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Gulab Jamun Cake

Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Course: Dessert
Keyword: Cake
Servings: 8 servings

Ingredients

Cardamom Cake:

  • 90 grams AP flour
  • 100 grams granulated sugar
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 1 tsp powdered cardamom
  • 30 grams room temperature unsalted butter
  • 1/8 cup cup canola oil
  • 1 large egg
  • 45 grams sour cream
  • 1/8 cup cup water

Rose water buttercream

  • 180 grams egg whites about 6 large egg whites
  • 360 grams granulated sugar
  • 450 grams unsalted butter cubed
  • 1 tsp rose water

Assembly

  • 8-10 pieces gulab jamun cut in half
  • 1/2 cup crushed pistachios

Instructions

Cardamom Cake

  • Preheat oven to 350F and grease and flour three 4” cake rounds.
  • Whisk together flour, sugar, baking soda, salt, baking powder and cardamom in a bowl.
  • Add butter, and beat well with a hand mixer or in a stand mixer with the whisk attachment, until the mixture resembles fine crumbs.
  • In a separate bowl, whisk together egg, sour cream and oil until combined.
  • Pour in the flour and butter mixture, and beat on medium for 3-4 minutes. The mixture will be dry at this point.
  • Add in water and mix until just combined. Do not over mix.
  • Pour batter evenly into prepared pans. Smooth the tops with a spatula.
  • Bake for approx. 20 mins or until a toothpick inserted into the center comes out mostly clean.
 Place cakes on wire rack to cool for 10 mins then turn out onto wire rack to cool completely

Rose Buttercream

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. 
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temparature of 165 degrees F on a candy thermometer. 
Place bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.
  • Put aside 1/2 cup of frosting and color it with pink gel food colouring. This will be used to decorate the cake.

Assemble the cake

  • Trim cake tops to create straight layers.
  • Place one layer of cake on a cake stand or serving plate. Top with approximately 1/3 cup of frosting and spread evenly. Sprinkle crushed pistachios in between the layers.
  • Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
 Frost and smooth the sides.
  • Draw a horizontal line on one side of the cake. Place 3-4 halves of the gulab jamun along the line, using the frosting to glue the gulab jamun down.
  • Stick the crushed pistachios to the open spaces to complete the look.
  • Using a Wilton 1M tip, pipe pink frosting around the top of the cake. Place 8 gulab jamun halves on top of the border face down.
  • Fill the centre of the frosting rim with pistachios to complete the look.