THIS RASMALAI CAKE IS MY FAVOURITE CAKE I HAVE EVER MADE.
I’m so excited to be writing this blog post…I loved this cake so much.
The flavour was amazing, this was the best part. And also the texture was so nice, the cake was soooooo light and fluffy. If you like rasmalai, you need to try this.
Rasmalai cake is a fun fusion dessert to celebrate festivities or any special occasion. It combines flavors of the Indian dessert Rasmalai in the form of cake making it totally irresistible! Egg-free, easy to make, and delicious!
Rasmalai cake is our new favorite sweet to celebrate special occasions. From festivals to birthdays, anniversary and now on popular demand it was part of new year’s celebration too!
I had made Rasmalai for Diwali and had some leftover ras (milk) or syrup.
The kids wanted a cake so I thought let’s give rasmalai cake a try as I have been hearing so much about it.
I wasn’t in the mood for anything fancy so just made a simple whipped cream frosting flavored it with ras and garnished with some nuts and rose petals. Voilà! It was an instant hit!!
This rasmalai cake is
eggless
soft and moist
tastes just like traditional rasmalai
easy to make
can be made ahead of time
perfect for festivals and celebrations.
Rasmalai is a popular Indian dessert made from soft melt in mouth flattened paneer balls soaked in a thickened sweetened milk flavored with cardamom, saffron, and garnished with nuts.
Rasmalai cake recipe is a fusion version of this popular dessert.
It is an eggless sponge cake soaked with the rasmalai milk (ras or syrup) topped with rasmalai flavored whipped cream and garnished with nuts and rose petals.
Basically, this cake is the best of both worlds – cake and rasmalai together, and it’s always a hit!!
What makes this a rasmaali cake?
To make this cake a ‘rasmalai cake’, I didn’t want to just pour some rasmalai over the cake, that’s not fun.
So I took the flavours from rasmalai, and added it into the cake.
I started with vanilla cake layers, that I soaked with a cardamom and saffron milk. Then I filled and iced the cake with a cardamom whipped cream and covered the cake with pistachios.
Can I make this cake in the microwave?
This has to be the most asked question on all my social media platforms. Can we bake the recipe in a microwave? And the answer is YES! I am so glad that I am creating a recipe that can be made both in an oven and a microwave so everyone can bake and rejoice with this beautiful eggless rasmalai cake.
If your microwave has a convection mode, you can also bake this cake in it! To bake these cakes in the microwave, preheat until 160 degrees celsius. Place the cake pan on your tray, and allow it to bake for 30-40 minutes only. Again, microwaves differ, so keep a sharp eye out for the golden edges.
This cake can also be made in a cooker or kadhai, the options are endless. Basically, I just want you to make this recipe and share the joy it brings to you!
Garnishes for Eggless Rasmalai Cake
Garnishing a cake is my FAVORITE part of making a layered cake and I was so excited about deciding the garnish for this ras malai cake. I bought a box of ras malai because I wanted to use the liquid in the whipped cream frosting. So I was left with a lot of Ras Malai sponges and I thought, what better way to garnish a Ras Malai Cake than with Ras Malai? Chop them into small pieces and place them on your cake beautifully and voila! This cake screams Ras Malai, in every way possible. I also decorated the sides of the cake with some dried rose petals for that festive look.
If not Ras Malai, you can decorate the cake with any nuts of your choice – pistachios go extremely well with Ras Malai. You may also add more dried rose petals on top or simply keep it naked! The sky is your limit when it comes to garnishing a cake.
Step by Step Method
Make rasmalai milk
1 – While the instant pot is switched off, 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. Quick-release is not recommended as the milk will splatter all around.
Step 2 – 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.
Make the rasmalai cake
Preheat the oven to 350°F. Line an 8 inch round baking pan or 8X8 square pan with parchment. Spray oil (lightly) on the pan and on the parchment paper. Keep aside.
Step 3 – In a large mixing bowl (or stand mixer bowl) add all the wet ingredients like yogurt, rasmalai milk, oil, and sugar.
Step 4 – Whisk until sugar is completely dissolved and the mixture is smooth.
5 – Sift the dry ingredients, all-purpose flour, baking powder, baking soda, salt, and cardamom powder into the wet mixture.
6 – Gently fold the dry mixture into the wet until everything is well combined and smooth (do not over-mix).
7 – Pour the batter into the lined baking pan.
8 – Bake at 350°F for 20-25 mins or until a toothpick inserted at the center of the cake comes out clean.
9 – 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.
10 – Transfer the cake back to the baking pan. Using a toothpick or skewers, poke holes all over the cake.
11 – Pour half a cup of the rasmalai milk over the cake. Spread with a brush or spoon to make sure it spreads evenly all over the cake.
12 – Cover the cake with cling wrap and refrigerate for 1-2 hours or overnight so the cake can soak up all the milk.
Make the frosting
I use my kitchen aid stand mixer with a wire hook attachment to make the frosting. You can also use a hand mixer.
Keep the wire hook attachment and the stand mixer bowl in freezer for 15 minutes just before you make the frosting and chill the whipped cream in the refrigerator.
Steps to make frosting for the rasmalai cake
13 and 14 – After 15 mins, remove the bowl and whisk from the freezer. Add cream and rasmalai milk to the chilled bowl.
14 – Using a spatula, mix well to combine.
15 – Starting low slowly increase 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 powdered sugar and vanilla extract (begin with ½ cup and increase as needed). I added about ¾ cup.
16 – 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).
Ingredients
¾ cup vegetable oil
1 cup yogurt
1 cup (200g) castor sugar
½ cup (120mL) milk
½ tsp kewra extract
2 drops yellow food color
½ tsp cardamom powder
2-3 saffron strands
2 cups (240g) all purpose flour (maida)
2 teaspoons (8g) baking powder
½ teaspoon (3g) baking soda
2 cups whipping cream
1 box of rasmalai
Instructions
Pre-heat the oven to 180 degree C and line two 6 inch round cake pans with parchment paper.
In a bowl of milk, add a few strands of saffron and some cardamom powder. Mix well and set this aside to infuse for a few minutes.
In a separate bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up.
Whisk together castor sugar and oil in a separate bowl until pale and well combined.
Add kewra extract / vanilla extract.
Now pour the yogurt mixture to the oil and sugar mixture along with the infused milk and mix well.
Sift in maida and baking powder into the wet ingredients. Whisk until no lumps can be seen.
Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
Let the cakes cool completely and then divide each cake into half using a serrated knife.
For the frosting, beat whipping cream to stiff peaks and fold in a few spoons of the liquid from rasmalai into the whipped cream.
Add in a few drops of yellow food color.
Take one layer of cake and drizzle some of the rasmalai liquid. Pipe a generous layer of whipped cream.
Add some chopped pistachios, then put the second cake layer. Keep repeating with as many layers as you need.
Add dollops of whipped cream and spread it evenly on the top surface. Garnish with small pieces of ras malai and serve!
