straight view of gulab jamun cake in one view
Eggless Gulab Jamun Cake Recipe
Prep Time
15 mins
Cook Time
45 mins
Filling and Frosting
45 mins
Total Time
1 hr
 

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
Keyword: eggless gulab jamun cake, gulab jamun cake
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
  1. Sift together the dry ingredients - Flour, Baking powder, Baking Soda, Salt and Sugar and keep aside.
  2. 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.

  3. Add the sifted dry ingredients into the wet in two batches. Combine to form a smooth batter
  4. 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.
  5. 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
  1. Take the measured out whipping cream, icing sugar and essence in a bowl.
  2. Whip until stiff peaks form and it is ready to use.
Chop the gulab jamuns into bite size pieces
Step 3 - Cream Frosting
  1. Whip the cream cheese until it is creamy
  2. 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
  1. Layer the cake onto a cake board. Trim off the top to even the cake.
  2. Soak the cake with the sugar syrup that came along with the gulab jamuns
  3. Add half of the cream filling and spread it out evenly.
  4. Top with half of the bite size gulab jamuns and slivered pistachios.
  5. Place the other cake layer on top and repeat the steps.
  6. Crumb coat the cake with the leftover cream filling and let it chill for 30 mins.
  7. 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.
  8. Let it chill once again for 30 mins.
  9. 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.

Recipe Video

Recipe 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.