Gulab Jamun Cake (Indian Soaked Cake) Recipe

Gulab Jamun Cake (Indian Soaked Cake) Recipe

How To Make Gulab Jamun Cake (Indian Soaked Cake)

Treat your taste buds with this moist gulab jamun cake, an Indian dessert made of cardamom pound cake, soaked in gulab jamun syrup, for a unique treat.

Preparation: 5 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 20 minutes



For Cardamon Pound Cake:

  • 2sticksunsalted butter,plus 1 tbsp more for greasing
  • 1⅓cupsall purpose flour
  • cupdried nonfat milk powder
  • 1cupgranulated sugar
  • ¾tspground cardamom
  • ½tspkosher salt
  • 1tspvanilla extract
  • 4eggs,large

For Gulab Jamun Syrup:

  • 1cupwater
  • 1cupgranulated sugar
  • ½tspsaffron thread
  • 8cardamom pods,slightly crushed
  • 1cinnamon stick
  • 1tsprose water
  • 2tsplime juice,fresh

For Serving:

  • cupspowdered sugar
  • 1tspdried rose petal,optional
  • 1tsppistachio,chopped


Cardamom Pound Cake:

  1. Preheat the oven to 325 degrees F. Grease a 10-cup Bundt pan liberally with 1 tablespoon of butter. In a medium bowl, whisk the flour and milk powder together until well combined.

  2. Add the butter, sugar, and ground cardamom to a separate large bowl and mix with a hand mixer for 5 to 7 minutes; the butter will turn pale and fluffy. Add the salt and vanilla and stir to combine.

  3. Add 1 egg at a time, beating well between each addition. Add the flour mixture. Mix until the dry ingredients are just incorporated.

  4. Spoon the batter into the Bundt pan and tap the pan on the counter 3 to 5 times to remove air bubbles.

  5. Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Gulab Jamun Syrup:

  1. Add the water, granulated sugar, saffron, cardamom pods, and cinnamon stick to a small saucepan. Bring to a boil over medium-high heat and simmer for 2 minutes. Remove the pot from the heat and whisk in the rose water and lime juice.

  2. Remove the cinnamon stick and cardamom pods from the syrup and discard. Reserve ¼ cup of the syrup and set aside.

  3. Poke holes in the bottom of the Bundt cake with a fork. Pour the rest of the syrup over the Bundt cake while it is still warm in the pan. Let the cake rest for 10 minutes, then invert it onto a serving platter.

  4. In a medium bowl, whisk together the powdered sugar and reserved syrup to make a glaze.

  5. Pour the glaze over the Bundt cake. Sprinkle with the dried rose petals, if using, and pistachios.

  6. Slice and serve. Enjoy!


  • Calories: 1274.28kcal
  • Fat: 53.54g
  • Saturated Fat: 32.26g
  • Trans Fat: 1.87g
  • Monounsaturated Fat: 14.49g
  • Polyunsaturated Fat: 2.88g
  • Carbohydrates: 190.31g
  • Fiber: 1.79g
  • Sugar: 155.79g
  • Protein: 13.27g
  • Cholesterol: 291.78mg
  • Sodium: 347.84mg
  • Calcium: 155.83mg
  • Potassium: 287.97mg
  • Iron: 3.05mg
  • Vitamin A: 483.25µg
  • Vitamin C: 2.05mg
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