Ghee for Baking: Complete Guide to Cakes, Cookies & Brownies
The best bakers in South India have a secret: they use ghee instead of butter in their famous cakes and cookies. Walk into any Kerala bakery and you will find golden ghee cakes with an aroma and moistness that butter simply cannot match. Now this traditional baking secret is going mainstream—and for good reason.
Whether you are curious about switching from butter, have dairy sensitivities (ghee is virtually lactose-free), or simply want richer-tasting baked goods, this complete guide teaches you everything about baking with ghee. You will learn the science, master the conversions, and get 5 foolproof recipes that prove cooking with ghee goes far beyond savory dishes.
🧁 Why Bakers Are Switching to Ghee
Why Ghee Creates Superior Baked Goods
Ghee has unique properties that make it exceptional for baking—properties that regular butter simply cannot offer:
🔥 Higher Smoke Point = Safer Baking
Ghee has a smoke point of 485°F (250°C) compared to butter at 350°F (177°C). This means ghee remains stable at high baking temperatures without burning or producing harmful compounds. Your cakes bake evenly without that burnt butter taste that can ruin edges.
✨ Richer, Nuttier Flavor Profile
During clarification, ghee develops a naturally caramelized, nutty flavor that butter lacks. This adds depth and complexity to baked goods—making simple cakes taste gourmet without extra ingredients. The flavor is especially pronounced in pound cakes, shortbread, and plain cookies.
💧 Pure Fat = Better Texture
Butter contains 15-20% water and milk solids. Ghee is 99-100% pure butterfat. This means ghee coats flour proteins more effectively, inhibiting gluten development and creating more tender cakes and crispier cookies. No water content also means longer shelf life for your baked goods.
🥛 Dairy-Sensitive Friendly
Since milk solids (lactose and casein) are removed during clarification, ghee is virtually lactose-free. People who cannot tolerate butter can often enjoy ghee-based baked goods without digestive issues.
Ghee vs Butter for Baking: Complete Comparison
| Factor | Pure A2 Ghee | Regular Butter |
|---|---|---|
| Smoke Point | 485°F (250°C) | 350°F (177°C) |
| Fat Content | 99-100% | 80-82% |
| Water Content | 0% | 15-20% |
| Lactose | Virtually None | Contains Lactose |
| Flavor | Nutty, Caramelized | Creamy, Mild |
| Cake Texture | Very Moist, Tender | Moist, Tender |
| Cookie Texture | Crispier, Spreads More | Chewy, Less Spread |
| Shelf Stability | Longer (no water) | Shorter |
| Best For | Cakes, Brownies, Shortbread | Croissants, Puff Pastry |
For more comparisons, see our detailed ghee vs butter guide.
How to Substitute Ghee for Butter: Conversion Guide
✅ Ghee-to-Butter Conversion Chart
5 Delicious Ghee Baking Recipes
1. 🍰 Classic Kerala-Style Ghee Cake
Most PopularPrep: 15 min | Bake: 35 min | Serves: 8
Ingredients:
- 1 cup all-purpose flour (maida)
- 3/4 cup pure A2 ghee (room temperature)
- 3/4 cup sugar
- 3 large eggs (room temperature)
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp nutmeg powder
- Pinch of salt
Method:
- Preheat oven to 180°C (350°F). Grease 8-inch pan.
- Beat ghee + sugar 4-5 min until fluffy.
- Add eggs one at a time, mixing after each.
- Sift and fold in flour, baking powder, nutmeg, salt alternating with milk.
- Pour into pan. Bake 30-35 min until golden.
- Cool 10 min, then unmold. Dust with powdered sugar.
Why it works: The ghee creates an incredibly moist, tender crumb with a subtle nutty aroma that butter cakes lack. This is the signature cake of Kerala bakeries.
2. 🍪 Nutty Ghee Butter Cookies
Prep: 20 min | Bake: 12 min | Makes: 24 cookies
Ingredients:
- 1/2 cup ghee (cold, from fridge)
- 1/2 cup powdered sugar
- 1 1/4 cups all-purpose flour
- 1/4 cup finely chopped cashews
- 1/4 tsp cardamom powder
- Pinch of salt
Method:
- Mix cold ghee with powdered sugar until combined (do not overmix).
- Add flour, cardamom, salt. Mix to form soft dough.
- Fold in chopped cashews.
- Roll into 1-inch balls. Flatten slightly with fork.
- Chill dough balls 30 min (prevents spreading).
- Bake at 170°C (340°F) for 10-12 min until edges golden.
Tip: Cold ghee + chilling = cookies that hold their shape perfectly.
3. 🍫 Fudgy Ghee Brownies
Prep: 15 min | Bake: 25 min | Makes: 16 squares
Ingredients:
- 1/2 cup ghee (melted)
- 1 cup sugar
- 2 large eggs
- 1/2 cup cocoa powder
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1 tsp vanilla
Method:
- Whisk melted ghee with sugar until combined.
- Add eggs and vanilla. Beat well.
- Sift in cocoa, flour, salt. Fold gently (do not overmix).
- Fold in chocolate chips.
- Pour into greased 8x8 pan.
- Bake at 175°C (350°F) for 22-25 min. Center should be slightly underdone.
Result: Ultra-fudgy brownies with a shiny, crackly top. The ghee adds richness that amplifies the chocolate.
4. 🧈 Cardamom Ghee Shortbread
Prep: 15 min | Bake: 20 min | Makes: 12 wedges
Ingredients:
- 1/2 cup ghee (softened)
- 1/4 cup powdered sugar
- 1 cup all-purpose flour
- 1/2 tsp cardamom powder
- Pinch of saffron (optional)
- 1/4 tsp salt
- Chopped pistachios for topping
Method:
- Beat ghee with sugar until light and fluffy.
- Add flour, cardamom, saffron, salt. Mix to form dough.
- Press dough into 8-inch round pan. Score into 12 wedges.
- Press pistachios on top.
- Bake at 160°C (325°F) for 18-20 min until lightly golden.
- Cut along scored lines while warm.
Perfect for: Tea time, gifting, and festive occasions. The ghee flavor shines in this simple recipe.
5. 🍌 Ghee Banana Bread
Prep: 15 min | Bake: 55 min | Serves: 10
Ingredients:
- 1/3 cup ghee (melted)
- 3 ripe bananas (mashed)
- 3/4 cup sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup walnuts (optional)
Method:
- Mash bananas. Mix with melted ghee and sugar.
- Add egg and mix well.
- Combine flour, baking soda, cinnamon, salt. Add to wet ingredients.
- Fold in walnuts.
- Pour into greased loaf pan.
- Bake at 175°C (350°F) for 50-55 min until toothpick comes out clean.
Why ghee works: The nutty ghee flavor complements bananas perfectly. Extra moist loaf that stays fresh for days.
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Pro Tips for Perfect Ghee Baking
✅ Do These for Best Results
- ✓ Use room-temperature ghee for creaming with sugar
- ✓ Use cold ghee for cookies to prevent spreading
- ✓ Chill cookie dough at least 30 minutes before baking
- ✓ Add 1-2 tbsp milk if batter seems too thick
- ✓ Use pure A2 ghee for best flavor and health benefits
❌ Avoid These Mistakes
- ✗ Using melted ghee when recipe calls for creaming
- ✗ Using ghee for laminated doughs (croissants, puff pastry)
- ✗ Overmixing batter after adding flour (makes tough cakes)
- ✗ Using industrial or adulterated ghee (bad flavor)
- ✗ Baking cookies on warm sheets (causes spreading)
Choosing the Best Ghee for Baking
Not all ghee delivers the same results in baking. Here is what to look for:
✅ Quality Checklist for Baking Ghee
For help choosing quality ghee, see our complete ghee purity guide and best ghee brands review.
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Our A2 ghee is crafted using the traditional Bilona method that develops the rich, nutty flavor your baked goods deserve. Every jar comes with personalized video proof of purity.
Frequently Asked Questions
Can I substitute ghee for butter in any baking recipe?
Yes, ghee can replace butter in most baking recipes at a 1:1 ratio for solid measurements or slightly less (about 80%) for melted butter since ghee has no water content. For recipes requiring creaming butter with sugar, bring ghee to room temperature until it is soft but not melted. Ghee works excellently in cookies, cakes, brownies, pie crusts, and quick breads. Avoid using ghee in delicate French pastries like croissants and puff pastry where the water content in butter creates steam for flaky layers.
Will ghee change the taste of my baked goods?
Yes, ghee adds a subtle nutty, caramelized flavor that enhances baked goods rather than overpowering them. Cakes become richer and more aromatic. Cookies develop deeper, more complex flavors. Brownies taste more indulgent. The flavor difference is most noticeable in simple recipes like shortbread or pound cake where fat is the star. In heavily spiced or chocolate recipes, the ghee flavor blends seamlessly. Most people find ghee makes baked goods taste more premium and homemade.
Does ghee make cakes more moist or dry?
Ghee typically makes cakes more moist and tender, not drier. Since ghee is pure fat without water, it coats flour proteins more effectively, preventing gluten development and creating a softer crumb. The higher fat content also keeps cakes fresher longer. However, since ghee lacks water, you may need to add 1-2 tablespoons of milk or yogurt to compensate in some recipes. Kerala-style ghee cakes are famous for their exceptional moistness and soft texture achieved specifically because of ghee.
Why are my ghee cookies spreading too much?
Ghee cookies spread more than butter cookies because ghee melts at a lower temperature and lacks the water that helps cookies set quickly. To prevent excessive spreading: chill the dough for at least 30 minutes before baking, use cold ghee (refrigerated) when making dough, add slightly more flour (1-2 tablespoons), ensure your baking sheets are cool, and bake at a slightly higher temperature (by 10-15 degrees) for shorter time. Using room-temperature ghee instead of melted ghee also helps cookies hold their shape better.
Is ghee healthier than butter for baking?
Ghee offers several advantages over butter for baking. It is virtually lactose and casein-free, making it suitable for those with dairy sensitivities who cannot tolerate butter. Ghee has a higher smoke point (485F vs 350F), so it remains stable at baking temperatures without breaking down. Pure A2 ghee contains fat-soluble vitamins A, D, E, K and butyric acid that support digestion. Ghee also has no trans fats. However, both are calorie-dense fats, so moderation remains important regardless of which you choose.
Can I use ghee for frosting and buttercream?
Ghee can be used in certain frostings but requires modification. For American buttercream, ghee works well mixed with powdered sugar, creating a stable, flavorful frosting. For Swiss or Italian meringue buttercream, pure ghee is not recommended as these rely on butter emulsification properties. You can use a 50-50 mix of ghee and butter for best results. Ghee-based frostings have a slightly different texture, are more stable at room temperature, and have a richer flavor. They work especially well on spiced cakes and Indian fusion desserts.
How do I store baked goods made with ghee?
Baked goods made with ghee often have a longer shelf life than butter-based versions due to ghee natural preservative properties. Store ghee cakes and cookies in airtight containers at room temperature for up to 5-7 days. Brownies and moist cakes can be refrigerated for up to 2 weeks. For longer storage, freeze baked goods for up to 3 months. Ghee cookies maintain their crispness longer than butter cookies. The absence of water content in ghee means less moisture to encourage mold growth, extending freshness naturally.
Conclusion: Elevate Your Baking with Ghee
The Kerala bakers were right all along—ghee creates superior baked goods. From its higher smoke point and pure fat content to its naturally nutty flavor and dairy-sensitive friendly properties, ghee offers advantages that regular butter simply cannot match.
You now have everything you need: the science behind why ghee works, exact conversion ratios, 5 tested recipes, and pro tips to avoid common mistakes. Start with the Kerala Ghee Cake—once you taste that moist, aromatic crumb, you will understand why this has been a bakery secret for generations.
Whether you are baking for festivals, family gatherings, or simply because you deserve better cookies, let pure A2 ghee be your secret ingredient. Your baked goods will never be the same—they will be better. For more ghee recipes, explore our traditional ghee ladoo recipe and other cooking guides.
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