Mawa Cake Recipe: Step-by-Step Guide for Soft, Rich Cake

Indulge in the comforting flavors of old-world Parsi and Irani cafés with this beloved Mawa Cake recipe. Rich with creamy mawa (khoya), fragrant cardamom and a generous scattering of nuts, this classic Indian tea cake brings the nostalgic taste of Mumbai bakeries to your home.

What is Mawa Cake

Mawa Cake is a dense, buttery cake that reflects a fusion of Persian and Indian baking influences. The base includes flour, sugar, butter and eggs, but what defines this cake is the addition of mawa (also called khoya)—concentrated milk solids that add a deep, milky richness and slightly granular texture. Popularized in Irani cafés and Parsi bakeries across India, particularly Mumbai, this cake is a tea-time favorite enjoyed by many generations.

What does Mawa Cake taste like?

The cake offers a moist, compact crumb that is denser than sponge-style cakes. Its flavor is buttery and mildly sweet, with the mawa providing a creamy, milky depth. Cardamom gives a warm, aromatic note while a hint of nutmeg adds subtle complexity. Topped with slivered almonds, pistachios and cashews, the cake pairs perfectly with a hot cup of chai.

Ingredient List and Notes

Step-by-Step Recipe

1. Preheat the oven to 180°C (356°F). Prepare an eight-inch cake tin by buttering, dusting with flour and lining the base with parchment paper.
2. In a wide bowl, sift together the dry ingredients: 180 g all purpose flour, 1.5 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1.5 tsp cardamom powder and 1/2 tsp nutmeg powder. Set aside.
3. In a large mixing bowl, cream 113 g (1/2 cup) softened butter with 150 g (3/4 cup) caster sugar using a hand or stand mixer. Beat for about 2–4 minutes until combined, scraping the sides occasionally. Avoid overbeating.
4. Add 100 g crumbled mawa to the butter and sugar mixture and beat until incorporated.
5. Add 2 eggs one at a time, beating thoroughly after each addition. If making eggless, replace eggs with 1/2 cup plain yogurt and mix well.
6. Create the batter by alternating the dry ingredients and 125 g (1/2 cup) milk. Start and end with the dry ingredients. Add one-third of the dry mix, fold gently with a rubber spatula until just combined, add half the milk, mix, then repeat. Stop as soon as no streaks of flour remain to avoid a dense cake.
7. Transfer the batter to the prepared tin. Smooth the top and garnish generously with slivered almonds, pistachios and broken cashews.
8. Bake in the preheated oven on the middle rack for 35–45 minutes. Check for doneness with a toothpick inserted into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, tent with foil.
9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Slice and serve with tea.

Enjoy a slice of this Mumbai-bakery-style Parsi Mawa Cake with a steaming cup of chai — a lovely tea-time centerpiece that often tastes even better the next day.

Storage Instructions

1. Cool the cake completely to avoid condensation inside the wrap.
2. Wrap tightly in plastic wrap or aluminum foil and place in an airtight container.
3. Store at room temperature in a cool, dry place for 4–5 days.
4. For longer storage, refrigerate in an airtight container for up to one week. Bring to room temperature before serving to restore texture.
5. You can also freeze a well-wrapped cake for up to 2 months. Thaw in the refrigerator, then bring to room temperature.

Can you make Mawa Cake without Mawa?

Yes. Mawa is essentially concentrated milk solids, so there are several effective substitutes:

• Instant mawa: A quick homemade version using milk powder, milk and ghee mimics mawa’s texture and richness.
• Milk powder: Use reconstituted or blended milk powder to add milky flavor and body.
• Ricotta cheese: Can replace mawa in equal measure for a creamy texture, though flavor will vary slightly.

Experiment with these options to match the richness and texture you prefer.

How to make an eggless version

Replace the two eggs with 1/2 cup plain yogurt. This keeps the cake moist and binds ingredients well. Be aware the center may sink slightly compared to the egg version, but the taste remains rich and satisfying.

Tips and Tricks

1. Finding or substituting mawa: In some countries mawa is sold frozen — grate and thaw before use. If unavailable, use the instant mawa method or milk powder as a substitute.
2. Butter and sugar: Use softened (not melted) butter and avoid overbeating to prevent excess air that can cause collapse.
3. Mixing technique: Alternate dry and wet ingredients, folding gently to prevent a tight, heavy crumb. Stop folding when there are no visible streaks of flour.
4. Baking: Oven temperatures vary. Use the toothpick test and tent with foil if the surface browns too quickly. Nuts on top may brown; remove any overly dark pieces after baking if desired.
5. Sweetness: The cake is mildly sweet. Increase sugar to 200 g (1 cup) if you prefer a sweeter cake to go with tea.

Frequently Asked Questions

Nutrition (approx.)

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