Mouth Watering Rasmalai Cake

An easy, delicious moist, milk soaked cardamom cake with layers of rasmalai topping and rose cardamom whipped cream. It actually has rasmalai in it! This cake can be made either completely homemade or semi-homemade.
Ras Malai Cake slice on a fluted white plate

Indian fusion dessert of your dreams!

I wanted a rasmalai cake that actually tasted like rasmalai, not just a rasmalai milk soaked cake or tres leches type of cake. This moist, rasmalai and cardamom/rose whipped cream cake hits THE SPOT!

  • Vegetarian – eggless
  • Semi-homemade or tweaked to be completely from store bought ingredients
  • Truly tastes like rasmalai cake because there is rasmalai (ready made) layer in it!
  • Perfect sweet for parties and holidays
Ras malai cake cut into square pieces.

Key Ingredient Notes

Whipped cream: This is very easy to make at home and I like to make it from scratch so the amount of sugar and flavorings can be controlled.  I add a little cardamom and a hint of rose that gives a lovely floral taste.  You can skip either or both, up to your preferences.

Tip: Try to keep the heavy whipping cream in the coldest part of your fridge until ready to use

Cake: I used my eggless vanilla sponge cupcake recipe as a base for this.  You can use a box mix as well.

Ras malai: I used Nanak’s Ras Malai which comes frozen.  Remember to defrost if you use the same one! Separate the milk from the ras malai.  You will use both parts!

Note: Instead of buying ras malai you can also make the ras malai filling with ricotta cheese.  A blend of ricotta cheese (drained well), sugar and cardamom would give you a great alternative and easy option.  I will update the recipe in the future to include this option.  This time, for Diwali I just wanted to provide a quick easy way, including for me!

Ras malai in rabdi milk with a serving spoon

Key Utensils

For whipped cream: Bowl and whisk is needed – if you have room in your freezer, stick them in the freezer while you get your ingredients together.  The colder the whisk and bowl, the easier to get the whipping cream to come together. 

For cake:

  • Baking pan: To make a two layer cake I used one 9×13 sheet pan.  I cut the cake in half and layered one on top of the other.  You can make it a one layer cake that is thicker if that is your preference.
  • Mixing bowl: use two mixing bowls and put half the cake batter recipe in each to get even layers or use a kitchen scale to ensure batter is divided correctly.

Prep the ras malai Filling

  1. Separate the ras malai from the ras malai milk.
  2. Blend the ras malai into a spreadable mixture.

Make Cardamom Whipped Cream

  1. Add ingredients to bowl.
  2. Whisk until stiff peaks form.

Assemble the layered Cake

You will make the cake with the following three layers twice:

  1. Cake layer: brushed/lightly soaked with milk from ras malai.  Don’t soak too much as it will all become mushy.
  2. Ras malai: Blended ras malai becomes a spreadable and frosting-like.  You can easily spread a layer all over the cake.
  3. Cardamom whipped cream: Spread all over on top of the ras malai.

Add 2nd half of cake and repeat!

Tip: Store the extra milk from the ras malai.  When serving you can either pour milk in the plate or serve the cake slices with pipettes. If you use all the milk during prep it will absorb in the cake and become a little too dense.

Cutting the cake for serving

After layering the cake, if you have time cover and let set in fridge.

When getting ready to serve, get a long knife and cut off the edges to get clean bakery cake like slices! It’s that simple.

Then cut into the number of squares/rectangles you would like to serve it in.

Variations

You can add saffron if you like to the whipped cream, but I find saffron to be very overwhelming and takes away from the rasmalai taste and feel. I prefer saffron in a kesar pista cake!

Another option is to serve this as a rasmalai tres leches cake.

Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl

Ras Malai Cake slice on a fluted white plate

Best Rasmalai Cake (Eggless)

Shilpa Joshi
An easy, delicious moist, milk soaked cardamom cake with layers of rasmalai topping and rose cardamom whipped cream. It actually has rasmalai in it! This cake can be made either completely homemade or semi-homemade.
5 from 10 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine Indian, indian fusion
Servings 16 slices
Calories 361 kcal

Equipment

  • Whisk
  • One 9X13 Sheet Cake Pan

Ingredients
  

Cake

  • 1 cup all purpose flour 300g
  • 1 tsp cardamom powder
  • ¾ cups sugar 335g
  • 2 tsp baking powder 12g
  • ¼ tsp salt 4g
  • ½ cup butter or oil or vegan butter substitute
  • ½ tbsp vanilla extract
  • 1 cup milk
  • 1 tbsp apple cider vinegar

Ras malai prep

  • 16-18 pieces rasmalai (store bought) 500g ras malai (I used frozen Nanak ras malai that contained 20 small pieces)
  • ras malai milk keep the milk separate, you will use it in the process

Whipped cream

  • 1 pint heavy whipping cream
  • 2 tbsp sugar
  • ½ tsp cardamom powder optional
  • ½ tsp rose water optional – I use Nielsen Massey – it is very strong

Instructions
 

Bake Cake

  • Mix milk and apple cider vinegar together, set aside
  • Set oven to 350F. Line two 9X13 sheet pans with parchment.
  • Mix dry ingredients together. (To make it easier and get even cake layers, recommend halving the batter recipe and mixing in two different bowls)
  • Add in wet ingredients and mix until combined (don't over mix). Divide batter by two and pour into two sheet cake pans.
  • Bake for 23-27 minutes or until baked. Take out of oven and let cool.

Prep ras malai

  • Meanwhile, separate the ras malai from the ras malai milk. Blend the ras malai into a spreadable mixture.
    Ras malai in blender.

Make whipped cream topping

  • Add ingredients to bowl
    Cardamom rose whipped cream ingredients in a steel bowl.
  • Whisk until stiff peaks form
    Cardamom rose whipped cream on a whisk.

Assemble cake

  • Cake layer: Make sure cake has cooled. Brush/lightly soak one layer of cake with milk from ras malai.  Don’t soak too much as it will all become mushy. Save extra milk for serving with the cake.
    Rabdi milk soaked cake with a silicon gray brush.
  • Ras malai: Blended ras malai becomes spreadable and frosting-like.  You caneasily spread a layer all over the cake.
    Rasmalai blended and spread on top of cake layer.
  • Cardamom whipped cream: Spread all over on top of the ras malai.
    Topped with cardamom rose whipped cream
  • Add 2nd half of cake and repeat! Garnish with cut pistaschios and rose petals.
    Store the extra milk from the ras malai.  When serving you can either drizzle a little milk in the plate or serve the cake slices with pipettes.
    Rose and pistaschios garnished on top of sheet cake.

Cut cake to serve

  • After layering the cake, if you have time cover and let set in fridge for about an hour.
    When getting ready to serve, get along knife and cut of the edges to get clean bakery cake like slices!
    Two layer ras malai cake
  • Then cut into the number of squares/rectangles you would like to serve it in.
    Ras malai cake cut into square pieces.

Notes

For cake: To make a two layer cake I used a 9×13 sheet pan.  I cut the cake in half and layered one on top of the other.  You can make it a one layer cake that is thicker by using the same batter in a square pan.

Nutrition

Calories: 361kcalCarbohydrates: 35gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 74mgSodium: 305mgPotassium: 88mgFiber: 1gSugar: 22gVitamin A: 839IUVitamin C: 1mgCalcium: 119mgIron: 1mg
Keyword diwali desserts, ras malai cake, ras malai fusion dessert, rasmalai cake
Tried this recipe?Let us know how it was!

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