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rasmalai cake slice kept on a plate with ras milk around it and a fork kept near it

Rasmalai Cake

Sugar Spice
Spongy, cardmaom flavored rasmalai cake topped with rasmalai cream cheese frosting - this is the ultimate fusion dessert, bringing the best of both worlds!
5 from 10 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Desserts
Cuisine fusion, Indian
Servings 1 8" cake


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


  • 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


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


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


  • 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


  • 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.  


  • 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.  
Keyword eggless cake, eggless rasmalai cake, ras malai cake, Rasmalai Cake
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