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 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
- What is Gulab Jamun Cake
- Tips to Make Gulab Jamun Cake at home
- 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?
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.
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:
- 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.
- 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
- 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.
- Make sure to chop your pistachios and also gulab jamuns to bite size pieces.
- 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.
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!!
[click_to_tweet tweet=”4 simple steps is all you need to make this luscious Gulab Jamun Cake #snf” quote=”4 simple steps is all you need to make this luscious Gulab Jamun Cake #snf” theme=”style5″]Finally, let us see how to make Gulab Jamun Cake at home from scratch
Eggless Gulab Jamun Cake Recipe
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.
- Mix sugar and milk in a bowl until homogenous. 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
- 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.
- And for the cream, you can use any other essence like almond or even rose water or rose essence.
- Simply follow my stabilized Whipped Cream frosting recipe for a much detailed recipe step to get the perfect smooth frosting.
- 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.
- Allow the cake to chill for a few minutes between crumb coating, frosting and decorating stage.
- Feel free to use saffron strands, rose petals, edible silver foil and some more slivered pistachios as part of the decoration.
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 
I will see you soon with yet another one
Until then
Hugs
Sushma
Kanchana Shivraj says
Amazing video. Will try making it. Thankyou
sushma iyer says
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
Sweta says
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.
sushma iyer says
Hi Sweta.. you can use 1 tsp of cardamom powder for this recipe 🙂
Sweta says
Thanks. I tried the recipe it came out really well. My husband loved it.
sushma iyer says
Hi Sweta.. that sounds amazing.. Thanks a bunch for your feedback.. truly appreciate it..
Regards
Sushma
Shruti says
Simply Amazing!!!…
sushma iyer says
Thank you Shruti so glad to know that you liked it 🙂
Regards
Sushma
Ssavita Ojha says
Hi Sushma
Can you share some Vegan cake Recepie with icing ?
I loved your teaching the cake in so easy method..
Thanks & Regards
Ssavita
sushma iyer says
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 🙂
Arshdeep says
Hi,
Where can i buy Radri essence from.
sushma iyer says
Hi arshdeep..
I got mine from Arife Mumbai. I guess it will be available in all bakery supplies store in India 🙂
Arshdeep says
Hi,
Please share falooda cake too. I hear a lot about this cake
Thanks
sushma iyer says
Hi Arshdeep..
sounds interesting will try to look it up 😀 thank you for the suggestion 🙂
Kalyani says
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?
sushma iyer says
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
Sudha says
Made the cake for my sons birthday. Came out well! All loved it. Even though the cake soft, it’s a bit dense.
sushma iyer says
Thank you for sharing your honest thoughts with us Sudha.. appreciate it.
Pratibha Gupta says
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 .
sushma iyer says
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
Kirti says
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…
sushma iyer says
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
Vaishali says
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👍
sushma iyer says
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
Aishwarya says
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….
sushma iyer says
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
Sindhu says
Hi I cant find rabdi essence in my area. But i found cardamom essence and saffron essence instead. which one can I use ?
sushma iyer says
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
Ketaki Joshi says
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
sushma iyer says
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 🙂
RAMYA says
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
sushma iyer says
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
Kiruba Vinos says
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..
sushma iyer says
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
Loma says
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?
sushma iyer says
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
Sailu says
I made the cake for my sons birthday today it came out very testy
I have question can I freeze the cake
sushma iyer says
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
Anoop says
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..
sushma iyer says
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