Soft and rich half kg Mawa Sponge Cake recipe – you’ve come to the right place! This easy Indian sponge cake is made with mawa (khoya), butter, and simple pantry ingredients — giving it that traditional bakery-style taste we all love. Whether you’re baking for a special occasion, tea time, or festive treat, this Mawa Cake turns out perfectly moist, fluffy, and aromatic every single time. Follow this step-by-step recipe to make your own ½ kg Mawa Sponge Cake at home!
There’s something special about a soft, buttery sponge cake — and when you add mawa (khoya) to it, the result is simply irresistible! This Mawa Sponge Cake is light, aromatic, and full of rich flavour. It’s perfect for tea time, festive gatherings, or whenever you’re craving something homemade and delicious.
What I love about this recipe is that it makes just half a kilo of cake — ideal for small families or quick bakes. The texture is beautifully soft, with that melt-in-your-mouth richness from the mawa. Let’s get baking!
Table of Contents
Ingredients (for ½ kg Mawa Cake)
- All-purpose flour (maida) – 1 cup (120 gms)
- Mawa (khoya) – 80 gms (grated or crumbled)
- Sugar – ½ cup (100 gms)
- Butter – 100 gms (softened)
- Eggs – 2 large
- Milk – ¼ cup (60 ml)
- Baking powder – 1½ tsp
- Vanilla essence – 1 tsp
- Cardamom powder – ¼ tsp (optional)
- Salt – a pinch
- For Instant Mawa –
- Ghee – 1 tbsp
- Milk – ½ cup (120 ml)
- Milk Powder – 80 gms
How to Make ½ kg Soft Mawa Sponge Cake
- Preheat the oven to 170°C (350°F). Grease and line a 6-inch round cake tin.
- Make Instant Mawa:
Heat the ghee in a pan and add milk. Add the milk powder and cook over low heat until it turns into a soft mass. Set it aside to cool slightly. - Cream butter and sugar:
In a bowl, beat the butter and sugar together until light and fluffy. Beat the cake mixture for at least 6 to 8 minutes for a soft and moist texture. - Add eggs and flavouring:
Beat in the eggs one at a time. Add vanilla essence and milk and beat until you get a smooth batter. - Mix in the mawa:
Add the cooled mawa, crumble with your fingers, and blend until you get a smooth, creamy mixture. - Combine dry ingredients:
Gently fold in the flour, baking powder, and cardamom powder into the wet mixture. You could also use the electric beater on low speed. - Bake:
Pour the batter into the prepared tin and sprinkle slivered nuts for added crunch. Bake for 40–45 minutes or until a skewer inserted in the centre comes out clean. Use a 6 or 7-inch baking tin. - Cool and serve:
Let the cake cool in the tin for 10 minutes, then transfer to a wire rack. Slice and enjoy with a hot cup of tea or coffee!
Pro-tips
- Replace 2 eggs with ½ cup thick curd with a pinch of baking soda for an eggless version.
- Add a handful of chopped nuts for extra flavour.
- You can also brush the top with a little warm milk and sugar syrup for a glossy finish.
- Use fresh mawa for perfect results
Why You’ll Love This Soft Mawa Sponge Cake
This Mawa Sponge Cake combines the softness of a classic sponge with the richness of Indian-style mawa. It’s not too sweet, perfectly moist, and has that lovely bakery aroma that fills your kitchen as it bakes.
Try it once, and it’s sure to become a family favourite!
If you make this recipe, don’t forget to share your feedback in the comments or tag me on YouTube — Flavours by AR. I’d love to see your version! 🍰
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Soft and Moist Mawa Sponge Cake | Half Kg Cake Recipe
Materials
- 1 cup All-purpose flour/Maida (120 gms)
- 80 gms Mawa khoya (grated or crumbled)
- ½ cup Sugar – 100 gms
- 100 gms Butter softened
- 2 large Eggs
- ¼ cup Milk – 60 ml
- 1½ tsp Baking powder
- 1 tsp Vanilla essence
- ¼ tsp Cardamom powder optional
- Salt – a pinch
For Instant Mawa (Khoya)
- 1 tbsp Ghee – 1 tbsp
- ½ cup Milk – 120 ml
- 80 gms Milk Powder
Instructions
- Preheat the oven to 170°C (350°F). Grease and line a 6-inch round cake tin.
- To make Instant Mawa heat the ghee in a pan and add milk. Add the milk powder and cook over low heat until it turns into a soft mass. Set it aside to cool slightly.
- In a bowl, beat the butter and sugar together until light and fluffy for at least 6 to 8 minutes.
- Beat in the eggs one by one. Add vanilla essence and milk until you get a smooth batter.
- Add the cooled mawa, crumble with your fingers and blend until you get a smooth, creamy mixture.
- Gently fold in the flour, baking powder and cardamom powder into the wet mixture. You could also use the beater on low speed.
- Pour the batter into the prepared tin and sprinkle slivered nuts for added crunch. Bake for 40–45 minutes or until a skewer inserted in the centre comes out clean.
- Let the cake cool in the tin for 10 minutes, then transfer to a wire rack. Slice and enjoy with a hot cup of tea or
Video
Notes
- Make instant mawa at home or just use store-bought mawa to save time.
- Cream butter and sugar for atleast 5 minutes for a fluffier cake.
- Adjust sugar to suit your taste
- Baking time may vary, depending on your oven. Adjust accordingly.
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