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45 Comments

  1. Hi Dassana. I have made this cake recipe a few times now and it has always been devoured. This time I want to use a mirror glaze to cover the cake and was wondering if you have a recipe for that. I have come across a few recipes but they use some amount of water in the preparation. Won’t adding water cause the chocolate to seize? All I get here is compound chocolate.5 stars

  2. Hello,

    I loved your recipe and would like to give a try. But since I dont have beater to whip cream and by hand it will take lot of time. Can I use ready made whipped cream like Cool whip? Do i need to add anything in that like cream cheese?5 stars

  3. hi very nice recipe.can i use orange juice with sugar to make a orange flavoured cake with fresh cream frosting instead of strawberry.because i dont get either fresh or tinned strawberries.just want to give a try.5 stars

      1. oh thank u for ur reply.in this plain vanilla cake recipe can i substitute lemon juice instead of vinegar,and how much i should add?

  4. Hello , I had tried your Black Forest and it was awesome. I really want to try this , but as I’m not a professional baker I dnt have measurement stuffs. I am not able to get through the measurements of 1.5 cups and 1/2 cups and all. Can I give me measurements in grams of possible. I really want to try. If u can help. Thank u 🙂

    1. thank you arjavi. i have mentioned the amount in grams below.

      1.5 cups all purpose flour/maida = 187.5 grams
      ½ cup water = 125 ml
      ½ cup melted butter or oil = 125 ml
      ¾ cup organic unrefined cane sugar or regular sugar = 150 grams

      hope these measurements in grams help.

  5. Hi…can I whip the cream in mixie or grinder jar….if yes please tell me how much time and in low or high speed.I would like to do the cake for Christmas on stove as I do not have oven.

  6. Hi! Loved the recipe , I have tried the vanilla cake a lot and it always turns out awesome but once I tried the strawberry cream cake and the cream didn’t turn out well. Second time I attempted the same problem arises, I’m not able to get the stiff peaks from the cream despite using 40% fat cream. Any suggestions?

    1. thanks apoorva. firstly use chilled cream. when beating also the cream should be chilled. you can also use a chilled bowl for whipping the cream. just keep the bowl in the fridge for 30 to 40 minutes and then use this bowl for whipping. when i whip 25% fat cream, i whip for a long time regulating between high to medium speed. i usually take about 8 minutes to whip cream. so for 40% fat, i guess it should take about 6 minutes.

  7. Which fruit can replace strawberries here?
    Since this is not the season, strawberries are not available in market.

  8. Hello dasanna,
    Thanks a lot for such wonderful receipes…..

    I have a doubt .what is the difference between fresh cream and whipping cream. ….
    and can both of them be used in place of each other4 stars

    1. fresh cream is just plain cream. whipping cream is cream that has been whipped or can be whipped. not all fresh cream can be whipped though. cream with 10% to 20% fat cannot be whipped to get soft or stiff peaks. even amul cream which is 25% fat takes a lot of time to whip unlike cream which has more than 35% to 50% fat. usually whipping cream has 35% fat. in desserts and icings, you need to use cream which can be whipped to yield soft or stiff peaks. so here you cannot replace any fresh cream with whipping cream. but in a gravy dish, where cream is added, either of the fresh cream of whipping cream can be used.

  9. Hello dassana,
    When it comes to frosting a cake, using butter is a must, unless you are using whipped cream. I am not a big fan of either butter or icing sugar. Hence is it possible to prepare a topping using hung curd, a fruit puree and/or cream cheese. If so can u please suggest something.
    Thank you

    1. you can prepare a frosting with hung curd. just whip the hung curd with icing sugar or even powdered sugar and then spread it on the cake. you can also use cream cheese in the same way. for a fruit puree, the method will vary depending on the consistency of the fruit puree. thin fruit puree like a strawberry one will need a thickening agent like agar agar. for a mango puree, you can just whip some cream and then add thick mango puree to it to get a mousse like frosting.

  10. Hie dear!! I was going through this tempting recipe but I have a question. The cream used is Amul fresh cream?

  11. Hie dear! I was going through this recipe.. I have confusion regarding the Amul cream u have mentioned. Is it the Amul fresh cream that comes in tetra pack?

  12. hello
    i love cakes and i make them often and they turn out to be great all the time.
    this is the first time i saw someone using amul cream and it looked so delish and so creamy.
    what i wanted to actually ask u is that, i never experiment that much with flavours{i normally cook only with chocolate, vanilla, butterscotch, strawberry, mawa and orange, this may sound a lot but it is not, they are the most simple flavours}, i loved the recipe and i was wondering if i can use mango instead of strawberries.
    i am gonna try this today itself and this website is so good, i just made your fried idli and it was so good{i had it with a lot of sauce}.
    and to the ones who are wondering where to get cake supplies from, there is a shop in andheri east near paaneri{the saree shop} named jk or something like that, they have all flavours{even alcohol cherry :0}, they sell whipped cream and many other things.
    if u want to order whipped cream from some other shop, buy the company kings one, it comes under thousand and its so good.
    thanks
    _yash4 stars

    1. i always use amul cream. with icing sugar it really whips well. i am amazed you make so many flavors. it does read a lot to me. i am stills stuck with vanilla, pineapple, strawberry and chocolate. yes you can use mangoes. in fact you can make a simple mango mousse too. just whip the cream with icing sugar. add mango pulp with some vanilla extract. fold and then layer in the cake and also top up with the same mousse. let it set in the refrigerator and then serve. thanks for providing the info on the cake supplies and the whipped cream.

  13. Hi Dassana,

    Been looking through your eggless recipes – was wondering if you have tried using egg replacers and how they work. Came across a few like No egg and one by Bob Red Mill on an online website

    1. hi sunita. i have purchased an egg replacer a few months ago and still not tried it. so not yet tried and tasted any eggless recipes made with an egg replacer. but will be trying the replacer for some recipes like pancakes and cakes, cookies.

  14. Hi dassana…. my query is in India du we get whipping cream….we do get a whipping cream powder but wen I used it …was a flop…… or we can use the malài we store for our butter making…..and does amul fresh Malai give u stiff peaks with a normal manual egg beater….

    1. hi anitha.

      we do get whipping cream but in select gourmet stores. but they are expensive. you can use malai. i have made whipping cream with malai and its too good. the malai should be chilled and then in a blender or stand mixer you whip it till you get stiff peaks. in fact the malai whips very well than amul cream as it has full fat content. amul cream does not give stiff peaks when beaten manually. if you add icing sugar and beat with an electric hand held beater than you will get nice stiff peaks.if you just beat it without icing sugar with an electric beater than you won’t get stiff peaks. the corn starch in the icing sugar helps to thicken the cream and this helps.

  15. It looks yummy Dassana..even without a cake stand,spatula or as you say the domed top:).I love cakes which look as good as they taste and needless to say this one looks delicious 🙂

  16. Hi Dassana,

    Love your website. I’ve tried a lot of your recipes and they came out great . This cake looks awesome. Will give this a shot ! All the very best to your website. Keep up the great work ! 🙂