Rasmalai Cake Recipe (Eggless)

1 8" cake
50 min

This rasmalai cake recipe is a creamy, fragrant and fun fusion dessert that will surely elevate all your special occasions and is a perfect dessert for the festive season.

The saffron and cardamom flavored eggless sponge cake is soaked in rich and creamy ras malai milk or ras and topped with a layer of whipped cream frosting, pistachios and rose petals! Basically, this dessert is the best of both worlds – cake and rasmalai ( Indian dessert ) together, and it’s always a hit!!


Ras malai is one of my favorite desserts. It is a decadent Indian treat served for special occasions like weddings or for Diwali. It originated in the state of West Bengal and very soon became popular throughout the Indian subcontinent.

This dessert essentially consists of soft, spongy dumplings prepared with “chenna”(cheese curd) soaked in a creamy saffron and cardamom flavored, sweetened thickened milk.

You can jazz up this cake using a variety of garnishes.

Rasmalai Cake Recipe (Eggless)

Recipe details

  • 1  8" cake
  • Prep time: 25 Minutes Cook time: 25 Minutes Total time: 50 min
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Ingredients

Ramalai Milk

  • 2 tbsp Water
  • 2 cup Whole milk
  • 1/4 tsp Cardamom powder
  • 2 tbsp Condensed milk
  • 4 tbsp Granulated sugar
  • Pinch of saffron

Cake

  • 1 1/4 cup All purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/4 tsp Cardamom powder
  • 1/4 cup Granulated sugar
  • 1/2 cup Yogurt
  • 1/2 cup Oil
  • 1 cup Rasmalai milk

For soaking cake after Baking

  • 1/2 cup Rasmalai milk

Frosting

  • 1 cup Heavy cream
  • 1 cup Powdered sugar
  • 1/4 cup Rasmalai milk
  • 1/2 tsp Vanilla extract
  • 1/2 tsp Rose water

Instructions

Rasmalai Milk

Mix water, whole milk, cardamom powder, saffron, sugar and condensed milk to an instant pot.
Cook on high pressure with the vent sealed for 1 minute. Wait for pressure to release on its own
Open the lid and let it cool to room temperature
Add yellow food color if you need a richer color

Cake

Whisk together yogurt, rasmalai milk, oil and sugar, into a large bowl.
Sift the all-purpose flour, baking soda, baking powder, salt and cardamom powder into the same mixing bowl.
Fold in the dry ingredients into the wet ingredients till its evenly combined.
Line an 8 inch spring form pan with parchment paper or aluminum foil. Grease with butter.
Pour the batter into the prepared cake tin and tap against a counter to let it level out and to remove any air bubbles.
Bake in pre-heated oven at 350 F for 20 to 25 minutes or until a toothpick inserted comes out clean
Remove from oven and let the cake cool in the pan itself for 5 minutes
Remove the cake from the pan and move to a wire rack to let it cool to room temperature
After cooling, move back into the pan
Pour in the 1/2 cup of rasmalai milk over the cake. Spread it evenly with a pastry brush
Wrap the cake and pan with food grade plastic wrap

Frosting

In a small bowl, add in the heavy cream and rasmalai milk. Whisk using a hand mixer for few minutes until you see the cream thicken slightly.
Now add in the powdered/ icing sugar, vanilla extract and rose water. Fold and mix gently using a spatula and then whisk at medium-high speed with the hand-held mixer till you see soft peaks.

Assembly

Remove the chilled cake from the spring form pan.
Apply an even layer of the whipped cream frosting over the cake using an offset spatula.
Garnish with shredded rose petals and crushed unsalted pistachios.

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Comments

  • Lyndell Lyndell on Oct 20, 2021

    I'd like to try this but do not have an insta pot. Can I do this another way?


    • Oh yeah absolutely! I have made the rasmalai milk on stove top and it came out well. Just add add the rasmalai milk ingredients to a pot and warm the milk till it starts to boil. Then simmer for a min and take it off the stove. Once cooled you can follow the rest of the steps as mentioned above.

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