Easy Gulab Jamun Cake - Indian Fusion Cake

Gulab Jamun Cake – EGGLESS Recipe

Gulab jamun cake recipe – What’s your favourite Indian dessert? Likely, gulab jamun will rank in top charts of an Indian’s dessert list. Here is the alluring extension of this in the form of pretty gulab jamun cake. In this recipe, I will explain how to make eggless gulab jamun cake, which I hope is easy and straight forward to follow.

What is Gulab Jamun Cake

No secret here, the name itself reveals what it is! This is a cake which contains gulab jamun in some shape or other. Now you will surprise me if you say that you never heard of Gulab jamun! As refresher to gulab jamun novice, it is one of the most popular Indian dessert, known all over the world. These are soft golden sugary balls, immersed in sugar syrup.

This sort of fusion concept is picking up pace now a day and after the mega success of my ras malai cake, I felt, I should introduce gulab jamun cake too to my wider audience. I will not be shy to say that you must try this cake as its a champion cake any day.

Indian Fusion Cake - Gulab Jamun Cake
Gulab Jamun Cake

How do I go ahead about making this gulab jamun cake?


If you have got basic baking skills, that’s it! You are ready to bake this cake. How you frost this cake is up to you and the finish in frosting will be a direct reflection of your frosting skills.

You must not be deterred if you are new to baking world and frosting may appear to be an uphill task, don’t be downhearted! The fact that I myself have focussed on frosting skills in last 6 months and got here, anyone can do it. Hopefully, some of my tips on cake frosting will help you further.

Ingredients for Gulab Jamun Cake


Let’s get to the breakdown of all the types of ingredients we need for this cake.

  • Gulab Jamun – You need Gulab jamuns. No surprise, right? After all this cake must have gulab jamun. The impetus of using gulab jamun is two fold, firstly to give the gulab jamun flavour to the cake, as well for doing decoration of the cake.
  • Baking elements – Maida (All purpose flour), baking powder, baking soda, oil and yogurt.
  • Frosting elements – Whipping cream (you can use butter cream, however I like whipping cream as it keeps cake light), Icing sugar.
  • Flavouring elements – I have used vanilla extract for enhancing the flavour. You can use kewra or rose extract as an alternative.
  • Coloring elements – Organic food color. I have used deep pink color for frosting and orange color which I added in the cake sponge.
  • Decorating elements – I have used sliced pistachios, dried rose petals, and gold foil for decoration. These are all optional and feel free to use what is available to you and makes sense.
Eggless Gulab Jamun Cake Recipe
Eggless Gulab Jamun Cake Recipe

How to make Eggless Gulab Jamun Cake

The whole technique to make this cake is made up of four parts in total.

1. Bake the cake

  • Pre-heat the oven at 180 degree celsius temperature for 10 minutes.
  • Grease two 8 inch cake tins with little oil and dust with flour or you can place parchment/Butter paper.
  • In a mixing bowl, sift through all purpose flour twice so that there are no lumps, subsequently keep it aside.
  • In another mixing bowl, beat together yogurt and sugar with the help of hand/stand mixer until smooth. Now add vinegar, baking soda and baking powder and mix well. Keep aside for 3-4 minutes so that soda reacts with yogurt and bubbles form on top.
  • Add oil and mix. Now add sifted flour, vanilla extract and orange colour, and subsequently mix it well so that all ingredients come together smoothly. Pour the batter into the baking tins dividing half in each. Tap the tins on worktop 2-3 times and place them in the preheated oven gently.
  • Let this bake for 25-30 minutes until a knife/toothpick inserted in middle comes out clean. Switch off the oven.
  • Take the tins out carefully and place them on a cooling rack. Once the cake cooled, gently take out the cake from both the tins and cool them for 10 more minutes. After that, place them in fridge for 30 minutes if you’re planning to do icing same time.

2. Get the frosting ready

  • Place the whisk attachments and mixing bowl in fridge for cooling in which you are planning to whip the cream for icing.
  • Take out the whisk attachments and mixing bowl from fridge. Pour chilled cream into the bowl and start whipping with hand/electric mixer on low medium speed. Soon you’ll see bubbles forming on top of cream. Whip little more and the cream will start to thicken.
  • After around 6-7 minute of whipping, you will see soft peaks forming in the cream. Gently scrap all the cream from sides of bowl and add 4 tablespoon of icing sugar, your preferred flavouring and deep pink colour to it and start whipping again on medium-high speed. You will see stiff peaks in cream after beating it for 4-5 minutes.
  • Stop whipping at this stage and check if the cream has acquired stiff peaks. Scrap all the cream from sides of the bowl and run your spatula in zigzag pattern on cream. If cream retain its pattern(not melting), that means its done. Its ready for icing now.

3. Assemble the cake

  • Take both the cakes out of fridge and slice both of them from the middle. This way you’ll have 4 slices of cake. Now take a small bowl and add rest 2 tablespoon of icing sugar and 4 tablespoon of water to it. Mix it well and we will use this syrup to moisten our cake. Chop or crumble half of gulab jamun into small pieces.
  • Now place a cake board on turn table and apply a little whipped cream in the centre. Place a slice of cake on it and press gently so that its sticked nicely. Spread one tablespoon of sugar syrup all over the slice. Now spread cream all over the slice with the help of palette knife or spatula. Smooth it out so that its spread evenly all over.
  • Spread crumbled/chopped gulab jamun pieces on the slice and cover it with another cake slice.
Adding gulab jamun pieces in the layers of cake
Adding gulab jamun pieces in the layers of cake
  • Spread sugar syrup and cream again just like in previous step and spread pieces of gulab jamun. Place another slice of cake on it and repeat the process again.

4. Decorate the cake with frosting

  • Now place the last slice of cake and spread remaining sugar syrup all over the top slice. Spread little whipped cream now, on top and sides of cake covering the whole cake with thin layer of whipped cream.
  • Smooth it out with the palette knife or cake smoother with rotating the turn table, so that cake has little smooth finish all over. This is called crumb coating of cake and is necessary so that cake crumbs doesn’t mix with whipped cream when you finally smooth out the cake. Place the cake in fridge for 15 minutes.
  • Take the cake out of fridge and apply more whipped cream all over. Smooth it out to give it a nice finish. Sprinkle few chopped pistachios and rose petals on the sides of cake.
  • Now fill the rest of the whipped cream in a piping bag with nozzle of your preferred design. In this cake, I have taken wilton 1M nozzle, you can use what suits you to make rosettes or your preferred design on cake. I made rosette on top and border on the bottom of cake.
  • Cut the rest of the gulab jamuns in half and place them on top. Sprinkle rest of the chopped pistachios and rose petals on top. Place gold edible leaf pieces, few on gulab jamun and rest all over cake. Keep the cake in fridge for 10-15 minutes, and your gulab jamun cake is ready to be cut.
Eggless Recipe of Gulab Jamun Cake - Indian Fusion Cake Recipe
Eggless Recipe of Gulab Jamun Cake

Pro Tips for best Gulab Jamun Cake

  • Its always a good idea to bake the cake sponge a night before, and do the icing next day. Just bake the cake sponge, cool it down and keep in fridge and do icing next day. This way you’ll have little chances of crumbs coming.
  • While whipping the cream, it always changes consistency quickly from soft peak to stiff peaks, so be careful.
  • Don’t over whip your cream otherwise it will extract the butter out or run the risk of getting bubbles in the cream, which will lead to not so smooth cream.
  • Check that the gulab jamuns you are using, are soft and juicy.
  • Make sure to keep the cake in fridge post crumb coat for 10-15mins.
  • Use glassware for whipping cream and that the kitchen temperature is cool, to avoid cream from losing its shape. Using glassware means the cream won’t melt. Keep the glass bowl inside another bowl of ice. You need to keep the bowl chilled for best results of cream.
  • Use non-dairy cream if possible and available, this will help the cream get better shape and also retain the shape.
  • Once cake is ready, for best results, keep the cake in fridge for good few mins and take out just before cutting.

Why should you make this Gulab Jamun Cake

  • This is one the latest type of cake and unexplored cake. Make this cake and stun your family and guests.
  • It is one of the most scrumptious cake and not just another boring cake!
  • You can make the use of your leftover gulab jamuns.
  • This cake is loved by all genre, be it kid or a grown up. Especially adored by people from Indian subcontinent.

How to serve Gulab Jamun Cake

Serve this cake as dessert or as part of any celebration, as part of your special occasion. Ensure that the cake is kept in fridge and in good shape before you cut.

Fusion Cake Recipe - Eggless Gulab Jamun Cake
Eggless Gulab Jamun Cake Recipe

Love cakes and need some more tasty cakes ?


Don’t let the cake lover in you retrocede, try out some of the appetising cakes from the list below

Ras Malai Cake

Orange Pistachio Cake

Blackberry Cake

Recipe Card

Gulab Jamun Cake Recipe - Indian Fusion Cake

Gulab Jamun cake

Meenu Gupta
One of the most delicious fusion cake where Indian Gulab Jamun meets whipped cream to form this Gulab Jamun cake
5 from 2 votes
Prep Time 1 hr
Cook Time 30 mins
1 hr
Total Time 2 hrs 30 mins
Course Dessert
Cuisine Indian
Servings 12
Calories 543 kcal

Equipment

  • 2 baking tins of 8 inch each
  • Hand/Stand mixer

Ingredients
  

For Basic sponge

  • 2 cup All purpose flour/Maida 400 gram approx
  • 1 cup Yogurt
  • 1 tbsp White vinegar
  • 1/2 cup Oil
  • 3/4 cup Castor sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2-3 drops Orange food color
  • 1 tsp vanilla extract

For Icing and decorating

  • 12-14 Pieces Gulab jamun
  • 3 cup Whipping cream chilled
  • 6 tbsp Icing sugar
  • 2 tsp Rose/kewra/Vanilla extract
  • 2-3 drops Deep pink gel food colour
  • 2 tbsp Chopped pistachios
  • 1 tbsp Rose petals
  • 1 sheet Edible golden leaf

Instructions
 

  • Pre-heat the oven at 180 degree celsius temperature for 10 minutes.
  • Grease both the cake tins with little oil and dust with flour or you can place parchment/Butter paper.
  • In a mixing bowl, sift through all purpose flour twice so that there are no lumps. Keep it aside.
  • In another mixing bowl, beat together yogurt and sugar with the help of hand/stand mixer until smooth. Now add vinegar, baking soda and baking powder and mix well. Keep aside for 3-4 minutes so that soda reacts with yogurt and bubbles form on top.
  • Add oil and mix. Now add sifted flour and vanilla extract and mix it well so that all ingredients come together smoothly. Pour the batter into the baking tins dividing half in each. Tap the tins on worktop 2-3 times and place them in the preheated oven gently.
  • Let them bake for 25-30 minutes until a knife/toothpick inserted in middle comes out clean. Switch off the oven.
  • Place the whisk attachments and mixing bowl in fridge for cooling in which you are planning to whip the cream for icing.
  • Take the tins out carefully and place them on a cooling rack. After 10-15 minutes, gently take out the cake from both the tins and cool them for 10 more minutes. After that, place them in fridge for 30 minutes if you're planning to do icing same time.
  • Take out the whisk attachments and mixing bowl from fridge. Pour chilled cream into the bowl and start whipping with hand/electric mixer on low medium speed. Soon you'll see bubbles forming on top of cream. Whip little more and the cream will start to thicken.
  • After around 6-7 minute of whipping, you will see soft peaks forming in the cream. Gently scrap all the cream from sides of bowl and add 4 tablespoon of icing sugar, your preferred flavouring and deep pink colour to it and start whipping again on medium-high speed. You will see stiff peaks in cream after beating it for 4-5 minutes.
  • Stop whipping at this stage and check if the cream has acquired stiff peaks. Scrap all the cream from sides of the bowl and run your spatula in zigzag pattern on cream. If cream retain its pattern(not melting), that means its done. Its ready for icing now.
  • Take both the cakes out of fridge and slice both of them from the middle. This way you'll have 4 slices of cake. Now take a small bowl and add rest 2 tablespoon of icing sugar and 4 tablespoon of water to it. Mix it well and we will use this syrup to moisten our cake. Chop or crumble half of gulab jamun into small pieces.
  • Now place a cake board on turn table and apply a little whipped cream in the centre. Place a slice of cake on it and press gently so that its sticked nicely. Spread one tablespoon of sugar syrup all over the slice. Now spread cream all over the slice with the help of palette knife or spatula. Smooth it out so that its spread evenly all over.
  • Spread crumbled/chopped gulab jamun pieces on the slice and cover it with another cake slice. Spread sugar syrup and cream again just like in previous step and spread pieces of gulab jamun. Place another slice of cake on it and repeat the process again.
  • Now place the last slice of cake and spread remaining sugar syrup all over the top slice. Spread little whipped cream now, on top and sides of cake covering the whole cake with thin layer of whipped cream.
  • Smooth it out with the palette knife or cake smoother with rotating the turn table, so that cake has little smooth finish all over. This is called crumb coating of cake and is necessary so that cake crumbs doesn't mix with whipped cream when you finally smooth out the cake. Place the cake in fridge for 15 minutes.
  • Take the cake out of fridge and apply more whipped cream all over. Smooth it out to give it a nice finish. Sprinkle few chopped pistachios and rose petals on the sides of cake.
  • Now fill the rest of the whipped cream in a piping bag with nozzle of your preferred design. Here, i have taken wilton 1M nozzle. Make rosettes or your preferred design on cake. I made rosette on top and border on the bottom of cake.
  • Cut the rest of the gulab jamuns in half and place them on top. Sprinkle rest of the chopped pistachios and rose petals on top. Place gold edible leaf pieces, few on gulab jamun and rest all over cake. Keep the cake in fridge for 10-15 minutes. Gulab Jamun cake is ready.
  • Cut and enjoy…

Notes

  1. Its always a good idea to bake the cake sponge a night before, and do the icing next day. Just Bake the cake sponge, cool it down and keep in fridge and do icing next day. This way you’ll have little chances of crumbs coming.
  2. While whipping the cream, it always changes consistency quickly from soft peak to stiff peaks, so be careful.
  3. Don’t over whip your cream otherwise it will extract the butter out.
  4. Check that the gulab jamuns you are using, are soft and juicy.

Nutrition

Nutrition Facts
Gulab Jamun cake
Amount Per Serving
Calories 543 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 85mg28%
Sodium 143mg6%
Potassium 111mg3%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 33g37%
Protein 5g10%
Vitamin A 895IU18%
Vitamin C 1mg1%
Calcium 84mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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