BAKED Raindrop Cake – Soft and Delicious

Enjoy the baked version of the classic raindrop cake, with an incredibly soft and flavorful texture. This recipe offers a delightful alternative for those who prefer to avoid frying, while maintaining all the traditional taste of this beloved treat. Try this baked version and savor every bite!


  • 1 small carton of heavy cream (200g / 7 oz)
  • 1 egg
  • 2 tablespoons of sugar (about 25g)
  • Pinch of salt
  • 1 heaping tablespoon of butter or margarine (35g / 1.2 oz)
  • 2½ cups of all-purpose flour (320g / 11.3 oz)
  • 1 heaping teaspoon of baking powder

For the syrup:

  • 3 tablespoons of sugar (about 40g)
  • 3 tablespoons of water (45ml)

For finishing:

  • Grated coconut or powdered milk (optional)


  1. In a bowl, mix together the heavy cream, egg, sugar, salt, and butter.
  2. Gradually add 2 cups of the all-purpose flour, mixing until you get a smooth batter.
  3. Gradually incorporate the remaining half cup of flour until the dough reaches a point where it can be handled without sticking to your hands.
  4. Add the baking powder and mix well.
  5. Shape small balls with the dough, greasing your hands with a bit of oil to prevent sticking.
  6. Place the balls on a greased baking sheet.
  7. Bake in a preheated oven at 200°C (392°F) for approximately 35 minutes. In the last 10 minutes, increase the temperature to 250°C (482°F) to brown the tops.
  8. While the balls are baking, prepare the syrup by mixing sugar and water in a saucepan until it reaches a thick consistency.
  9. After baking and while still hot, dip the balls in the syrup and then roll them in grated coconut or powdered milk, if desired.
  10. Serve the baked raindrop cakes and enjoy!

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