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    Home » Desserts » Eggless Gulab Jamun Cake Recipe

    Published: Mar 8, 2019 · Modified: Sep 29, 2021 by sushma iyer · This post may contain affiliate links

    Eggless Gulab Jamun Cake Recipe

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    A decadent Indian dessert or to say Indian sweets inspired cake; this Gulab Jamun Cake is literally going to sweep you off your feet. Completely Egg-Free this moist, sweet, light and fluffy fusion Gulab Jamun Cake is what you need to make any occasion special.

    gulab jamun cake placed on a white cake stand

    Gulab Jamun Cake is something that I am really gonna hold close to my heart.

    You know why? (How would you.. so stupid of me 😛 )

    That is because I baked this cake for my daughter who turned 3 last week. It is truly said with kids days are longer and years are shorter. How I wish to go back to the day when I held her for the first time <3

    Awwww... I know right!!

    Well, recently I got an opportunity to bake this for a client and I was so so impressed with the gulab jamun decoration that I had to recreate the exact same design for my daughter. Not only that but also I wished to share with you all because IMO it is one of the beautiful cakes I have made so far.

    In this post, you can find details on

    1. What is Gulab Jamun Cake
    2. Tips to Make Gulab Jamun Cake at home
    3. How to serve the cake

    Indian inspired cupcakes and cakes are taking over the market these days..

    On my last visit to India, each and every bakery shop that I visited had some or the other kinds of fusion cake in the display. The most popular one was, of course, Rasmalai Cake.  (Let me know if you would like to have a video post on Rasmalai Cake since it is such a common cake I am not sure of making it anytime sooner.)

    I also had the chance to taste Kaju Katli Cake which was pretty good too.

    Now there are two kinds of people - One who likes fusion cake and ones who are totally against it... Which category do you belong to?

    overhead view of gulab jamun cake showing the design on top

    To make Gulab Jamun Cake you would, of course, need some gulab jamuns.

    What is Gulab Jamun?

    Gulab jamun is a milk-solid based sweet from the Indian subcontinent.

    These milk solids, known as khoya, are kneaded into a dough, with a small amount of flour (maida), and then shaped into small balls and deep-fried at a low temperature. The balls are then soaked in a light sugar syrup flavoured with cardamom and rose water or saffron.

    Then what is Gulab Jamun Cake?

    It is basically a variation of my Eggless Vanilla Cake recipe or to be precise Eggless Fruit Cake recipe.

    So instead of vanilla or fruit essence, I have used Rabdi Essence in this recipe.

    It is a rabdi flavoured cake, the even light and fluffy layers of cake with soft crumbs are then drenched in the sugar syrup that is scented with rose and saffron, layered with the smoothest cloud-like whipped cream frosting sandwiched with bits and pieces of soft gulab jamun that literally melts in your mouth which is then dressed up in the most amazing silky smooth whipped cream frosting.

    A slice of this cake would surely make you close your eyes and enter into the state of nirvana 😀

    No no no I am not at all exaggerating here; since everything is made fresh and at home, including the gulab jamuns which are totally homemade you get the best experience ever.

    I always prefer to make homemade Rasmalai and homemade Kaju Katli or any Indian sweet like, in this case, homemade gulab jamun for all the fusion cakes, the final outcome has to be impressive.

    Surely I would share a detailed post on how to make gulab jamun at home for you guys.

    straight view of gulab jamun cake in one view

    Gulab Jamun Cake ingredients:

    1. Cake Base:

    Haha.. sounds silly right.. so obviously you would need a cake base for which I have used the same base recipe from my Fresh Fruit Cake post except that in this case substituted the fruit essence with Rabdi Essence.

    Feel free to use any of your favourite cake recipes or check out this simple eggless vanilla cake recipe made without condensed milk that is perfect for beginners.

    2. Gulab Jamuns

    You can make your own gulab jamun mix using mtr gulab jamun, gits gulab jamun or any gulab jamun packet for that matter.

    Or make gulab jamun from scratch like I did, using mawa.

    Simply just refer google for gulab jamun near me and just buy it from there. 😉

    You would need 10 pieces of gulab jamuns for this cake.

    3. Whipped Cream

    The only type of cream that is available to me here is non-dairy whipping cream so that is what I use to fill my cakes most of the time.

    Since it is not as stable as the non-dairy whipping cream that is available back in India, I often make a Stabilized Whipped Cream and use it for frosting my cakes.

    Have also used Pistachios and Rose Petals as garnish.

    Actually have added some pistachios along with gulab jamuns in the filling so I think this cake can pass out as being named: gulab jamun pistachio cake 😉

    Tips for making Gulab Jamun Cake:

    1. I feel that the gulab jamuns make this cake pretty heavy so I would advise you to work with chilled cake as far as possible.
    2. Always soak the cake to keep it moist for 3-4 days. Soaking with the syrup that came along with gulab jamuns is just ideal for this cake
    3. Use an ice-cream scoop or ladle to add even layers of cream as part of filling. This is a useful tip especially if you are a beginner.
    4. Make sure to chop your pistachios and also gulab jamuns to bite size pieces.
    5. Always place the gulab jamuns on top of your cake as part of decoration right before delivery as the gulab jamuns is heavy there are possibilities that it might slide down with the passage of time. Though mine stayed firm throughtout the travelling and reaching the client's house just a precautionary step is what I wanted to tell you.

    slice of gulab jamun served on a white plate

    How to serve Gulab Jamun Cake?

    Well, this technique is not only applicable to this cake but for all the cakes that you would cut and serve going forward.

    Instead of making a regular triange slice on cakes like we usually do while cutting it, we should cut it into rectangles for serving.

    What I mean is make horizontal and vertical cuts like rows and columns and then serve them to your guests.

    If you were to cut a triangle slice the max pieces that you would get is 8 in any cake whereas if follow the method of cutting the cake in rows and columns it would serve a large number of guests.

    This is exactly what a catering guy would do while serving wedding cakes.

    Makes sense right!!

    If you are a homebaker, selling homemade cakes, then you must check this Ultimate Cake Pricing Guide tutorial which would be super handy for you.

    Related Recipes:

    1. Gulab Jamun Cheesecake
    2. Burfi Cupcakes
    Liked this recipe?Let us know by giving it a star rating
    straight view of gulab jamun cake in one view
    Print
    4.75 from 27 votes

    Eggless Gulab Jamun Cake Recipe

    A decadent Indian desserts or to say Indian sweets inspired cake; this Gulab Jamun Cake is literally going to swipe you off your feet. Completely Egg-Free this moist, sweet, light and fluffy fusion Gulab Jamun Cake is what you need to any occasion special.
    Course Dessert
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 45 minutes
    Filling and Frosting 45 minutes
    Total Time 1 hour
    Servings 1 6 inch cake
    Author Sushma Iyer

    Ingredients

    For the Cake Base

    • 1.5 cups All purpose Flour/Maida
    • 1.5 tsp Baking Powder
    • 1/2 tsp Baking Soda
    • pinch Salt
    • 1 Cup Sugar
    • 3/4 cup Milk
    • 1/2 cup Yogurt
    • 1/2 cup Oil
    • 1/2 tsp Rabdi Essence refer notes

    Sugar Syrup

    • Syrup that came along with Gulab Jamuns

    Cream Filling

    • 175 gms Whipping Cream
    • 44 gms Icing Sugar
    • 1/4 tsp Rabdi Essence

    Gulab Jamun Filling

    • 4 nos gulab jamuns
    • 2 tbsp slivered pistachios

    Cream Frosting

    • 53 gms Cream Cheese refer notes
    • 225 gms Whipping Cream
    • 56 gms Icing Sugar
    • 1/4 tsp Rabdi Essence
    • 1/4 tsp Vanilla Essence

    Instructions

    Step 1 - For the Cake Base

    • Sift together the dry ingredients - Flour, Baking powder, Baking Soda, Salt and Sugar and keep aside.
    • Take milk in a bowl. Whisking continuously add the oil to help it emulsify. Next, add the yogurt and essence and combine together.
    • Add the sifted dry ingredients into the wet in two batches. Combine to form a smooth batter
    • Divide the batter evenly between three 6 inch pans that have been greased with butter and lined with parchment paper. Approximately 275 gms in each tin.
    • Bake in a preheated oven of 180°C for 35-45 mins or until a skewer inserted in the centre comes out clean.

    Step 2 - Cream Filling

    • Take the measured out whipping cream, icing sugar and essence in a bowl.
    • Whip until stiff peaks form and it is ready to use.

    Chop the gulab jamuns into bite size pieces

      Step 3 - Cream Frosting

      • Whip the cream cheese until it is creamy
      • Whipping continuously add the whipping cream little by little. Scrape the bowl using a spatula and then add icing sugar and fruit essence. Whip until stiff peaks form.

      Step 4 - To Assemble

      • Layer the cake onto a cake board. Trim off the top to even the cake.
      • Soak the cake with the sugar syrup that came along with the gulab jamuns
      • Add half of the cream filling and spread it out evenly.
      • Top with half of the bite size gulab jamuns and slivered pistachios.
      • Place the other cake layer on top and repeat the steps.
      • Crumb coat the cake with the leftover cream filling and let it chill for 30 mins.
      • After 30 mins frost the cake completely with the stabilized whipped cream frosting till you get a smooth finish on the sides and top. Refer the video on how to frost your cake for a better understanding.
      • Let it chill once again for 30 mins.
      • And the decorate the gulab jamun the way you like. I have used a total of 10 gulab jamuns to fill and frost the cake.

      Video

      Notes

      1. If you do not have radbi essence, (though I would highly recommend using it as it is easily available also these days) you can flavour the cake with cardamom powder.
      2. And for the cream, you can use any other essence like almond or even rose water or rose essence.
      3. Simply follow my stabilized Whipped Cream frosting recipe for a much detailed recipe step to get the perfect smooth frosting.
      4. If you liked the writing on top of the cake and you would want to master the art of writing on cakes? Then definitely check out my post for the 6 tips that would help you master it.
      5. Allow the cake to chill for a few minutes between crumb coating, frosting and decorating stage.
      6. Feel free to use saffron strands, rose petals, edible silver foil and some more slivered pistachios as part of the decoration.
      Did you make this recipe? Tag me today!Tag me @spicesandflavors to get featured on my FB and Insta pages

      Conclusion:

      In all get away from your regular baked gulab jamun cheesecake or no bake gulab jamun cheesecake and give this interesting Eggless Gulab Jamun Cake recipe a try.

      This Cake is

      Light with soft crumbs

      Moist

      Delicious filling

      Soft gulab jamuns

      Looks so good; Ain't it?

      And if you try this recipe then do let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.

      Pin this to your Baking board pin image of gulab jamun cake

      I will see you soon with yet another one

      Until then

      Hugs

      Sushma

      « Instant Pot Chocolate Terrine | Dark Chocolate Terrine
      Instant Pot Mint Choco-chip Cheesecake in a Jar »

      Reader Interactions

      Comments

      1. Jessina says

        March 08, 2023 at 6:35 pm

        Hi Lovely,

        I’ve noticed in your video you didn’t add the rabdi essence? Will it make a big difference missing it?

        Reply
        • sushma iyer says

          March 14, 2023 at 3:27 am

          Hi Jessina.. yes rabdi essence is the most important part in terms of impacting flavour to the cake. So do not skip that

          Reply
      2. Anuradha says

        December 16, 2022 at 4:19 pm

        Hi sushma! Is there a way I can make a 9 inch 3 layer cake? Would appreciate if you can share the proportions. Thanks!

        Reply
        • sushma iyer says

          December 19, 2022 at 9:55 pm

          Hi Anuradha.. you can double the recipe and divide it into 3 9 inch pans

          Reply
          • Anuradha says

            December 20, 2022 at 12:12 pm

            Thank You so much! Love your recipes and they are a hit with friends and family!!

            Reply
            • sushma iyer says

              January 04, 2023 at 6:10 pm

              yay!! pleasure is all mine

              Reply
              • Anuradha says

                March 04, 2023 at 7:35 am

                Hi Sushma! Can I make this in a 13” by 9” cake pan. If so, to make it a two layer cake, your suggestions please. Thanks & love your recipes 🙏🏼

              • sushma iyer says

                March 08, 2023 at 5:36 pm

                Hi Anuradha.. yes it should work.. Once baked and cooled you can divide it into 2 layers. I think it should be fine

      3. Tej says

        July 23, 2022 at 8:06 am

        Hi, was searching for rasmalai and somehow ended up on your site. I will try to make this next weekend but can you also post a video on a Rasmalai Cake or link the rasmalai cake? Thanks

        Reply
        • sushma iyer says

          July 25, 2022 at 5:41 am

          Hi Tej.. I actually used to take one day workshops for the same.. so I am not sure whether I will be doing a blog post or a video on the same.. sorry.. hope you understand

          Reply
      4. Prema Vaidyanathan says

        June 14, 2022 at 3:03 pm

        Hi!
        In an earlier reply you had mentioned that 1 1/2 times of this recipe would make 2 nos of
        9" cake.
        How so we calculate this?
        I thought the same recipe can make 2 nos of 9" cake as 6"× 3
        and 9"×2 works out to be 18"?
        Please help.

        Reply
        • sushma iyer says

          June 20, 2022 at 4:07 pm

          Hi Prema.. This would work for 2 "8 inch" cake or 3 "6 inch" cake. For 9 inch you have to do 1.5 times the recipe which means if a recipe calls for 100 gms of flour you would use 150 gms flour. So each and every ingredient multiply by 1.5

          Reply
      5. Anuradha says

        May 28, 2022 at 12:52 pm

        Can I use your condensed milk buttercream frosting to fill and decorate the gulab jamun cake? Thanks!

        Reply
        • sushma iyer says

          June 20, 2022 at 4:13 pm

          Hi Anuradha.. yes you can just that it would be a bit heavy

          Reply
      6. Nalini Dheer says

        February 21, 2022 at 7:25 pm

        Please tell the cup size always or it will be v good if you tell the ingredients in weight.thanks

        Reply
        • sushma iyer says

          February 25, 2022 at 10:17 am

          Hi Nalini.. my 1 cup flour is 120 gms and 1 cup liquid is 250 ml 🙂

          Reply
      7. Naina says

        January 26, 2022 at 1:02 am

        5 stars
        Hey Sushma, thank you for this fantastic recipie. The cake looked and tasted just fabulous. I did'nt have Rabdi essence but added rosewater saffron and cardamom powder in the cake and filling and rosewater infused with saffron on the cream icing. Absolutely loved it!!!

        Reply
        • sushma iyer says

          January 26, 2022 at 9:43 am

          Hi Naina.. that sounds so exotic.. what a fabulous play of flavours.. I am glad to see all the substitutions working.. thank you for sharing your thoughts with us 🙂

          Reply
        • Subhashini Balaji says

          March 15, 2022 at 6:32 pm

          Hi mam,

          This is the 5th time I will be making this cake for my kids birthday.
          But this time it’s theme based. So for this frosting can I use fondant. If not then how to I reciprocate the same with butter cream. Also can I add gel color with it.
          Plz advice..
          Thank you

          Reply
          • sushma iyer says

            March 17, 2022 at 9:46 am

            Hi Naina.. You cannot use fondant over this frosting.. IT will just slide down.. you can definitely add gel colour to it..
            I would prefer condensed milk buttercream for fondant.. here is the link for the recipe: https://spicesnflavors.com/best-buttercream-frosting/ thank you

            Reply
      8. Lavanya Samraj says

        January 07, 2022 at 2:44 pm

        5 stars
        I tried this cake for the first time, turned out yummy. Everyone enjoyed it. You are one of my favorite bloggers, the level of attention to details you provide is always impressive. We Thank you so much!

        Reply
        • sushma iyer says

          January 26, 2022 at 9:46 am

          Hi Lavanya.. I am so pleased to learn that the steps and instructions from the post are helpful. thank you for sharing your thoughts with us. appreciate it 🙂

          Reply
      9. Ratna says

        December 30, 2021 at 6:13 pm

        5 stars
        Hi Sushma
        We are based out of Texas, USA and don't have good options to buy eggless cakes near us. We are vegetarian and all our family is a big fan of you and all your eggless recipes!!! Over the past 3 years my husband and I tried your gulabjam cake, butterscotch cake, pineapple cake, Dutch truffle cake, Karachi bakery cookies and several other recipes.. We also learnt a lot from your tips videos like stabilized whip cream and how to write on cakes etc... We make big cakes (ranging from 3 to 10kg) for our kids' birthday parties and family and friends get together and other events at our home. At every event our cakes are a highlight that bring good compliments from all our guests... Every time we make a cake or get a compliment, we thank you in our hearts.. We want to share the pics or videos with you but not finding an option to share them on your website.. Thanks for baking, caking and caringly sharing your knowledge and skill so passionately.. May God bless you!!!

        Reply
        • sushma iyer says

          January 26, 2022 at 9:56 am

          Hi Ratna.. Please excuse me for replying so late.. I was on vacation and not blogging so could not get a chance to see your comment. sorry..

          I am so touched by your beautiful message. So grateful for you to take the time out to write to me.

          Glad to see that you have tried so many cakes with great success.. good to know that the recipes, tips and instructions are all helpful. thank you 🙂 and you can share all of the images with me on our Instagram id or even send an email if you like.
          Instagram: https://www.instagram.com/spicesandflavors/
          Email: [email protected]

          Reply
      10. Shanija says

        December 20, 2021 at 4:03 am

        I have always confusion about whipped cream temperature. Do we need to whip it in room temperature

        Reply
        • sushma iyer says

          December 21, 2021 at 1:47 pm

          If using dairy whipping cream then whip when it is cold.. if using non dairy then room temperature or when it is slightly defrosted

          Reply
      11. Ruchita says

        September 29, 2021 at 9:41 am

        5 stars
        Hi Sushma, I tried your cake and it came out so good and delicious. I have two questions: 1. what is the brand of Rabdi essence you used and from where you got this?
        2. You used whipping cream, can we use non diary whipping cream in this recipe.
        Thanks for the recipe.
        Ruchita

        Reply
        • sushma iyer says

          September 29, 2021 at 11:50 am

          Hi Ruchita.. Thank you for trying the recipe.. glad you liked them..
          1. Role of rabsi essence is the same as that of vanilla essence in a vanilla cake. It adds flavour and taste to mimic the flavour and taste of Indian mithai in cake. I got it from Arife, Mumbai
          2. Yes you can use non dairy whipping cream too. In that case just skip cream cheese as non dairy whipping cream are already stable. And if you are using sweetened cream then sugar can also be skipped 🙂

          Reply
      12. Preethi says

        September 28, 2021 at 2:58 pm

        5 stars
        Hey thanks for this lovely and yummy recipe. Tried for first time and it turned out really well was very happy. my 4year old like it very much. One thing which I didn't understand was my cream cheese frosting was melting fast.

        Reply
        • sushma iyer says

          September 29, 2021 at 11:55 am

          Hi Preethi..

          thank you for trying out.. Next time you make it take care that the cream cheese was not very soft to begin with.. So take it out of the fridge, microwave for 10 to 20 sec and then use.
          Try to work in a cool room.
          And work fast, the more you handle the cream the more it would start melting due to the warmth of your hands.

          Hope this helps
          Regards
          Sushma

          Reply
      13. Benazir says

        September 26, 2021 at 8:18 pm

        Hey
        Can you please specify the gram measurements? That will be really helpful 💗💗

        Reply
        • sushma iyer says

          September 27, 2021 at 11:17 am

          Hi Benazir.. Yes sure will the next time I make this. Meanwhile sharing that 1 cup of flour = 120 gms and 1 cup liquid is 250ml if that helps..

          Reply
          • Priya says

            October 28, 2021 at 9:13 am

            Hi Sushma, I have watched many of your baking videos and used some tips. Have a question on an eggless cake. I used flax seeds to bake an eggless cake and finally found the cake to be little dense.Can you please explain why?

            Thanks

            Reply
            • sushma iyer says

              October 30, 2021 at 1:51 am

              Hi Priya.. Egg substitutions work based on the role of eggs. Eggs add structure, leavening, color, and flavor in cakes. Depending on that it is better to substitute it with yogurt or condensed milk. Flax seeds works best where the role of eggs is binding so like cookies. hope this helps 🙂

              Reply
      14. Sonia Bose says

        September 23, 2021 at 8:50 am

        I tried this cake of yours it turned out amazing. I tried your fresh fruit cake too for my husbands birthday that tastes good too.

        Reply
        • sushma iyer says

          September 23, 2021 at 1:54 pm

          Yay!! That is awesome Sonia.. glad to see you are enjoying the cake recipes.. Since you liked these two.. you must definitely try my Signature Pineapple Cake, I am sure you will fall in love with it.. just a suggestion for your next try.. 😀 Here is the link: https://spicesnflavors.com/eggless-pineapple-cake/ thank you

          Reply
      15. Veena says

        September 02, 2021 at 4:02 am

        Can this be made in Bundt cake tin ? As I want to use this recipe for postal delivery?

        Reply
        • sushma iyer says

          September 02, 2021 at 4:53 pm

          Yes the cake base can be used to make in a bundt tin too

          Reply
      16. KD says

        August 25, 2021 at 6:24 am

        hi, is this cake served cold since it is covered in whipped cream?

        Reply
        • sushma iyer says

          August 27, 2021 at 6:58 am

          Hi KD.. since the whipped cream is stable you can treat it just like a regular buttercream frosting. It would stay good at room temperature too just do not keep it under direct sunlight

          Reply
      17. Abhilaksha says

        June 19, 2021 at 5:20 am

        5 stars
        Hi sushma tomorrow is my 10tb wedding anniversary and I am about to make this gulab jamun cake(recreating yours) Now my question is rabdi essence means what will be in it, can we use rasmalai rabdi to flavor the cake... thank u inadvance...

        Reply
        • sushma iyer says

          June 22, 2021 at 2:00 pm

          Hi Abhilaksha.. Every flavouring agent has the flavour of exactly what you are using.. A vanilla essence has vanilla flavour, almond essence has almond, likewise rabdi essence has the flavour of our Indian sweet Rabdi, sweetened thickened milk.. So if you use rasmalai flavour the cake will have a slightly rasmalai taste. You can use it if you want to but I would recommend rather you go for rose essence or cardamom powder in the base.

          Reply
      18. SLA says

        June 15, 2021 at 12:57 pm

        Hi Sushma,

        How many 6 inches cake does this mentioned recipe quantity make ? I like to make 6 inches round cake about 7- 8 inches tall ? Double your quantity ??

        Reply
        • sushma iyer says

          June 17, 2021 at 11:13 am

          Hi. this recipe make 3 - 6 inch cake layers. Sorry I have never measured the height or weight of the cake so won't be able to guide.

          Reply
      19. Vibhuti Patel says

        June 15, 2021 at 12:30 pm

        Hi Mam,
        Can I replace yogurt with eggs, if yes how many?
        I was following your sponge cake reczipe but it's not working out for me.. People are complaining about cake being dry. I freeze the cake after baking.. Do you recommend this. You are my life saver. I have learned many cake receipes from you. God bless you

        Reply
        • sushma iyer says

          June 17, 2021 at 11:12 am

          Hi Vibhuti..

          I have not tried this recipe with eggs sorry.
          For cakes becoming dry - Are you soaking it with simple syrup before layering? Also it might be the case that you or the client is leaving the cake open in the refrigerated. Always keep it in the cake box specially once sliced.
          Freezing the cake does not make it dry.

          Reply
      20. SLA says

        June 14, 2021 at 11:47 pm

        Hi Sushma,

        Will I be able to colour this frosting for decoration purposes?

        Reply
        • sushma iyer says

          June 15, 2021 at 11:41 am

          Yes definitely

          Reply
      21. SLA says

        June 14, 2021 at 11:43 pm

        Can you make the cake the day before the event ? And also how long does it last ?

        Reply
        • sushma iyer says

          June 15, 2021 at 11:41 am

          Yes you can.. will last for 3 to 4 days

          Reply
      22. Mona says

        June 14, 2021 at 12:36 pm

        Would the cake be ok to use as a base sponge for Rasmalai cake? Can I use rabdi essence for A Rasmalai cake sponge?

        Reply
        • sushma iyer says

          June 15, 2021 at 11:42 am

          Yes you can Mona 🙂

          Reply
      23. Mina says

        June 12, 2021 at 11:30 am

        Hi! This is the perfect recipe to make for my brother who is a gulab jamun fanatic. Just a small question, what would gms measurements be in ounces or cups? And what do you mean by "4 nos" for the gulab jamun?

        Reply
        • sushma iyer says

          June 15, 2021 at 11:43 am

          Hi Mina.. sorry I do not have the conversions.. and 4 nos means 4 numbers so you would need 4 pieces of Gulab Jamun to layer

          Reply
      24. Khush Patel says

        April 26, 2021 at 6:28 am

        Hey Sushma,

        For those of us who cannot use Rabdi Essence, could you please tell us how much cardamom powder we should be putting in both the cake and the filling.

        Reply
        • sushma iyer says

          April 27, 2021 at 10:08 am

          You can add about a tsp in cake batter. For filling try and use almond or pistachio essence

          Reply
      25. Uma Vinay Kumar says

        April 14, 2021 at 5:44 pm

        Hi Sushma

        I did attempt this cake yesterday as it was Ugadi for us here in Bangalore. The cake was yum. I also took a stab at the gulab jamuns - will be lovely if you could share your re pie for that as well. I did post on Instagram and have tagged you as well. I love your blog and have tried some of the recipes. I look forward to seeing your posts. The ne to on. U agenda is the tiramisu one. Happy Ugadi to you too... regards, uma vinay kumar

        Reply
        • sushma iyer says

          April 19, 2021 at 12:12 pm

          Hi Uma.. so pleased to learn that the recipe was helpful and you had a successful attempt at it.. thank you so much for sharing your lovely feedback with us. about the gulab jamun recipe I will surely try to post it. Not sure when but sometime or the other. Happy Ugadi to you and your family 😀

          Reply
      26. Poonam says

        March 18, 2021 at 3:38 pm

        Hii
        Can i skip cream cheese in final frosting and make only whipped cream frosting?

        Reply
        • sushma iyer says

          March 22, 2021 at 11:03 am

          Hi Poonam.. yes ofcourse. if your cream is stable enough then definitely skip the cream cheese 🙂

          Reply
      27. Priksha says

        March 16, 2021 at 11:23 pm

        Hi Sushma,

        I was wondering where you get Rabdi essence from as I live in UK and I don’t think its available here, can you please suggest what else I can use instead?

        Reply
        • sushma iyer says

          March 17, 2021 at 11:52 am

          Hi Priksha.. this Rabdi Essence is from India. Instead of that you can use any Indian flavours like saffron, almond, pistachio, cardamom etc

          Reply
          • Poonam says

            April 08, 2021 at 1:03 am

            Ma’am thank you for sharing the recipe.its looking very tasty.please guide can we use vanilla cake premix for this recipe with Rabri flavour.?

            Reply
            • sushma iyer says

              April 14, 2021 at 11:36 am

              Hi Poonam.. I have never worked with a premix before so can't really comment. But if you have made cakes using pre-mixes before then yes definitely you can use the same

              Reply
      28. Hetal says

        March 11, 2021 at 7:48 am

        Hi Sushma,

        I was looking for Gulab Jamun cake and found your recipe. I made this for my Husband's birthday yesterday and omg, it taste awesome. While making I was concerned about sweetness of the cake, but it turned out perfect and not sweet at all. Amazing recipe ❤️

        Reply
        • sushma iyer says

          March 16, 2021 at 11:18 am

          Wo hoo that is awesome Hetal.. Glad to know that you liked the recipe. thank you for sharing your detailed feedback with us.. appreciate it 😀

          Reply
      29. Mona says

        February 28, 2021 at 4:01 am

        Can I use this cake base for a stacked rasmalai cake. Thank you in advance!

        Reply
        • sushma iyer says

          March 04, 2021 at 7:05 am

          Hi Mona.. yes you can 🙂

          Reply
          • Mona says

            June 14, 2021 at 3:18 pm

            Thank you so much! I will def try this.

            Reply
      30. Subhashini Balaji says

        January 10, 2021 at 12:32 pm

        Hi Mam,

        I am planning to bake this cake for my son’s birthday. I have few questions plz help me out. Instead of rabdi essence can I use rose essence and also can you give the measurements for cream cheese and whipping cream in cups.

        Thank you

        Reply
        • sushma iyer says

          January 11, 2021 at 9:34 am

          Hi Subhashini.. Rose essence will work but do not add much.. My 1 cup liquid is 250 ml and 1 cup flour is 120 gms. Thank you

          Reply
          • Subhashini Balaji says

            March 07, 2021 at 1:08 pm

            Hi man,

            Can you plz provide the exact measurements of whipped cream in cups from this recipe that is required for the cream frosting and the cream cheese, icicng sugar and again the cream for the frosting in cup measurement plz

            Reply
            • sushma iyer says

              March 08, 2021 at 10:06 pm

              Hi Subhashini.. It is actually a bit difficult to measure the exact amount in cups that is the reason I have mentioned in gms. I will try to update the post the next time I make it.

              Reply
      31. Shalini says

        December 18, 2020 at 11:25 am

        Hi.
        How is the recipe with yogurt? Is it better than the one with no condensed milk ? What Should the consistency of yougurt be like ? Thick like Greek yogurt ? Or wobbly with water content
        Thanks 😊

        Reply
        • sushma iyer says

          December 30, 2020 at 10:16 pm

          Hi Shalini.. the other recipe is a really basic recipe that has not much flavour to it as compared to this one. So I would highly recommend you use this one only. That recipe can be used when you are really short of ingredients and have no other alternative. And yogurt should be thick like greek yogurt

          Reply
      32. Sanjana says

        November 18, 2020 at 3:10 pm

        Is the measurement good for 2 - 8" cake pans, or should I change it ?
        Thanks in advance!

        Reply
        • sushma iyer says

          November 25, 2020 at 8:52 pm

          Hi Sanjana.. Yes would work fine for 2 - 8 inch cakes

          Reply
      33. Dhara says

        November 11, 2020 at 11:11 am

        Hi Sushma
        I love your cakes, want to try this one but don’t have two 6inch pan. I have two 9inch. What measure should I change for the base and frosting?
        Please let me know.
        Thanks

        Reply
        • sushma iyer says

          November 12, 2020 at 9:09 pm

          Hi Dhara..

          You can use 1.5 times the recipe for two 9 inch cake pans. Thank you

          Reply
      34. Nameera says

        October 19, 2020 at 3:36 am

        Hello!
        I'm in love with your presentation xx
        I was wondering if it would be okay to add a few gulab jamun pieces into the cake batter and then bake it? I wanted to try it out but wasn't sure about it, since gulab jamun cake recipes don't usually do that.

        Reply
        • sushma iyer says

          October 19, 2020 at 11:02 am

          Hi Nameera.. Thank you.. glad to know that you liked it..The gulab jamun pieces might dissolve in the cake batter and won't give a prominent taste if cut too small and if too big it might not be easy to slice it may be.. Unless I try I cannot comment on the same.. But I think it should not be much of an issue because I have tried it in cupcakes like inserting a whole gulab jamun in the centre of the batter and it was fine..

          So I guess you can give it a try..

          Regards
          Sushma

          Reply
          • Nameera says

            October 19, 2020 at 6:22 pm

            Okay, thank you! I actually wanted to try gulab jamun browniesss!! 😀

            Reply
      35. Vi says

        September 24, 2020 at 2:20 am

        Hi! I'm trying to find the rabdi essence but if I can't I will use cardamom powder. I would like to know if I still use the same measurement/quantity of cardamom powder? For the cake it says to use 1/2 tsp of the rabdi essence, do I use the same amount if I use cardamom powder?

        Thanks so much!

        Reply
        • sushma iyer says

          September 24, 2020 at 10:40 am

          Hi Vi..

          You can use any Indian based essence - Mawa, Cardamom, Almond, Pista, Kesar etc. If you do not have any of those then you can use 1 tsp of Cardamom powder instead 🙂

          Regards
          Sushma

          Reply
      36. Lavrine says

        September 20, 2020 at 8:53 am

        Awesome recipe!...made the exact way u have mentioned here but I made a two layered 6 inch cake...u have a wonderful blog..keep it up...u r so very sweet to share such wonderful recipes!...thank u so much and God bless u

        Reply
        • sushma iyer says

          September 21, 2020 at 10:14 am

          Hi Lavrine..

          that is so good to know.. glad to know that you liked the recipe. thank you for sharing your feedback with us.. appreciate it 🙂

          Regards
          Sushma

          Reply
          • Lavrine says

            November 25, 2020 at 5:34 pm

            Hi Sushma...hope u r doing fine...am attempting dis cake again with an 8 inch this time...is it possible to bake the cake in advance and keep n den frost just before thE party..advance I mean around 4-5 days as I don't have the time dear..would really appreciate if u cud help me out..tHanx a ton

            Reply
            • sushma iyer says

              November 25, 2020 at 8:47 pm

              Hi Lavrine.. Yes you can make it ahead of time. Once cooled, wrap in cling wrap and store in the refrigerator for upto 5 to 6 days.

              Reply
              • Ranjani says

                February 17, 2021 at 10:16 am

                Hi thanks for this amazing recipe. My doubt is how many people will this measurements serve? Or how many pieces?
                I want to bake for ten people.

              • sushma iyer says

                February 17, 2021 at 10:43 am

                Hi Ranjani.. this could serve anywhere between 8 to 12 people.

      37. Priya says

        September 09, 2020 at 6:17 pm

        5 stars
        Amazing recepie. Tried with
        eggs and butterscotch essence as the one mentioned by u was not available. Turned out too good for my baby's 4th month birthday celebration. Thank you

        Reply
        • sushma iyer says

          September 10, 2020 at 8:52 pm

          Hi Priya..

          That is awesome.. so good to know that the substitutions worked for you. Thank you for sharing your wonderful feedback with us.. appreciate it 🙂

          Regards
          Sushma

          Reply
        • Kavitha says

          February 01, 2021 at 5:17 pm

          Hi,
          Can you let me know how many eggs are added for 1.5cups of maida?? I am planing to try with egg for my friend birthday today.

          Thank you,

          Reply
          • sushma iyer says

            February 02, 2021 at 12:37 pm

            Hi Kavitha.. I have not tried egg based version of this recipe.. sorry

            Reply
        • Mona says

          February 20, 2021 at 8:28 am

          May I ask how many eggs you added? I would also like to make this recipe with eggs.

          Reply
      38. Shirley says

        August 18, 2020 at 7:17 pm

        Ma’am, this is beautiful! You’re amazing ❤️ Small query: How much grams is one cup?

        Reply
        • sushma iyer says

          August 19, 2020 at 5:12 pm

          Hi Shirley..

          Thank you so much.. pleased to know that you liked it.. My 1 cup flour is 120 gms and 1 cup liquid is 250 gms

          Regards
          Sushma

          Reply
        • Manasa says

          August 31, 2020 at 11:59 am

          Can you please let me know if i can make the cake 1 day before and the frosting and decoration next day? And also can i make half quantity of the cake, by reducing all the ingredients to half? Is it going to disturb the cake measurements? Please guide me. Urgent query please. Thanks for sharing this wonderful recipe!!

          Reply
          • sushma iyer says

            September 01, 2020 at 2:09 pm

            Hi Manasa.. As mentioned earlier you can make it in advance and about the quantity if reducing by half then I would suggest baking in a 4 inch cake tin or in one single 6 inch cake tin.

            Regards
            Sushma

            Reply
            • Shruthy Jacob says

              January 07, 2021 at 1:52 am

              Can it be made as 7” cake?

              Reply
              • sushma iyer says

                January 08, 2021 at 10:28 pm

                Yes definitely 🙂

      39. Asha says

        July 26, 2020 at 7:46 am

        HI,
        Thank u for sharing the recipe. PLS check step 2. Mix milk n sugar?

        Reply
        • sushma iyer says

          July 27, 2020 at 6:31 pm

          Hi Asha..

          thank you for pointing out the error.. I have now rectified it.. sorry about that 🙂

          Regards
          Sushma

          Reply
      40. Anita says

        July 23, 2020 at 5:15 am

        Hi Sushma,
        You have mentioned to use cardamom powder ,can we use cardamom essence in the given quantity for the cake ,filling and frosting..Thanks in advance

        Reply
        • sushma iyer says

          July 25, 2020 at 8:32 am

          Hi Anita.. Yes you can 🙂

          Reply
      41. Anoop says

        June 24, 2020 at 9:55 pm

        Hi... Love the way you have assembled the cake... can you please help .. if I dont have rabdi essence can I use rasmalai essence ? Also can you give a tip to keep the frosting intact..

        Reply
        • sushma iyer says

          June 25, 2020 at 10:21 pm

          Hi Anoop..

          You can use rasmalai essence too.. No hard and fast rules here.. But that might confuse your palette with both the flavours gulab jamun and rasmalai..You can also use cardamom powder, almond essence, pista, saffron or simple vanilla essence too. The cream that I have used here is already stabilized only and it would give you good results.

          Regards
          Sushma

          Reply
      42. Sailu says

        June 21, 2020 at 2:21 pm

        I made the cake for my sons birthday today it came out very testy
        I have question can I freeze the cake

        Reply
        • sushma iyer says

          June 22, 2020 at 9:00 pm

          Hi Sailu..

          So pleased to learn that.. Birthday wishes to your son.. I never freeze cakes and especially with whipped cream frosting as the texture would change for sure so sorry won't be able to guide you on that.

          Regards
          Sushma

          Reply
      43. Loma says

        June 16, 2020 at 11:42 am

        Amazing Recipe!! This is the first time ever I tried multi-layer cake and it turned out really very well..everybody at my home loved it..just one comment though - my cream frosting started to melt after some time while assembling the cake..I live in Canada so I think temperature is not an issue..Was it because I over whipped or under whipped whipping cream and cream cheese mixture?

        Reply
        • sushma iyer says

          June 16, 2020 at 11:52 am

          Hi Loma..

          So pleased to learn that you guys enjoyed the cake.. thank you for trying and sharing your feedback with us.. appreciate it..
          Yes it seems you have under whipped the cream here and hence it doesn't entirely hold its shape and also one has to work fast when it comes in terms of dairy based creams. Can't do much about it.. 🙂

          Regards
          Sushma

          Reply
      44. Kiruba Vinos says

        April 18, 2020 at 1:02 am

        Hi.. I just want to try your gulab jamun cake.. I don't have whipped cream.. As its lockdown I can't get whipping cream.. So can I use Swiss meringue buttercream cream frosting for this cake..

        Reply
        • sushma iyer says

          April 18, 2020 at 8:49 am

          Hi Kiruba.. yes definitely you can use swiss meringue too.. If you have access to Indian flavoured essence like cardamom, rose, almond, saffron, rabdi, mawa etc please use that to enhance the taste..

          Regards
          Sushma

          Reply
      45. RAMYA says

        April 15, 2020 at 2:52 am

        Hi,
        This cake is apt for my 2years old boy birthday, he like Jamoon in the sweets and more than that I liked the way you presented, I too wanna give a try to my hands bit the problem is I don't have cake moulds in 2pc count I just have 4",6"8" please help me out, what to do with his moulds. Thank you

        Reply
        • sushma iyer says

          April 15, 2020 at 6:21 pm

          Hi Ramya..

          I am so glad that you found something that would make your kiddo happy. You can bake this cake in a 8 inch and divide it into 2 and go forward, only thing is it won't be tall but would be wide.
          OR half the recipe bake in a 6 inch cake and divide it into 2. If you like a taller cake I would say halve the recipe, bake in a 6 inch, divide and then repeat so you will have a total of 4 layers instead of 3 as shown in the recipe.
          Hope this would help.

          Regards
          Sushma

          Reply
      46. Ketaki Joshi says

        February 26, 2020 at 3:47 am

        Hello Sushama,

        I made GulabJamun Cake this weekend. I used my usual cake base recipe with Cardamom, rose and saffron essence as I could not get rabdi essence 🙁 I made the cream cheese stabilized whip cream but I could not get a finish as you have in the picture. It was too much like regular whipped cream frosting. SO then for the top decoration I used swiss merengue with cardamom, rose and saffron. It turned out very well. Everyone at party admired and appreciated the cake so much!
        I also tried the chocolate lettering for the first time! It came out okay. 🙂
        Thanks again for detailed instructions and also this beautiful decoration idea! Of all pictures I browsed this was what I loved the most! Keep baking and inspiring home bakers like me 🙂
        Ketaki

        Reply
        • sushma iyer says

          March 01, 2020 at 8:14 am

          Hi Ketaki..

          It seems your cream cheese was too soft, to begin with. Next time when you try, take the cream cheese out of the fridge, microwave for 10 sec and use as per the recipe.

          And I am so glad to learn that you fixed the cake with meringue frosting. Yes cardamom and saffron works great as a substitution.

          I also have a post on how to write on cakes. The video tutorial might be helpful to you. Just have a look and see.

          And thanks a bunch for such lovely comment. It makes me happy to read such lovely comment 🙂

          Reply
      47. Sindhu says

        February 14, 2020 at 8:57 am

        Hi I cant find rabdi essence in my area. But i found cardamom essence and saffron essence instead. which one can I use ?

        Reply
        • sushma iyer says

          February 15, 2020 at 5:35 am

          Hi Sindhu..

          Either one will work.. I have worked with both the essence and they are equally good.

          It just narrows down to personal taste now.. Some of my clients prefer saffron essence whereas I like the flavour of cardamom so use what you like. Just warning, saffron can sometimes have a strong effect and seems to overpower so use moderately.

          Regards
          Sushma

          Reply
      48. Aishwarya says

        January 29, 2020 at 7:59 am

        5 stars
        Loved the whole presentation as well as how easy and instant it was!! Not a great cook but would happily try this!! Could you pleasee share more of your instant fusion dessert recipes....

        Reply
        • sushma iyer says

          January 30, 2020 at 10:33 am

          Hi Aishwarya..

          Thank you so much <3 so glad to learn that you liked this recipe.. I do share fusion dessert on the blog.. you can choose to subscribe to our channel on Youtube if you are there on that platform for regular updates if you like. Here is the link to the same: https://www.youtube.com/channel/UCPnAy7LJpbvgzeuIr8xleDg?view_as=subscriber I am soon planning to post a recipe for Gajar Halwa Cake on the channel. Also have a recipe for Gajar Halwa shots which I think you will like..

          Thanks for dropping by and leaving a comment.. glad to connect with you through this medium.

          Regards
          Sushma

          Reply
      49. Vaishali says

        January 16, 2020 at 4:46 am

        Hi Sushma, I tried this flavour and decorations today for one of my tiered cake n it turned out so great!! Thanks a lot for sharing👍

        Reply
        • sushma iyer says

          January 17, 2020 at 6:52 pm

          HI Vaishali

          That sounds amazing. Thanks a bunch for sharing your feedback with us.. <3 I am so glad to learn that the flavour and decoration helped you create your own..

          Regards
          Sushma

          Reply
      50. Kirti says

        December 20, 2019 at 6:21 pm

        5 stars
        hi,
        made this for my FIL bday ..I couldn't find rabdi essence but didn't find it... here your tip came in handy... the cake turned out amazing... I even tired to make it look as beautiful as your... but couldn't manage that...Thanks again for the posting the recipe...Love you...

        Reply
        • sushma iyer says

          December 21, 2019 at 9:16 am

          Hey Kirti..

          that sounds amazing.. so glad to learn that this was helpful to you.. thanks a bunch for taking the time out to try this recipe and sharing your wonderful feedback with us.. really appreciate it.. <3

          Regards
          Sushma

          Reply
      51. Pratibha Gupta says

        December 04, 2019 at 12:08 pm

        5 stars
        Recipe and cake looks amazing. I want to make it for my husband’s birthday in two days. I want to ask if I want to use eggs then how can I use eggs in this recipe n what other thing I will have to change??And please can you tell me filling n frosting ingredients in cups .I don’t have food weigh machine.
        Thank you .

        Reply
        • sushma iyer says

          December 04, 2019 at 8:17 pm

          Hi Pratibha..

          You can follow any cake base recipe using Eggs that you like and proceed with the recipe. I do not have a recipe on the blog so won't be able to share one with you. Also, have never substituted this recipe using Eggs so won't be right on my part to share it with you before trying it prior.

          About the conversion part, Google conversions would be your guide here. It is always accurate to measure the ingredients out so that is what I follow most of the times and try to give cups wherever possible. For this particular recipe, I don't have cups measurement. Also the measurements will vary depending upon what size cake you are making. 🙂

          Regards
          Sushma

          Reply
      52. Sudha says

        August 18, 2019 at 12:29 am

        Made the cake for my sons birthday. Came out well! All loved it. Even though the cake soft, it’s a bit dense.

        Reply
        • sushma iyer says

          August 19, 2019 at 8:42 pm

          Thank you for sharing your honest thoughts with us Sudha.. appreciate it.

          Reply
      53. Kalyani says

        August 10, 2019 at 1:36 pm

        Hello Sushma,
        I want to try this cake. It looks soo yummy
        But I dont have three 6 inch pans
        Instead can i use 2 inch pan?
        If yes how long do i need to bake?

        Reply
        • sushma iyer says

          August 13, 2019 at 5:26 pm

          Hi Kalyani..

          so good to know that you liked this cake and found it worthy enough to try.. Thank you..

          So you can us 2, 8 inch cake pan for this recipe and bake for the same time. For 6 inch also the time would almost remain the same. Check after 35 mins of baking and then you will have to test after 4 mins interval.

          Regards
          Sushma

          Reply
      54. Arshdeep says

        July 09, 2019 at 5:09 pm

        Hi,
        Please share falooda cake too. I hear a lot about this cake
        Thanks

        Reply
        • sushma iyer says

          July 12, 2019 at 2:29 pm

          Hi Arshdeep..

          sounds interesting will try to look it up 😀 thank you for the suggestion 🙂

          Reply
      55. Arshdeep says

        July 09, 2019 at 5:08 pm

        Hi,
        Where can i buy Radri essence from.

        Reply
        • sushma iyer says

          July 12, 2019 at 2:30 pm

          Hi arshdeep..

          I got mine from Arife Mumbai. I guess it will be available in all bakery supplies store in India 🙂

          Reply
      56. Ssavita Ojha says

        June 23, 2019 at 3:05 am

        5 stars
        Hi Sushma

        Can you share some Vegan cake Recepie with icing ?
        I loved your teaching the cake in so easy method..

        Thanks & Regards
        Ssavita

        Reply
        • sushma iyer says

          July 02, 2019 at 10:07 am

          Hi Savita..

          Thanks a bunch for sharing your wonderful thoughts with us.. it is so encouraging.. I do have the recipe for vegan cake but unfortunately do not have a vegan icing recipe yet.. will try to upload at the earliest..

          Here is the link for vegan chocolate cake: https://spicesnflavors.com/one-bowl-chocolate-cake-no-eggs-butter-milk/
          Vanilla Cake: https://spicesnflavors.com/eggless-vanilla-cake-one-bowl-no-butter-no-milk/

          Thank you 🙂

          Reply
      57. Sweta says

        March 25, 2019 at 2:36 pm

        Awesome recipe I”ll definitely give it a try. Can you please mention the quantity of cardamom powder as I don’t have access to rabdi essence.

        Reply
        • sushma iyer says

          March 27, 2019 at 9:37 am

          Hi Sweta.. you can use 1 tsp of cardamom powder for this recipe 🙂

          Reply
          • Sweta says

            April 24, 2019 at 2:58 pm

            Thanks. I tried the recipe it came out really well. My husband loved it.

            Reply
            • sushma iyer says

              April 25, 2019 at 11:15 am

              Hi Sweta.. that sounds amazing.. Thanks a bunch for your feedback.. truly appreciate it..

              Regards
              Sushma

              Reply
            • Manasa says

              September 01, 2020 at 1:30 pm

              Hi sushma,

              A quick question please! Can i make the 1 day before in advance and the frosting, decoration the following day to save on some time.
              Please guide me. If so any precautions you suggest.

              Thanks,
              Manasa

              Reply
              • sushma iyer says

                September 01, 2020 at 2:06 pm

                Hi Manasa..

                Most of the times I make the cake in advance only. Like the night before of assembling the cake. So you can make the cake and gulab jamuns if homemade the day before. But do not make the frosting ahead of time, make it when you are ready to fill and frost the cake.

                Hope this helps
                Regards
                Sushma

        • Shruti says

          February 09, 2020 at 7:02 pm

          Simply Amazing!!!...

          Reply
          • sushma iyer says

            February 09, 2020 at 10:04 pm

            Thank you Shruti so glad to know that you liked it 🙂

            Regards
            Sushma

            Reply
      58. Kanchana Shivraj says

        March 09, 2019 at 7:32 am

        Amazing video. Will try making it. Thankyou

        Reply
        • sushma iyer says

          March 11, 2019 at 7:17 am

          Hi Kanchana..

          Thank you for sharing your thoughts with us.. would be waiting for a picture of your cake.. do share if with us if you happen to make it.. <3

          Reply

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