This easy recipe for Eggless Black Forest Cake is not only delicious, it is also made a little healthier by using whole wheat flour. Don’t worry though, this yummy eggless black forest cake recipe still boasts a fabulous taste and texture that’ll have your guests coming back for more.
This beautiful chocolate sponge layer cake is easy enough for beginners, but is beautiful enough for even the fanciest of celebrations! Just look at this show-stopping creation: Isn’t it simply gorgeous?
Table of Contents
What is Black Forest Cake?
Black Forest Cake is a recipe that is based on a traditional German cake known as Schwarzwälder Kirschtorte, which can be roughly translated to mean “Black Forest Cherry Torte.”
I say the recipe is “based on” the German dessert, as German law actually decrees that for something to be called Schwarzwälder Kirschtorte a specific alcoholic liquor derived from sour cherries and known as kirschwasser must be used!
In the simplified, non-German recipe, you can expect layers of chocolate sponge cake, whipped cream and cherries to be present.
My version of this yummy treat is made a bit healthier, as I use exclusively whole wheat flour for my chocolate sponge, and opt to soak my cake layers with simple sugar syrup instead of alcohol.
Why This Eggless Recipe Works
Preparing beautiful layer Cakes at home is a creative and satisfying endeavor. And trust me when I say, the process is not difficult! It does take a bit of time and you will have some extra pans, bowls and accoutrement that needs to be cleaned, but the result is well worth it. 🙂
This picture perfect black forest gateau has a lovely, light consistency. While the sponge is made from whole wheat flour for a bit of extra nutrition, I can almost guarantee nobody will be able to guess it. And for all of you with an egg allergy, this recipe is completely egg free!
While I love the simplicity of this recipe, you can make life even easier on yourself by purchasing a Chocolate Cake from the store. Simply split it in half, make the whipped cream frosting and get to decorating!
Once you try the combination of chocolate sponge cake with lightly sweetened whipped cream and slightly tart cherries, I can almost guarantee you’ll be hooked. And even though the consistency is angelically light, the final cake weighed in at a total of 700 grams, so you just know that it is loaded with serious flavor.
This eggless black forest cake recipe is my go-to for any celebration, from anniversaries to birthdays, graduations to dinner parties.
How to Make Eggless Black Forest Cake
Sift Dry Ingredients & Mix Liquid Ingredients
1. Preheat your oven to 200 degrees Celsius/392 degrees Fahrenheit. Brush or grease a 7.5 inches pan or two 6 inches baking pans with oil. Instead of brushing the pans with oil, choose to line them with parchment paper.
2. Sift or sieve 1 cup whole wheat flour, 3 tablespoons cocoa powder, a pinch of salt, ½ teaspoon baking soda onto a plate. Be sure to use good quality cocoa powder.
3. in another pan or bowl, take ¾ cup sugar and add 1 cup cold water.
Tip: Want your cake to be light and spongy? Note that the water has to be cold. Keep the water in the refrigerate for an hour or so to cool it. The cold water helps to give this sponge cake its light and delicate consistency.
4. Stir so that the sugar dissolves.
5. Add ¼ cup neutral tasting oil. I added sunflower oil, but vegetable oil, avocado oil or canola oil will all work.
6. Stir briskly so that everything is mixed well.
7. Add 1 tablespoon lemon juice. If you do not have lemon juice, use 1 tablespoon apple cider vinegar or white vinegar.
8. Now add ½ teaspoon vanilla extract.
9. Stir and mix well briskly for 2 to 3 minutes to get an even emulsified mixture.
Make Cake Batter
10. Add the sieved dry ingredients to the wet mixture.
11. Using a wired whisk, mix everything well. There should be no lumps in the cake batter.
12. As you can see, the batter is not thick but medium thin.
13. Pour the cake batter in a greased cake pan of 7.5 inches diameter x 2 inches height. Or use two round cake pans (6 inches diameter) and divide the batter equally between two pans as I have done.
Tap the pan on the countertop so that the extra air bubbles are let out.
Bake Chocolate Sponge
14. Place the pans in the center rack of your oven. Bake the cakes in a preheated oven for 200 degrees Celsius/392 Fahrenheit for 35 to 40 mins. Since temperatures vary from oven to oven, do keep an eye on your cakes.
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.
Tip 1: Only open the oven door after ¾ of the cake is baked. If you keep opening the oven door many times, high chances are that your cake will sunk in the center.
Tip 2: Working ahead of schedule? Feel free to stop here and wrap/refrigerate your cakes overnight, or freeze for up to 1 month before assembling and frosting.
Whip Cream
Before frosting, let the cakes cool completely. Place the pans on a wired tray and let the cakes cool at room temperature. I make the cakes a day ahead and refrigerate them in a covered container.
15. In a bowl take 200 ml chilled whipping cream and 5 tablespoons icing sugar (a.k.a confectioner’s sugar or powdered sugar).
Note: If you live in India and do not have access to whipping cream, you can use the Amul brand of heavy whipping cream. But with Amul fresh cream, you will get soft peaks in the cream. You can also use heavy cream of any other brand.
16. At the highest speed, whip until the cream becomes stiff. This process will vary depending on the power of your mixer and the fat content in the cream.
It may take 8 to 10 minutes if you use the Indian brand of Amul cream. To check, just invert the bowl. If the cream does not fall, the cream has stiff peaks.
Tip: Be sure not to over-whip your cream. While you can use a stand mixer for this process, I recommend using a hand mixer so you don’t walk away from your whipped cream and return to an accidental bowl of butter. When the cream reaches stiff peaks, STOP.
17. Here’s the consistency of the cream.
Assemble & Frost Sponge Layers
Note: If you have baked one cake, then slice the cake neatly from the center with a large knife or serrated knife. You can also use dental floss to slice the cake into two. If crumbs fall, collect them (they’re delicious!) and save them for when you decorate the cake.
18. Place one layer of the cake with the bottom side facing you. NOTE: If the top of your cake is domed, then slice the top domed portion evenly so it will lay flat.
Brush the cake lightly and evenly with sugar syrup. To make sugar syrup, dissolve 1 tablespoon sugar with 3 tablespoon water. You can also use rum or wine instead of water.
19. Now with a spatula spread about ¼ or ⅓ of the whipped cream on top of the cake.
20. Then add a layer of finely chopped red cherries. You can use canned red cherries, glazed cherries or fresh sweet cherries.
Do not use canned maraschino cherries as they have a lot of preservatives added to them and smell awful according to me.
If you live in India, use glazed red cherries or you can use candied Karonda berries. You will find the Indian variety of candied karonda berries in most shops. They are also called karonda murabba in Hindi.
21. Sprinkle grated chocolate or chocolate shavings all over. I always grate or shave a bar of dark chocolate. Use any good quality semi-sweet, dark or bitter-sweet chocolate.
22. Cover with the second cake and brush the top with the sugar syrup.
23. Spread again ⅓ part of the cream on the top evenly. Spread on the sides of the cake too. If you have a rotating cake stand, this will make frosting the cake much easier.
Tip: If you don’t have a cake stand, then 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.
Make Eggless Black Forest Cake
24. Add the remaining whipped cream in a piping bag and use any decorative nozzle. Decorate the cake however you like – I simply piped some rosettes around the top edge.
Don’t worry about design flaws as we will be adding more grated chocolate on the cakes, so any imperfections can be hidden!
25. Place whole cherries on the cake. Top with some chocolate shavings or grated chocolate.
You can add the amount of cherries you want to make a neat looking eggless black forest cake. I suggest using one cherry per serving, as this will help you cut the cake evenly.
26. Now cover the sides of the cake with the chocolate shavings. Cup your fingers and take some chocolate shavings in them. Gently pat and press them on the cream layer with your fingers.
Turn the cake stand as you go on placing the chocolate shavings on the cream layer all over the sides. Some chocolate shavings will fall on the the cake stand. Collect these and use them for the decoration on the sides.
27. Cover the eggless 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.
28. When the cream icing has set well, slice and serve eggless black forest cake. Enjoy the compliments of your impressed friends and family. Good work!
Serving Suggestions and Storage
Serve black forest cake as is or for a rich luxurious treat pair with a chocolate or vanilla ice cream. Enjoy as an after meal dessert or as a sweet snack anytime of the day.
For birthdays or any any other celebrations , if you plan to make a tall layer or a large cake, scale the recipe ingredients proportionately. Bake in two 7.5 inches pan or four 6 inches pans.
Do consider your oven size so that it accommodates all the pans easily. All the pans have to be kept in the center rack of the oven for even baking.
The eggless black forest cake stays well for about 2 to 3 days in the refrigerator. Keep the cake in a covered box or container when storing in the fridge.
Expert Tips and Tricks
- To make the work of building a beautiful layer cake seem less daunting, I suggest you split the tasks into two days. Bake the cake a day before (or up to one ahead of time if you have a freezer!) and do the frosting the next day. The cake can be refrigerated overnight (or frozen up to one month) and the frosting can be done the next day.
- If you don’t have a cake stand, then 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.
- Use chilled cream and equipment for making whipped cream. You want to whip the cream in as little time as possible to prevent a grainy texture, and keeping your equipment cold helps the cream stay cold while you work. You need the cream to be cold so that it can emulsify properly and the fat can hold shape to keep the air in the cream.
- Want your cake to be light and spongy? Be sure to use cold water as the recipe indicates. Temperature is very important when it comes to the chemical reactions of baking, and cold water is important to creating a spongy consistency in this eggless sponge cake.
- Keep the serving platter clean from decorating by laying small strips of parchment down around the edges of the cake. When you’re done decorating, pull them out and your platter will look perfect!
- Whole wheat flour works nicely here, but if you are not a fan, feel free to include all-purpose flour or pastry flour.
FAQs
The easiest way I can answer this is with the old squares and rectangles analogy. You know how all squares are rectangles, but not all rectangles are squares? Well, in this case the black forest cake is the square and chocolate cake is the rectangle.
Black forest cake is made with chocolate sponge cake, but requires whipped cream, cherries and frosting to be “black forest” cake.
Chocolate cake, on the other hand, can encompass many recipes with many kinds of fillings and frostings. So – all black forest cakes are chocolate cakes, but the reverse is not true.
Since black forest cake recipe is made with a whipped cream frosting, it has a slightly shorter shelf life than other cakes. Once assembled, I recommend eating it within 2 to 3 days. Keep any leftovers in your fridge.
In my opinion, any cherries in syrup will do so long as they are not maraschino cherries. I know some may disagree with me on this point, but the artificial coloring and flavoring of maraschinos really puts me off.
Morello cherries, sour cherries, sweet canned cherries, glazed cherries or even the Indian glazed karonda berries are my personal preference.
More Eggless Cakes To Try!
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Eggless Black Forest Cake Recipe (Whole Wheat)
Ingredients
For chocolate sponge
- 1 cup whole wheat flour (leveled) – 120 grams
- 3 tablespoons cocoa powder
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup sugar – 150 grams, raw sugar or white sugar
- 1 cup cold water
- ¼ cup oil – any neutral oil
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract or vanilla essence
For sugar syrup
- 1 tablespoon sugar – raw or white sugar
- 3 tablespoon water
For cream frosting
- 200 ml whipping cream or heavy cream, cold or chilled
- 5 tablespoons icing sugar confectioner's sugar, castor sugar or powdered sugar
For layers
- ¼ cup chopped red cherries – glazed or canned cherries or fresh sweet cherries
- ½ cup chocolate shavings – bittersweet, dark or semi-sweet, add as needed
For top layer and sides
- 10 to 11 cherries – glazed, canned or fresh, add as needed
- ⅓ to ½ cup chocolate shavings – bittersweet, dark or semi-sweet, optional
Instructions
Prep
- First grease a round baking pan of 7.5 inches diameter with oil. You could also line the pan with a parchment paper. Or use two round cake pans (6 inches diameter) and divide the batter equally between two pans.
- Preheat your oven to 200 degrees Celsius/392 degrees Fahrenheit.
- Sift whole wheat flour, cocoa powder, salt, baking soda on a plate. Use good quality cocoa powder.
- In another pan or bowl, take sugar.
- Add cold water. Stir and mix until all the sugar dissolves.
- Add oil. Stir briskly for 2 to 3 minutes so that everything is mixed well and emulsifies. Use any neutral oil.
- Add lemon juice and vanilla extract. Stir and mix again.
- If you do not have lemon juice, use 1 tablespoon apple cider vinegar or white vinegar.
- Add the sieved dry ingredients to the wet mixture. Using a wired whisk, mix everything well until you get a smooth batter.
- Ensure that there are no lumps in the cake batter. The batter has a medium thin consistency.
- Pour the cake batter in the prepared cake pan or pans.
- Tap the pan/pans on the countertop, so that the extra air bubbles are let out.
Baking chocolate sponge
- Placing the pans in the center rack of your oven, bake the cakes in the preheated oven at 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/356 Fahrenheit degrees for 15 minutes. Then bake the cake at 180 degrees Celsius/356 degrees Fahrenheit for the 30 to 35 minutes.
- For doneness check the sponge cake with a tooth pick. The tooth pick should come out clean.
- If the tooth pick is sticky, then place the cake back in the oven and continue to bake for some more minutes.
- Place the pans on a wired tray and let the cakes cool at room temperature.
- Note that before frosting let the cake cool completely at room temperature or wrap the cake with a cling film and refrigerate for a couple of hours. You can keep the cake in a covered box and refrigerate.
Whipping cream
- In a stand mixer take the the cold whipping cream and icing sugar/confectioner's sugar/powdered sugar.
- At the highest speed, whip until the cream becomes stiff. This process will vary depending on the power of your mixer.
- To check, just invert the bowl. If the cream does not fall, the cream has stiff peaks. Be sure not to over-whip your cream.
- Remember to chill the cream in the refrigerator at least for a day or two before you use it.
- If you have used the Indian brand of Amul cream it may take 8 to 10 minutes to whip.
Assembling
- If you have baked one cake, then slice the cake neatly from the center with a large knife or serrated knife. You can also use dental floss to slice the cake into two.
- Place one layer of the cake with the bottom side facing you. If the top of your cake is domed, then slice the top domed portion evenly so it will lay flat.
- Make a sugar syrup dissolving 1 tablespoon sugar in 3 tablespoon water.
- Brush the cake lightly and evenly with this sugar syrup. You can also use rum or wine instead of sugar syrup.
Frosting the sponge layers
- Then add a layer of finely chopped glazed red cherries. You can use canned red cherries, glazed cherries or fresh sweet cherries.
- Sprinkle grated chocolate or chocolate shavings all over.
- Cover with the second cake and brush the top with the sugar syrup.
- Spread again ⅓ part of the cream on the top evenly. Spread on the sides of the cake too. If you have a rotating cake stand, this will make frosting the cake much easier.
- TIP: If you don’t have a cake stand, then 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.
Making Black Forest Cake
- Add the remaining whipped cream in a piping bag and use any decorative nozzle. Decorate the cake however you like.
- Place whole cherries on top of the cake. Top with some chocolate shavings or grated chocolate.
- Now cover the sides of the cake with the chocolate shavings. Take some chocolate shavings in your fingers. Gently pat and press them on the cream layer with your fingers.
- Turn the cake stand as you go on placing the chocolate shavings on the cream layer all over the sides. Some chocolate shavings will fall on the the cake stand. Collect these and use them for the decoration on the sides.
- 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.
- When the cream icing has set well, slice and serve eggless black forest cake.
Serving Suggestions and Storage
- Serve black forest cake as is or for a rich luxurious treat pair with a chocolate or vanilla ice cream. Enjoy as an after meal dessert or as a sweet snack anytime of the day.
- The cake stays well for about 2 to 3 days in the refrigerator. Keep the cake in a covered box or container when storing in the fridge.
Video
Notes
- Prep Ahead: To make the work of building a beautiful layer cake seem less daunting, I suggest you split the tasks into two days. Bake the cake a day before (or up to one ahead of time if you have a freezer!) and do the frosting the next day. The cake can be refrigerated overnight (or frozen up to one month) and the frosting can be done the next day.
- No cake stand? Not a problem: If you don’t have a cake stand, then 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.
- Cold cream: Use chilled cream and equipment for making whipped cream. You want to whip the cream in as little time as possible to prevent a grainy texture, and keeping your equipment cold helps the cream stay cold while you work. You need the cream to be cold so that it can emulsify properly and the fat can hold shape to keep the air in the cream.
- For light and spongy cake: Be sure to use cold water as the recipe indicates. Temperature is very important when it comes to the chemical reactions of baking, and cold water is important to creating a spongy consistency in this eggless sponge cake.
- Parchment tip: Keep the serving platter clean from decorating by laying small strips of parchment down around the edges of the cake. When you’re done decorating, pull them out and your platter will look perfect.
- Cherries: In my opinion, any cherries in syrup will do so long as they are not maraschino cherries. I know some may disagree with me on this point, but the artificial coloring and flavoring of maraschinos really puts me off. Morello cherries, sour cherries, sweet canned cherries, glazed cherries or even the Indian karonda berries are my personal preference.
- Flour: Whole wheat flour works nicely here, but if you are not a fan, feel free to include all-purpose flour or pastry flour.
- Making cake for birthdays: If you wish to make a tall layer or a large cake, scale the recipe ingredients proportionately. Bake in two 7.5 inches pan or four 6 inches pans. Do consider your oven size so that it accommodates all the pans easily. All the pans have to be kept in the center rack of the oven for even baking.
Nutrition Info (Approximate Values)
This Black Forest Cake recipe from the archives (December 2014) has been republished and updated on 22 May 2021.
Thank you so much for the recepie. I made this for my daughter’s b day and she was thrilled.
Regards
Welcome S G Chandramoulee
it luks wonderful , great recipe but i m doubtful cuz its my first time making choc cake and i have hell lot of doubts , whether should i use atta ? or can i use all purpose flour (maida) ? if yeah then what is the timing far all purpose flour and what about milk ? will it be better without milk ? in some other recipes that i have heard either buttermilk or milk is used . baking powder or baking soda ? will this recipe really work ?! the last time when i tried to bake a cake it became stiff like buiscuts and turned like plastic , a total failure , why is that ? and i tried it with eggs , will eggless cake be alright ?!
you can use either atta or maida. it will be the same time. milk is not added in this recipe. when milk or buttermilk is used, then there would be some other ingredients also that complement them. you have to try this recipe. as a baker, i would tell you that over mix or fold your batter. if this done is spoils the texture of the cake. so mix or fold the batter lightly. i won’t be able to tell you why the previous cake recipe you baked became like plastic. since i do not have the recipe. eggless cakes work very well, if you follow the recipe correctly.
thank yu so much , i will try it
welcome pooja
Hii,
Kaise ak cooker mein cake banta he uska tarika hume bataenge plss.quki mere pas cke banane ka oven nehi he.kindly batange to i m vry thnkful to u.byy.tke cre.
From
Soma rakshit
yeh cake cooker main nahin ban sakta. lekin aap yeh recipe check kar sakti hain, jo cooker main bani hain. is recipe main flaxseeds dalne ki avashakyata nahin hain. bina flaxseed bhi aap bana sakti hain. main cooker cake aur recipes post karoongi. chocolate cake pressure cooker recipe yahan – https://www.vegrecipesofindia.com/eggless-chocolate-cake-eggless-chocolate-cake-with-flaxseed/
I tried ur kadai mushroom recipe. It was very tasty…. I like d explanation given by you… It make following the instructions easier…. Thanx a lot!
welcome poonam. glad to know this. thanks for sharing your positive feedback.
I dnt hv microwave or oven, can I use pressure cooker fr d same recipe? If I use a pressure cooker for how much time should I bake n also tell abt d flame?
poonam, i can not be made in the pressure cooker.
Hi Dassana,
It looks great .I have one question. Can u tell me that what is the perfect setting for cake , grill or Fan force ? will wait for your reply dassana…
Thanks
welcome neha. my oven does not have a fan. so can’t say.
Dear dassana… Your recipes are AMMMAZINGGG… Thank you sooo much. I’ve tried your doodhi soup, zeera rice and dal tadka so far. Came out excellent. Plan to try out much more. The clarity in your explanations is so helpful for a novice. Dassana, what’s the difference in taste between egg cakes and eggless ones? And can you please advise when to add eggs in the recipe for those who want an egg based cake? Also can you please share how to make Baklava, with home made phyllo/filo dough?
thanks azra. in egg cakes eggs are used to help in rising and leavening the cake. they also give structure to the cake. in eggless cakes the role of eggs is done by various substitutes like condensed milk, curd/yogurt, baking soda or fruit purees. the leavening depends upon the various ingredients used in the recipe. addition of eggs depends upon the type of cake and the recipe. for example for a sponge cake, you need to beat just the egg whites till stiff and then add one yolk at a time and beat. then add sugar then beat again. then fold in the dry ingredients. for a regular cake, the whole egg can be beaten and then mixed with the batter. each recipe is different so you will have to figure out accordingly. its easier to convert an egg cake to an eggless cake, but vice versa is difficult. as one has to get rid of all the ingredients that are used as substitute for eggs. plus baking is specific to the recipe and oven temperature. any minor change can affect the cake in terms of texture or taste.
i have put a hold on baklava as i am still working on making a good puff pastry recipe. failed many times here. the pastries would not puff. tried many recipes, but always not got the perfect texture. so once i master the puff pastry, i will start working on baklava as its the same elements used.
Hi Dassana , I want to prepare this blackforest cake on my son`s b`day. but I have the pan size 7.5×4 or 10×2…..What to do ? which one will need how much time while baking the cake ? plz let me know what could be the best ?
sudipta, take 7.5*4. baking time varies from oven to oven.
Hi I make blackforest cake it was super ur recipe is too easy I like it but I have one answer why my some cake get crack I can’t get in blackforest cake also get crack can u give me resoan why?
thanks keyuri. oo much of baking powder or soda can crack the cake. other reason could be, if the batter is mixed too much, if the batter is too thick or the amount of liquids is less in the batter or if the cake pan has been kept near the top heating element or if the oven is too hot.
Hello dassana,my cake didnt turn out very well.first i got stuck with backing as i bakd for almost 55mins and still it was soft in centre.den sonehow i tried convection n microwave option and it got lil better.den at second step that is cutting it into two halves,it didnt happen as it was sticky in centre:( den for making icing,i used amul cream and tried mixing thriugh hand blender but didnt get expected consistency,as back up i had kept hone cream from milk but that was also ok…not very happy so pls help me where i went wrong.
But it tasted very nice::)).
thanks.
hi maitry, i replied to your earlier comment 🙂 soft in the center means the cake needed to be baked more. oven temperatures are different so the time varies. since you used both microwave and convection options later, the cake has become sticky from the center. amul cream is difficult to beat with a hand blender. you need a good electric blender or stand mixer to whip it. with a hand blender it will not form soft or stiff peaks.
Hi dassana.can u help me at the monent as i am trying ur cake.i kept it on concevtion oven for 40mins but still toothpick comes put wet.cqn u help u
just continue to bake till the tooth pick comes out clean. i hope the cake turned out well.
Your recipe was superhit Dassana …made it for my son’s bday party …..atleast 12 people must have asked for recipe …;)…..was on top of the world …..all thanks to you for this healthy n detailed recipe n procedure. …god bless you … not sure why the website is not allowing me to give you 5 stars ….3 is what its allowing me 🙁
thanks a lot prachi for this awesome feedback. glad to know this. its a software glitch which does not allow to give 5 star rating at times. but your feedback is more than 5 star rating for us.
Hi Dassana Amit
The cake turned very good
Thanks.
welcome manju. glad to know this.
sir,
can we use maida instead of atta in the same quantity
madhu, yes you can.
Sir i made this cake using maida and belive me the cake was awesome in taste
Thank u so much for such a nice recipe
welcome madhu. glad to know this.
Want to make it tomorrow. Just a quick question can we use eno instade of baking soda? If yes how much?
Thanks
manju, you can try with Eno. add 1/2 tsp eno. but i have never tried making this cake with Eno.