Delicious Semolina Butter Cake

Semolina cake with a creamy butter topping and nuts

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5 from 1 review

Indulge in the rich, buttery goodness of our Semolina Butter Cake! A perfect blend of semolina and butter, this cake will leave you craving for more. Whether you’re celebrating a special occasion or simply treating yourself, it’s always a good time for cake!


Units Scale


  • 250g room temperature butter
  • 260g sugar
  • 1 teaspoon lemon juice
  • 3 eggs yolks
  • 3 egg whites
  • 250ml self-raising flour, sifted
  • 250ml semolina
  • 1/4 tsp ground Elaichi (Cardamom)
  • 2 teaspoons vanilla essence
  • 300ml Sour cream
  • Some sliced almonds and slivered pieces for topping


  • 1 can Nestle cream
  • 1/4 cup icing sugar
  • 1 teaspoon cardamom (Elaichi)


For the Cake:

  1. Pre-heat oven to 180 degrees Celsius / 350 degrees Fahrenheit
  2. Grease a 20 cm Bundt tin with a tin glide pan release.
  3. Whisk egg whites with 30 ml sugar until soft peaks form and set aside.
  4. Cream butter, add the balance of the sugar, and beat till fluffy.
  5. Add the egg yolks one at a time gradually to ensure it does not curdle
  6. Add the sifted self-raising flour, Cardamom (Elaichi), and semolina and mix well.
  7. Pour in the sour cream, vanilla essence, and lemon juice, and beat well to combine.
  8. Start folding in the egg whites in 3 parts till well combined.
  9. Bake for 35 – 40 minutes, or until done at 175 Celsius / 340 Fahrenheit
  10. Gently turn the cake out onto a wired rack and leave the pan on for about 10 minutes before removing

For the Topping:

  1. Mixed cream with icing sugar and cardamomΒ and drizzle on the cake once it has cooled and sprinkle with sliced almonds

Quraisha mentioned that he used a hand mixer for the above mixture.


As received, prepared, tried, and tested by Quraisha Aboobaker

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