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–+ servings
Mawa cake with almonds and pistachios on a cake platter.
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5 from 2 votes

Mawa Cake

Decadent, delicious, and arguably the butteriest cake, mawa cake is perfect for festive baking. A classic teacake, it’s soft, moist, and delicately spiced with cardamom and saffron.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Cakes, Dessert
Cuisine: Indian
Servings: 10 Servings
Calories: 274kcal
Author: Natasha Minocha

Ingredients

  • 1/2 cup Butter, softened I used regular salted butter
  • 1/2 cup Sugar
  • 1 cup Yogurt, at room temperature
  • 1 cup Wholewheat Flour
  • 1/2 cup All Purpose Flour
  • 1.5 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1.5 tsp Cardamom powder
  • 2 tbsp Desiccated coconut Optional
  • 1 tsp Saffron strands Optional
  • 1/2 cup Crumbled Khoya /mawa
  • Pistachio and Almond Slivers for Topping the cake
US Customary - Metric

Instructions

  • Preheat your oven to 180 C/ 350 F. Grease an 8" cake tin.
  • In a large bowl, beat together the butter and sugar until light and fluffy.
    1/2 cup Butter, softened, 1/2 cup Sugar
  • Whisk in the yogurt.
    1 cup Yogurt, at room temperature
  • Sift the flours, baking powder, and baking soda in another bowl.
    1 cup Wholewheat Flour, 1/2 cup All Purpose Flour, 1.5 tsp Baking Powder, 1/2 tsp Baking Soda
  • Stir in desiccated coconut, cardamom powder, and saffron.
    1.5 tsp Cardamom powder, 2 tbsp Desiccated coconut, 1 tsp Saffron strands
  • Fold in the dry ingredients into the butter-sugar mixture. Gently stir in the crumbled khoya.
    1/2 cup Crumbled Khoya /mawa
  • This is a thick batter. Scrape into the prepared pan and top with pistachio and almond slivers.
    Pistachio and Almond Slivers for Topping the cake
  • Bake at 180 C/ 350 F for 45-55 minutes, or until a skewer inserted in the center comes out clean.
    Let cool in the pan for a few minutes before turning out on a cooling rack.
  • Serve at room temperature. Enjoy!
  • You can store the leftover cake in the refrigerator in an airtight container.

Notes

  • Make sure the yogurt is at room temperature; otherwise, your cake batter will curdle.
  • The butter should be softened.
  • Crumble the khoya finely so it mixes evenly into the batter.
  • Do not overmix the batter. It can make the cake dense.

Nutrition

Serving: 1 Serving | Calories: 274kcal | Carbohydrates: 30g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 243mg | Potassium: 68mg | Fiber: 1g | Sugar: 12g | Vitamin A: 367IU | Vitamin C: 0.3mg | Calcium: 155mg | Iron: 1mg