4 tsp ground ginger, for a subtle kick
- 1/8 tsp ground cloves, for a hint of warmth
- 1/8 tsp freshly ground black pepper, to elevate the spices
- 1 tsp pure vanilla extract, for aromatic sweetness
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan, ensuring easy release.
- In a medium bowl, whisk together the sifted flour, baking powder, and all the ground spices until well combined.
- In a large bowl, cream the softened butter and sugar together on medium speed until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract, ensuring each addition is fully incorporated.
- Alternately add the dry ingredients and warmed milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Gently fold in the finely ground masala chai, distributing evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Unveiling a cake that’s as fragrant as it is flavorful, the Masala Chai Cake boasts a moist, tender crumb with a symphony of spices that dance on the palate. Serve it with a dollop of whipped cream or a side of vanilla ice cream to complement its rich, aromatic profile.
Thandai Cake
This Thandai Cake is a luxurious twist on the traditional Indian drink, transforming its aromatic spices and nutty flavors into a decadent dessert. Perfect for those who appreciate the fusion of global flavors in their baking, this cake promises a sensory journey with every bite.
Ingredients
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1 cup granulated sugar, for a delicate sweetness
- 1/2 cup unsalted butter, softened to room temperature
- 3 large farm-fresh eggs, at room temperature
- 1/2 cup whole milk, warmed slightly
- 2 tbsp Thandai powder, freshly ground for vibrant flavor
- 1 tsp baking powder, to ensure a fluffy texture
- 1/4 tsp salt, to balance the sweetness
- 1/2 cup crushed pistachios, for a crunchy garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to create a smooth, homogeneous batter.
- Gently fold in the sifted flour, baking powder, salt, and Thandai powder, alternating with the warm milk, to avoid overmixing and keep the batter tender.
- Pour the batter into the prepared pan, smoothing the top with a spatula, and sprinkle evenly with crushed pistachios for a nutty crunch.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly baked.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly for slicing.
Rich with the aromatic spices of Thandai and studded with crunchy pistachios, this cake offers a moist, tender crumb that’s as visually stunning as it is delicious. Serve it with a dollop of whipped cream or a drizzle of saffron-infused milk for an extra touch of indulgence.
Rabdi Cake
Yielded from the heart of Indian desserts, this Rabdi Cake marries the creamy decadence of traditional rabdi with the soft, spongy texture of a classic cake, creating a dessert that’s both innovative and deeply comforting.
Ingredients
- 2 cups full-fat milk, slowly reduced to a creamy consistency
- 1 cup granulated sugar, for a perfectly balanced sweetness
- 1/2 cup unsalted butter, softened to room temperature for easy creaming
- 3 large eggs, farm-fresh and at room temperature for optimal volume
- 1 1/2 cups all-purpose flour, sifted for a light, airy texture
- 1 tsp cardamom powder, freshly ground for aromatic warmth
- 1/2 tsp baking powder, to ensure a gentle rise
- A pinch of saffron strands, soaked in 1 tbsp warm milk for a golden hue and floral notes
- 1/4 cup sliced almonds, lightly toasted for a nutty crunch
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a heavy-bottomed saucepan, simmer the milk over low heat, stirring occasionally, until it reduces to half its volume and thickens to a creamy rabdi, about 45 minutes. Allow to cool slightly.
- Cream together the softened butter and sugar in a large bowl until light and fluffy, about 3 minutes, using an electric mixer for best results.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to create a smooth, homogenous batter.
- Gently fold in the sifted flour, cardamom powder, and baking powder with a spatula, mixing just until combined to avoid overworking the batter.
- Stir in the saffron-infused milk, then pour the batter into the prepared pan, smoothing the top with the back of a spoon.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly baked.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Drizzle the cooled cake with the reserved rabdi and garnish with toasted almond slices for an elegant finish.
Velvety in texture with layers of creamy rabdi and moist cake, this dessert is a celebration of contrasts. Serve it chilled to highlight the rabdi’s richness or slightly warmed to accentuate the cake’s spiced undertones.
Rose and Almond Cake
Majestic in its simplicity, the Rose and Almond Cake is a delicate confection that marries the floral elegance of rose with the nutty depth of almonds, creating a dessert that’s as visually stunning as it is delicious. Perfect for afternoon tea or a sophisticated end to a dinner party, this cake promises to transport your senses to a blooming garden with every bite.
Ingredients
- 1 cup finely ground almond flour, for a moist and tender crumb
- 1/2 cup unsalted butter, softened to room temperature for easy creaming
- 3/4 cup granulated sugar, to sweeten the cake lightly
- 3 large farm-fresh eggs, at room temperature for better incorporation
- 1 tsp pure vanilla extract, for a warm, aromatic depth
- 1/2 tsp rose water, for a subtle floral note
- 1/4 tsp fine sea salt, to balance the sweetness
- 1/2 cup all-purpose flour, sifted to ensure a light texture
- 1 tsp baking powder, for a gentle rise
- Edible rose petals, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to prevent the batter from separating.
- Stir in the vanilla extract and rose water, mixing just until combined to distribute the flavors evenly.
- In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and sea salt to eliminate any lumps and ensure even distribution.
- Gently fold the dry ingredients into the wet ingredients with a spatula, being careful not to overmix, to maintain the cake’s tender texture.
- Pour the batter into the prepared cake pan, smoothing the top with the spatula for an even bake.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly baked.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, preventing it from becoming soggy.
- Garnish with edible rose petals just before serving to add a touch of elegance and a burst of color.
Rich in flavor and boasting a moist, dense crumb, this Rose and Almond Cake is a testament to the beauty of simple ingredients coming together in harmony. Serve it with a dollop of whipped cream or a side of fresh berries to complement its floral notes, making each slice a celebration of springtime any day of the year.
Paan Flavored Cake
Zesty and innovative, this Paan Flavored Cake marries the traditional Indian after-dinner digestive with the universal love for cake, creating a dessert that’s both exotic and comfortingly familiar. Its vibrant green hue and aromatic betel leaf essence promise a culinary adventure, while the moist, tender crumb ensures every bite is a delight.
Ingredients
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1 cup granulated sugar, fine and crystalline
- 1/2 cup unsalted butter, creamy and at room temperature
- 3 large eggs, farm-fresh and beaten
- 1/4 cup milk, whole and velvety
- 1 tbsp paan essence, aromatic and verdant
- 1 tsp baking powder, aluminum-free for purity
- 1/2 tsp cardamom powder, freshly ground for warmth
- A pinch of edible green food color, vibrant and eye-catching
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, ensuring an even coat to prevent sticking.
- In a large mixing bowl, cream together the butter and sugar until the mixture is pale and fluffy, about 3 minutes, to incorporate air for a lighter cake.
- Gradually add the beaten eggs to the butter mixture, one at a time, beating well after each addition to ensure a smooth, homogenous batter.
- Sift together the flour, baking powder, and cardamom powder into the wet ingredients, folding gently with a spatula to avoid deflating the batter.
- Stir in the milk, paan essence, and green food color until just combined, achieving a uniformly colored batter without overmixing.
- Pour the batter into the prepared pan, smoothing the top with the spatula for an even bake.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly for slicing.
Delicate and moist, this Paan Flavored Cake offers a symphony of flavors, from the refreshing betel leaf to the spicy hint of cardamom. Serve it with a dollop of whipped cream or a sprinkle of crushed fennel seeds for an extra layer of texture and taste.
Moong Dal Halwa Cake
Perfectly blending the rustic charm of traditional Indian sweets with the sophisticated allure of a modern dessert, this Moong Dal Halwa Cake is a culinary masterpiece that promises to delight the senses. Its layers of fragrant, cardamom-infused halwa sandwiched between moist, golden cake offer a textural symphony that’s both comforting and indulgent.
Ingredients
- 1 cup split yellow moong dal, soaked overnight and drained
- 1 cup granulated sugar, for a subtly sweet depth
- 1/2 cup ghee, rich and aromatic
- 1/2 cup all-purpose flour, finely sifted
- 1/2 tsp baking powder, for a light, airy texture
- 1/4 tsp cardamom powder, freshly ground for vibrant flavor
- 1/4 cup milk, whole and creamy
- 2 large eggs, farm-fresh and at room temperature
- 1 tbsp slivered almonds, for a delicate crunch
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a thin layer of ghee, ensuring an even bake.
- In a heavy-bottomed pan, roast the soaked and drained moong dal over medium heat for 10 minutes, stirring constantly until fragrant and lightly golden.
- Transfer the roasted dal to a blender and grind into a fine powder, then mix with all-purpose flour and baking powder in a large bowl for a uniform dry mix.
- In another bowl, whisk together ghee and sugar until light and fluffy, then incorporate eggs one at a time, blending thoroughly after each addition for a smooth batter.
- Alternately add the dry ingredients and milk to the batter, starting and ending with the dry mix, to achieve a perfectly balanced consistency.
- Fold in the cardamom powder and slivered almonds gently, distributing them evenly throughout the batter for bursts of flavor and texture.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it sets properly for slicing.
Outstanding in its complexity, the Moong Dal Halwa Cake boasts a moist crumb that contrasts beautifully with the dense, fragrant halwa layers. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate this dessert into a show-stopping finale for any meal.
Gajar Halwa Cake
Yielded from the harmonious blend of traditional Indian dessert and contemporary baking, this Gajar Halwa Cake is a testament to culinary innovation. Your kitchen will be filled with the warm, spicy aroma of cardamom and the sweet, caramelized notes of carrots as you embark on this baking journey.
Ingredients
- 2 cups finely grated, juicy carrots
- 1 cup full-fat, creamy milk
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, for a delicate sweetness
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1 tsp baking powder, to ensure a fluffy texture
- 1/2 tsp ground cardamom, for a fragrant spice note
- 1/4 cup chopped pistachios, for a crunchy garnish
- 1/4 cup golden raisins, plumped in warm water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, ensuring an even coating to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes, which incorporates air for a lighter cake.
- Gradually add the sifted flour and baking powder to the creamed mixture, mixing just until combined to avoid overworking the batter.
- Fold in the grated carrots, ground cardamom, and plumped golden raisins, distributing them evenly throughout the batter for consistent flavor in every bite.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack, preventing it from breaking apart while still warm.
- Sprinkle the chopped pistachios over the top of the cake for a visually appealing and texturally contrasting garnish.
Lusciously moist with a tender crumb, this Gajar Halwa Cake offers a delightful interplay of textures and flavors. Serve it warm with a dollop of vanilla ice cream for an indulgent dessert experience, or enjoy a slice with your afternoon tea for a sweet treat.
Mishti Doi Cake
Zesty and indulgent, the Mishti Doi Cake marries the creamy tang of traditional Bengali sweet yogurt with the comforting warmth of a sponge cake, creating a dessert that’s both innovative and nostalgically familiar.
Ingredients
- 1 cup full-fat Greek yogurt (creamy and tangy)
- 1 cup granulated sugar (fine, crystalline)
- 2 large eggs (farm-fresh, at room temperature)
- 1/2 cup unsalted butter (rich, melted and slightly cooled)
- 1 1/2 cups all-purpose flour (softly sifted)
- 1 tsp baking powder (aluminum-free)
- 1/2 tsp baking soda
- 1 tsp cardamom powder (aromatic, freshly ground)
- 1/4 tsp salt (fine sea salt)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with butter, ensuring an even coat to prevent sticking.
- In a large mixing bowl, whisk together the creamy Greek yogurt and granulated sugar until the mixture is smooth and the sugar begins to dissolve, about 2 minutes.
- Add the farm-fresh eggs one at a time to the yogurt mixture, whisking vigorously after each addition to incorporate fully and create a light, airy base.
- Gently fold in the melted, slightly cooled unsalted butter into the mixture, ensuring it’s evenly distributed without overmixing.
- Sift together the softly sifted all-purpose flour, aluminum-free baking powder, baking soda, freshly ground cardamom powder, and fine sea salt directly into the wet ingredients to avoid lumps.
- Fold the dry ingredients into the wet mixture with a spatula, using gentle, sweeping motions until just combined to keep the batter light and fluffy.
- Pour the batter into the prepared cake pan, smoothing the top with the spatula for an even bake.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are a golden brown.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly for slicing.
Whimsically delightful, this Mishti Doi Cake boasts a moist crumb and a delicate balance of sweet and tangy flavors, making it a perfect centerpiece for afternoon tea or a sophisticated end to a festive meal. Serve it with a dollop of whipped cream and a sprinkle of cardamom for an extra touch of elegance.
Summary
Absolutely delightful, this roundup of 20 traditional Indian cake recipes is a treasure trove for anyone looking to spice up their baking repertoire. From the rich flavors of Gulab Jamun Cake to the aromatic Cardamom Sponge Cake, there’s something for every palate. We’d love for you to try these recipes, share your favorites in the comments, and spread the sweetness by pinning this article on Pinterest. Happy baking!
