Paan Cake | A Festive Cake  | Betel Leaf flavoured Cake | How to make Paan Cake | Stepwise Pictures | Eggless Cake Recipe


  • 2-3 days when refrigerated
  • 200 gms All Purpose Flour
  • 1 tablespoon Milk Powder
  • 1 tablespoon Betel leaf juice
  • 6 small
  • 50 grams Fresh Grated Coconut
  • 50 grams tutti fruity ( I used pan flavoured)
  • 70 grams Gulkhand
  • 70 grams Butter
  • 100 grams Condensed Milk
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 clove powder
  • 125 ml Milk
  • 4. In a bowl, sift the flour and milk powder.
  • 5. Add all dry ingredients.
  • 10. When the milk is just warm, add it to the flour milk and using a fork, mix well without any lumps. If the mixture is too thick adjust by adding more milk. The cake batter will be only a little thicker than the regular cake batter.
  • 12. Bake the cake in the middle rack at 180 degrees C for 15 minutes and then reduce to 160 degrees C and bake for another 10 minutes .
  • 13. A toothpick inserted in the middle of the cake should come out clean. Your cake is ready. Cool it for 7 to 8 minutes in the pan itself.
  • 15. I had made it for my hubby
  • 2. You can make this cake using Whole Wheat Flour also but add extra milk to make the batter more smooth.
  • 3. I have not added extra sugar as I was personalising the cake
  • 4. The baking time will differ a little depending upon your oven. So have a watchful eye over the cake after 15 minutes of baking and adjust the temperature, rack height etc.,
  • 5. If the cake is browning too much on the top, you can loosely cover the top using a foil.
  • 6. If you are not fond of food colours, you can use natural red colour by slicing a beetroot piece and soaking it in 10 ml warm water for 2 hours



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