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Paan Cake

Paan Cake is an Indian Tea Time cake flavoured with paan leaves and gulkand as main ingredients.
Prep Time15 mins
Cook Time40 mins
Course: Dessert
Cuisine: Indian
Keyword: betel leaves cake, betel leaves cake recipe, how to make paan cake, indian cake, Indian cake recipe, paam cake recipe, paan cake
Servings: 6 servings
Author: Gayathri Vijayakumar


  • 4 Betel Leaves
  • 1&1/4 cup All Purpose Flour
  • 1/2 cup Milk
  • 1/2 cup Butter
  • 2 Eggs
  • 3/4 cup Sugar
  • 1/4 tsp Salt
  • 1 tsp Baking Powder
  • 2 tsp Gulkand
  • 1 tsp Saunf / Fennel Seeds
  • 2 tbsp Pistachios for topping
  • Green Food Colour


  • Preheat oven to 180C or 350F
  • Grease and line a 7 inch cake pan and keep it ready.
  • Tear the betel leaves into small pieces.
  • Grind it to a paste using little water.
  • Pour this into a strainer and remove the extract.
  • Add this extract to the milk kept for making the cake. Add needed amount of food colour and mix it well.
  • In a bowl, cream together butter and sugar until smooth.
  • Add in the eggs and mix till combined.
  • Add fennel seeds, gulkand and mix till combined.
  • In another bowl, mix together the flour, baking powder and salt.
  • To the bowl of gulkand egg mixture, add in the strained milk and flour mixture alternatively.
  • First add a little portion of milk. Next, add the flour. Keep adding aternatively till everything is well combined.
  • Make sure the batter is smooth and well combined.
  • Pour this into the prepared baking pan.
  • Top it with sliced pistachios.
  • Bake it for 40 mins or until fully done.
  • Once done, let the cake cool down for few mins.
  • Then invert it onto a wire rack.
  • Cut and serve once it comes to room temperature.


The cake is a bit on the sweeter side. If you want a not so sweet tea cake, I would say you can reduce sugar by few spoons. Do not reduce too much. It will affect the texture of the cake.