Rasmalai Cake Recipe (Eggless)
Rasmalai cake is a fun fusion dessert. This easy eggless recipe, combines flavors of the Indian dessert Rasmalai in the form of cake!
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This rasmalai cake recipe is a creamy and fragrant. It is a fun fusion dessert that will surely elevate all your special occasions.
If you are a fan of Indian sweets, you won’t be disappointed. It is a perfect dessert for the festive season. Another fun Indian dessert to check out is – Tri-color modak.
The saffron and cardamom-flavored eggless sponge cake is soaked in rich and creamy ras malai milk or ras. It is then topped with a layer of whipped cream frosting, pistachios, and rose petals!
Basically, this dessert is the best of both worlds – cake and rasmalai together, and it’s always a hit!!
This delicious cake will definitely satisfy your sweet tooth. Read on and follow the easy steps to make this delicious dessert that is a perfect blend of traditional and contemporary flavors.
Why I love this recipe
- Tastes exactly like the traditional rasmalai!
- This recipe makes a soft, moist, and spongy cake
- Easy eggless, beginner-friendly recipe. No piping bag or piping equipment needed.
- Can be made ahead of time.
- A perfect treat for any festivities or celebrations.
What is Rasmalai?
Rasmalai is a popular Indian dessert. The word itself can be broken down into “ Ras” which means juice and “malai” which means cream. This dessert consists of soft, spongy dumplings prepared with “chenna”(cheese curd) soaked in a creamy saffron and cardamom-flavored, sweetened thickened milk
This decadent Indian treat is served for special occasions like weddings or Diwali. It originated in the state of West Bengal and became popular throughout the Indian subcontinent.
What is Rasmalai Cake?
Rasmalai cake is a fusion dessert that brings the traditional rasmalai flavors in the form of a cake.
The cardamom-flavored sponge cake is soaked with ras (sweetened saffron, rose and cardamom flavored milk) from ras malai. It is then frosted with ras-flavored whipped cream and decorated with nuts and rose petals on top.
Ingredients and Alternatives
All Purpose Flour: I used all purpose flour to make the cake. We haven’t tried this recipe with other flour types.
Milk: I recommend using whole milk for this recipe. You could also use 2% milk.
Yogurt: Yogurt was used as the egg replacement for this cake. This makes the cake fluffy and light.
I used plain Dahi (Indian Yogurt) for this. You can use plain or vanilla flavored yogurt. Use full-fat whole milk yogurt for a rich recipe but fat-free and low-fat yogurt too would work as well.
Cardamom powder: If you don’t have cardamom powder, roast some whole cardamom pods on low heat till you see golden specs on the pods. Crush using a motor and pestle or by grinding in a food processor.
Fresh cardamom powder does give a better flavor.
Saffron* (Optional) : YYou only need a pinch of saffron strands. This gives an amazing flavor and a beautiful yellow color to the rasmalai milk.
Rose water* (Optional): Make sure you get the food grade one, This gives a nice rose aroma as well as a fresh flavor.
Oil: Use any flavor less oil.
Heavy cream: I make flavored whipped cream frosting by whipping heavy cream, rasmalai milk, and rose water. I like to make it from scratch as I can control the amount of sugar as well as adding flavors to it.
You can also use canned whipped cream or cool whip for this recipe but they won’t taste the same without the flavorings.
Others: Powdered sugar, granulated sugar, water, baking powder, baking soda, salt, shredded rose petals, pistachios
How to Make the Best Rasmalai Cake
Here are the steps to make the best rasmalai cake:
Rasmalai Milk
Mix water, whole milk, cardamom powder, saffron, sugar, and condensed milk in an instant pot*. Cook on high pressure with the vent sealed for 1 minute.
Let the pressure release naturally. Do not vent out the pressure forcefully since it might cause the milk to splatter. Once the pressure is released completely, open the lid, and let the milk cool down to room temperature.
Rasmalai milk can also be made on the stovetop. Add all the ingredients to a heavy-bottomed pot*.
Bring it to a boil, stirring intermittently. Lower the heat and simmer for 5-10 mins. Turn off the heat and allow it to cool.
If you want a richer yellow color for the rasmalai milk, you can optionally add yellow gel food color* as well at this time.
You can make this mix up to 4 days in advance if you want to and keep it refrigerated.
Cake
Mix yogurt, rasmalai milk, oil, and sugar, in a large mixing bowl*. Use a whisk to break the lumps from the yogurt or you will end up with inconsistent batter.
Sift the all-purpose flour, baking soda, baking powder, salt, and cardamom powder into the same large bowl. Fold the flour mixture into the wet ingredients till it’s evenly combined.
Line an 8-inch pan* with parchment paper or aluminum foil and grease with butter. These are the cake pans that I like.
Pour the batter into the prepared cake tin. A gentle tap against a counter will level out the cake batter and remove any air bubbles.
Bake in a preheated oven at 350F for 20 to 25 minutes. Check if it’s baked by sticking a toothpick* in the center of the cake and see if it comes out clean. Depending on your oven, the baking duration might change.
Once it’s baked, let the cake cool for 5 minutes in the pan itself. Then transfer it to a wire rack* to let it cool to room temperature.
Once cooled, move the cake back into the spring form pan and then pour the rasmalai milk on the cake as shown in the video (check below). Use a pastry brush* and spread the milk around. Wrap the cake (while still in the pan) with plastic wrap, and refrigerate for 1-2h or overnight.
Frosting
In a small bowl, add the heavy whipping cream and rasmalai milk. Whisk using an electric hand mixer* on low speed for a few minutes until you see the cream thicken slightly and see soft peaks.
Now add in the powdered/ icing sugar, vanilla extract, and rose water. Mix gently using a spatula.
Then whisk at medium-high speed with the hand-held mixer till you see stiff peaks.
Assembly
Remove the chilled cake from the spring form pan. Apply an even layer of the whipped cream frosting on top of the whole cake using an offset spatula*
Garnish with shredded rose petals and crushed unsalted pistachios.
Tips for Making the Best Rasmalai Cake
- Fresh ground cardamom powder gives the best flavor. To make the cardamom powder, put about a teaspoon of cardamom seeds in a mortar and pestle and grind to get a semi-rough powder.
- Sift plain flour and other dry ingredients to prevent lumps in the cake batter.
- Avoid overmixing as it will lead to denser cakes.
- Check the cake is baked well, by inserting a toothpick or knife in the center. If it comes out clean then take the baking pan, otherwise bake for a few more minutes.
- Cool the cake cool completely before frosting.
- To check if your whipped cream is ready, invert the bowl. If the cream stays intact without showing signs of slipping from the bowl, it’s done.
- Always use the chilled heavy whipping cream . Chilled cream whips up faster and maintains the shape.
- Don’t be afraid to experiment with different flavors such as using almond extract* or almond essences instead of vanilla!
Garnish Options for Eggless Rasmalai Cake
You can jazz up this cake using a variety of garnishes. Here are some of our recommendations for garnishing rasmalai cake:
The Rabri Garnish:
Rabri is made by continuously boiling milk on low heat till it becomes off-white and dense. It is then flavored with sugar or jaggery*, nuts and other traditional Indian spices. You can either make this at home or get it from the market.
To garnish this eggless cake, coat a thick layer of Rabri over it. Drizzle some chopped pistachios*, slivers of almonds, cardamom powder* and dried rose petals*.
Viola! You have a scrumptious dessert ready to impress.
The Rasmalai Garnish:
What better way to garnish a Ras malai cake than with Rasmalai itself!
Take a dollop of whipping cream and spread it evenly on the cake. Then place small pieces of rasmalai on top of the cake.
To make it look richer and more festive, you can cover the edges of the cake with some rose petals, chopped nuts and edible gold flakes*.
Macaron Garnish:
You can elevate the Rasmalai cake by using rose milk flavored or Paan flavored macarons for garnishing. This fancy garnishing will highlight the contemporary aspect of this fusion dessert.
Store bought macarons usually contain eggs but you can make vegan version of it like this recipe.
Dried Fruits:
We added pistachios and rose petals on top of this cake. But you can add other dried fruits such as cashews, slivers of almond, and saffron strands to add a more festive feel to this dessert.
How to Serve Rasmalai Cake
Once the rasmalai flavored frosting has been added on top of this cake, it is ready to be served. You can serve this cake warm or cold.
It can be served just as a traditional sponge cake after cutting it into slices.
Since it’s a Rasmalai cake, I do recommend pouring a little bit of the “Ras” on the serving plate and then placing the cake slice over it. You can also serve a little whipped cream on the side of the cake slice.
How to Store Ras Malai Cake
You can store the cake for up to 3 days in the refrigerator. Store it in an air-tight container to prevent it from drying out completely.
If you want to store the cake for longer, You can freeze the unfrosted cake for upto 2 months.
Allow it to cool completely, cover it in a cling wrap* and seal it airtight before storing it in the freezer. When ready to have the cake, thaw it at room temperature and then add the whipped cream frosting.
NOTE : Rasmalai cake contains dairy products and will get spoilt if not stored properly.
Make Ahead Options
Rasmalai cake or part of the rasmalai cake can be made ahead of time :
- Rasmalai milk can be made ahead and stored in the fridge for 3-4 days before using it.
- If you want to make this cake a day before a special occasion, follow all the steps till the cake is baked, then soak it in rasmalai milk overnight instead of for a couple of hours. Next day, you can add whipped cream and garnish on top of the cake and it’s ready to be served!
If you are making rasmalai cake ahead of time, make sure to store it properly so that it doesn’t get spoilt
Shortcuts Options!
If you don’t want to make everything from scratch, you can bake a basic vanilla cake using a box mix. Just add cardamom powder and saffron to it and bake according to the instructions on the package.
You can also use buy cool whip or ready-made whipped cream instead of making it on your own. This may not taste exactly like the cake made from scratch but is a good quick alternative.
Rasmalai Cake Recipe Variations
Rasmalai Cakesicles
Cakesicles are essentially cake pops but considerably bigger and popsicle-shaped.
You can transform the eggless Rasmalai cake or its leftovers into delectable cakesicles and make a combination of Rasmalai cake crumbs and frosting, milk chocolate coating. Top it with some dried rose petals and edible gold flakes.
Rasmalai Tres Leches
Tres Leches cake is a classic Mexican dessert. It is essentially a butter cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.
To make Rasmalai Tres Leches you just need to use heavy cream and evaporated milk along with whole milk while making the “Ras” and the rest of the steps and recipe remains unchanged.
Rasmalai Cake Jars
Cake jars* are perfect for gift hampers and takeaways. The eggless Rasmalai cake jar will dazzle all your guests and make you the perfect host.
You can make this with layers of soft eggless cake, flavoured saffron milk and rasmalai flavored whipped cream topped with small rasmalai pieces, saffron, chopped nuts and dried rose petals. You can even adorn these cake jars with ribbons and other embellishments to make them look more festive.
If you like jar desserts, you will love our Cheesecake in a Jar!
Rasmalai Cupcakes
You can also bake this cake batter into cupcakes.
Bake for 15-18 minutes or till a tooth pick inserted comes out clean.Once the cupcakes have cooled down, poke holes and add rasmalai milk. Chill overnight and then frost and decorate!
Here is another easy cupcake recipe : Christmas Tree Cupcakes
Commonly Asked Questions
Is rasmalai made of paneer?
No, rasmalai is not made of paneer. It is made of Chenna ( cheese curd). The process of making both is about the same. Once Chenna is made, more pressure and weight are put on it to make paneer. Hence, chenna is softer and has more moisture. Paneer is generally used in Indian curries and appetizers whereas Chenna is used in making Indian desserts.
Is Rasmalai eaten cold?
Rasmalai can be eaten warm or cold. It is a matter of personal preference. However, traditionally ras malai is served cold with sweetened thick milk. It is garnished with chopped nuts.
Can this rasmalai cake be made into a layered cake?
Rasmalai cake can be made into a layered cake! You can cut this one-layer cake in the center and add whipped cream in the middle or you can double the recipe to make a second layer!
What is the difference between rabri and rasmalai?
Rabri, rabdi, and ras of rasmalai refer to the thickened milk filled with clotted cream. Rasmalai dessert consists of spongy soft cheese dumplings soaked in rabri.
Why is rasmalai yellow?
The yellow color of rasmalai comes from saffron. It is often added while making rasmalai. In addition to the beautiful yellow color, it also adds a unique flavor to the ras or thickened milk of rasmalai.
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Rasmalai Cake
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.
Video
Notes
- Fresh ground cardamom powder gives the best flavor. To make the cardamom powder, put about a teaspoon of cardamom seeds in a mortar and pestle and grind to get a semi-rough powder.
- Sift plain flour and other dry ingredients to prevent lumps in the cake batter.
- Avoid overmixing as it will lead to denser cakes.
- Check the cake is baked well, by inserting a toothpick or knife in the center. If it comes out clean then take the baking pan, otherwise bake for a few more minutes.
- Cool the cake cool completely before frosting.
- To check if your whipped cream is ready, invert the bowl. If the cream stays intact without showing signs of slipping from the bowl, it’s done.
- Always use the chilled heavy whipping cream . Chilled cream whips up faster and maintains the shape.
- Don’t be afraid to experiment with different flavors such as using almond extract or almond essences instead of vanilla!
- Rasmalai milk can be made ahead and stored in the fridge for 3-4 days before using it.
- If you want to make this cake a day before a special occasion, follow all the steps till the cake is baked, then soak it in rasmalai milk overnight instead of for a couple of hours. Next day, you can add whipped cream and garnish on top of the cake and it’s ready to be served!
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About the Author
Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.
Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about us here!
This cake is stunning! Such great flavors!
I’ve been thinking of baking this one.. yours looks incredible
Thank you Shilpa!
This is gorgeous! I love the use of cardamom. Great flavors!
Thanks Sam 🙂
This is such a lovely cake. I love learning about new cultural cuisines.
I have never heard of rasmalai before but I love trying new things! This was amazing!
I’m going to make this in cake jars, what a fun idea for hostess gifts! Thanks for sharing.
It looks really spongy and the cardamom flavor is always a plus in desserts!
Rasmalai is an all-time favourite!! I would love to try such a new variation!!
Thank you for teaching me about Rasmalai milk! This is such a beautiful cake.
This looks and sounds amazing. It seems easy to make and I can’t wait to try it.