Mawa Cake Recipe: Step-by-Step Guide for Moist Indian Cake

Relive the charm of old-world Parsi and Irani cafés with this classic Mawa Cake recipe. Rich with creamy mawa (khoya) and warm spices, this Mumbai-style tea cake brings together Persian and Indian flavors in a dense, nostalgic treat that pairs perfectly with a steaming cup of chai.

What is Mawa Cake

Mawa Cake is a beloved bakery-style confection that blends Parsi and Irani baking traditions with Indian home baking. The batter is built from flour, butter, sugar and eggs, but the defining ingredient is mawa — milk solids that add a distinct creamy richness and a subtle caramelized milk flavor.

The cake traces its popularity to Irani cafés and Parsi bakeries, where it became a favorite alongside Irani chai. Over the years it has become a staple in Mumbai bakeries and in households across India.

As a Mumbaikar, there’s a special pleasure in grabbing a slice from classic cafés like Merwans or Kyani Bakery and enjoying it with bun maska and tea.

What does Mawa Cake taste like?

Mawa Cake is known for its dense, moist crumb — richer and more compact than typical light sponge cakes. Each bite delivers a buttery, milky sweetness with the creamy presence of mawa. Cardamom adds a fragrant warmth, while a hint of nutmeg complements the overall flavor, making the cake indulgent yet balanced.

Ingredient List and Notes

Step-by-Step Recipe

1. Preheat the oven to 180°C. Butter an eight-inch cake tin, dust with flour, and line the base with parchment paper.
2. In a wide-mouth bowl, sift together the dry ingredients: flour, baking powder, baking soda, salt, cardamom powder and nutmeg powder. Set aside.
3. In a large bowl, cream the softened butter and sugar using a hand mixer or a stand mixer fitted with the paddle attachment. Beat for about 2–4 minutes until combined, scraping the sides of the bowl occasionally. Avoid overbeating.
4. Add the crumbled mawa to the butter-sugar mixture and beat until incorporated.
5. Add the eggs one at a time, beating thoroughly after each addition.
6. Build the batter by alternating the dry ingredients and milk, starting and ending with the dry ingredients. Add one-third of the dry mix, fold gently with a rubber spatula. When a few streaks of flour remain, add half the milk and mix. Repeat until all ingredients are incorporated, taking care not to overmix.
7. Transfer the batter to the prepared tin. Top with slivered almonds, pistachios and broken cashew pieces as desired.
8. Bake on the middle rack at 180°C for 35–45 minutes. Use a toothpick inserted in the center to check for doneness; it should come out clean or with a few moist crumbs.
9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing.

Serve a slice of Mumbai bakery-style Parsi Mawa Cake with hot chai — it makes for a perfect teatime indulgence.

Storage Instructions

1. Cool the cake completely before storing to avoid condensation.
2. Tightly wrap the cake in plastic wrap or aluminum foil, or place it in an airtight container to preserve moisture.
3. Store at room temperature in a cool, dry place away from direct sunlight. Properly stored, it stays fresh for 4–5 days.
4. To extend shelf life, refrigerate in an airtight container; it will last up to a week. Bring to room temperature before serving for the best texture and flavor.
5. You can also freeze the wrapped cake for up to 2 months. Thaw in the refrigerator or at room temperature before serving.

Can you make Mawa Cake without Mawa?

Yes. Mawa contributes milk solids and richness, but there are practical substitutes:

• Instant Mawa: A quick homemade version using milk powder, milk and ghee gives a similar texture and flavor.
• Milk powder: Use milk powder to mimic milk solids; it adds a milky flavor and helps achieve a dense crumb.
• Ricotta cheese: Replace mawa with an equal amount of ricotta for a creamy texture and added moisture.

Try these options to recreate the richness of mawa when the authentic ingredient isn’t available.

How to make an eggless version

For an eggless Mawa Cake, substitute the two eggs with 1/2 cup plain yogurt. The result will be moist and flavorful, though the cake may not rise as much as the egg version and the center can sink slightly. If appearance is not a priority, this variation still delivers excellent taste.

Tips and Tricks

1. Finding or substituting mawa: In India, mawa is commonly available fresh. Abroad it’s often frozen — grate and thaw before using. If unavailable, use instant mawa or one of the alternatives listed above.
2. Butter and sugar: Ensure butter is softened but not melted. Cream gently with sugar and avoid overbeating to prevent a collapsed cake.
3. Mixing order: Alternate dry and wet ingredients, starting and ending with dry, to avoid overmixing and to create a balanced batter.
4. Folding: Fold dry ingredients in gently with a rubber spatula and stop when no dry streaks remain.
5. Baking: Oven temperatures vary; monitor the cake and use a toothpick to check doneness. If the top browns too quickly, tent with foil.
6. Nuts on top: Nuts can brown during baking; remove any overly browned pieces after baking if desired.

Frequently Asked Questions

Don’t wait for a special occasion — bake this easy, comforting Indian cake now and enjoy it with a cup of chai.

Related Recipes:

1. Bakery Style Rava Cake
2. Cafe-style Coffee Cake
3. French-style Lemon Friands

Print

How to make Mawa Cake with easy step by step recipe

Experience the moist, fragrant Mawa Cake — a traditional Indian teatime cake enriched with mawa and cardamom.

Course Dessert

Cuisine Indian

Prep Time 15 minutes

Cook Time 35 minutes

Servings 8 inch cake

Ingredients

• 180 gms APF / Maida
• 1.5 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1.5 tsp Cardamom Powder
• 1/2 tsp Nutmeg Powder
• 113 gms (1/2 cup) Butter softened
• 150 gms (3/4 cup) Caster Sugar
• 100 gms Mawa
• 2 eggs
• 125 gms (1/2 cup) Milk
• 100 gms Mixed Nuts chopped

Instructions

• Preheat the oven to 180°C. Prepare an eight-inch cake tin by buttering, flouring and lining the base with parchment paper.
• Sift the dry ingredients (flour, baking powder, baking soda, salt, cardamom and nutmeg) and set aside.
• Cream softened butter and sugar until just combined, scraping the bowl occasionally. Avoid overbeating.
• Add crumbled mawa and beat to combine.
• Add eggs one at a time, beating well after each addition.
• Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Fold gently until a smooth batter forms.
• Pour batter into the prepared tin and top with nuts. Bake for 35–45 minutes on the middle rack.
• Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Slice and serve.

Notes

Ingredient and baking notes:

1. Butter should be softened but not melted.
2. Use caster sugar if available; otherwise use granulated sugar. You can pulse granulated sugar to a finer texture if desired.
3. This cake is mildly sweet by default. Increase sugar to 200 g (1 cup) if you prefer a sweeter cake.
4. Nuts are optional and can be adjusted to taste. Common choices are almonds, pistachios and cashews.
5. If mawa is frozen, grate and thaw before using. Homemade or instant mawa are good alternatives.