rasmalai cake

Imagine sinking your fork into layers of cardamom-infused sponge cake soaked in fragrant, saffron-kissed milk, topped with a cloud-like frosting and garnished with crushed pistachios. This rasmalai cake brings together the best of both worlds—the elegant structure of a traditional layer cake with the enchanting flavors of one of India’s most beloved desserts. It’s a show-stopping fusion creation that will have your guests asking for seconds (and your recipe!).

As someone who has tested this rasmalai cake recipesover a dozen times, tweaking each element to perfection, I’m excited to share my version that balances authentic flavors with achievable techniques. After countless tastings, adjustments, and feedback from both Indian dessert enthusiasts and professional bakers, I’ve developed what I believe is the most reliable, delicious rasmalai cake you can make at home.

Whether you’re planning a special celebration or simply want to impress at your next dinner party, this easy rasmalai cake delivers restaurant-quality results with clear, manageable steps. By the end of this post, you’ll have everything you need to create this stunning dessert that beautifully honors its traditional inspiration.

What IS Rasmalai Cake?

Rasmalai cake is an ingenious fusion dessert that translates the flavors of classic rasmalai—soft cheese patties soaked in sweetened, cardamom-infused milk—into cake form. A relatively recent innovation in the world of Indo-fusion desserts, this cake features soft sponge layers delicately flavored with cardamom, saffron, and sometimes rose water.

What makes this cake truly special is the milk soaking step, where the sponge absorbs a rabri-inspired sweetened milk mixture, giving it that signature rasmalai essence. Topped with light whipped cream frosting and garnished with pistachios, saffron strands, and sometimes actual pieces of rasmalai, it’s a dessert that instantly evokes the rich culinary heritage of Indian sweets while presenting it in a modern, celebration-worthy format.

Why THIS Recipe Works

After extensive testing and refinement, this rasmalai cake recipe stands out for several reasons:

• Perfect liquid-to-cake ratio: Many recipes result in soggy or overly dry cakes. This version achieves the ideal balance of moisture without sacrificing structure.
• Authentic flavor profile: The careful blend of cardamom, saffron, and optional rose water creates an aromatic experience that truly captures the essence of traditional rasmalai.
• Make-ahead friendly: Unlike some versions that become unstable over time, this cake maintains its integrity for up to 48 hours when properly stored.
• Detailed techniques: From properly blooming the saffron to achieving the perfect consistency in your rabri milk soak, every step has been optimized for success.
• Versatile options: Includes tested variations for eggless, gluten-free, and different frosting styles to suit various preferences and dietary needs.

Ingredients

Cardamom Sponge Cake Ingredients

• 2½ cups (300g) cake flour – For a light, tender crumb; all-purpose flour works too but makes a slightly denser cake
• 2 teaspoons baking powder – Provides the right amount of lift
• ½ teaspoon baking soda – Works with the acidity in the cake for proper rising
• ½ teaspoon salt – Balances sweetness and enhances flavors
• 1 tablespoon ground cardamom – Freshly ground provides the most aromatic flavor
• 1 cup (226g) unsalted butter, room temperature – For rich flavor and proper creaming
• 1¾ cups (350g) granulated sugar – Creates moisture and tenderness in the cake
• 4 large eggs, room temperature – Provides structure and richness
• 1 tablespoon vanilla extract – Enhances the overall flavor profile
• 1 cup (240ml) whole milk, room temperature – Creates a tender, moist crumb

Rasmalai Milk Soak (Rabri Style)

• 2 cups (480ml) whole milk – Full-fat milk is essential for authentic richness
• ½ cup (120ml) heavy cream – Creates a luxurious texture
• ½ cup (100g) granulated sugar – Adjust to taste, traditional rasmalai has moderate sweetness
• ¼ teaspoon saffron strands – For color and distinctive aroma
• 1 teaspoon ground cardamom – For authentic flavor
• 2 tablespoons chopped pistachios – Adds texture and traditional garnish
• 1 tablespoon rose water (optional) – For floral notes found in classic rasmalai

Whipped Cream Frosting

• 3 cups (720ml) heavy whipping cream, cold – Must be very cold for proper whipping
• ½ cup (60g) powdered sugar – Stabilizes the whipped cream without being too sweet
• 2 tablespoons milk powder – Secret ingredient that adds rasmalai flavor and stabilizes the cream
• 1 teaspoon cardamom powder – For flavor consistency throughout the cake
• 1 teaspoon vanilla extract – Enhances overall flavor balance

Garnish

• ¼ cup (30g) chopped pistachios – Traditional garnish that adds color and texture
• Saffron strands – For visual appeal and aroma
• Dried rose petals (optional) – For elegant presentation
• Store-bought rasmalai pieces (optional) – For decoration and extra flavor

Equipment Needed

• 8 or 9-inch round cake pans (2-3 depending on desired layers)
• Stand mixer or hand mixer with whisk attachment
• Large mixing bowls
• Saucepan for preparing the milk soak
• Whisk and rubber spatulas
• Parchment paper for lining pans
• Cake turntable (helpful but optional)
• Offset spatula for frosting
• Pastry brush for applying milk soak
• Fine mesh strainer for sifting dry ingredients
• Cake stand or serving plate

Step-by-Step Instructions

1. Making the Cardamom Sponge Cake

1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. If making three layers, use three 8-inch pans or two 9-inch pans.
2. Prepare dry ingredients: In a medium bowl, sift together cake flour, baking powder, baking soda, salt, and ground cardamom. Whisking after sifting ensures even distribution of the spices.
3. Cream butter and sugar: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on medium speed until smooth and creamy, about 1 minute. Gradually add sugar and continue beating on medium-high speed until pale and fluffy, about 3-4 minutes. This step incorporates air for a lighter cake texture. Tip: Don’t rush this step. Proper creaming creates the foundation for a tender cake.
4. Add eggs: Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. The mixture should be light and fluffy.
5. Add vanilla and mix until incorporated.
6. Alternate dry ingredients and milk: Beginning and ending with the dry ingredients, add the flour mixture in three parts, alternating with two additions of milk. Mix on low speed just until combined after each addition. Caution: Mix just until the flour disappears. Overmixing develops gluten, leading to a tough cake.
7. Divide and bake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool: Allow cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.

2. Preparing the Rasmalai Milk Soak

1. Bloom saffron: In a small bowl, place saffron strands in 2 tablespoons of warm milk. Let sit for 15 minutes to release color and flavor.
2. Reduce milk: In a medium saucepan over medium heat, combine remaining milk and heavy cream. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until the mixture reduces by about one-fourth, approximately 15-20 minutes.
3. Add flavorings: Stir in sugar, bloomed saffron with its milk, and ground cardamom. Continue to simmer for 5 more minutes, stirring occasionally.
4. Finish the rabri: Remove from heat and stir in chopped pistachios and rose water (if using). Let cool completely to room temperature. Visual cue: The milk soak should be thickened slightly but still pourable—similar to the consistency of half-and-half.

3. Whipping the Frosting

1. Chill equipment: Place the mixing bowl and whisk attachment in the freezer for 15 minutes before whipping the cream. Cold equipment significantly improves whipping results.
2. Combine ingredients: In the chilled bowl, combine cold heavy cream, powdered sugar, milk powder, cardamom powder, and vanilla extract.
3. Whip cream: Using a stand mixer or hand mixer, beat on medium-low speed until the mixture begins to thicken, then increase to medium-high and whip until stiff peaks form. Be careful not to overwhip, which can cause the cream to become grainy. Tip: The cream is properly whipped when you can turn the whisk upside down and the cream holds its shape without drooping.
4. Refrigerate: If not using immediately, cover and refrigerate until ready to assemble the cake.

4. Assembling the Rasmalai Cake

1. Level cakes: If the cakes have domed tops, use a serrated knife to level them for even layers.
2. Apply milk soak: Place one cake layer on a serving plate or cake stand. Using a pastry brush, generously brush about one-third of the cooled milk soak over the cake, allowing it to absorb. The cake should be moist but not soggy. Patience key: Let each layer absorb the milk for a few minutes before proceeding with frosting.
3. Add first frosting layer: Spread approximately 1 cup of the whipped cream frosting evenly over the soaked cake layer.
4. Repeat layers: Place the second cake layer on top and repeat the soaking process with another third of the milk mixture. Add another cup of frosting.
5. Top layer: If using a third layer, place it on top and brush with the remaining milk soak.
6. Frost cake: Use the remaining whipped cream frosting to cover the top and sides of the cake. For a decorative finish, use a piping bag fitted with a star tip to create rosettes around the top edge.

5. Garnishing and Chilling

1. Add garnishes: Sprinkle the top of the cake with chopped pistachios. Scatter a few saffron strands for color and aroma. If using, decorate with dried rose petals.
2. Optional rasmalai topping: For an extra-special presentation, place small pieces of store-bought rasmalai on top of the cake just before serving.
3. Chill: Refrigerate the assembled cake for at least 4 hours, preferably overnight, to allow the flavors to meld and the cake to set. Critical step: The chilling period is essential for the cake’s texture development and flavor infusion.
4. Serve: Remove from the refrigerator 20-30 minutes before serving to allow the cake to come to cool room temperature for the best flavor and texture.

Video Tutorial

[Embedded video: Step-by-step tutorial showing the complete process of making Rasmalai Cake]

Expert Tips for Success

• Room temperature ingredients matter: Cold butter won’t cream properly, and cold eggs can cause the batter to separate. Set these ingredients out 1-2 hours before baking.
• Don’t overmix the batter: Mix just until ingredients are incorporated to avoid a tough, dense cake.
• The secret to perfect milk soak: The consistency should be similar to half-and-half—reduced enough to be flavorful but still liquid enough to soak into the cake.
• Stabilizing your whipped cream: Adding milk powder not only enhances the rasmalai flavor but also stabilizes the whipped cream, helping it hold its shape longer.
• Cake-soaking technique: Use a pastry brush rather than pouring, which gives you better control over the amount of liquid applied to each layer.
• Frosting a crumb-free cake: Apply a thin “crumb coat” of frosting first, chill for 15-20 minutes, then apply the final layer for a clean finish.
• Enhanced saffron color: For a more vibrant yellow color, add a tiny pinch of turmeric to the milk soak (completely optional and traditional purists may skip this).

Variations & Substitutions

Eggless Rasmalai Cake Option

For an eggless version, replace the 4 eggs with:

• 1 cup (240g) plain yogurt, room temperature
• 1 additional teaspoon baking powder
• ¼ teaspoon additional baking soda

Follow the same mixing procedure, adding the yogurt where you would add the eggs. The cake will be slightly denser but equally delicious.

Alternative Frostings

Cream Cheese Frosting: For a tangier option that holds up well in warmer conditions:

• 16 oz (450g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1 teaspoon cardamom powder
• 1 teaspoon vanilla extract

Beat cream cheese and butter until smooth, gradually add powdered sugar, then add cardamom and vanilla.

Gluten-Free Adaptation

Replace the cake flour with:

• 2½ cups (300g) gluten-free flour blend with xanthan gum
• Add ¼ teaspoon additional xanthan gum if your blend doesn’t include it
• Increase milk by 2 tablespoons for optimal moisture

Flavor Variations

• Rose Forward: Double the rose water in the milk soak for a more prominent floral note
• Kesar Pista Focus: Increase saffron to ½ teaspoon and add ⅓ cup pistachios to the cake batter
• Thandai Inspired: Add 2 tablespoons thandai masala powder to the cake batter for a spiced variant

Storage Instructions

• Refrigeration: This cake must be refrigerated due to the dairy content. Store in an airtight container or well-wrapped with plastic wrap for up to 3-4 days.
• Make Ahead: The individual components can be prepared in advance:
  • Cake layers can be baked up to 2 days ahead, wrapped tightly, and stored at room temperature
  • Milk soak can be prepared up to 3 days ahead and refrigerated
  • Assembled cake needs at least 4 hours to set, but benefits from overnight refrigeration
• Freezing: Unfrosted cake layers freeze well for up to 2 months. The fully assembled cake is not ideal for freezing as the texture of the whipped cream will change upon thawing.

Frequently Asked Questions

Can I make Rasmalai Cake ahead of time?

Yes! In fact, this cake benefits from being made 1 day ahead, allowing the flavors to meld and the milk soak to fully absorb. The cake stays fresh in the refrigerator for 3-4 days, though the whipped cream frosting looks best within the first 48 hours.

Is Rasmalai Cake very sweet?

This rasmalai cake recipe is designed to be moderately sweet, similar to traditional rasmalai. If you prefer a less sweet version, you can reduce the sugar in the cake batter by up to ¼ cup and in the milk soak by 1-2 tablespoons without affecting the texture.

Can I use store-bought rasmalai?

Absolutely! While this recipe creates a cake that captures rasmalai flavors without actual rasmalai pieces, you can enhance it by decorating the top with store-bought rasmalai just before serving. Some bakers also chop rasmalai pieces and sprinkle them between cake layers for extra authenticity.

What’s the difference between Rasmalai Cake and Tres Leches?

While both cakes feature milk-soaked layers, they differ significantly in flavor profile and preparation. Tres Leches uses three types of milk (evaporated, condensed, and cream) without spices, while rasmalai cake incorporates Indian flavors like cardamom, saffron, and sometimes rose water. Rasmalai cake also typically uses a more reduced milk mixture similar to rabri.

Why did my whipped cream frosting weep or become runny?

This typically happens if: 1) The cream wasn’t cold enough, 2) The cake layers were still warm when frosted, or 3) The frosting was overwhipped. Using milk powder in the whipped cream (as in this recipe) helps stabilize it. Always ensure your cake is completely cool before frosting, and refrigerate the assembled cake promptly.

Can I make this cake without cardamom?

While cardamom is a signature flavor in rasmalai, you can reduce the amount if you find it too strong. However, eliminating it completely would significantly change the authentic character of the cake. If you must substitute, a combination of cinnamon and nutmeg can provide an alternative warm spice profile.

Recipe Card

The Ultimate Rasmalai Cake

A decadent fusion dessert combining the flavors of traditional rasmalai with the structure of a layered cake, featuring cardamom-infused sponge, saffron milk soak, and light whipped cream frosting.

Prep Time: 45 minutes
Cook Time: 30 minutes
Chill Time: 4 hours (preferably overnight)
Total Time: 5+ hours
Yield: 12 servings
Category: Dessert
Cuisine: Indian Fusion

Ingredients

[See complete ingredient lists above for Cardamom Sponge Cake, Rasmalai Milk Soak, Whipped Cream Frosting, and Garnishes]

Instructions

1. Prepare and bake the cardamom sponge cake layers
2. Make the rasmalai-inspired milk soak
3. Whip the cardamom cream frosting
4. Assemble the cake, applying milk soak to each layer
5. Frost and garnish the cake
6. Chill for at least 4 hours before serving

See detailed instructions in the post above

Share Your Creation!

I’d love to see how your rasmalai cake turns out! If you make this recipe, please leave a comment and rating below. You can also share your creation by tagging me on pinterest @bake_iteasy with the hashtag #rasmalaiCake.

Did you put your own twist on this recipe? Let me know what variations you tried! Your feedback helps me create even better recipes in the future.

Happy baking!