Gulab Jamun Cake

Gulab Jamun Cake

By Sonali
  • Serves: 6 - 7
  • Prep Time: 30 Minute
  • Cooking: 45 Minute
  • Calories:

Gulab Jamun is a very  traditional Indian sweet which we Indians make or buy for most of our festivals. Now a days we get to taste the humble gubab jamuns with variety of combinations be it the rabri or even an ice cream. But nothing beats the taste of piping hot melt in the mouth gulab jamuns dripping in sweet sticky syrup!!! I had a packet of gulab jamun laying around and on a whim decided to make them. Usually I make them when I have guests coming over but now I had loads of these gulab jamuns and not enough people to eat them. Moreover I was dying to try a fusion cake, having tasted a really yummy rasmalai cake a few years back at my nieces birthday, . And what better occasion than my sisters birthday!! She absolutely loved it!! You can use the leftover gulab jamuns, just reserve the syrup. Also the cake can be store bought or you can make the cake one day in advance. This is the link for our vanilla sponge. So…here a east meet west fusion cake with interesting combination of vanilla, saffron and elaichi not to mention the yummy gulab jamuns.



  1. Cut the vanilla sponge cake horizontally into two parts. Warm the gulab jamun syrup and add the saffron and cardamom powder. Keep aside for a few minutes. Slice about 10 gulab jamuns and keep in the fridge.
  2. Soak both the parts of the cake with the syrup. Whip the cream till stiff.
  3. Place one slice of the cake on the cake board or a plate. Layer it with whipped cream. Add the layer of sliced gulab jamuns.
  4. Place the other slice of the cake on it. Now frost the cake evenly with the whipped cream. Top with gulab jamuns. and Pipe some cream leaflets to decorate.
  5. Cool whip or any non dairy whipped topping works best for this cake, since its light and easy to spread. Balances perfectly the sweetness of gulab jamuns, without making the cake too heavy.

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