If you love Indian desserts and cakes then this has to be your next Fun In The Kitchen baking session. I made this for a friend’s birthday upon request and they all absolutely loved it. This fusion Indian dessert-inspired cake which is basically a twist on my traditional Vanilla sponge cake. Gulab Jamun is a classic Indian dessert – they are mini deep-fried dumplings/donuts made of milk powder and soaked in rose, cardamom, and saffron flavored sugar syrup.
You can either make your own Gulab Jamun or use the canned/boxed version. You can use any brand that you get in your local Indian store or order online. I used Nanak Angoori Gulab Jamun in between the two layers and also for decoration. Angoori translates to grapes in English and so mine were smaller than the usual size. I also personally love the Spanish Saffron which is a little bit more expensive than the other kinds. But that is totally a personal choice and what you prefer. One of the ingredients that adds that extra oomph is adding the Rose Syrup to the syrup. You can use the canned syrup in the can but I liked making mine fresh to add that perfect hint of fresh spices. You can buy these ingredients online by clicking on the names above or at an Indian/middle eastern store near you.
You can also bake a bundt cake with this recipe. I have an array of cake pans and the cakes look different depending on the pan used. Check out the list at the end of the post to see some of my favorites. For this recipe, I used two 9″round cake pans, and they are my go-to pans. I wanted to have some fun with decorating.
Simple Gulab Jamun Cake (Indian Fusion)
- 1 cup All-purpose flour
- ¾ cup Fine sugar
- 2 tsp Baking powder
- 10 tbsp Oil
- pinch Salt
- 4 Eggs
- 1 tsp Vanilla
- 1 tbsp Warm Milk for soaking saffron threads
- Pinch Saffron Threads
- 2 pinches Cardamom powder
- 1 box Gulab Jamun (Indian store)
SWEET SYRUP DRIZZLE (Can use syrup in Can)
- 1 Cup Water
- ½ cup Sugar
- 1 or 2 tsp Saffron
- 1 Cinnamon Stick
- 6 or 7 Cardomom pods or 1tsp crushed powder
- 2 tsp Lime Juice
- 2 tsp Rose Water
ICING FOR THE CAKE
- 1½ cup Heavy whipping cream
- 3 tbsp Sugar
- 1 tbsp warm milk to soak saffron threads
- pinch Saffron threads
- Pinch of Cardamom powder
- Pinch of finely chopped pistachio/ almonds/ cashews
- OR you can use one cool whip tub( use as much as needed- just add the other ingredients for flavor
- Preheat over to 300 degrees and spray two baking pans
- In a large bowl, put the oil and sugar and mix for a few minutes
- Then add flour, and salt one by one (making sure each one is mixed before you mix the next one)
- Then add the eggs one by one (making sure each one is mixed before adding the next)
- Then add the vanilla essence/ cardamom powder and saffron milk
- Mix it for about 5 minutes
- Sprinkle some gulab jamun crumbles on top of the batter
- Divide and pour the batter in the two pans. Bake at 300 degrees for 35 minutes,
SWEET SYRUP & SOAKING THE CAKE (can use the syrup in the can)
- Bring to boil the water, saffron, cardamom pods, and cinnamom stick
- After the rpaid boil, lower the heat and simmer for a few more minutes and turn off
- Then remove the cardamom and cinnamon and add the lime juice and a dash of rose water
- Poke holes in the cake while still in the pan and drizzle over the cake
- Allow the cakes to absorb the syrup for at least 10 minutes
ICING THE CAKES
- Whip cream, sugar at a high speed till thick and spreadable
- Fold in the saffron milk and other ingredients.
- Spread some of the cream over the lower layer and sprinkle 4/6 crumbled gulab jamuns(depending on the size of your Gulab Jamuns). Mine were smaller so I used a few more. Then place the second layer on top ( upside down)
- Use the remaining cream to decorate the sides and top.
- Decorate with the remaining gulab jamuns, chopped pistachios and dry edible rose petals .
- Get creative and imaginative.. and have some fun!!
- Swirly/Brilliance Bundt Pan
- Heritage Bundt Pan
- Elite Mini Fluted Tube Cake Pan, 6-Cavity
- Original Bundt
- Magnolia Pan
- Star Bundt Pan
- Charlotte Cake Pan
- Heritage Cast Loaf Pan
- 9″ Round Cake Pan
- 6 Inch Round Tier Cake Pans (4 Pcs)
- 4 Inch Round Tier Cake Pan (4 Pcs)
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces. This is my creation that I am sharing. If you do try the recipe, do tag me on my Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.