Delicious Rasmalai Cake Recipe

Rasmalai Cake brings together the luscious richness of the classic Indian dessert with the light, airy texture of sponge cake—creating a fusion treat that’s both decadent and refreshing.

This cake is infused with cardamom, saffron, and creamy rasmalai milk, then crowned with soft whipped cream and a flourish of pistachios and rose petals.

Perfect for birthdays, Diwali, Eid, or any special gathering, this crowd-pleaser is easier to make than you think, with impressive results every time.

Ingredients Checklist

Start by gathering your ingredients for each component of this show-stopping dessert. Freshness and quality make all the difference!

For the Eggless Sponge Cake:

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 cup thick yogurt (not too sour)

• ½ cup neutral vegetable oil

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground cardamom

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• 2 tablespoons milk (if needed for batter consistency)

For Rasmalai Milk Soak:

• 1 ½ cups full-fat milk

• ½ cup condensed milk

• ¼ cup heavy cream

• ¼ teaspoon saffron strands

• ½ teaspoon ground cardamom

• 2–3 store-bought rasmalai pieces, with a few tablespoons of syrup reserved

• 2 tablespoons sugar (optional, to taste)

For Whipped Cream Frosting:

• 1 ¼ cups heavy whipping cream (chilled)

• 3 tablespoons powdered sugar

• ½ teaspoon cardamom powder

• 1 teaspoon vanilla or a few drops of rose water (optional for floral note)

• 1 tablespoon reserved rasmalai syrup (for flavor and pale yellow color)

For Garnish:

• Sliced pistachios and almonds

• Rose petals (fresh or dried, food-safe)

• Additional rasmalai pieces, halved

• Saffron strands

• Edible gold leaf (optional, for a festive look)

Equipment Needed

• Two 8-inch round cake pans

• Parchment paper and nonstick spray

• Stand mixer or hand mixer

• Mixing bowls and whisk

• Small saucepan

• Fine sieve or strainer

• Spatula and offset spatula

• Cooling rack

• Serrated knife for leveling

• Pastry brush (for soaking layers)

Step-by-Step Instructions

1. Prepare the Cake Layers:

• Preheat oven to 350°F (175°C). Grease and line your cake pans with parchment.

• In a large bowl, whisk yogurt and sugar until smooth and creamy.

• Add oil and vanilla; whisk until fully incorporated.

• In a separate bowl, sift together flour, baking powder, baking soda, cardamom, and salt.

• Gradually fold the dry ingredients into the wet mixture, mixing gently. If the batter feels too thick, add up to 2 tablespoons milk.

• Divide batter evenly between pans and smooth the tops.

• Bake for 22–25 minutes or until a toothpick comes out clean.

• Cool in pans 10 minutes, then turn out onto a rack to cool completely.

2. Make the Rasmalai Milk Soak:

• In a saucepan, heat milk, condensed milk, cream, saffron, and cardamom over low-medium until just simmering.

• Stir often; do not let it boil over. Add sugar to taste. Simmer until slightly thickened, about 10 minutes.

• Remove from heat and cool to room temperature.

• Add a few tablespoons of rasmalai syrup and whisk in. Refrigerate until ready to use.

3. Prepare the Whipped Cream Frosting:

• Chill your mixing bowl and beaters for 15 minutes.

• Beat cold cream and powdered sugar until soft peaks form.

• Add cardamom, vanilla/rose water, and reserved syrup. Beat just until stiff peaks (do not over-whip or it may curdle).

4. Assemble the Rasmalai Cake:

• Level cooled cake layers with a serrated knife if needed.

• Place one cake layer on your serving plate.

• Use a fork or skewer to poke holes across the cake’s surface.

• With a pastry brush or spoon, soak the layer generously with rasmalai milk. Let it absorb for 5–10 minutes.

• Spread a thick layer of whipped cream frosting over the soaked cake, and dot with bits of rasmalai pieces.

• Place the second cake layer on top and repeat the soaking and frosting process.

• Cover the entire cake with a thin “crumb coat” of cream, then chill for 30 minutes.

• Add a final layer of whipped cream frosting, smoothing with an offset spatula.

5. Garnish and Decorate:

• Top with more rasmalai pieces, chopped nuts, saffron strands, and a scatter of rose petals.

• For special occasions, add edible gold leaf or pipe cream rosettes around the edges.

• Chill the cake for at least 2 hours before slicing—this helps flavors meld and makes slicing clean.

Tips for Perfect Results

• Use fresh, high-quality dairy and authentic cardamom for best flavor.

• Allow cake to cool completely before soaking to prevent sogginess.

• Don’t oversoak: You want a moist, pudding-like texture, not mushy layers.

• Whip cream until just stiff for the smoothest frosting; overbeating can turn it grainy.

• For a richer taste, add a spoonful of rasmalai syrup or a dash of rose water to the whipped cream.

Serving Suggestions

• Serve slices chilled, straight from the fridge, for the creamiest texture.

• Garnish each slice with a mini rasmalai and a sprinkle of pistachios.

• For a dramatic effect, plate each serving with an extra drizzle of rasmalai milk.

• Pair with masala chai, cardamom coffee, or a glass of sweet lassi for an authentic celebration.

• Present on a silver or marble platter for added festivity.

Storage & Make-Ahead Tips

• Store leftover cake in an airtight container in the refrigerator for up to 3 days.

• If making ahead, bake and cool the cake layers, wrap tightly, and refrigerate for up to 2 days (or freeze for 1 month).

• Prepare rasmalai milk and whipped cream the day of assembly for best flavor and texture.

• Assembled cake can be made a day ahead—the flavors improve overnight.

Final Thoughts

Rasmalai Cake is the ultimate fusion dessert for anyone seeking something both impressive and easy to make. With pillowy soft sponge, cardamom-saffron milk, and a cloud of whipped cream, every slice is pure celebration.

Whether you’re honoring a festival or simply craving a creative treat, this recipe guarantees delicious results and rave reviews. Dive in and enjoy a slice of this modern classic!