Print

Atta Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A wholesome, rustic cake made with whole wheat flour (atta) instead of all-purpose flour, this delightful treat offers a nutty flavor profile and hearty texture. Perfect for health-conscious dessert lovers, this cake is less refined but equally satisfying, with a natural sweetness and earthy aroma that pairs beautifully with tea or coffee.

Ingredients

Scale

For the Atta Cake:

  • 2 cups whole wheat flour (atta)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ½ cup unsalted butter, softened (or ½ cup neutral oil)
  • ¾ cup jaggery powder or brown sugar (can substitute white sugar)
  • ½ cup plain yogurt, room temperature
  • ½ cup milk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey or maple syrup (optional, for added moisture)
  • ⅓ cup chopped nuts (walnuts, almonds, or pistachios)
  • ¼ cup raisins or chopped dates (optional)

For the Simple Glaze (Optional):

 

  • 1 cup powdered sugar
  • 2–3 tablespoons milk or orange juice
  • ½ teaspoon vanilla extract or cardamom powder

Instructions

  1. Prepare the Baking Pan: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan or a 9×5-inch loaf pan with parchment paper.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using) until well combined.
  3. Cream Butter and Sugar: In a large bowl, beat the butter (or oil) and jaggery/sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. If using oil instead of butter, simply whisk vigorously until well combined.
  4. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract, yogurt, and honey or maple syrup (if using). Mix until well combined. The mixture may look slightly curdled, but that’s normal.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix.
  6. Add Mix-ins: Gently fold in the chopped nuts and raisins or dates (if using) until evenly distributed throughout the batter.
  7. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes for a round cake or 45-50 minutes for a loaf pan, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Make the Simple Glaze (Optional): Once the cake has cooled completely, whisk together powdered sugar, milk or orange juice, and vanilla extract or cardamom powder until smooth. Adjust consistency by adding more liquid or sugar as needed. Drizzle over the cake and let set before serving.

Serving Suggestions:

 

Serve slices of this wholesome atta cake with a cup of masala chai, coffee, or a glass of warm milk. For a more indulgent dessert, top with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh fruit such as sliced bananas or berries makes a lovely accompaniment. This cake also pairs well with a sprinkle of powdered sugar or a drizzle of honey instead of the glaze.

Notes

Pro Tips:

  • Sift the whole wheat flour to remove any lumps and incorporate air, resulting in a lighter cake texture.
  • For a more complex flavor, toast the whole wheat flour in a dry pan for 2-3 minutes before using.
  • If using jaggery, melt it with the milk for better incorporation.
  • Ensure all refrigerated ingredients are at room temperature for the best texture and rise.

Common Mistakes to Avoid:

  • Overmixing the batter, which can develop gluten and make the cake dense and tough.
  • Opening the oven door too early during baking, which can cause the cake to sink.
  • Using cold ingredients, which can result in a lumpy batter and uneven baking.

Storage Instructions:

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To maintain moisture, place a slice of bread in the container with the cake. The cake can also be frozen for up to 2 months; wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil. Thaw at room temperature before serving.

 

Enjoy your wholesome Atta Cake!

Find it online: https://bakesbliss.com/atta-cake/