Mawa Cakes- bakery style

If you want to know why you should love Mawa Cakes then this post is for you. If you’re already in love with this Mithai Cake (that is what I call my Mawa Cake) then this post is also for you to let you know how you can bake the perfect bakery-style Mawa Cakes. Mawa or Khoya is milk solids. You can get mawa from any nearby dairy store or sweet shop. This is the main ingredient of this cake and cannot be substituted with any other ingredient.

I’ve tasted Mawa Cake the first time in my life when the husband brought them from Pune’s famous Kayani bakery. Those cakes were very simple to me by their look until I took the first bite, then only I realized how different Mawa cake is from plain Vanilla cakes. After that I wished many times to bake them, I browsed the web for recipes. But the baking part never happened.

A few days back I bought some Khoya to make Rawa Laddoos as Diwali was knocking at the door. And after that, some leftover Mawa was lurking at a quiet corner in my refrigerator. What to do with this? was the question on my mind. And then the idea to make Mawa Cakes kicked in. It was no looking back this time, I arranged everything in a jiffy (you need basic ingredients for these cakes except Mawa) and baked a fresh batch of Mawa cakes. My parents are here, so, it’s kinda double happiness for me. Who doesn’t love to feed their parents with homemade stuffs?

The Cakes I baked were perfect in taste and look; the texture was oh so airy! I couldn’t believe my eyes when I was holding the first slice of this cake. Baking perfect bakery-style cakes at home is pure happiness that you must experience. 🙂 I’ve adapted this recipe from here. I followed the original recipe mostly and did some minor changes according to my experience with baking. So, here it goes…

Mawa Cakes- bakery style
Mawa Cakes- bakery style
Mawa Cakes- bakery style
5 from 1 vote
Print

Mawa Cakes

Bakery style Mawa Cakes with great texture and taste, bake them now at home with simple ingredients. Best recipe ever!

Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 11
Author Chandrima

Ingredients

  • 1 ¼ cups- All-purpose flour/Maida
  • 1 cup- White powdered sugar/Caster sugar
  • 1 cup/100g- Mawa/Khoya/Milk Solids (grated)
  • ½ tsp- Baking powder
  • ¼ tsp- Salt
  • 2- Eggs
  • 6 tbsp- Unsalted butter (softened)
  • 8 tbsp- Milk
  • To sprinkle on top- Cashew Nuts optional (broken)
  • 7- Green cardamom (seeds only, grind them to a powder by using a mortar-pestle)

Instructions

  1. All the ingredients were at room temperature before I start.

  2. Preheat oven to 180 degrees C. Line a cupcake tin with paper liners. In a bowl mix flour, salt, green cardamom powder, and baking powder, keep aside.

  3. In a separate bowl whisk butter and sugar, use an electronic hand mixer for a great result. Add grated mawa into this, whisk again. 

  4. Add the eggs, one at a time, whisk well.

  5. To this add the dry flour mixture in 3 batches, whisk well. 

  6. Now add milk and keep whisking until a smooth batter forms. You can see some grains into the batter, those are khoya grains, and this much of graininess is absolutely fine, don’t worry. The batter would be thick.

  7. Scoop the batter into the prepared cups, about three fourth full and sprinkle some broken cashews on top of the cakes. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

  8. After baking transfer the cakes onto a cooling rack and leave there until they cool completely. Store in an airtight container. Keep the Mawa Cakes refrigerated if you’re not consuming all of them on the same day. They stay well up to 1 week.

Mawa Cakes- bakery style
Mawa Cakes- bakery style
Mawa Cakes- bakery style
Mawa Cakes- bakery style

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Not Out of the Box’s Amazon Shop.

Rate
Share

Tags

17 Comments

  1. mam ‘ve tried d recipe nd it works nd d taste of d cake is reallY
    awesome.Me & mY husband both loved it vrY much………….

     
  2. Hii.. This recipe sound interesting.. I jz wanna ask can we substitute eggs with curd and make it.??
    Thanks

     
    • Hi Surbhi! Eggs are highly recommended for this recipe. But if you don’t eat egg, try to substitute it with flaxseeds powder. Mix 2 tbsp flax seeds powder with 6 tbsp water. Keep aside for 10 minutes. Then add in the cake batter and proceed further.

       
  3. Hello, Thnx for the recipe
    Been looking for it for ages.
    Only one question,Can the recipe be baked as a cake instead of Cupcakes ?
    Any pointers, in that case ?
    Btw, Love the pics way too much ❤

     
    • Hi Anju, I’m traveling hence the late reply. You can bake Mawa Cake as one whole cake. No pointers to be followed as such, just keep an eye and don’t let the cake over browned on top. Cover the top with an aluminum foil loosely after the cake got perfectly browned on top and bake further if it’s still under baked from the inside. Hope this will help, Happy Baking. 🙂

       
  4. Hi, thank you so much. This was perfect and made me really really happy. It was lip smacking good. And the house smells amazing when it is baking. The recipe is so accurate and easy. Thank you

     
  5. Hi Chandrima,

    I tried this recipe yesterday and it was amazing. I have grown up in Mumbai and these mawa cakes are a part of my childhood. I baked a cake instead of a cupcake. Thank you for such a keeper recipe. It’s due to the persistence of such food bloggers like you that we get to replicate the taste of these famous cakes even though we are far away from the bakeries that make them

     
  6. The cakes look so tempting. Will definitely try out the recipe soon. Just one question, who h oven do you use for baking? Could you share the brand name and capacity? Thanks!

     
    • Hi Ritu, Thank you for appreciating the recipe. 🙂 My oven is Morphy Richards. 28 litre I’d suggest. if you’ll be baking regularly in large quantities then go for a 40 litre oven.

       
  7. Thank you for the wonderful recipe! I followed it to the T and cake came out extremely tasty. In fact few told me it was as good as the famous Kayani Bakery of Pune!! All thanks to the perfect measurements and ingredients you have provided…

     
  8. 5 stars
    Hello Chandrima, I am a great great fan of your recipes. Can you please suggest the size of the cake tin that I need to use for this recipe.

     
    • Hi Deepika, Thank you for the kind words. 🙂 You can use any regular muffin pan/cupcake tin or individual muffin cups for this recipe. Can be baked in ready to use paper cups also, hope this helps. Happy Baking!

       

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*