Mouth Watering Rasmalai Cake
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
If you are a fan of Indian fusion eggless cake recipes or fusion Indian sweets, you will love my Gulab Jamun Cake, Kesar Pista Milk Cake, Gajar Ka Halwa Cake, Mango Shrikhand Cheesecake, Chikoo Cheesecake, Tiramisu Burfi, Cookies and Cream Burfi and Kesar Pista Cupcakes.
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!
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
- Separate the ras malai from the ras malai milk.
- Blend the ras malai into a spreadable mixture.
Make Cardamom Whipped Cream
- Add ingredients to bowl.
- Whisk until stiff peaks form.
Assemble the layered Cake
You will make the cake with the following three layers twice:
- Cake layer: brushed/lightly soaked with milk from ras malai. Don’t soak too much as it will all become mushy.
- Ras malai: Blended ras malai becomes a spreadable and frosting-like. You can easily spread a layer all over the cake.
- 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
Best Rasmalai Cake (Eggless)
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 one 9X13 sheet pan with parchment.
- Mix dry ingredients together.
- Add in wet ingredients and mix until combined (don't over mix). Pour batter into 9X13 sheet cake pan.
- 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.
Make whipped cream topping
- Add ingredients to bowl
- Whisk until stiff peaks form
Assemble cake
- Cake layer: Make sure cake has cooled. Cut it half to make two layers. 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.
- Ras malai: Blended ras malai becomes spreadable and frosting-like. You caneasily spread a layer all over the cake.
- Cardamom whipped cream: Spread all over on top of the ras malai.
- Add 2nd half of cake and repeat! Garnish with cut pistachios 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.
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!
- Then cut into the number of squares/rectangles you would like to serve it in.
