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front view of rasmalai cake slice on a white plate

Rasmalai Cake (Eggless)

Shweta Arora
Rasmalai cake is a fun fusion dessert to celebrate festivities or any special occasion. It combines flavors of Indian dessert Rasmalai in the form of cake making it totally irresistible! Completely egg-free, easy to make, and delicious!
4.85 from 13 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Indian
Servings 8
Calories 408 kcal



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

  • 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


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.


  • 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.


Calories: 408kcal | Carbohydrates: 37g | Protein: 4g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 226mg | Potassium: 123mg | Fiber: 1g | Sugar: 21g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg
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