{"id":9616,"date":"2020-03-06T17:19:06","date_gmt":"2020-03-06T11:49:06","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=9616"},"modified":"2026-03-09T21:03:30","modified_gmt":"2026-03-09T15:33:30","slug":"mawa-cake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/mawa-cake\/","title":{"rendered":"Mawa Cake"},"content":{"rendered":"\n

Decadent, delicious, and arguably the butteriest cake, mawa cake<\/strong> is perfect for festive baking. A classic teacake, it\u2019s soft, moist, and delicately spiced with cardamom and saffron.<\/p>\n\n\n\n

\"Mawa<\/figure>\n\n\n\n

Rich but not overly sweet, this eggless Mawa cake has a beautiful crumb and a gentle caramel flavor thanks to khoya (Mawa). Every bite is buttery, lightly nutty, and wonderfully aromatic.<\/p>\n\n\n\n

The khoya adds a deep richness while keeping the cake soft and moist. Add a hint of saffron, a touch of cardamom, and a sprinkle of nuts on top, and you have a cake that feels both comforting and celebratory.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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What Is Mawa Cake?<\/h2>\n\n\n\n

If you\u2019ve been to a Parsi caf\u00e9, especially in Mumbai or Pune, you know their love for food and delightful baked items. But the one that deserves special mention is Mawa cake, a sumptuous plateful of calorie-laden indulgence.<\/p>\n\n\n\n

The iconic tea-time snack that the community introduced to us is not merely an Irani specialty; it is also a time capsule of an era gone by. Enter any Parsi caf\u00e9 and Mawa cake will <\/em>be on the menu. <\/p>\n\n\n\n

The cake itself is simple: flour, butter, sugar, khoya, and cardamom.<\/p>\n\n\n\n

But the flavor? Deep, rich, and unforgettable.<\/p>\n\n\n\n

My recipe stays close to the classic but adds my own small twist: a little saffron and coconut. I got the idea from my incredibly tasty coconut burfi recipe<\/a>!<\/p>\n<\/div><\/div>\n\n\n\n

\"Cake<\/figure>\n\n\n\n
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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

\u2728 Nice, simple, and wholly doable, the eggless Mawa cake is fantastic for Holi, Diwali,<\/a> or any celebration.<\/p>\n\n\n\n

\u2728 It\u2019s made with pantry staples and comes together quickly, making it a great bake for casual tea-time. It uses yogurt for moisture and binding instead of egg. If you love eggless baking, you'll also enjoy my eggless chocolate chip cake<\/a>.<\/p>\n\n\n\n

\u2728The cake is rich but balanced. The khoya gives it a deep milky flavor, while the cardamom and saffron add their own unique aroma and taste.<\/p>\n\n\n\n

\u2728 It\u2019s also a nostalgic bake. The flavors instantly remind many of childhood bakery treats and festive sweets. And best of all, it pairs beautifully with a cup of tea or coffee.<\/p>\n<\/div><\/div>\n\n\n\n

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Reader Love \u2764\ufe0f<\/h2>\n\n\n\n
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Hello Tasha! I made this for our Book Club yesterday and it turned out absolutely perfect!!! Everyone in the book club loved your Mawa Cake and many want me to share your recipe with them, which I will of course! I skipped the almonds and saffron but I did add some gulkand to the batter, which added a very nice flavor addition. Thank you for sharing your wonderful recipe!!! By the way, our Book Club book was, \"A Bad Day At The Vulture Club\" by Vaseem Khan. - Bob<\/p>\n<\/blockquote>\n<\/div><\/div>\n\n\n\n

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Mawa Cake Ingredients<\/h2>\n\n\n\n

Flour: <\/strong>I used a mix of whole wheat and all-purpose flour. Feel free to make it with either of the flours.<\/p>\n\n\n\n

Khoya (Mawa) <\/strong>is the heart of the cake. You can buy it at the store or make it at home. It adds an intense, milky nuttiness.<\/p>\n\n\n\n

Butter<\/strong>: I used regular salted butter. Make sure it's at room temperature for easy creaming.<\/p>\n\n\n\n

Yogurt <\/strong>acts as the egg substitute in this eggless cake while adding moisture.<\/p>\n\n\n\n

Sugar<\/strong>: Regular granulated sugar works well here.<\/p>\n\n\n\n

Spices:<\/strong> The traditional Mawa cake recipe doesn\u2019t have any other spice except cardamom powder, and it is more than enough to give the buttery cake a wonderful flavor. I added some saffron as well, since I love it in my bakes, like in my cardamom pistachio madeleines<\/a> and saffron cardamom cheesecake<\/a>.<\/p>\n\n\n\n

Desiccated coconut:<\/strong> This is also optional, but I do love the nutty, sweet flavor in this mawa cake.<\/p>\n\n\n\n

Nuts<\/strong>: Pistachio and almond slivers for that gorgeous, crunchy top.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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How To Make Mawa Cake<\/h2>\n\n\n\n

Step 1:<\/strong> In a mixing bowl, beat softened butter and sugar until light and fluffy.<\/p>\n\n\n\n

Step 2:<\/strong> Add the yogurt and mix well.<\/p>\n\n\n\n

Step 3:<\/strong> In another bowl, sift together both flours, baking powder, and baking soda.<\/p>\n\n\n\n

Step 4:<\/strong> Stir in desiccated coconut, cardamom powder, and saffron.<\/p>\n\n\n\n

Step 5:<\/strong> Fold the dry ingredients into the butter mixture.<\/p>\n\n\n\n

\"Process<\/figure>\n\n\n\n

Step 6:<\/strong> Add the crumbled khoya and mix gently until combined.<\/p>\n\n\n\n

Step 7:<\/strong> Pour the batter into a greased cake pan.<\/p>\n\n\n\n

Step 8:<\/strong> Sprinkle almond and pistachio slivers on top.<\/p>\n\n\n\n

Step 9:<\/strong> Bake until golden and a skewer inserted comes out clean. Let cool in the pan for a few minutes before turning out on a cooling rack.<\/p>\n\n\n\n

Step 10: <\/strong>Serve at room temperature.<\/p>\n<\/div><\/div>\n\n\n\n

\"Cake<\/figure>\n\n\n\n
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Pro Tips<\/h2>\n\n\n\n