Eggless Ghee Cake (Bakery Style Ghee Cake)
Ghee cake or clarified butter cake is a simple and easy one bowl recipe cake. This bakery style ghee cake is a super soft, spongy, moist and aromatic cake. It is prepared using ghee aka clarified butter and all purpose flour. It is a perfect tea cake and great to use as a base cake for frosting.
To make this eggless ghee cake minimum and basic baking ingredients are used. But no doubt it turned out ridiculously delicious with amazing taste and texture. The aroma that was lingering around my house while baking this bakery style ghee cake was heavenly!
Ghee is the main ingredient here in this recipe. I have made this an Eggless version by using curd as a substitute for egg. You make it an egg version by replacing 2 eggs with curd/yogurt.
To make a butter cake, you can follow the same recipe and just replace ghee/clarified butter with 100 gms butter or ½ cup melted butter.
Ghee cake is one of my favourite tea partner cake. I love baking this cake as it is so simple and easy to prepare and the aroma that lingers my house whole baking this cake is heaven and I just love that.
(Also read Milk Cake recipe, also known as Kalakand is a traditional Indian cake made by evapating the milk).
This bakery style ghee cake is a delicious and just melt in the mouth cake. It is an awesome and wonderful no fail recipe. So if you like bakery style cake then why wait, try this no fail recipe and I bet it won’t dissappoint you.
This ghee cake can be prepared for any party, family get-together, friends, tea time snacks or for any special occasions.
(Also read Mawa Pistachios Cake recipe, an eggless delicious cake with goodness of mawa/khoya, pistachios and flavoured with safron. It is prepared with 50-50% of whole wheat flour and all purpose flour).
You might also like
Whole Wheat Ghee Cookies (3 ingredients)
Vanilla Cake With Condensed Milk
Check out my simple and easy cake recipe 👉 cake recipes Do have a look at them too. I am sure you would like to try some.
Some baking tips:
- Always Preheat the oven.
- All ingredients should be at room temperature.
- Sieve the flour 2-3 times, this helps in getting a nice texture to the cake.
- Baking time may differ since the temperature varries from oven to oven. Mine took exactly 35 mins.
- Do not open the oven frequently to check the cake while baking is in process.
- Always use the perfect and correct size of cake pan.
- You can make an eggless butter cake with the same recipe, just replace ghee with 100 gms butter or ½ cup melted butter.
- You can use whole wheat flour in place of all purpose flour.
- You can add nuts of your choice the cake butter.
Well, if you make this eggless ghee cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations. Now let’s jump to the recipe.
- Preparation time : 15 mins
- Cooking time : 35 mins
- Serves – 6-8
Ingredients :
- All Purpose Flour – 1 cup
- Ghee / clarified butter – ½ cup
- Sugar – ½ cup
- Baking Soda – ½ tsp
- Baking powder – ½ tsp
- Milk – ¼ cup
- Thick Curd / Yogurt – ¼ cup
- Vanilla essence – ½ tsp
Instructions:
- In a mixing bowl add the curd and baking soda. Mix them well and keep aside for about 10 minutes till the soda react with curd and bubbles.
- Sieve the flour and baking powder 2-3 times and keep aside.
- In the curd mixture add sugar, ghee, milk, vanilla essence and mix well.
- Add in the flour mixture and gently fold and make a smooth batter.
- Preheat oven @180° C for 10 minutes.
- Grease the cake pan with ghee or oil.
- Pour in the batter to the greased cake pan and tap 2-3 times.
- Bake @180° C for 30-35 minutes. A tooth pick inserted should come out clean. Mine took exactly 35 mins.
- Remove from oven, let it stand for about 5 minutes and invert. Let it cool down completely, cut and serve.
RECIPE CARD
Eggless Ghee Cake / Bakery Style Ghee Cake
Equipment
- OTG
- Mixing bowl
- 240 ml measuring cup set
- 7 inches rectangle cake tin
Ingredients
- 1 cup all purpose flour /maida (128 grams)
- ½ cup ghee melted (clarified butter)
- ½ cup sugar (100 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup Whole milk
- ¼ cup curd (yogurt)
- ½ teaspoon vanilla essence
Instructions
- In a mixing bowl add the curd and baking soda.
- Mix them well and keep aside for about 10 mins till the soda react with curd and bubbles.
- Sieve the flour and baking powder 2-3 times and keep aside.
- In the curd mixture add sugar, ghee, milk, vanilla essence and mix well.
- Add in the flour mixture and gently fold and make a smooth batter.
- Preheat oven @180° C for 10 minutes. Grease the cake pan with ghee or oil.
- Pour in the batter to the greased cake pan and tap 2-3 times.
- Bake @180° C for 30-35 minutes. A tooth pick inserted should come out clean.
- Remove from oven, let it stand for about 5 minutes and invert. Let it cool down completely, cut and serve.
Notes
-
Always Preheat the oven.
All ingredients should be at room temperature. - Sieve the flour 2-3 times, this helps in getting a nice texture to the cake.
- Baking time may differ since the temperature varries from oven to oven. Mine took exactly 35 mins.
- Do not open the oven frequently to check the cake while baking is in process.
- Always use the perfect and correct size of cake pan.
- You can make an eggless butter cake with the same recipe, just replace ghee with 100 gms butter or ½ cup butter melted.
- You can use whole wheat flour instead of all purpose flour.
- You can add nuts to the cake batter.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
❤ Akum
