Rasmalai cake is a fun fusion dessert to celebrate festivities or any special occasion. It combines flavors of the Indian dessert Rasmalai in the form of cake making it totally irresistible! Egg-free, easy to make, and delicious!
Rasmalai cake is our new favorite sweet to celebrate special occasions. From festivals to birthdays, anniversary and now on popular demand it was part of new year's celebration too!
I had made Rasmalai for Diwali and had some leftover ras (milk) or syrup.
The kids wanted a cake so I thought let's give rasmalai cake a try as I have been hearing so much about it.
I wasn't in the mood for anything fancy so just made a simple whipped cream frosting flavored it with ras and garnished with some nuts and rose petals. Voilà! It was an instant hit!!
This rasmalai cake is
- eggless
- soft and moist
- tastes just like traditional rasmalai
- easy to make
- can be made ahead of time
- perfect for festivals and celebrations.
Rasmalai is a popular Indian dessert made from soft melt in mouth flattened paneer balls soaked in a thickened sweetened milk flavored with cardamom, saffron, and garnished with nuts.
Rasmalai cake recipe is a fusion version of this popular dessert.
It is an eggless sponge cake soaked with the rasmalai milk (ras or syrup) topped with rasmalai flavored whipped cream and garnished with nuts and rose petals.
Basically, this cake is the best of both worlds - cake and rasmalai together, and it's always a hit!!
This rasmalai flavor cake is made of three components
Ras - Also referred to as Rasmalai milk or syrup. It is the thickened saffron and cardamom flavored milk that is used to flavor the cake and also the whipped frosting. Depending on the quality of your saffron, ras can be pale to dark yellow color.
I've used evaporated milk and Instant pot to make rasmalai milk as it's quick and easy. You can also make this in a pot on the stovetop and replace evaporated milk with whole milk but the consistency will be slightly thinner.
The sponge cake - This is a light, airy, soft, eggless, and butter-free sponge cake. To keep it egg-free I've used yogurt and flavored it with cardamom powder and Rasmalai milk which imparts it a light yellow color.
Whipped frosting - To keep up with the light and airy theme, I prefer using whipped cream frosting to bring this cake together. It's flavored with vanilla extract and rasmalai milk which also gives it a tinge of yellow color.
So now let's see how to make this eggless rasmalai cake.
Recipe Ingredients
Rasmalai milk - evaporated milk, whole milk cardamom powder, pinch saffron, sugar, and condensed milk.
Sponge Rasmalai cake - all-purpose flour, baking powder, baking soda, salt, sugar, yogurt, flavorless oil (canola or vegetable oil), and rasmalai milk.
Whipped cream frosting - heavy whipping cream,vanilla extract, rasmalai milk, and powdered sugar (confectioners sugar)
For garnishing - nuts (sliced almonds and pistachios) and dry rose petals. Optional - saffron threads and edible gold leaf
Step by Step Method
Make rasmalai milk
1 - While the instant pot is switched off, add all the ingredients water, evaporated milk, whole milk, cardamom powder, a pinch of saffron, sugar, and condensed milk in this order to the stainless steel insert of the Instant Pot.
Mix well until combined. Close the lid with vent to sealing and cook on manual high for 1 minute followed by natural release. Quick-release is not recommended as the milk will splatter all around.
Step 2 - Open the lid and mix well. Leave the lid open to cool. The milk layer (malai) will form as the milk cools, mix it in for that delicious thick milk. Rasmalai milk (ras) is ready.
You can make this ahead of time and keep refrigerated for 3-4 days. It will thicken slightly as it cools.
Make the rasmalai cake
Preheat the oven to 350°F. Line an 8 inch round baking pan or 8X8 square pan with parchment. Spray oil (lightly) on the pan and on the parchment paper. Keep aside.
Step 3 - In a large mixing bowl (or stand mixer bowl) add all the wet ingredients like yogurt, rasmalai milk, oil, and sugar.
Step 4 - Whisk until sugar is completely dissolved and the mixture is smooth.
5 - Sift the dry ingredients, all-purpose flour, baking powder, baking soda, salt, and cardamom powder into the wet mixture.
6 - Gently fold the dry mixture into the wet until everything is well combined and smooth (do not over-mix).
7 - Pour the batter into the lined baking pan.
8 - Bake at 350°F for 20-25 mins or until a toothpick inserted at the center of the cake comes out clean.
9 - Remove from oven and let it stand in the pan for 5-10 mins after which transfer it onto a wire rack to cool completely.
10 - Transfer the cake back to the baking pan. Using a toothpick or skewers, poke holes all over the cake.
11 - Pour half a cup of the rasmalai milk over the cake. Spread with a brush or spoon to make sure it spreads evenly all over the cake.
12 - Cover the cake with cling wrap and refrigerate for 1-2 hours or overnight so the cake can soak up all the milk.
Make the frosting
I use my kitchen aid stand mixer with a wire hook attachment to make the frosting. You can also use a hand mixer.
Keep the wire hook attachment and the stand mixer bowl in freezer for 15 minutes just before you make the frosting and chill the whipped cream in the refrigerator.
13 and 14 - After 15 mins, remove the bowl and whisk from the freezer. Add cream and rasmalai milk to the chilled bowl.
14 - Using a spatula, mix well to combine.
15 - Starting low slowly increase the stand mixer speed to medium-high (6-8). Beat for about 2-4 mins or until you see the cream thickening.
At this point add the powdered sugar and vanilla extract (begin with ½ cup and increase as needed). I added about ¾ cup.
16 - Start at low speed again to prevent the powdered sugar from flying all over your kitchen. Slowly increase the speed to medium-high (6-8).
Beat for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks).
Assembling the cake
I have kept it simple and just applied the frosting on top. I did not divide the cake into layers but you can slice it in half and frost it like this mango cake too. Either way its delicious!
17 - Remove the chilled soaked cake and place it on the cake stand or the serving plate, add a tablespoon of the frosting at the center of the cake stand. This will act as glue to hold the cake in place
18 - Add a generous amount of frosting to the cake and using a spatula spread it out evenly on the top part only as much as possible. It doesn't need to be perfect.
19 - Sprinkle some dry fruits like sliced almonds and chopped pistachios over the frosting.
20 - Finally finish it with some dry rose petals and light drizzle of rasmalai milk.
Optional - You can also add some saffron threads and edible gold leaf for a more festive look.
Soft, moist and delicious Rasmalai cake is ready!
Serving suggestions
This cake can be served just as is topped with whipped frosting but since it's a rasmalai cake, I like to add a bit of the rasmalai milk on the serving plate and place the cake piece on it.
Variations
Rasmalai Tres Leches - A tres leches cake is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. So to make a Rasmalai Tres Leches just replace the whole milk while making ras with heavy cream, the rest of the steps and recipe remains the same. Easy right!
Rasmalai cupcakes - You can also bake this cake batter into 12 cupcakes and bake for 15-18 minutes or till a toothpick inserted in the center comes out clean. Cool, poke, add saffron milk, chill and then frost and decorate.
Recipe Tips and Notes
- To make rasmalai milk on the stovetop, add all the ingredients to a heavy-bottomed pot and bring it to a boil, stir intermittently. Lower the heat and simmer for 5-10 mins. Turn off the heat and allow it to cool.
- Do not overmix the batter once you add the dry ingredients. That will result in a denser and hard cake.
- Cake on its own is less sweet since when assembled in combination with the whipped cream and ras it tastes just right. You can increase the sugar to ½ cup for a cake if you prefer it sweeter.
- Hacks or shortcuts - use a store-bought cake mix and bake as per package instructions or use cool whip (ready-made whipped cream) and flavor it with rasmalai milk.
- The frosting quantity is sufficient to frost a two-layer cake. There will be extra frosting if you frost just a single layer. Extra frosting can be served with cake. The same is true for Ras too.
FAQ's
The unfrosted cake can be stored at room temperature for 2 days and refrigerated for a week. Store frosted cake covered in the refrigerator for 3-4 days.
Unfrosted cake can be frozen. Allow to cool completely, cover in a cling wrap and seal airtight before storing in freezer. When ready to use, thaw at room temperature and then frost.
Hope you enjoy this Eggless Rasmalai Cake!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Recipe Card
Rasmalai Cake (Eggless)
Equipment
Ingredients
For Rasmalai milk
- 2 tablespoon water
- 12 oz can evaporated milk or replace with whole milk
- ½ cup whole milk
- ¼ teaspoon cardamom powder
- pinch saffron
- 2 tablespoon sugar
- 2 tablespoon condensed milk or replace with sugar
For the sponge cake
- 1¼ cup All purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cardamom powder
- ¼ cup sugar since we have adde ¼ cup sugar in rasmalai milk
- ½ cup yogurt
- 1 cup rasmalai milk recipe included
- ½ cup oil canola or vegetable oil
For soaking/brushing the cake after baking
- ½ cup rasmalai milk
For the whipped cream frosting
- 1 cup heavy whipping cream
- ½ to 1 cup powdered sugar depending on the sweetness you like, I use ¾ cup
- ¼ cup rasmalai milk recipe included
- ½ teaspoon vanilla extract
For garnishing
- 6-7 almonds sliced
- 6-7 pistachios sliced
- Few strands saffron optional
- 1-2 tablespoon rasmalai milk recipe included
- dry rose petals as needed
Instructions
To make rasmalai milk
- Add all the ingredients water, evaporated milk, whole milk, cardamom powder, a pinch of saffron, sugar, and condensed milk in this order to the stainless steel insert of the Instant Pot. Mix well until combined.
- Close the lid with vent to sealing and cook on manual high for 1 minute followed by natural release. Don't do the quick release as the milk will splatter all around.
- Once the pin drops, open the lid and mix well.
- Leave the lid open to cool. The milk layer (malai) will form as the milk cools, mix it in for that delicious thick milk. Rasmalai milk (ras) is ready. You can make this ahead of time and keep refrigerated for 3-4 days. It will thicken slightly as it cools.
To make rasmalai cake
- Preheat the oven to 350°F. Line an 8 inch round baking pan with parchment. Spray oil (lightly) on the pan and on the parchment paper. Keep aside.
- In a large mixing bowl (or stand mixer bowl) add all the wet ingredients like yogurt, rasmalai milk, oil, and sugar and whisk until sugar is completely dissolved and the mixture is smooth.
- Sift the dry ingredients, all-purpose flour, baking powder, baking soda, salt, and cardamom powder into the wet mixture.
- Gently fold the dry mixture into the wet until everything is well combined and smooth (do not over-mix).
- Pour the batter into the lined baking pan. Bake at 350°F for 20-25 mins or until a toothpick inserted at the center of the cake comes out clean.
- Remove from oven and let it stand in the pan for 5-10 mins after which transfer it onto a wire rack to cool completely.
- Transfer the cooled cake back to the baking pan. Using a toothpick or skewer, poke holes all over the cake.
- Pour half cup of the rasmalai milk over the cake. Spread with a brush or spoon to make sure it spreads evenly all over the cake.
- Cover the cake with cling wrap and refrigerate for 1-2 hours or overnight so the cake can soak up all the milk.
To make the frosting
- Keep the wire hook attachment and the stand mixer bowl in the freezer for 15 minutes just before you make the frosting and chill the whipped cream in the refrigerator.
- After 15 mins, remove the bowl and whisk from the freezer. Add cream, and rasmalai milk to the chilled bowl. Mix well to combine.
- Starting low, slowly increases the stand mixer speed to medium-high (6-8). Beat for about 2-4 mins or until you see the cream thickening.
- At this point add the vanilla extract and powdered sugar (begin with ½ cup and increase as needed). I added about ¾ cup.
- Start at low speed again to prevent the powdered sugar from flying all over your kitchen. Slowly increase the speed to medium-high (6-8).
- Beat for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks).
To assemble the cake
- Remove the chilled soaked cake and place it on the cake stand or the serving plate, add a tablespoon of the frosting at the center of the cake stand. This will act as glue to hold the cake in place
- Add a generous amount of frosting to the cake and using a spatula spread it out evenly on the top part only as much as possible. It doesn't need to be perfect.
- Sprinkle some dry fruits like sliced almonds and chopped pistachios evenly over the frosting.
- Finally, finish it with some dry rose petals and light drizzle of rasmalai milk.
- Optional - You can also add some saffron threads and edible gold leaf for a more festive look.
- Soft, moist, and delicious Rasmalai cake is ready! Slice and serve or keep refrigerated.
Notes
- To make rasmalai milk on the stovetop, add all the ingredients to a heavy-bottomed pot and bring it to a boil, stir intermittently. Lower the heat and simmer for 5-10 mins. Turn off the heat and allow it to cool.
- Do not overmix the batter once you add the dry ingredients. That will result in a dense and hard cake.
- Cake on its own is less sweet since when assembled in combination with the whipped cream and ras it tastes just right. You can increase the sugar to ½ cup for a cake if you prefer it sweeter.
- The unfrosted cake can be stored at room temperature for 2 days and refrigerated for a week. Store frosted cake covered in the refrigerator for 3-4 days.
- Hacks or shortcuts - use cool whip (ready-made whipped cream) and flavor it with rasmalai milk to make the whipped cream frosting.
- The frosting quantity is sufficient to frost a two-layer cake. There will be extra frosting if you frost just a single layer. Extra frosting can be served with cake. The same is true for Ras too.
Hi Shweta,
I tried this and it turned awesome ! I have a query ! I made the ras in a 3 qt instant pot and the base got burnt a little. Although the milk didn’t smell burnt. Also, with this amount, milk started bubbling near the vent knob. If I have to make double or triple, is 6qt instant pot ok ?
And can I freeze just the ras ?
Hi Ruchika, glad to know it turned out awesome! Yes, 6Qt will work for doubling. I havent tried freezing Ras but can't think why you couldnt.
Hi Shweta,
This recipe looks gorgeous and I am planning to make it for my hubby's birthday this month. Could you please tell me the proportions and steps I would take if I want to use cool whip for frosting (have never used it)?
Thanks!
Hi Isha, Thank you for considering this recipe for your celebration! You can use 16oz cool whip in place of whipped cream frosting. Mix in the rasmalai milk (1/4 cup) mentioned and then use as mentioned in the recipe in-place of whipped cream frosting. Looking forward to hear how it turned out!
Hi Shweta,
Thanks so much for getting back to me. I made the cake for hubby's birthday and it was absolutely Amazing, just the perfect fusion ! The recipe itself is so foolproof and forgiving that even a non baker like me aced it. I am so glad I found your blog and super excited to try out the other recipes. You are my new bestie 😁
Made this insanely delicious, indulgent beauty for my friend's surprise birthday party. Everyone raved and fell.in love with this cake! Already got many requests to make for their special occasions.
I made 2 cakes did 4 layers and the outcome was simply out of the world! The cake was super soft and spongy. With the cake soaking up the Ras it was pure heaven. Every bite was literally melt in the mouth. I can keep going on and on.
Doubled up the frosting being a 4 layered one. Everything was spot on..
Thanks Shweta for this amazing dessert and this wil be on repeat mode for many occasions.
I can't wait to.try your other amazing recipes and keep sharing your creations!!
I am so happy to read this! Thank you so much, Prasanna for making this cake recipe and for sharing your detailed feedback. It truly means a lot and I can't wait for you to try more recipes! Thanks again!
Hi Shweta!
I am planning to make this stunning cake for my friends surprise birthday party.
If I need to make it a 2 layer cake would you suggest doing cake in 2 separate pans or can I cut through after all the milk is soaked then do the frosting?
What size pan would you suggest if I am doing 2 layers?
Thanks much in advance.
Hi Prasanna, That's an awesome idea, and thank you for considering this recipe for your special occasion. I would recommend doubling the recipe and baking it in two separate pans. Depending on the number of people, you can also bake this cake and then cut it in half. Soak it after cutting and then frost. I recommend an 8-inch pan as mentioned in the recipe.Hope this helps!
Hi! I Tried this recipe and it turned out perfect, everyone loved it Thanks for sharing. One question how do I make more quantity of ras ( rasmalai milk) can I still use just one can of evaporated milk and add more milk instead? If yes then roughly how much and Will the consistency and instant pot timing change? Thank you so much
Hi Sonia, so glad that you tried the recipe and loved it! You can double the recipe for rasmalai milk, the cooking time remains the same. Hope this helps!
Hello Sweta! I am going to try this recipe but i only have a 4 inch pan is it okay if i half this recipe? Will the outcome still be the same?
Hi Raisha, It would work but I recommend you make the batter as mentioned and then divide it in half into a 4-inch pan and then bake cupcakes of the remaining batter. This way the proportions will remain accurate. Hope this helps!
Love this recipe!! Excited to try it out for a get together next weekend!
Thank you, Rosy! Looking forward to hearing from you soon about how it was!!
Hi Shweta! I want to make this cake ahead of a party and freeze so I can assemble later. For freezing the cake, do I add ras to the cake and freeze or freeze just the cake and add ras after defrosting? Thanks
Hi Smita, Thanks for checking! Please freeze just the cake and then add ras after defrosting. Please share how it turned out!
Hi what a beautiful cake and look’s absolutely delicious. ! Can we use 2 % milk fat instead of whole milk? .
Hi Sonia, Thank you! Yes you could use 2% milk instead of whole milk.
Hello Shweta,
Can we use 9 inch round pan for this?
Yes, but the cake height will reduce slightly.
i followed your recipe. Cake turned out dense and not fluffy. It looks just like your picture.
Hi Sneha, Sorry to know that your cake turned out dense. Overmixing the batter after adding dry ingredients usually results in a denser cake. Please try next time and mix just until the wet and dry ingredients are combined.
Hi, I'd love to make this cake, however; I'm in the UK and wondered if you have the recipe for all the components in grams?
Thank you.
Hi Marilyn, Use 120gms for 1 cup of flour.
Hi Shweta,
Thank you for this amazing recipe. I'm going to try this in a day. Can you please let me know if I can double this recipe? Will there be different time in baking cake? Can I use spring foam pan to bake this cake?
TIA
Hi, yes you can double the recipe. Divide the batter into two 7-8 inch pans and baking time remains unchanged. Any different pan sizes will result in different baking times. Yes, a spring foam pan can be used.
Hello Shweta
Recipe looks amazing. I am going to try soon! Just had a query about whipping cream. Which one do you use (35% or anything different)? I am from Canada. I do not want to use cool whip.
Thanks in advance
Hi Shruti, Sure, instead of cool whip you can make whipped cream frosting from scratch. Use heavy whipping cream and whip until stiff peaks. I have a detailed step-by-step for it in my Vanilla Sponge Cake with Whipped Cream and Fruits recipe.