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!
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.
Eggless Rasmalai CakeIngredients
- 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!
Rasmalai milk - evaporated milk, whole milk cardamom powder, pinch saffron, sugar, and condensed milk.
Sponge Rasmalai cake - all-purpose flour, baking powder, baking soda, salt, sugar, yogurt, flavorless oil (canola or vegetable oil), and rasmalai milk.
Whipped cream frosting - heavy whipping cream,vanilla extract, rasmalai milk, and powdered sugar (confectioners sugar)
For garnishing - nuts (sliced almonds and pistachios) and dry rose petals. Optional - saffron threads and edible gold leaf
so now let's see how to make this eggless cakeSTEP BY STEP METHOD
MAKE RASMALAI CAKE
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.
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.
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
- 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.
- 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).
- ASSEMBLING THE CAKE
- 17 - Remove the chilled soaked cake and place it on the cake stand or the serving plate, add a tablespoon of the frosting at the center of the cake stand. This will act as glue to hold the cake in place
- 18 - Add a generous amount of frosting to the cake and using a spatula spread it out evenly on the top part only as much as possible. It doesn't need to be perfect.
19 - Sprinkle some dry fruits like sliced almonds and chopped pistachios over the frosting.
20 - Finally finish it with some dry rose petals and light drizzle of rasmalai milk.
