black forest cake (eggless & whole wheat)

Black forest cake recipe with step by step pics. One of the favorite cakes liked by everyone is black forest cake. Apart from having a fabulous taste and texture, this black forest cake recipe has a few more plus points.

  • One the entire chocolate sponge cake is made from whole wheat flour.
  • has less oil
  • and uses ingredients that are easily available.
  • The cake recipe is also easy and can be made by beginners too.

Preparing good or excellent eggless frosting cakes or gateau at home is creative as well as a satisfying effort. And trust me the process is not difficult. But yes takes time and you have some extra pans, bowls and stuff that needs to be cleaned 🙂

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eggless black forest cake recipe

To make the work seem less daunting, I suggest to bake the cake a day before and do the frosting the next day. The cake can be refrigerated overnight and the frosting can be done the next day.

To make this egg free black forest cake, you need a chocolate cake or a chocolate sponge cake. You can get the cake from outside or make your own at home. I have used my basic eggless chocolate cake made from whole wheat flour as a base for this black forest cake.

There were some eggless cakes I had learnt in my home science classes and this cake was one of them. I really have good memories of preparing these frosted cakes and its due to the practice and training there, I can make them effortlessly now.

In the step by step pics, I have shared some steps to make the eggless plain chocolate cake. Otherwise you can also check the entire step by step recipe on this link – Eggless chocolate cake.

Serve the black forest cake chilled. The cake weighed more than 500 grams, about 700 grams. So goes very well as a dessert or for celebrations like birthdays and anniversaries.

How to make black forest cake

1. Preheat your oven to 200 degrees celsius/392 degrees Fahrenheit. Sieve 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. Use good quality cocoa powder.

making basic chocolate cake recipe

2. here are the sieved dry ingredients.

ingredients for basic chocolate cake recipe

3. in another pan or bowl, take ¾ cup sugar.

sugar for basic chocolate cake recipe

4. add 1 cup cold water and stir so that the sugar dissolves.

making eggless cake batter

5. now add ¼ cup oil or melted butter. I added oil.

butter for basic chocolate cake recipe

6. Stir briskly so that everything is mixed well.

making basic chocolate cake batter

7. next add 1 tbsp lime juice. Stir again.

making basic chocolate cake batter

8. Now add ½ tsp vanilla extract or powder. Here I added vanilla powder.

making basic chocolate cake batter

9. add the sieved dry ingredients to the wet mixture.

making basic chocolate cake batter

10. Using a wired whisk, mix everything well. There should be no lumps in the cake batter. The batter is not thick but medium thin.

eggless basic chocolate cake batter

11. Pour the cake batter in a greased cake pan of 7.5 inches diameter x 2 inches height. Tap the sides so that the extra air bubbles are let out.

eggless basic chocolate cake batter

Baking cake

12. bake the cake in a preheated oven for 200 degrees celsius/392 Fahrenheit for 35 to 40 mins. Since temperatures vary from oven to oven, do keep a check. For baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius for 15 minutes. Then bake the cake at 180 degrees celsius for 30 to 35 minutes.

For doneness check the cake with a toothpick. The toothpick should come out clean. If the toothpick is sticky, then place the cake back in the oven and continue to bake for some more minutes. Before frosting, let the cake cool completely.

eggless chocolate cake recipe

14. Here’s the inverted chocolate cake which has been cooled completely.

eggless chocolate cake recipe

15. Place the cake top side facing you. Slice the cake neatly and from the center with a large knife or serrated knife. You can also use dental floss to slice the cake into two. With a knife things can go uneven, so slice carefully. If crumbs fall, collect them and then add them on top of the icing layer.

making black forest cake recipe

16. Remove the top slice of the cake and keep aside. Here we have the bottom cake halve. Just cover and keep aside.

making black forest cake recipe

Making icing for cake

17. In a stand mixer take 200 ml chilled cream and 5 tbsp icing sugar. You can use an electric beater and take the cream and icing sugar in a bowl. I have used amul cream as thats the only cream I get here. Also it works very well for me. But one has to use icing sugar otherwise amul cream does not whip well due to its low fat content. If you can get heavy whipping cream, then nothing like it. Remember to chill the cream in the refrigerator at least for a day or two before you use it. 

cream for eggless black forest cake recipe

18. At the highest speed, run the wire whip blade and whip till the cream become stiff. I whipped amul cream for about 8 minutes in the highest speed of the stand mixer. If you use heavy whipping cream, you won’t have to whip for so long. Don’t overdo the beating as the cream might turn into butter, when you get stiff peaks, just stop the mixer or beater. To check, just invert the bowl and if the cream does not fall, the cream has got stiff peaks.

sugar solution for basic chocolate cake recipe recipe

19. Here’s the consistency of the cream.

cream for eggless black forest cake recipe

Making black forest cake

20. Sprinkle some sugar syrup on the cake evenly. To make sugar syrup, dissolve 1 tsp sugar with 3 to 4 tsp water. You can also use rum or wine instead of water.

sugar syrup for eggless black forest cake recipe

21. Now with a spatula spread about ¼ or ⅓ of the whipped cream.

cream for eggless black forest cake recipe

22. Spread evenly. Since this is a moist cake, the crumbs will be seen while spreading the cream. There is a method that can be used to to avoid the crumbs. But since we are making at home, this much is alright.

cream on eggless black forest cake recipe

23. Then add a layer of finely chopped red cherries. Red cherries are easily available. These are in the Indian variety of candied karonda berries. They are also called as karonda murabba in hindi. I get them easily at miThai shops here.

cherries on eggless black forest cake recipe

24. Sprinkle grated chocolate or chocolate shavings on top all over.

chocolate for eggless black forest cake recipe

25. Cover with the top halve of the cake.

making eggless black forest cake recipe

26. Spread again ⅓ part of the cream on the top evenly. Spread on the sides of the cake too. If you have a cake decorating stand, then its best to use. For home purpose, I use a small flat plate covered with aluminum foil and place the cake on it before icing. The foil covered plate along with the cake is kept on a heavy board. This way you can easily rotate the foil covered plate while spreading icing on the sides.

cream on eggless black forest cake recipe

27. Add the remaining whipped cream in a piping bag and use any decorative nozzle. Decorate the cake.

cream on eggless black forest cake recipe

28. Here’s one more pic. Decorate as per your likeness.

decorating eggless black forest cake recipe

29. Don’t worry about design flaws as we will be adding more grated chocolate on the cakes. So imperfections can be hidden 🙂

decorating eggless black forest cake recipe

30. Place whole cherries on the cake.

cherries on eggless black forest cake recipe

31. You can add the amount of cherries you want to make a neat looking black forest cake.

cherries on eggless black forest cake recipe

32. Sprinkle some grated chocolate.

chocolate on black forest cake recipe

33. Cover the flaws with the grated chocolate. You can also add chocolate shavings or chocolate vermicelli.

cherries on eggless black forest cake recipe

34. Also place the grated chocolate on the sides of the cake. I also added some chocolate shavings from top. Here our eggless black forest cake is ready.

preparing eggless black forest cake recipe

35. Cover the cake with a large bowl without it touching the sides and place in the fridge for the cream icing to set. Keep to set for 3 to 4 hours or overnight.

eggless black forest cake recipe, black forest cake recipe

36. When the cream icing has set well, slice and Serve eggless black forest cake.

eggless black forest cake recipe, black forest cake recipe

Few more eggless recipes

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Black Forest Cake

4.79 from 64 votes
This black forest cake recipe is too good and is an eggless version of the classic black forest cake. The base sponge chocolate cake is made from whole wheat flour. 
eggless black forest cake recipe
Author:Dassana Amit
Prep Time:50 mins
Cook Time:35 mins
Total Time:1 hr 25 mins
Course:desserts
Cuisine:world
Diet:eggless,vegetarian
Servings (change the number to scale):1 medium black forest cake
(1 CUP = 250 ML)

Ingredients

  • 1 medium sized eggless chocolate cake or sponge chocolate cake or check the below recipe

for eggless chocolate cake

  • 1 cup whole wheat flour , levelled or 120 grams
  • 3 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • 1 pinch of salt
  • ¾ cup sugar or 150 grams sugar
  • 1 cup cold water, 250 ml
  • ¼ cup oil or melted butter, 62.5 ml
  • 1 tablespoon lime or lemon juice
  • ½ teaspoon vanilla extract or vanilla powder or vanilla essence

icing for black forest cake

  • 200 ml chilled amul fresh cream or chilled heavy whipping cream
  • 5 tablespoons icing sugar
  • 3 tablespoons chopped red cherries
  • 7 to 8 tablespoons grated chocolate or chocolate shavings, you can also add as required
  • 2 to 3 teaspoons cherry syrup or 1 teaspoon sugar dissolved in 3 to 4 teaspoon water. you can use rum or wine instead of sugar syrup
  • 8 to 10 whole cherries for decoration or as required
  • some chocolate shavings for decoration, optional

Instructions

making chocolate cake batter

  • First grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. Preheat your
  • Oven to 200 degrees celsius/392 degrees fahrenheit.
  • Seive 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. Use good quality cocoa powder.
  • In another pan or bowl, take ¾ cup sugar.
  • Add 1 cup cold water and stir so that the sugar dissolves.
  • Now add ¼ cup oil or melted butter. I added oil. Stir briskly so that everything is mixed well.
  • Next add 1 tbsp lime juice. Stir again.
  • Now add ½ tsp vanilla extract or powder.
  • Add the sieved dry ingredients to the wet mixture. Using a wired whisk, mix everything well.
  • There should be no lumps in the cake batter. The batter is not thick but medium thin.
  • Pour the cake batter in the prepared cake pan.
  • Tap the sides of the cake pan so that the extra air bubbles are let out.

baking chocolate cake

  • Bake the cake in a preheated oven for 200 degrees celsius or 392 fahrenhiet for 35 to 40 mins. Since temperatures vary from oven to oven, do keep a check. 
  • For baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius or 356 fahrenheit degrees for 15 minutes. Then bake the cake at 180 degrees celsius or 356 degrees fahrenheit for the 30 to 35 minutes.
  • For doneness check the cake with a tooth pick. The tooth pick should come out clean. Once the cake becomes warm or cools down, unmold and place it on a wired rack. 
  • If the tooth pick is sticky, then place the cake bake in the oven and continue to bake for some more minutes. Before frosting let the cake cool completely.

making icing for black forest cake

  • Keep the top of the cake facing you. Slice the cake neatly and from the center with a large knife or serrated knife. You can also use a dental floss to slice the cake into two. With knife things can go uneven, so slice carefully. If crumbs fall, collect them and then add them on top of the cream layer.
  • Remove the top half and keep aside. Keep the the bottom cake half facing you. Just cover them and keep aside while you prepare the cream icing.
  • In a stand mixer take cream and icing sugar. You can use an electric beater and take the cream and icing sugar in a bowl. I have used amul cream as that the only cream I get here. Also it works very well for me. But one has to use icing sugar otherwise amul cream does not whipped well due to its low fat content. If you can get heavy whipping cream, then nothing like it. Remember to chill the cream in the refrigerator at least for a day or two before you use it.
  • At the highest speed, run the wire whip blade and whip till the cream become stiff. I whipped amul cream for about 8 minutes in the highest speed of the stand mixer. If you use heavy whipping cream, you won't have to whip for so long. Don’t overdo the beating as the cream might turn into butter, when you get stiff peaks, just stop the mixer or beater. To check, just invert the bowl and if the cream does not fall, the cream has got stiff peaks.

making black forest cake

  • Sprinkle some sugar syrup on the cake evenly. To make sugar syrup, dissolve 1 tsp sugar with 3 to 4 tsp water. You can also use rum or wine instead of sugar syrup.
  • Now with a spatula spread about ¼ or ⅓ of the whipped cream.
  • Spread evenly. Since this is a moist cake, the crumbs will be seen while spreading the cream. There is a method that can be used to to avoid the crumbs. But since we are making at home, this much is alright.
  • Then add a layer of chopped red cherries. Red cherries are easily available. These are in the indian variety of candied karonda berries. They are also called as karonda murabba in hindi. I get them easily at mithai shops here.
  • Sprinkle grated chocolate on top.
  • Cover with the top halve of the cake.
  • Spread some cream on the top evenly. Spread on the sides. If you have a cake decorating stand, then its best to use. For home purpose, I use a small flat plate covered with aluminum foil and place the cake on it before icing.
  • Add the remaining whipped cream in a piping bag and use any decorative nozzle. Decorate the cake with the cream from the piping bag.
  • Place whole cherries on the cake. you can add the amount of cherries you want to make a neat looking cake.
  • Sprinkle some grated chocolate all over. You can also add chocolate shavings or chocolate vermicelli.
  • Also place the grated chocolate on the side of the cake. I also added some chocolate shavings from top.
  • Cover the black forest cake with a large bowl without it touching the sides and place in the fridge for the cream icing to set. Keep to set for 3 to 4 hours or overnight.
  • When the cream icing has set well, slice and serve the eggless black forest cake.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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330 comments/reviews

  1. Cake is very nice.

    • thanks bina 🙂

  2. hello mam, i have gone through many of ur recipes n have tried some of them. they ol turned out well i wanna try this one also bt the prob z that i do not hv an oven. can u plz suggest the pressure cooker recipe of this. i vl b really thankful to u. plz help

    • thanks charu, have taken your request for eggless black forest cake in pressure cooker recipe request on our file. allow us some time to post the same.

  3. Hi ,

    Can you beat the cream with a hand blender???

    • by hand blender i am assuming its a wired whisk. difficult with a wired whisk, if you use amul cream or 25% to 35% fat cream. if the cream has a 50 % or more of fat content, then you can use a wired whisk. if you are meaning an electric hand blender, then you can use it.

  4. Heyy can i make cream from icing sugar and malai in normal mixer which we have at home ?? And does that homemade cream tastes same like whipped cream which is made from amul whipping cream??

    • you can make cream with icing sugar and malai. there was a time, i used to make cream at home, as we used to get fresh milk and not packaged ones. the taste of whipped cream is same. in fact homemade one taste better than store brought one. but just don’t over do and use the whipper blade in your mixer. any other blade might ruin the consistency.

  5. Hi, i dnt have a oven,,,,,do u hv a recipe to bake the cake in pressure cooker?????

  6. Good aftrnoon..can u plzz tell me wat kind of pans we can use in oven to make this cake4 stars

    • pratibha, generally aluminium pans are used. you will get them in super stores or in shops which sell bakery stuff. non stick pans are also available and even silicon based ones, but i prefer the conventional aluminium pans.

  7. Hi, I tried this recipe earlier twice it came out good, thanks. But now I wanna double the ingredients to get a big cake! Can I ? Pls reply5 stars

    • anuradha, you can double the recipe. a few readers did double the recipe with success.

  8. I tried ur basic chocolate cake recipe many a times, and loved the results, now i want to try this one but do not have the electric beater, can i beat the cream in a mixer? Thanks 🙂

    • thanks manjiri. you can whip the cream in a blender or mixer. but use the whipping blade. if you use the dry grinder or wet grinder blade, then there will be difficulty in getting the cream whipped well.

  9. Hi could u pls tell me the measurements for 200ml cup…

    • take all the ingredients as mentioned in the recipe, except the following:
      1.5 tablespoon cocoa powder
      1/4 teaspoon baking soda
      1/2 tablespoon lime juice
      1/4 teaspoon vanilla extract or essence

  10. The recipes on this page are too good. Accurate measuring of ingredients and perfect authentic taste of all food!!??? keep sharing n helping us reach our husbands’ hearts??

    • thankyou lipi for your kind and encouraging words 🙂

  11. very nice and easy. made it for my kids bday. can u pls share how big a pan to use when doubling the recipe and the time too.

    • thanks gayathri. generally, the batter should cover 2/3 of the pan. it very difficult to exactly tell the correct dimensions.

  12. Can I use the same recipe to make cupcakes? And then probably remove a tiny bit of the center, add in a cherry and top with whipped cream and chocolate shaving? How else can I incorporate the blackforest taste in a cupcake?
    Thanks in advance!

    • usually cupcake batter have a thick to medium consistency batter. you can try this recipe too. i think it should work.

  13. Made this black forest cake and was pleasantly surprised with the result. Wanted to share some of it with my neighbour but husband did not let me. I already have been requested to make it again. You are absolutely wonderful. Thank you so much.5 stars

    • most welcome lopamudra and glad to know. isn’t it better to make it at home and get surprised with the result 🙂 thanks a lot.

  14. Hi,

    I want to try Black Forest cake for a long time and I came across your site… Just a quick question, where can I find/buy red cherry. I tried finding it at an Indian grocery store but couldn’t. If you can please let me know where I can buy, greatly appreciate it.

    • shalini you could buy red glazed cherries from any kirana, grocery store they are easily available.

  15. Hi, I have tried many of your recipes and it has made a chef in my home.. All thnks to ur tasty recipes,. I do tried this cake last night. It taste good but it became dry n hard at corners.. Can u tell me where I got wrong?

    • thanks mansi. its got baked too much. hence the dryness and hardness at the corners. oven times vary with the size, model and type, so when baking its always better to keep a check. some ovens bake faster and some slower.

  16. it helped me prepare cake for my mom on mothers day

    • aarna, nice to know this.

  17. Hello ,
    I really like your recipes … They really turn out very well.. Wanna try this cake as well for my 1st anniversary but have some questions in my mind…
    1. I live in US and nt getting icing sugar … I am getting powdered sugar … Does that work
    2. The cake pan i am getting is 9in diameter and 1.5 inch depth…will that work?
    3. Also i have ashirwad multi grain flour …will that work?
    4 . Can any brand of heavy whipping cream work?

    • late in replying as we had some issues with the comment section.

      1. you can use powdered sugar. but just add 1 tsp corn starch to it.
      2. 9×1.5 inch can be risky as we want a cake which is more in height, so that it can be sliced and then frosted.
      3. don’t use multi grain flour. just use atta or whole wheat flour. any brand will do.
      4. any brand of heavy whipping cream will do.

  18. Hi mam i prepared this cake for my son’s bday party yesterday and it came out awsome just like other recipes that ihv tried from yr blog.thank you so much mam.i would like to share some pics too.

    • wow. thats great. i am sure the birthday boy must have loved it as well the guests. most welcome sonal and do continue to bake. try different recipes. most kids love baked goods and if they are healthy than nothing like it.

  19. Hi mam ihv prepared this cake last year n it was awsome i posted the comment also.now i want to prepare it for my son’s bday so that it could serve almost 20 people n im confused abt the size of the tin n the quantities could u plz help me mam.thanks a lot.

    • sonal for 20 servings, you will need 2 cakes of the same weight as the recipe. i would not suggest you to double the recipe as i do not know how the end result will be. so you will need to bake the cake twice and then slice and layer each of the cake. hope this helps.

      • Thank you mam for being so readily helpful always.i think you r right preparing two cakes would be safer than doubling the quantities.any ways thanks a ton once again.you r just THE BEST.

        • welcoma sonal. enjoy the baking process as well as the birthday 🙂

  20. I hv tried to bake a cake about six times. Once, it was perfect.
    But other times, my husband declare my cake as not baked totally.knife test does not work.
    Today also I tried reading your steps carefully. Knife was so clean and the outer looks was also good. I demould the cake and let it be some cool. Then when I cut, it was not cooked properly from inside.
    Though taste was good.
    It always breaks my heart.
    Do the size of baking mould also matters? My mould was leas than half covered with the batter.

    • vaishali, baking is all about learning, trials and more learning. first of all folding or mixing the batter is a important technique. too much or too less can spoil the final texture of the cake. using fresh ingredients is another important point. if the batter is mixed or folded too much, it will pass the knife test after baking, but the texture will not be light and soft. the texture will dense or hard, but the cake will be baked. the size of baking moulds also matter. generally the batter can be filled upto 2/3rd in the pan.

  21. Hi dassana

    I plan to make a 2 tier cake for my kids 2nd birthday. As he loves minion I want to make it minion style. Thought of using blue icing on d bottom n yellow icing on top. What kind of food color do I use which r easily available n how to add colors. I he th8 of using banana cake (bottom)and basic chocolate cake(top) will dt be fine?
    Waiting eagerly to hear from u.
    Thank u so much.

    N to tell u m baking everyday with ur recipes. Be it banana cake, orange cake, fruit cake, cookies etc etc etc. .? u made me fall in luv wid baking. Amazing recipes. For me a day without baking is a day wasted. Thnx a ton.

    • neha, i have replied to the email that you had also sent regarding the same query. do check.

  22. Very nice

  23. Hi. Can we use maida

    • yes pooja you could use maida hope this help’s you.

  24. first off all thanx for this awsmm recipe… this is my fav web page… whenever i think of making something diffrent for my family, especially for my small brother i always perefer ur recipes nd they are just awsmm.. nd this cake i am thinking of making this on my small brother birthday.. he was asking me to make a chocolate cake for him from a long time nd now after seeing ur recipe i am definitely gonna try it nd i am sure this is gonna be very tasty… ???

    • always welcome sanjana 🙂 thankyou for your kind and encouraging words. surely try and let us know how the cake was? wishing a great birthday on our behalf

  25. how to place the grated chocolates in the sides of the cake

    • you have to just take the grated chocolate in your palms and sprinkle from the sides. keep on rotating tray or plate. rotate the tray/plate and sprinkle from the sides.

  26. The ingredients given here wud give a half kg or one kg cake4 stars

    • mentioned in the post. 700 grams.

  27. Hello Dasanna. First of all thank u so much for the wonderful recipe. I am gonna try this now. Just had a doubt. Is it fine if i don’t sieve the wheat flour and cocoa powder as I do not not have the shaving plate handy.

    • thanks asha. its always better to sieve the flour. if there is too much bran in the flour, it can spoil the texture. you can even use a thin cotton cloth or muslin to seive the flour.

  28. Can u tell in ur recipe 1cup = 120 gms
    And 3/4 cup=150 Gms
    I guess one cup = 226 gms approx …,

    • it depends on what you are weighing. different ingredients depending on their density have different weight in grams. 1 cup is equal to 250 ml. but when you weight atta or sugar in the same cup, their weight in grams differs. eg 1 cup of atta is 120 grams, 1 cup of maida is 125 grams, 1 cup sooji/rava is 200 grams.

  29. Can we whip the cream in mixer grinder using the whip option?
    For how many minutes should I whip if the above is possible?

    • yes you can whip with the whipping blade in a mixer-grinder. the time depends on the fat content in the cream and the grinder machine capacity. if you use cream with 40% to 60% fat content than the whipping will be quicker. i cannot tell the exact time. what you can do is whip for a few minutes and then check.

      • Thanks 🙂

        • welcome shweta.

  30. its very awesome….

    • thanks.

  31. Hi , I am a big fan of ur recipes n tried almost many recipes n now I wanna know whether we can use whole wheat flour for eggless black forest cake or not or should we use only maida,Please reply as I wanna do it for this Christmas! Thanks 🙂5 stars

    • thanks anuradha. you can use whole wheat flour for any cake that you make be it without frosting or with frosting. if you want, you can make this recipe with maida also.

  32. Hi ,
    For this recipe if I had to use vanilla pod instead of extract,how much of the pod needs to be used?

    • ashwini, use half of the vanilla pod.

  33. Baked this for my sister s bday last weekend and it came out very good.I used the whipped cream powder instead of fresh cream for the icing and was very happy with the finished product!4 stars

    • pleased to know this thankyou ashwini 🙂

  34. Hi this cake looks yummy wanna try it but can u tell me the method to whip amul fresh cream into whip cream

    • use an electric beater to whip amul cream. you have to whip for a long time atleast 7 to 8 minutes on medium to high speed to get soft peaks.

  35. Hi,
    Baking soda & baking powder are different? If no baking soda is available then can baking powder be substituted, if yes, then what will be the measurement.5 stars

    • pooja, both baking soda and baking powder are different. baking soda is just sodium bicarbonate. whereas baking powder is a dry mixture of sodium bicarbonate, an acidifying agent like cream of tartar and corn starch. you can substitute baking powder with baking soda but not the other way round. baking soda is 4 times stronger than baking powder. in this recipe baking soda cannot be substituted with baking powder.

      • which is the best …………baking soda or baking powder……for health..

        • if using baking powder, the use aluminium free baking powder. its better for health than using regular baking powder. baking soda is just pure sodium bicarbonate. can be used in minimal amounts in eggless baking.