Eggless Pineapple Cream Cake

Eggless Pineapple Cream Cake

Ever since my sister and brother in law shifted to a city closer to ours, we have had the fortune of meeting them quite frequently. But, to have my brother in law at our place on his birthday was truly special and I had to create something remarkable for him on this day.

When I discussed with my sister about the cake she immediately said "he loves Pineapple Cake!” Well I knew that it was her favourite but to discover that it was his too meant that my plans of making a chocolate cake with strawberries (which are in season here) went out of the window.

Since making a wet cake with icing is labour and time intensive, with a now almost two year old around, I had shied away from this favourite activity for quite some time now. When I did make such cakes before I used a  commercially available soy cream which was fast to whip and easy to decorate but left a slight bitter after taste. Since good cream that whips like a dream is not easily available here I was constantly looking for a method to make real old fashioned whipped cream icing until I discovered Rose Levy Beranbaums method in the Cake Bible through Deeba. I really had a great time making this cake after a long time and the sense of satisfaction I derived was amazing!
We had a cake cutting ceremony for the birthday boy and all of us relished the delicate flavours of this wonderful cake. The cake is soft and moist, soaked with pineapple juice and the cream and pineapple pieces come together with the cake to create an incredible taste sensation.

This cake has subtle flavours and if you love pineapple you will adore this cake and I suspect that if you don’t like pineapple you might still like it. It is that exquisite! One of the best compliments I received for this cake was from a visiting Swiss friend who said that one can't detect the absence of eggs in this cake. Another case in point that you don't necessarily need eggs to create a soft and moist cake with good texture.

Today also happens to be a special day in my life as my parents celebrate their wedding anniversary.  Thirty three years of being married has seen them through happiness, distress, struggles, achievements, celebrations and sorrow together. They complement each other so well, give each other space and share an understanding that surpasses all superficiality. I want to dedicate this cake to the two most wonderful people in my life, my parents, my appa and amma and share a slice with them and make a toast to this glorious day in their (our) lives.

Eggless Pineapple Cream Cake Recipe

Although by principle, I don’t use canned and tinned stuff, this is one of those recipes where I suggest using tinned pineapples. It is not only easy but also looks pretty.  If using fresh pineapple you need to stew them in sugar syrup or else the pineapple turns bitter.
For the Sponge:


250 gm (1 3/4 cups) plain flour
2 tbsp vanilla custard powder or cornflour (cornstarch)
4 tbsp icing sugar (confectioners sugar or fine sugar)
2 tsp baking powder
1 tsp baking soda/ sodium bicarbonate
1 tin/400gm sweetened condensed milk
100 gm (1/2 cup) butter
175 ml (3/4 cup)  water/milk
2 tsp good quality vanilla extract


Grease and line the bottom of an 8” square or 9” round cake tin with greaseproof paper/baking parchment/butter paper.
In a mixing bowl, assemble the flour, custard powder or cornstarch, icing sugar,  baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
Preheat the oven at about 150 degrees centigrade.
Put in the condensed milk,  butter, vanilla extract and water or milk into the mixing bowl containing the dry ingredients. Beat with an electric hand mixer, whisk or spoon  until the mixture comes together and there are no lumps. This shouldn’t take more than 2 to 3 minutes with an electric hand mixer/beater. Be careful not to over beat the mixture as this could result into a hard cake.
Pour the batter into the cake tin and bake for an hour at 150 degree centigrade.
The cake is done when a knife or cake tester comes out clean when inserted in the centre of the cake. Invert the cake on a cooling rack, cool and use as required.
For the Cream Icing:


800gms  (3 1/4 cups) low fat cream (I used 25% Cream), chilled
175 gm (3/4 cup) unsalted butter
1 tsp vanilla extract
6 tbsp powdered sugar


Refrigerate the bowl and beater for 15 minutes.
In a saucepan, melt the butter and  3/4 cup cream, stirring all the while until the butter melts completely. Transfer to a heatproof cup or bowl and allow to cool to room temperature.

Beat the remaining cream with sugar until you get soft peaks. Now begin adding the butter in a gradual stream, beating constantly on low speed, until stiff peaks are formed.

Because it was hot and humid I could not get really stiff peaks.
The next time I plan to use 600 ml cream, keeping the other ingredients the same to get a stiffer consistency.

Other Ingredients:

250 ml (1 cup) or more pineapple juice

Pineapple slices from 1 tin

Assemble the cake:

Once the sponge cake has cooled, carefully slice it into two halves. Keep the bottom half on the serving plate and sprinkle with pineapple juice until the entire cake is soaked with it. Spread a little cream over the cake and top with finely cut pieces of pineapple.

Carefully place the other sponge over the prepared cake and sprinkle again with the pineapple juice until the top half is soaked with it.

Spread the cream over the sides and top of the cake with a palette knife and decoratively arrange some pineapple rings over the cake.
Chill for 3 to 4 hours before you serve.

Makes one 9” round cake

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157 thoughts on “Eggless Pineapple Cream Cake

  1. Beautiful looking cake 🙂 I am sure it would have tasted heavenly too 🙂

    Wishes to your dad and mom as well as your Brother in law 🙂

  2. Wishes to your parents and to your Brother in law.. the cake looks out of the world..wish I am there to have a slice and the picture before the last one that is floral pictures is awesome.. beautiful cake 🙂

  3. Ever since you mentioned sometime back that your Pineapple cream cake is your sisters favorite,I've been waiting to see this post.It is one of my favorites too,after chocolate cake of course.I am so making this!!

    Belated birthday wishes to your b-i-l and heartiest anniversary wishes to your parents!!

  4. The cake looks yummy….

    I always thot those pineapple cakes on store are very tough to make..

    I make it look so simple…. I will make it one day… My hubby loves them…

  5. Came across this thanks to a BlogHer link , just as I was planning on making a pineapple cake! This looks super yummy and I shall give it a shot this weekend. Lovely blog, btw!

  6. All the effort that went into making this was well worth it, WE SAVORED the cake and will continue to cherish its taste for a LONG time to come. May be, until the next time its made 🙂

  7. Just makin yr cake… One little query my cake sunk in d middle it never happens whn I do with egg though… Ny help????was bakin it 4 mah didi's b'day… N nw I'm all upset

  8. Tanz: Oh dear! I'm so sorry for you that this happened when you were making it for your sisters birthday. That said, eggless cakes require a lot of precision while baking. A sunken cake is usually when too much baking powder or fat is used. Are you sure you measured the ingredients properly? Also, never let outside air into the oven in the initial stages, esp the first fifteen minutes. Once I place my tin inside the oven, I literally forget about it for an hour.

    This is usually a fool proof recipe, so I suggest please dont give up. Weigh and measure correctly, bake at the right temperature for the right time and you have 100% success.

    If your cake sunk, then you could make a pineapple trifle. Cut the cake into cubes, layer them in a shallow glass serving dish, pour pineapple juice over it, and layer it with cream and pineapple cubes and you have a great pudding!

  9. Hi Anushruti, the cake looks gorgeous. I am planning to bake a cake for my husband on our wedding anniversary. For the frosting, can I use amul fresh cream?? or whipping cream is mandatory?? Please let me know.


  10. Aditi: I have used amul cream here with butter to bring it to whipping cream like texture. All the best for your anniversary cake.

  11. I was gonna try this recipe and wanted to know can I use 8" round pan instead? What are the variations that I'll ve to make in cooking time etc.?

  12. Saloni: Accurate pan sizes are very important for success in baking. I would suggest you make this with a 9" pan to get accurate results. You will have to make a lot of changes in quantities, etc. If you decide to make this with an 8" pan you will have to use 200 gm flour, 2 tbsp sugar and 150 ml water or milk. The baking time remains the same.

  13. Hi Anushruti,

    the cake looks very inviting… however, It turned out to be a big disaster for me… I used the exact measure and pan.. and I baked the cake for 1 hour at 150 C. When I inserted knife in center, it came out clean, but when i took it out, the lower part of the cake was uncooked about 1"inch from the edge… and couldnt have baked it longer in oven, because the top started turning blackish…

    this happened when I tried to bake the golden yellow cake mentioned on your website…

    I kept the cake in the middle rack of oven. Can you give any suggestions

  14. Hey hi! I simply love all your recipes and have tried quite a few.
    I wanted to know something, since I am going to make this cake on my sister's birthday. Can I bake it in microwave oven since I don't have a baking oven?

  15. Ankita: Great that you like my recipes! I never use a microwave oven so I'm unable to give you directions on baking in it. Sorry!

  16. Mansi: I'm sorry you had problems with it and wondering why since I and quite a few others too have had great results with this recipe. Difficult to pinpoint as you are saying you used exact measurements and baked at the right temperature for the right time. The culprit here could be uneven temperature. Is your oven behaving well otherwise?

  17. Hiya anushruti,
    I read ur recipe yesterday and having been a baking virgin all my life I had an overwhelming desire to bake this pineapple cake right away…and boy was it worth the effort!!!

    Thank you so very much for sharing the recipe. I would highly recommend it for all to try.

  18. I'm going to make this one very soon – looks divine!
    I have a great recipe for chocolate cake – that uses only maida, cocoa, sugar, butter, yogurt & baking soda. Its one of those time tested ones that my grandma handed down to me! Do let me know if you'd like to try it, will share the same.

  19. hi anushruti
    i want to bake this cake.i have a pineapple juice used in this recipe store bought packaged juice like REAL pineapple juice?

  20. HI Anu,
    U recipes r the yunniest,so i want to try all the recipes hence require ur help. 🙂
    I am planning to buy a microwave..Do you think it will serve the purpose of both cooking and baking cakes,cookies as well?? Or Do you think buying a baking oven is more appropriate option?? Please suggest me on this as i dont have idea regarding these electric appliances..I wanna try all ur recipes and so planning to buy one for the same.. 🙂

  21. Sneha: Hope you like it! Would love to see your family recipe.

    Parimala: Store bought works best here as fresh can at times turn bitter.

    Deepti: Great…its wonderful to hear from people like you! I don't use a microwave oven and would not recommend it for baking either. It's better to buy a built in oven or an OTG as per your budget and requirements. Would love to hear from you again. All the best!

  22. i love the look of the cake iam temted to make the cake as soon as possible.cake looks too yummy by apperance.

  23. Hi Anushruti,

    You have mentioned that very stiff peaks were not formed of whipping cream, so you intend to reduce the low fat cream (Amul) & keep other ingredients same. I believe the logic is to further increase the fat content of the cream. Can you tell me if you tried making whipped cream after reducing the cream amount since this attempt? And if yes did it give you stiffer peaks than this one? I intend to use this recipe to make filling for my husband's bday cake & your input would be really valuable.

  24. Deepali: Since we get low fat cream here, the water content is more. When you use less cream with the same amount of butter you get a thicker consistency! Also, for this size of cake I felt that 600 ml cream would be enough asI had excess left over.

  25. Hi,
    The cake looks really yummy. Will try this. Wanted to ask you if I use whipped cream instead of icing sugar is it ok. What do you mean by Transfer to a heatproof cup or bowl and allow to cool to room temperature. Could you explain this.

  26. Tina: You will need the icing sugar to add sweetness, volume and consistency even if you use whipping cream. Transfer the contents to any glass or steel bowl. What I mean is don't use materials like plastic.

  27. Hi,
    Had a question.For the icing you have told, in a saucepan, melt the butter and 3/4 cup cream,do we have to heat the butter& the cream on the gas or just beat it with the beater. Let me know.

  28. You have to to melt the butter with the cream in order to incorporate more fat into the cream. Cool and proceed as given in the recipe.

  29. Hi Anushruti,
    I could not find low fat cream. Can I use something else as without the cream I cant do the icing. Here I found low fat milk so can I replace that.

  30. Hi. I tried your the eggless sponge cake given in this recipe. It turned out to be absolutely amazing. I could not believe how soft and moist cake turned out to be. Thanks.

  31. Hi,
    I tried Amul low fat cream and butter to make whip cream. But it didn't work for me. Can you tell me how you used these to make whipp cream.

  32. seema: Bake it in the middle of your oven. Calibrate your oven tempertaure (check with the help of a cooking thermometer if your oven is accurate).

  33. Hi,

    I tried to bake this cake yesterday, by following the recipe to the T and it just turned out to be amazing cake with awesome taste. The cream icing though didnt turn out well, as it was sort of watery and curdled but i bet that was coz of the heat, temperatures was soaring. I baked this in microwave convection oven.
    Iam glad i stumbled upon your blog 🙂 Can't wait to try out other recipes from your blog.

  34. Anjali: Glad that the cake worked for you. Try icing by keeping the cream in an ice bath (a large bowl filled with ice). This will prevent it from curdling.

  35. Hi Anu!

    I'm planning to use this sponge cake recipe to make a cake-version of Tiramisu, (since your's is fail safe). Quick Query: Can I use a Square Tin – 8 or 9" ?

    I saw that you've baked a Basic Eggless Cake using a Square tin even though the recipe calls for a round one. I suppose the same holds good for this too.


  36. Hi..

    Forgot to add that the last time I baked an egg-less cake in a square tin, where the recipe itself had called for a square tin, a large portion of the cake had sunk in the middle. Just want to be doubly sure.

    Thanks again!

  37. Hi

    I loved the cake and the icing..and tried the cake too..:) But have not been able to get the whipped cream..Any secret behind it..I got Amul fresh cream and tried in vain to get it whipped..chilling..adding butter..making it go stale..nothing has helped..:( Any pointers?

  38. Nalini: Don't worry…follow the instructions properly, weigh ingredients correctly and bake in the centre of the oven…your cake won't sink. 🙂

  39. Do not use the Amul fresh cream its only for desert dressing n cooking purpose.

    you get fresh cream for the shops where u get cake material n decorations.

    if you cannot still get it take fresh cream from the milk wish it with a beater and add powder sugar for taste

  40. Hi,

    Am first time venturing into fresh cream cakes and have been browsing a LOT ever since…. its nice to see such a detailed recipe… and the comments below helps too… Am in down south of India (Trichy) and i get this Amul or Hatson cooking Butter… is it the same as unsalted butter? Also am a little nervous on making the fresh cream, can you give me any more pointers to make this perfect and trying this out for my parents 34th wedding anniversary :).


    Sangeetha Sujit

  41. Sangeetha: Amul is salted butter and won't work. Try using local butter from fresh dairies. If you are skeptical using fresh cream try using Rich cream (contact bakeries to know availability) which is soy based and will whip easily.

  42. Thanks Anshruthi… i did try out.. the cake came fine. however the icing part was a disaster. How do you have your fresh cream with butter icing white colour? mine was not white and it did not get into an peaks 🙁 infact i took it into my bedroom with A/c on to have the room temperature cool.. anyways i want to give it a try again and perfect it… lets see.

  43. Sangeetha: The colour of the icing depends on the colour of the butter. If you use white butter, you get white icing and if you use yellow butter you get a slightly yellow tinged icing. Make sure you use unsalted butter for success in this recipe.

  44. Hi Anushruti, can you please tell how many minutes i have to beat the cream for the icing to get the peaks…though the buttercream icing works, i would like to make the icing with whipped cream..

  45. shilpa: The exact time cannot be mentioned as this greatly depends on the surrounding temperature conditions. You need to beat this until soft peaks start to form. And further if you want stiff peaks.

  46. I have made the Pineapple Cake it has come up excellent, very spongy it got properly puffed, but the inside texture of the cake is like bread and not fine holes (jali type) what we get in cake shops. Kindly inform how can I get fine jali type cake inside.

  47. Hi

    when baking the cake should you use unsalted butter or does it not matter, or can you use stork for cakes

  48. Thanks for your reply, but my query was regarding the texture of the cake. I mean whether it is possible to make eggless sponge cake having similar texture of Chinese Sponge Cake.

  49. Anushruthi,

    your site is a wonderful place to visit every morning for the menu of that day..
    I have a doubt about this recipe. Does the cake become harder if you put it in the refrigerator as one of the ingredient is Butter?

  50. Rama: Thank you for your kind words. No..the cake doesnt become hard as you have soaked it with the juice and covered it with the cream. Once cut you can keep it covered in a box.

  51. That cake looks yummy!…can u pls tell me how much gram is one tablespoon approximately?….Icing sugar is powdered sugar,right?Also which brand of unsalted butter did u use?

  52. That cake makes me drool every time i look at it:D…Can you please tell me what kind of of beater do u have? Also can u plz explain how to make the cream icing in detail?

  53. Anushruti,

    I followed your recipe as much as i could and while the cake has turned out rather well (very happy with it) the icing is refusing to thicken and is sooooo runny. its frothing beauifully as i beat it but it isnt thickening. Possibly because of the heat. Tomorrow (today actually, its past midnight and my icing is refusing to turn into mice or pumpkin or nice creamy icing for that matter)is my daughter's first birthday and I am on the brink of an icing disaster. please help. for now I have dunked the runny, soupy, yummy cream vanilla concoction into the freezer. Will this cake taste okay if i use plain vanilla butter cream icing?

    P.S. your website is awesome.

  54. jk:1 tbsp powdered sugar or icing sugar is approximately 8 gm. I used unsalted butter from a local dairy as I don't make home made butter any longer. Unsalted butter is not easily available in stores here in India as of now.

    op: I use an electric hand beater. You can use any brand like Philips or Morphy Richards. I have already written a detailed explanation above..if you have specific questions ill be happy to help.

    rp: A very happy birthday to your daughter! You can use extra milk powder to thicken the cream. If the weather is hot beat the cream on a bed of ice and you'll have good results.

    This cake will also work with buttercream. Use 200 gm butter 400 gm icing sugar 1 or 2 tbsp of milk and 1/2 tsp vanilla extract for the buttercream. All the best!

  55. Hi Anu ,i made this cake and it was perfect. it was moist and the smell make me drool.i make some changes to it .i use a blunt pan and i add a little bit of yellow colouring to it and a few chopped red and green cherries too.i did not use the pineapple juice nor the slices also the icing.i just dust it with plain icing the first time i am baking with all purpose flour as i always use selfrising hubby and kids love time i will try it using pineapple or orange juice insted of water or milk.

  56. h3y anushri wish meah luck em gonna prepare it 2day
    thnkz 4 d recipe dear
    d cake is lukin awesome n intrstein 🙂

  57. hiii, i wanted to ask can we add pineapples n its juice in maida wala mixture

  58. Hi Anushruthi,

    I made this cake yest and my husband loved it. (He ate it before it was chilled!) It was delicious, except for one mistake.

    I used pineapple juice to soak the cake, but the final product didn't really taste of pineapple. Do you think I can add pineapple juice on a slice just before serving it? I would like a stronger taste of fruit in the cake.

    Thanks in advance.

  59. Hi Anushruti,

    I am planning to bake this cake for my m-i-l's bday thats coming up soon.
    Can i prepare this cake a day in advance? Will that taste as fresh?

    Warm Regards,

  60. Megha: This cake has a mild and delicate pineapple flavour which I find is very pleasant. If you want a more intense flavour try using pineapple essence. Adding the juice just before serving doesnt seem like a good idea as it might mess up the cake.

  61. Bhavana: Yes you can prepare it a day in advance. This will allow the cake to set well and absorb flavours better. And also help you with other activities. All the best!

  62. Hey,
    Loved ur recipes..Wnted to kno if home-made white butter can be used instead of unsalted one for the icing..

  63. hi anushruti..
    this cake looks awesome & i want to try it for my b'day tht is approacing shortly.. just one question..i want to make a black forest cake & i want to use this sponge recipie for could u plz tell me tht how much coco powder i need to add or wht changes i need to make to the recipie tht u have mentioned?????
    please help!!!

  64. for the the icing part can i use whipping cream and follow the icing recipe as is like melting butter and cream and adding to the soft peaks

    secondly u mentioned you would use 600 ml of cream in total instead of 800 grams
    thirdly is the syrup of pineapple tin that is used to soak the cake or the pineapple juice

  65. Hello Anushruti,

    Your cake is mouthwatering! I could not stop making cake again, but i made it today itself! In a pressure cooker(steaming process), I made an chocolate cake in it and it turned out very moist and super tasty! So i am thinking to make it on my mothers bday. The cake which i made was with the same ingredients as above! Lastly i got 39% cream lying in a store here in hyderabad, and i want to know do i need to incorporate fat in it(butter)? Thanks in Advance!
    Do check out my contribution to Cooking @COOKINGSHOOKING!

  66. kash: Yes you can, you will get a thick whipped cream faster. Yes I would use 600 ml. It is pineapple juice and not syrup. Hope this helps!

  67. Hello Anushruti,
    I got that 39% cream again, and when i opened surprisingly it was formed into butter! I dnt want to bring that cream again, so could i use 30% cream? Will i need to incorporate fat in 30% also?? I read in some blogs about whipping cream,
    there it was written usually 30% cream whips beautifully!

    Thanks Again!

  68. Hey Anu,

    I happened to come across your blog while blog-hopping and I am so glad I did! 🙂 Especially at a time when I have been fervently looking for some eggless cakes to bake for a veggie friend's b'day on satday. I have decided on the Pineapple cream cake and hope it comes out well. I am baking the cake tonight and plan to cut and decorate it tomorrow morning and keep it in the fridge ready to cut later in the evening. I have sieved the dry ingredients and kept it ready. Hope thats OK.

    I am not very confident on cutting a cake into layers. So, thinking of baking separate cakes and put them together, but I only have 1 cake tin. So, is it OK to mix up the entire batter together, bake one cake and then bake the next? Or should I halve the recipe and start preparing second batch when the first is baking away?

    Gosh! Isn't that like a zillion questions. Sorry about that, but I am really excited about the whole thing and would love it to come out perfectly for her special day. 🙂


  69. Remya: You can bake the cake and ice it later. I hope I'm not too late in replying to your query. It's always a good idea to have two tins or cut the cake into two halves. You will have to allow the tin to come to room temperature before you pour the batter from the second batch into it. try keeping the batter in the refrigerator before you bake it again. Normally, once the raising agents interact with wet ingredients its not a good idea to keep it for a very long time but under the circumstances you can halve the batter and bake it later. Hope this helps!

  70. Thank for your response Anu! 🙂 I actually ended up baking a single cake and cutting into half. Well, I didn't cut it. My husband halved it for me, and perfectly too. The cake turned out really yum! However, I messed up the icing a li'l bit. Whipped the cream a bit too much and the topping was more like a buttercream frosting. :p But, it was still yummy and the b'day girl loved it! 🙂

    Do you mind if I post the recipe in my blog, giving you credit for the recipe?


  71. hello,

    I tried this recipe yesterday and looooved it. Yummiest eggless cake…I am based in USA and love to try new recipes and recently started my blog. My dad told me about your website… like him, I love cooking and experimenting as well =) I love baking as well… so after checking your website, I am in awe of all your recipes… had to try this recipe… I have linked your recipe to my blog =)

    Just wanted to let you know that and say "Thank You" for sharing your recipes. I already have a list of your recipes I am going to try =)

    Thanks again


  72. Hi Anushruti
    We get Amul's fresh cream here, will that be good enough to use to make the icing. Also unsalted butter is not available, how can we make unsalted butter at home? Is it possible for you to photo journal icing process in your next blog?

  73. Nisha: You have to collect cream or malai from the milk that you boil everyday. Mix in a little yogurt or curd into it to prevent it from going bad. Once you have enough cream, blend it in the food processor with the whipping blade or with a hand blender until the cream turns into butter by adding enough water. Keep adding water as required. Once you collect enough cream in a box, freeze it after a week until you have enough boxes to give you a good quantity of butter.

  74. Hey Anu, I have been a regular visitor at your site and have tried many of your recipes with great success! I even baked a batch of 40 cup cakes for my son's bday with your chocolate cream cup cake recipe! I tried out this cake for my aunt's bday and it was a roaring success. The cake baked very soft and tall, I could cut three layers from it. Also, I used 600 ml amul cream with 150 gms amul butter and for the first time my whipped cream held stiff peaks! Thanks for the great job your doing by helping many of us around the world!

  75. Made this cake for my husband's brother bday. Really worried cause i prefer cakes with eggs, but decided to stop on this. And i should say it turned out perfectly. My husband saw pineapple cake and said – oh why not chocolate. Then at 12 am we cut the cake and in few minutes only half remained 🙂 everyone loved it. So i would like to say thanks for such a nice recipe

  76. hi… i totally love all your recipes… simply fabulous.. the best part is that all are pure vegetarian and i always refer to your recipes whenever i've to bake or cook any recipe.
    thanks so much for posting eggless baking recipes that have turned out fab at every occasion that i've tried them.
    i have a request though.. could you plz post an eggless quiche recipe… i'm yet to find an eggless variant of a quiche…
    thanks again

  77. hi mam, d recipe seems simple & easy , im planning to mk this cake tomorrow as my sis & bro in law r cming day after,this is d 1st time they r visiting us aftr their wedding so planning to mk it spcl , thankyou for d recipe !!

  78. Anushruti Pls help.. i prepared this yesterday.. and i got my cake a little bit more cooked.. but thats ok..
    Main prob is i whipped the amul cream.. when i got the volume of cream double and cream was thick.. i added butter in slow stream and started whipping again.. i read somehwere that adding 1tsp cornflour to it will get more nice peaks.. so i did and continued whipping till 10 more minutes but nothing happened.. 🙁 the cream was thick as it was before.. then my mom said it has been a lot of time.. go and run it in a mixer once.. i did it and it became watery :'(..

    I tried whipping it again.. but nothing happened.. We finished the cake without the cream.. and it was really yummy.. but i have that cream lying in my refrigirator till now.. what can i do with that pls tell.. yes the cream has formed a 1 inch thick cream layer at top.. but when i whipped it again.. it is the same.. pls tell what can i do with that? can i make butter wid it?? if yes how? pls tell

  79. Hi Anushruthi,
    Thank you for the lovely cake recipe.I tried this yesterday and it came out super delicious.Everybody loved it…I couldn't get very stiff peaks with Amul cream but was enough to spread on the cake..i don't have elecrtic beater and beating with hand blender is very laborious, especially with a 1 year old around.I think i should have beaten cream for some more older son said he loved it more than the bakery pastry cakes!!!!!

  80. Hi Anu,
    Any tips on cutting the cake into two perfect halves without messing it? I have always been very bad at this :(….

  81. Yaman: I'm so sorry for the delay in replying to you. I was totally tied up with my son's birthday preparations. What you did was over whip the cream. So it turned into butter. When the volume of the cream doubled, you should have refrigerated it a little and gone ahead and used it for the cake. Remember the consistency of this cream is not stiff.

  82. Hi anushruti,

    Can I use cool whip cream for icing? Also i've pilsbury golden vanilla custurd powder can i use that? I want to prepare this cake for our 4th anniversary on 19th march. I know I am asking you at the very last moment. Hopefully I'll get reply from u ASAP. If I dont hear from you I m gonna use cool whip cream and custard powder mentioned above. I think it should work. Fingers crossed.

  83. Hi Anushruti,

    I have used your recipe multiple times and it has always turned out superb.
    I am going to make an 12" by 18"(half sheet) cake, so I was wondering if I can double or triple the amount of above recipe and bake it. Will it work?

    Thank you for sharing your recipe.

  84. hey anushruti,
    i was wondering if i can substitute oil, instead of butter, in the cake batter. If so, then what quantity of oil will i need to add?
    thank you for sharing this recipe 🙂

  85. Hey Anushruti!! It's my mom dad's bday. I want to bake this cake but I cudnt find condensed sweetened milk anywhere in the market! Any replacement pls

  86. Hey! Its a wonderful çake & I just made it. But cream is not at all dense. What to do??

  87. Arushi: Sweetened condensed milk is nothing but milkmaid. It is easily available in the market. Sorry for the delayed reply.

    Nish: I used amul.

    Shweta: The denseness of the cream depends on the amount of fat in the cream.

  88. Hi Anushruti

    I made this wonderful cake yesterday for my husband's birthday and it turned out just perfect. The texture , taste of the cake , the cream all out it came out well.. I got good compliments from everyone who tasted it.. Thanks a ton !!!

  89. Hi Anu….really hooked to your blog since two days. You surely are a cooking diva. I was wondering that if we put the Amul tetra pack in the fridge unopened , you will notice the water on the bottom and thick cream on the top. By using only that cream and discarding the water will we get stiff peaks after whipping..

  90. Jyothi: Thanks for your compliments. You are indeed very kind. You will get soft consistency cream by discarding the water in the amul cream, definitely not stiff peaks.

  91. Hi Anu,

    On both the eggless choc cake that u made forharis bday and this what are the icing tips you have used?


  92. Hello….the cake looks so yummy…I have to make it tomm…just wanted to ask you whether it can be made in 10" round pan…as I have only that size..shd the proportion be changed for that size pan…please confirm…Thanks in advance.

  93. Thanks for the wonderful recipe…one q..can I make the cream for the icing a day before,
    refrigerate it and use it when I bake the cake the next day?

  94. Back to tell that I made the cake ..had to make the icing previous day as I am a busy mother of 2 year old extremely active twin boys who doesn't spare me more than a couple of hours a day..cake was awesome first trial of icing wasn't bad at all and I got really good is ur almond cake in my list for my sons 2nd star birthday this sunday …keep up the good work and innovation

  95. Hi Anushruti

    Tried making the sponge cake in your above recipe just now. Very spongy!!! However, there are brown spots on the surface and I don't know why 🙁 I sifted the dry ingredients twice. Can you help?

  96. Vasudha- Some brown spots on the surface are normal. You can ice it or slice it off. Also keep a check on temperature, time and make sure you don't open the oven door to check in between.

  97. Thanks a bunch!! This is my first successful eggless cake. My husband has been nagging me for years as I could never bake a good eggless cake on his birthday. Your recipe saved me this time and he was super happy 🙂 :). Few changes I had to make were:
    1) Changed the icing recipe as the one given here did not fluff at all. It remained runny. Maybe I should have beaten it more. I had used whipping cream from store(in USA). Will try it once again though.
    2) Added about 1/2 cup water to batter as it was thicker than usual. Don't know if this was the reason the cake edges turned very crusty.
    Also will use more pineapple juice next time to get more moistness and pineapple flavor.

  98. Rupa- Glad to know this worked for you. If you use a metric scale to measure your ingredients, then the flour to liquid ratio will be right as given in the recipe.

  99. Hi anushruti… I love your recipes … they never disappoint me. I tried the vanilla sponge cake and my cake turned out to be very greasy… Initially i used to use amul butter so i have had this late i used the buter we get here in belgium … i was wondering if the butter made it so…

  100. * initially i used to use amul butter and i never had this late i used the buter we get here in belgium … i was wondering if the butter made it so…*

  101. Hello!,

    Can I use the Syrup from the fruit can, to soak the cake?!

    Thanking in advance.

    With best regards,

  102. Hello!,

    Will halving the recipe, also require, reducing the baking time.?!

    Thanking in advance.

    With best regards,

  103. Hi anushruti
    I tried this cake and came out great. But when I soaked it completely with the pineapple juice, the cake while eating felt and tasted more like a pudding than a cake. What did I do wrong?

  104. Hi Anu, thanks for sharing so many wonderful tested recipes. I am a sincere follower of your recipes and also tried many and have been successful. Could you suggest a replacement for condensed milk in the recipe. Because my daughter is lactose intolerant. Sometime she can't digest the milk.

    Thanks in Advance

  105. Lovely cake ! I am in the plan to get an electric beater, which brand would you suggest mam ?

  106. Hi ur recpies r really good ..pls tell me can we use milk powder instead of condensed milk if yes pls how much because I have read bakeries use milk powder for eggless cakes and also it's a cheaper option.

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