Ghee Cake is a soft, moist, and aromatic cake made using ghee as the main ingredient. This pound cake with ghee is similar to the vanilla butter cake recipe, but with a desi (Indian) flavor twist. You can also name it Indian Butter Cake Recipe.
Ghee cake is believed to have originated in South India, namely the state of Kerala, hence this recipe is also known as Kerala ghee cake recipe. Though I first had this cake in a local bakery here in Bangalore.
Why Should You Make Ghee Cake
The Ghee Cake is
- Rich in flavor
- Made with easily available ingredients
- Versatile flavors (with rose, cardamom, or nuts)
- Perfect for any festivals or occasions or just as a teatime cake
- Stored for longer duration
If you enjoy experimenting with new flavors, ghee cake is a must-try. Its unique combination of simplicity, rich flavor, and melt-in-your-mouth texture will win you over.
This moist ghee cake recipe calls for the following ingredients:
Ghee: It the primary ingredient of this recipe and ghee is also called as clarified butter. It is originated in ancient India and commonly used in Indian and Middle Eastern cuisines.
Ghee has a longer shelf life compared to regular butter. It can be stored at room temperature for an extended period without refrigeration. Ghee has a rich, nutty flavor that enhances the flavor of the cake.
You can get ghee in any Indian or Bangladeshi store nearby in your area. You can also make this at home by simmering butter to separate the water content and milk solids from the pure butterfat. The remaining golden liquid is ghee.
Flour: I baked this cake with all-purpose flour. It gives the ideal texture and flavor. You can also use whole wheat flour, but the texture will be different, and the taste might also vary.
Eggs: Eggs naturally make the cake airy. Always use room temperature eggs when preparing a cake. If I am planning to make a cake the next day, I always take the eggs out of the refrigerator.
Milk: Milk is another key ingredient of this cake. The addition of milk gives the cake a wonderful shining texture.
Sugar: I prefer to use caster sugar because it dissolves rapidly. Granulated sugar can be used, but the sugar crystals may not dissolve entirely, resulting in a sugar crunch in each slice of cake.
Leaving Agents: I used both baking powder and baking soda, which resulted in a very fluffy cake.
How to make Ghee Cake
Preheat the oven to 340 degrees Fahrenheit (170 degrees Celsius). Line a pan with butter paper or parchment paper and lightly oil it.
Sift flour with the remaining dry ingredients, including salt, baking powder, and baking soda. Set aside the mixture.
In a bowl, combine ghee (clarified butter) and sugar. Using a mechanical or electrical whisk, combine them until the majority of the sugar dissolves.
Add one egg at a time, mixing thoroughly after each addition. Incorporate the rose essence.
Slowly incorporate the flour mixture into the wet mixture. Using a spatula, combine using the cut and fold method.
After that, carefully pour in the milk as needed and thoroughly mix. When the batter is finished, pour it into the prepared cake pan and bake for 40 minutes, or until a skewer inserted comes out clean.
Remove the cake from the oven and place it on a cooling rack to cool. When the cake has completely cooled, slice it and store it in an airtight container.
You can prepare an eggless ghee cake recipe by replacing the egg with yogurt. If you make the eggless recipe, please let us know how it turns out.
The rich flavor of desi ghee is already present in ghee cake. You can enhance the flavor by adding some desi flavors. For example, I used rose flavor, which pairs well with ghee. Cardamom, saffron, and other spices can be added.
Cardamom ghee cake is a popular one. However, I would suggest making this ghee cake in each flavor.
You can also add assorted chopped nuts and dry fruits like raisins on the top layer of the cake.
Ghee cake slices can be stored in an airtight jar at room temperature for nearly a week. They will have a longer shelf life if kept in the refrigerator.
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- 2 cups All-purpose flour
- ½ cup Ghee
- ¾ cup Sugar
- ¼ cup Milk use as required
- 2 nos Eggs
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 2 drops Rose Flavoring Agent Optional
- Salt a pinch
- Preheat the oven to 340 degree F (170 degree C). Lightly grease a pan with butter and line it with a butter paper or parchment paper.
- Sift flour along with other dry ingredients such as salt, baking powder, and baking soda. Keep the mixture aside.
- Take ghee (clarified butter) in a bowl and add sugar into it. Beat them together using mechanical or electrical whisk until most of the sugar dissolves.
- Add one egg at a time and beat well after each addition. Blend in the rose essence.
- Now slowly add the flour mixture into the wet mixture. Combine with a spatula using cut and fold method.
- Next slowly add milk as per requirement into the batter and mix well.
- Once the batter is ready pour it into the lined cake tin and bake it at 340 F (170 C) temperature for 40 minutes or until a skewer inserted comes out clean.
- Take out the cake from the oven and allow it cool on a rack.
- Once the cake is cooled down, slice it and store it in a airtight container.
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