This Eggless Gulab Jamun Bundt Cake is moist, rich, tender, and infused with flavors of cardamom, saffron, and rose, just like the traditional Gulab Jamun. If you love Gulab Jamun, an Indian sweet, and also have a soft spot for cake, this recipe is for you!
Gulab Jamun Bundt Cake is a festive fusion dessert that combines the rich flavors of Gulab Jamun with the soft and moist texture of cake. Perfect for festivals, birthdays, or any celebration, this fusion dessert is sure to impress.
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What is Gulab Jamun?
Gulab Jamun is one of the most popular and beloved Indian desserts. Gulab Jamun are soft and melt-in-the-mouth balls made with milk solids (mawa/khoya or milk powder). The dough balls are deep-fried and then soaked in fragrant rose-flavored sugar syrup. The words “Gulab” and “Jamun” translate to “rose” and “berry,” respectively.
Flavorful Eggless Gulab Jamun Bundt Cake
Gulab Jamun is one of my favorite desserts, and so is the cake. I wanted to share this delicious Gulab Jamun Bundt Cake recipe for a long time. Finally, festivals are around the corner, so it is the best time to make this elegant bundt cake.
Each bite of this Eggless Gulab Jamun Bundt Cake will give you the taste and flavor of traditional Gulab Jamun. It’s much easier to bake this cake with only pantry staples.
The cake is soft, moist, tender, rich, and flavored with saffron, rose, and cardamom, and then soaked in fragrant sugar syrup. I have also topped it with sugar syrup glaze, followed by rose petals and chopped pistachios. It is perfectly sweetened, great for festivals, birthdays, or celebrations.
It is an excellent fusion recipe, and if you love Gulab Jamun as well as cakes, it is a must-try recipe. This Gulab Jamun Bundt Cake is an ultimate fusion treat that you can make for your loved ones.
Why You Will Love This Cake
- Gulab Jamun Bundt Cake is buttery, rich, moist, and tender.
- It is delicious and flavored with rose, cardamom, and saffron.
- The cake is soaked in fragrant sugar syrup and topped with glaze.
- It is an ultimate fusion treat if you love Gulab Jamun as well as cakes.
- Making this cake is easy with pantry staple ingredients.
- It is a showstopper dessert for festivals, parties, or special occasions.
Ingredients and Notes
- Flour: I have used cake flour for this Eggless Gulab Jamun Bundt Cake and recommend it. Be sure to measure the flour correctly; if you have a kitchen scale, use it to weigh it. If you don’t have cake flour, you can substitute it with all-purpose flour.
- Milk Powder: Milk powder makes the cake creamy and rich, and provides the taste of Gulab Jamun. It is essential to use whole or full-fat milk powder for the best results.
- Baking Powder and Baking Soda: Both work as leavening agents and are essential for this recipe.
- Salt: It gives a nice contrast to the sweetness of the cake.
- Ground Cardamom: It gives a warm and traditional Indian flavor to this cake. I highly recommend it and do not skip it.
- Butter: I like to use butter to provide a rich and buttery flavor to the cake. Use unsalted and melted butter for the recipe.
- Oil: I have also added oil along with butter, as oil keeps the cake moist for longer. You can use any neutral-flavored oil.
- Sugar: For making the cake, I used only 150g of sugar, as the cake will be soaked in a sugar syrup after baking.
- Sour Cream: Sour cream provides moisture to the cake, and I recommend using full-fat sour cream for the rich and extra-moist texture. However, you can use full-fat or whole-milk yogurt if you do not have sour cream.
- Flavors: I have used rose water and saffron strands to provide Gulab Jamun flavor to the cake. You can add a few drops of rose essence or kewra essence instead of rose water.
- Milk: If possible, use whole milk or 2% milk at room temperature. Do not use fat-free dairy for this cake.
- Sugar Syrup: For making sugar syrup, we need water, sugar, saffron, and green cardamom pods.
- Glazing and Toppings: Glaze is made with reserved sugar syrup and powdered sugar. The cake is further topped with edible rose petals and chopped pistachios.
How To Make Eggless Gulab Jamun Bundt Cake
Baking the Cake
- Preheat the oven to 350°F (180°C).
- Generously grease a 9½-inch bundt pan (10-12 cup bundt pan) with oil spray or butter.
- Set aside.
- Add sifted flour, milk powder, baking powder, baking soda, salt, and ground cardamom to a mixing bowl.
- Whisk for at least 30 seconds until everything is well combined.
- Add melted butter, oil, sugar, and sour cream to a large bowl.
- Whisk until everything is well combined and the mixture becomes smooth.
- Add saffron strands and rose water and stir well to combine.
- Now, add the dry ingredients and milk in three parts, alternately to the wet, and mix until just combined.
- Do not overmix.
- Pour the batter into the prepared bundt pan and spread it evenly.
- Bake the cake for 40-50 minutes or until the cake tester inserted in the center comes out clean.
- Because every oven is different, keep an eye on the cake after 40 minutes of baking.
- Remove the pan from the oven and place it on a cooling rack.
Making the Sugar Syrup
- While the cake is baking, make the sugar syrup.
- In a pan or small saucepan, add sugar, water, saffron, and cardamom pods.
- Heat the mixture on medium heat and bring it to a boil.
- Let the sugar syrup simmer for 3-4 minutes.
- Turn off the heat and add rose water to the sugar syrup and stir well.
- Remove 3-4 tablespoon of sugar syrup and set aside to make the glaze for later.
- While the cake is still warm and in the pan, poke holes with a fork or wooden skewer.
- Pour the syrup onto the cake.
- Allow the cake to rest until all the syrup is absorbed and the cake is completely cooled.
Glazing the Gulab Jamun Bundt Cake
- Invert the bundt cake on a cake stand or serving plate.
- In a medium bowl or cup, whisk the powdered sugar and reserved sugar syrup as needed to create a glaze of desired consistency.
- Pour the glaze over the bundt cake.
- Sprinkle with dried rose petals and chopped pistachios if desired.
- Slice, serve, and enjoy!
Serving Suggestions
Eggless Gulab Jamun Bundt Cake is delicious on its own, and you can serve it with or without glazing.
Serve the bundt cake slice with vanilla ice cream.
Serve the cake with a dollop of whipped cream.
You can also enjoy a slice of cake with a cup of chai.
Storing Suggestions
Store the cake at room temperature, tightly covered, for 2-3 days. It will also stay in the refrigerator for 4 days, and then bring it to room temperature before serving.
Baking Tips For Gulab Jamun Bundt Cake
Measurements: For optimal results, use a kitchen scale to measure the ingredients accurately.
Flour: I like to use cake flour for this Gulab Jamun Bundt Cake, but you can also use all-purpose flour.
Sour Cream: Sour cream makes the cake extra tender and moist, and gives it a creamy texture. You can use plain yogurt instead of sour cream, but for the rich, moist, creamy texture, use only a full-fat variety.
Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
Mixing the Batter: Do not overmix the batter to get a soft and tender cake.
Baking: Every oven is different, so keep an eye on the cake after 40 minutes of baking. Overbaking will cause the cake to become dry and dense.
Cool the Cake: After pouring the sugar syrup, allow the cake to cool completely before removing from the pan and slicing.
More Indian-Flavored Cakes
You May Like More Eggless Bundt Cakes
Gulab Jamun Bundt Cake (Eggless)
Ingredients
For the Cake
- 2½ cups (300g) cake flour or all-purpose flour
- ½ cup (60g) full-fat milk powder
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- 5 tablespoon (70g) unsalted butter, melted
- ¼ cup (60ml) neutral-flavored oil
- ¾ cup (150g) granulated sugar
- ¾ cup (180g) sour cream
- A pinch of saffron strands
- 1 teaspoon rose water
- 1¼ cups (300ml) milk
For the Syrup
- 1 cup (200g) granulated sugar
- 1 cup (240ml) water
- A pinch of saffron strands
- 4 green cardamom pods slightly crushed
- 1 teaspoon rose water
For the Glaze
- 1 cup powdered sugar
- 3-4 tablespoon reserved sugar syrup
Instructions
Baking the Cake
- Preheat the oven to 350°F (180°C). Generously grease a 9½-inch bundt pan (10-12 cup bundt pan) with oil spray or butter. Set aside.
- Add sifted flour, milk powder, baking powder, baking soda, salt, and ground cardamom to a mixing bowl. Whisk for at least 30 seconds until everything is well combined. Set aside.
- Add melted butter, oil, sugar, and sour cream to a large bowl. Whisk until everything is well combined and the mixture becomes smooth.
- Add saffron strands and rose water, and stir well to combine.
- Now, add the dry ingredients and milk in three parts, alternately to the wet, and mix until just combined. Do not overmix.
- Pour the batter evenly into the prepared bundt pan. Bake the cake for 40-50 minutes or until the cake tester inserted in the center comes out clean.
- Because every oven is different, keep an eye on the cake after 35 minutes of baking. Remove the pan from the oven and place it on a cooling rack.
Making the Sugar Syrup
- While the cake is baking, make the sugar syrup. In a pan or small saucepan, add sugar, water, saffron, and cardamom pods. Heat the mixture on medium heat and bring it to a boil. Let the sugar syrup simmer for 3-4 minutes.
- Turn off the heat and add rose water to the sugar syrup and stir well. Remove 3-4 tablespoon of sugar syrup and set aside to make the glaze for later.
- While the cake is still warm and in the pan, poke holes with a fork or wooden skewer. Pour the syrup onto the cake. Allow the cake to rest until all the syrup is absorbed and the cake is completely cooled.
Glazing the Gulab Jamun Bundt Cake
- Invert the bundt cake on a cake stand or serving plate.
- In a medium bowl or cup, whisk the powdered sugar and reserved sugar syrup (as needed) to make a glaze.
- Pour the glaze over the bundt cake. Sprinkle with dried rose petals and chopped pistachios if desired.
- Allow the glaze to set for a few minutes, then slice, serve, and enjoy the delicious treat!
Storing Suggestions
- Store the cake at room temperature, tightly covered, for 2-3 days. It will also stay in the refrigerator for 4 days, and then bring it to room temperature before serving.
Notes
- Measurements: For optimal results, use a kitchen scale to measure the ingredients accurately.
- Flour: I like to use cake flour for this Gulab Jamun Bundt Cake, but you can also use all-purpose flour.
- Sour Cream: Sour cream makes the cake extra tender and moist, and gives it a creamy texture. You can use plain yogurt instead of sour cream, but for the rich, moist, creamy texture, use only a full-fat variety.
- Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
- Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
- Mixing the Batter: Do not overmix the batter to get a soft and tender cake.
- Baking: Every oven is different, so keep an eye on the cake after 40 minutes of baking. Overbaking will cause the cake to become dry and dense.
- Cool the Cake: After pouring the sugar syrup, allow the cake to cool completely before removing from the pan and slicing.
Priya says
Turned out moist and just the right amount of bready. Hundred percent gulab jamun. Will repeat and share for sure.
Jigna says
Hi Priya, thank you so much for your kind feedback! I’m really happy to hear that the Gulab Jamun Bundt Cake turned out moist and had that classic gulab jamun flavor. It means a lot to know you enjoyed it. I truly appreciate you planning to make it again and share it with others. Happy baking!