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Malai Cake

Serves 4
60 mins
272 Kcal
Malai Cake is a highly delightful dessert that depicts the creamy solid flavour of malai (fresh cream) combined with a soft, airy sponge cake. This decadent treat signifies how simple ingredients can be turned into a dessert. It has a moist and palatable texture that loves celebrations, gatherings, and teatime indulgence. The cake is typically light but moist, with a delicate crumb that perfectly absorbs malai's sweetness. Additional richness comes from the cake's ingredients themselves. Malai can be added to the batter or served as a topping, making the cake finish with a smooth, velvety texture. Cardamom or vanilla is used to flavour the cake, which is typical for imparting the creaminess of malai so well. The right amount of sweetness in this dish makes every mouthful slide down as if to be sure it's pure indulgence, yet not overpowering. One of the biggest attractions of malai cake is that it can be used to create a straightforward, elegant dessert or dressed up for special occasions. It goes perfectly well with a cup of tea or coffee and can be a comfort dessert after meals. Its soft texture makes it perfect for any age group. Old-world charm abounds in Malai Cake, especially when it is made in Indian homes where malai is such a regular, everyday staple. It turns the mundane into something fantastic and delicious, raising the simple flavours of boring everyday goods into great treats.

Ingredients required for Malai Cake

  1. 1 cup maida
  2. 1 cup fresh cream
  3. 2 pinch powdered green cardamom
  4. 1 tsp baking powder
  5. 1/2 cup milk
  6. 1/2 tsp turmeric powder
  7. 2 gms cocoa powder
  8. 1 tsp baking soda
  9. 1 pinch salt

Cooking steps for Malai Cake

  1. 1
    Let's explore the recipe of Malai cake.
  2. 2
    Grab a big mixing bowl and sift together the dry ingredients: 1 cup of maida, 1 teaspoon each of baking powder and baking soda, 2 grams of cocoa powder (just a touch for depth), a pinch of salt, and two pinches of powdered green cardamom.
  3. 3
    Sifting isn't just busywork—it's what gives the cake that light, airy vibe.
  4. 4
    Trust the process.
  5. 5
    Next, let's talk malai.
  6. 6
    Take 1 cup of fresh cream and 1 cup of sugar, and beat them together until fluffy and pale.
  7. 7
    Use a hand whisk or an electric mixer—whatever works for you.
  8. 8
    Once fluffy, pour in half a cup of milk and mix again until smooth.
  9. 9
    This is your creamy, dreamy wet base.
  10. 10
    Now it's time for the big merge.
  11. 11
    Slowly add the sifted dry ingredients into the wet malai-sugar-milk mixture.
  12. 12
    Gently fold them in—no aggressive mixing here.
  13. 13
    You're aiming for a smooth, thick batter that's easy to spread.
  14. 14
    Overmixing can make the cake dense, and we want softness, not bricks.
  15. 15
    Meanwhile, prepare your homemade oven.
  16. 16
    Heat a heavy-bottomed pot or kadai on high flame for 10 minutes.
  17. 17
    Place a perforated plate or stand inside to keep the cake tin elevated and away from direct heat.
  18. 18
    Take your cake tin, grease it with butter or oil, and dust it lightly with flour.
  19. 19
    Pour the batter into the tin and smooth out the top with a spatula.
  20. 20
    Gently place the tin into the hot kadai, cover it with a lid, and turn the flame to low.
  21. 21
    Let it cook for about 30–35 minutes.
  22. 22
    To check doneness, insert a toothpick into the center.
  23. 23
    If it comes out clean, your cake is ready; if not, give it a few more minutes.
  24. 24
    Once done, carefully remove the tin and let the cake cool for about 30 minutes.
  25. 25
    Run a butter knife around the edges and gently ease the cake out onto a plate.
  26. 26
    For the finishing touch, slather extra fresh cream or malai on top.
  27. 27
    Sprinkle some crushed pistachios or drizzle honey for a fancy flair.
  28. 28
    Your Malai Cake recipe is now ready to steal the show.
  29. 29
    Perfect for tea time, dessert, or even a random Tuesday indulgence.

Shop Ingredients

Turmeric Powder (1/2 Tsp)
58
1
104
1
225
1
212
1
56
1
59
1
279
1
Baking Soda (1 Tsp)
33
1
34
1
Fresh Cream (1 cup)
68
1
54
1
220
1
110
1
75
1
155
1
Salt (1 pinch)
27
1
24
1
106
1
22
1
50
1
105
1
107
1
47
1
53
1
125
1
Powdered Green Cardamom (2 pinch)
119
1
125
1
Maida (1 cup)
30
1
61
1
38
1
68
1
46
1
53
1
54
1
Baking Powder (1 Tsp)
36
1
19
1
30
1
Cocoa Powder (2 gms)
363
1
219
1
292
1
224
1

FAQs

What's unique about malai cake?

One feature of malai cake is that its texture is rich and creamy because of the addition of malai, which is fresh cream, to the batter. Malai cake is denser yet soft in comparison with traditional light cakes. The cream is absorbed, thus providing a melt-in-your-mouth experience with the cake. A subtle sweetness of malai balances the flavours of the cake, making it more of an indulgent treat. Again, flavour with cardamom or vanilla essence is often added to the batter, and a combination with creaminess provides an altogether different taste from ordinary sponge or butter cakes.

Can a malai cake be made healthy?

Malai cake is a healthier variant with specific substitutions. Whole wheat flour could replace the refined flour that makes the cake fuller of fibre. Instead of store-bought cream, it is healthier to use low-fat or homemade malai, which would cut off the fat content and not lose the desired creaminess. Honey or jaggery can help by being a more natural sweetener than refined sugar. It could be lighter by reducing the quantity of butter or oil in the recipe and using vegetable plant-based alternatives instead.

How do you store malai cake?

The malai cake should be stored in an airtight container to maintain freshness. While it is kept at room temperature, it could last around 1-2 days. It's best if refrigerated, though, for preservation for a very long time. The malai cake will stay moist and fresh for 4-5 days if refrigerated.
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