Rosy Falooda Cake

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Rosy Falooda Cake

Bake the most deliciously fluffy and moist cake for any occasion with these yummy and simple cake recipes!

Cooking Time

Preparation Time :15 Min

Cook Time : 35 Min

Total Time : 50 Min


Serves : 4
  • Melted Ghee / Clarified butter – 1/2 cup

  • Powdered Sugar – 150 gms

  • Milk powder – 100 gms

  • Curds – 1/2 cup

  • Milk – 1/2 cup

  • Madia / All purpose flour – 250 gms

  • Baking powder – 1 tsp

  • Baking soda – 1/2 tsp

  • sprig Vanilla extract -1 Tsp

  • Making the soaking syrup-Rose sherbet – 4 tbsp

  • Water – 1 cup

  • Making of the frosting –Whipping cream – 2 cups

  • Vanilla extract – 1 tsp

  • Icing sugar – 1/2 cup

  • Basil / Sabza seeds – 1/4 cup

  • Water – 1 1/4cup

  • Rose syrup -1/4 cup

  • Making the Seviya/ Vermicelli –Vermicelli – 1 cup

  • Water – 1 cup to boil

  • Yellow food color – 1/4 Tsp


  • For Cake Sponge_Preheat oven to 180 degrees for 10 minutes.
  • Sieve madia , baking soda, baking powder three times.
  • Beat ghee and sugar till smooth and creamy.
  • Add curds and milk powder into ghee mixture and beat till well combined.
  • Add half of the madia mix and half of the milk and mix till combined.
  • Add the balance madia mix and milk and mix.
  • Add the Sprig Vanilla extract and fold in to combine.
  • Grease a 7 inch round baking pan with ghee n dust with madia.
  • Pour the batter into the pan and level it.  Bake at 170 degrees for 30 to 40 mins till a toothpick inserted comes out clean.
  • Remove from pan and let it cool down.
  • Making the soaking syrup-Heat the rose sherbet and water till it boils and leave it to cool till use.
  • Making of the frosting –Pour the cream , vanilla extract,Rose Syrup and icing sugar in a bowl.
  • Beat this till you get soft peaks. Chill in the fridge.
  • Pour the one basil seeds and 1/12 cup water in a container. Stir and let it rest till use.
  • Making the Seviya/ Vermicelli –Boil water.  Add the sugar the color and the vermicelli.
  • Boil till cooked and immediately run under cold water to stop it from over cooking.
  • Assembling the cake-  Cut the cake into three layers using a cake leveler.
  • Place a dap of the frosting on the board to avoid the cake from sliding.
  • Place the first layer of the cake. Brush it well with the soaking syrup.
  • Pipe a layer of whipped cream on it and then a layer of the subza or basil seeds and falooda sev and level it well.
  • Place another layer of the cake and brush it well with the soaking syrup.  Pipe another layer of the whipped cream and level it.
  • Place the final layer of the cake and soak it with the soaking syrup.
  • Using the whip cream seal the sides of the cake and the n give it a crumb coat and set it in the fridge to seal any crumbs it for 20 mins.
  • Cover the cake with the whipped cream and level the sides and top as smooth as you can.
  • Use the boiled vermicelli , sabja seeds and rose syrup to decorate the sides of the cake.
  • For a final finish sprinkled dry rose petals.
  • Let it set in fridge for an hour then cut and serve.