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!!
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:
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.
- 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
- 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
Tej says
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
sushma iyer says
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
Prema Vaidyanathan says
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.
sushma iyer says
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
Anuradha says
Can I use your condensed milk buttercream frosting to fill and decorate the gulab jamun cake? Thanks!
sushma iyer says
Hi Anuradha.. yes you can just that it would be a bit heavy
Nalini Dheer says
Please tell the cup size always or it will be v good if you tell the ingredients in weight.thanks
sushma iyer says
Hi Nalini.. my 1 cup flour is 120 gms and 1 cup liquid is 250 ml 🙂
Naina says
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!!!
sushma iyer says
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 🙂
Subhashini Balaji says
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
sushma iyer says
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
Lavanya Samraj says
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!
sushma iyer says
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 🙂
Ratna says
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!!!
sushma iyer says
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]
Shanija says
I have always confusion about whipped cream temperature. Do we need to whip it in room temperature
sushma iyer says
If using dairy whipping cream then whip when it is cold.. if using non dairy then room temperature or when it is slightly defrosted
Ruchita says
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
sushma iyer says
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 🙂
Preethi says
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.
sushma iyer says
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
Benazir says
Hey
Can you please specify the gram measurements? That will be really helpful 💗💗
sushma iyer says
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..
Priya says
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
sushma iyer says
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 🙂
Sonia Bose says
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.
sushma iyer says
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
Veena says
Can this be made in Bundt cake tin ? As I want to use this recipe for postal delivery?
sushma iyer says
Yes the cake base can be used to make in a bundt tin too
KD says
hi, is this cake served cold since it is covered in whipped cream?
sushma iyer says
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
Abhilaksha says
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...
sushma iyer says
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.
SLA says
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 ??
sushma iyer says
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.
Vibhuti Patel says
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
sushma iyer says
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.
SLA says
Hi Sushma,
Will I be able to colour this frosting for decoration purposes?
sushma iyer says
Yes definitely
SLA says
Can you make the cake the day before the event ? And also how long does it last ?
sushma iyer says
Yes you can.. will last for 3 to 4 days
Mona says
Would the cake be ok to use as a base sponge for Rasmalai cake? Can I use rabdi essence for A Rasmalai cake sponge?
sushma iyer says
Yes you can Mona 🙂
Mina says
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?
sushma iyer says
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
Khush Patel says
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.
sushma iyer says
You can add about a tsp in cake batter. For filling try and use almond or pistachio essence
Uma Vinay Kumar says
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
sushma iyer says
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 😀
Poonam says
Hii
Can i skip cream cheese in final frosting and make only whipped cream frosting?
sushma iyer says
Hi Poonam.. yes ofcourse. if your cream is stable enough then definitely skip the cream cheese 🙂
Priksha says
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?
sushma iyer says
Hi Priksha.. this Rabdi Essence is from India. Instead of that you can use any Indian flavours like saffron, almond, pistachio, cardamom etc
Poonam says
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.?
sushma iyer says
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
Hetal says
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 ❤️
sushma iyer says
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 😀
Mona says
Can I use this cake base for a stacked rasmalai cake. Thank you in advance!
sushma iyer says
Hi Mona.. yes you can 🙂
Mona says
Thank you so much! I will def try this.
Subhashini Balaji says
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
sushma iyer says
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
Subhashini Balaji says
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
sushma iyer says
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.
Shalini says
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 😊
sushma iyer says
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
Sanjana says
Is the measurement good for 2 - 8" cake pans, or should I change it ?
Thanks in advance!
sushma iyer says
Hi Sanjana.. Yes would work fine for 2 - 8 inch cakes
Dhara says
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
sushma iyer says
Hi Dhara..
You can use 1.5 times the recipe for two 9 inch cake pans. Thank you
Nameera says
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.
sushma iyer says
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
Nameera says
Okay, thank you! I actually wanted to try gulab jamun browniesss!! 😀
Vi says
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!
sushma iyer says
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
Lavrine says
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
sushma iyer says
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
Lavrine says
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
sushma iyer says
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.
Ranjani says
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
Hi Ranjani.. this could serve anywhere between 8 to 12 people.
Priya says
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
sushma iyer says
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
Kavitha says
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,
sushma iyer says
Hi Kavitha.. I have not tried egg based version of this recipe.. sorry
Mona says
May I ask how many eggs you added? I would also like to make this recipe with eggs.
Shirley says
Ma’am, this is beautiful! You’re amazing ❤️ Small query: How much grams is one cup?
sushma iyer says
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
Manasa says
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!!
sushma iyer says
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
Shruthy Jacob says
Can it be made as 7” cake?
sushma iyer says
Yes definitely 🙂
Asha says
HI,
Thank u for sharing the recipe. PLS check step 2. Mix milk n sugar?
sushma iyer says
Hi Asha..
thank you for pointing out the error.. I have now rectified it.. sorry about that 🙂
Regards
Sushma
Anita says
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
sushma iyer says
Hi Anita.. Yes you can 🙂
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
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
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
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
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
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 🙂
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
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
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
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
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
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.
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
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 🙂
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 🙂
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 🙂
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
Manasa says
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
sushma iyer says
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
Simply Amazing!!!...
sushma iyer says
Thank you Shruti so glad to know that you liked it 🙂
Regards
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