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Rasmalai Cake
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Rasmalai Cake

Rasmalai Cake combines the rich, creamy flavors of traditional Indian rasmalai with the softness of sponge cake. This fusion dessert is soaked in flavored milk, layered with whipped cream, and garnished with rasmalai pieces, pistachios, and saffron. Perfect for celebrations or when you crave an indulgent sweet treat.
Course Dessert
Cuisine Indian Fusion
Keyword Eggless, Fusion Dessert, Party Cake
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours
Servings 10 slices
Calories 350kcal
Cost $15-$20

Equipment

  • Mixing bowls
  • Electric mixer or hand whisk
  • 2 8-inch round cake pans
  • Oven
  • Cooling rack
  • Spatula
  • Saucepan
  • Piping bag (optional for decoration)

Ingredients

For the Cake

  • 1 ¾ cups(220g) All-purpose flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Salt
  • ½ cup(120ml) Vegetable oil
  • 1 cup(200g) Granulated sugar
  • 1 cup(240ml) Buttermilk (or mix 1 tbsp vinegar with 1 cup milk)
  • 1 tsp Vanilla extract
  • ½ tsp Cardamom powder

For the Ras (Flavored Milk)

  • 3 cups(720ml) Full-fat milk
  • 3 tbsp Sugar (adjust to taste)
  • 6-8 Saffron strands
  • ½ tsp Cardamom powder
  • 8-10 Rasmalai pieces (store-bought or homemade)

For the Frosting

  • 2 cups(480ml) Heavy whipping cream chilled
  • 4 tbsp Powdered sugar
  • ½ tsp Cardamom powder
  • A few drops of rose essence (optional)

For Garnishing

  • Chopped pistachios and almonds
  • Dried rose petals (optional)
  • Silver leaf (optional)

Instructions

Prepare the Cake

  • Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  • In a bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and cardamom powder.
  • In another bowl, whisk together vegetable oil and sugar until smooth. Add buttermilk and vanilla extract, mixing until combined.
  • Gradually fold the dry ingredients into the wet ingredients, mixing until smooth. Do not overmix.
  • Divide the batter equally between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool completely on a wire rack.

Prepare the Ras (Flavored Milk)

  • Heat milk in a saucepan over medium heat. Add sugar, saffron strands, and cardamom powder. Stir until the sugar dissolves and the milk is aromatic.
  • Simmer for 5 minutes, then let it cool. Reserve ½ cup for soaking the cake and leave the rest for serving or garnishing.

Whip the Frosting

  • In a chilled bowl, whip the heavy cream, powdered sugar, cardamom powder, and rose essence (if using) until stiff peaks form. Keep refrigerated until ready to use.

Assemble the Cake

  • Level the cakes if needed by trimming the tops to create a flat surface.
  • Place the first cake layer on a serving plate. Soak it with ¼ cup of the reserved ras.
  • Spread an even layer of whipped cream on top, followed by small rasmalai pieces (gently squeeze to remove excess liquid).
  • Place the second cake layer on top. Soak with the remaining ras and frost the entire cake with whipped cream.

Garnish and Chill

  • Garnish the cake with chopped pistachios, almonds, rose petals, and saffron strands. Add rasmalai pieces around the base or on top for decoration.
  • Chill the cake for at least 2 hours to allow flavors to meld together.

Notes

  • Substitutions: Replace all-purpose flour with gluten-free flour for a gluten-free version.
  • Milk Alternatives: Use almond or oat milk for the ras if lactose-free.
  • Short on Time? Use a store-bought vanilla cake mix and rasmalai for quicker preparation.
  • Storage: Store the cake in an airtight container in the refrigerator for up to 2 days.
Enjoy this show-stopping Rasmalai Cake as the centerpiece of any celebration, where tradition meets indulgence in every bite!