Rasmalai Cake Recipe is a fusion dessert combining soft Indian Rasmalai flavours with a moist sponge cake, layered with saffron infused milk and whipped cream.
I decided to make this cake because of my previous experience in creating Indian desserts and my love for experimenting with fusion sweets.
I watched the preparation of this cake and felt inspired to try it myself. I will now guide through each step carefully, showing how to make this dessert from sponge cake to garnishing with cream and nuts.
Can You Eat Rasmalai Cake Recipe every day?
Rasmalai Cake Recipe is a creamy and sweet dessert made from sponge cake soaked in saffron milk and layered with whipped cream.
Daily consumption can increase sugar and calorie intake, which may affect health over time. Enjoying it occasionally allows indulgence without harming the body.
Eating small portions helps balance taste and nutrition. Treating Rasmalai Cake as a special treat preserves its richness and delight, keeping it enjoyable while maintaining a healthy diet and overall well being.
How To Prepare Rasmalai Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: Indian Fusion
Yield: 8 servings
Main Kitchen Utensils
- Mixing bowls
- Whisk or electric mixer
- 8-inch cake pan
- Saucepan
- Spatula
- Cooling rack
Ingredients
For The Sponge Cake:
- 1 cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup powdered sugar
- ½ cup neutral oil
- ½ cup thick yogurt
- ¼ cup warm milk
- ½ tsp cardamom powder
- 1 tsp vanilla extract
- ¼ tsp salt
For Rasmalai Milk:
- 1 cup milk
- 5–6 saffron strands
- 1 tbsp sugar
- ¼ tsp cardamom powder
- 2 tbsp water
For Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Chopped pistachios
- Chopped almonds
- Dried rose petals
- Saffron strands
How To Make Rasmalai Cake Recipe?
1. Making The Sponge Cake:
Preheat your oven to 180°C (350°F). Grease an 8-inch cake pan and line it with parchment paper. In a bowl, sift together the flour, baking powder, baking soda, cardamom powder, and a pinch of salt. In another bowl, whisk the yogurt, oil, powdered sugar, vanilla extract, and warm milk until smooth. Gently fold the dry ingredients into the wet mixture until you get a smooth batter.
2. Baking The Cake:
Pour the batter into the prepared pan and bake for 20–25 minutes. To check if it’s done, insert a toothpick in the center it should come out clean. Once baked, let the cake cool completely on a wire rack.
3. Preparing The Rasmalai Milk:
In a small saucepan, combine milk, saffron strands, sugar, cardamom powder, and a little water. Heat gently on low until the milk thickens slightly and becomes fragrant. Allow it to cool to room temperature.
4. Making The Whipped Cream Frosting:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Take care not to over whip, or it will turn grainy.
5. Assembling The Cake:
If you like, slice the cooled sponge cake horizontally. Pour half of the rasmalai milk over the cake layers and let it soak for a few minutes. Spread a generous layer of whipped cream frosting on top. If you sliced the cake, repeat the layering.
6. Finishing Touches:
Garnish with chopped pistachios, almonds, dried rose petals, and a few saffron strands. Chill the cake in the fridge for at least an hour before serving it tastes best when slightly chilled.
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 45 g |
| Protein | 5 g |
| Fat | 18 g |
| Sugar | 30 g |
About This Cake Rasmalai Cake Recipe
Rasmalai Cake Recipe is a unique fusion dessert that blends the traditional Indian sweet Rasmalai with a soft, moist sponge cake.
The cake is soaked in saffron flavoured milk, layered with whipped cream, and garnished with pistachios, almonds, and rose petals.
The main speciality of this Rasmalai Cake Recipe is its combination of textures and flavours the spongy cake absorbs the rich, creamy milk, creating a melt in the mouth experience while the aromatic saffron and cardamom enhance its indulgent taste, making it visually stunning and delicious.
Serving Suggestions
1. Serve chilled slices on a decorative dessert plate to enhance presentation.
2. Pair each piece with a small scoop of vanilla or cardamom ice cream for extra indulgence.
3. Drizzle a little condensed milk over the top for added sweetness and richness.
4. Sprinkle extra chopped pistachios and almonds around the plate for texture and colour.
5. Add a few saffron strands and edible rose petals on top to elevate the visual appeal.
Expert Tips
● Use room temperature ingredients for the sponge cake to ensure a soft and even texture.
● Soak saffron in warm milk for at least 10 minutes to release its full flavor and colour.
● Beat the whipped cream until stiff peaks form for stable frosting that holds shape.
● Brush cake layers generously with rasmalai milk to keep them moist and flavourful.
● Garnish carefully with chopped nuts and rose petals for an elegant, appealing finish.
Healthy Nutrition Benefits
Rasmalai Cake Recipe offers a balance of indulgence and nutrition. The yogurt in the sponge provides probiotics that support digestion, while milk and cream supply calcium and protein essential for bone health.
Nuts like pistachios and almonds add healthy fats, fiber, and antioxidants. Saffron and cardamom contribute natural anti-inflammatory and mood boosting properties.
Moderate sugar content provides energy, and the combination of ingredients delivers a rich source of vitamins and minerals, making this dessert a slightly healthier option that satisfies sweet cravings while offering nutritional value.
Why This Rasmalai Cake Recipe Is A Must Try?
This Rasmalai Cake Recipe is a must try because it blends the traditional flavours of rasmalai into a soft, moist cake that delights every bite.
The creamy milk, fragrant saffron, and cardamom create a rich taste that stands out. Whipped cream frosting adds lightness while chopped nuts and rose petals bring texture and elegance.
The process is enjoyable, and the result is a visually stunning, flavourful dessert that leaves a lasting impression on anyone who tastes it.
Storage & Make Ahead
Rasmalai Cake Recipe can be stored in the refrigerator for up to three days. Keep it covered to maintain freshness and prevent it from absorbing other odors.
Prepare the sponge cake and saffron milk in advance and assemble the cake a few hours before serving to save time.
Whipped cream frosting should be applied just before serving to retain its texture. Chilled Rasmalai Cake stays soft and flavourful, allowing the saffron infused milk and cream layers to blend beautifully for a rich dessert experience.
Frequently Asked Questions
Can I Use Store Bought Whipped Cream?
Yes, but fresh homemade whipped cream gives a better texture and taste.
Can I Make The Cake Egg less?
Yes, using yogurt and baking soda helps create a soft egg less sponge.
Can I Replace Saffron With Food Colouring?
Food colouring can change the colour but will not replicate the unique saffron flavor.
How To Serve Rasmalai Cake?
Serve chilled, garnished with nuts, rose petals, and saffron strands for best results.
Conclusion
This Rasmalai Cake Recipe was easy to prepare and turned out delicious, bringing a sense of joy and accomplishment.
I hope this recipe inspires you to try it and enjoy the process as much as the result. Soon you will make it, experience the creamy, sweet flavours, and share how wonderful it tastes.
This simple Rasmalai Cake Recipe brings a satisfying and delightful dessert to your table.
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Rasmalai Cake Recipe
Equipment
- Mixing bowls
- Whisk or electric mixer
- 8-inch cake pan
- Saucepan
- Spatula
- Cooling rack
Ingredients
For The Sponge Cake:
- 1 cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup powdered sugar
- ½ cup neutral oil
- ½ cup thick yogurt
- ¼ cup warm milk
- ½ tsp cardamom powder
- 1 tsp vanilla extract
- ¼ tsp salt
For Rasmalai Milk:
- 1 cup milk
- 5 –6 saffron strands
- 1 tbsp sugar
- ¼ tsp cardamom powder
- 2 tbsp water
For Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Chopped pistachios
- Chopped almonds
- Dried rose petals
- Saffron strands
Instructions
Making The Sponge Cake:
- Preheat your oven to 180°C (350°F). Grease an 8-inch cake pan and line it with parchment paper. In a bowl, sift together the flour, baking powder, baking soda, cardamom powder, and a pinch of salt. In another bowl, whisk the yogurt, oil, powdered sugar, vanilla extract, and warm milk until smooth. Gently fold the dry ingredients into the wet mixture until you get a smooth batter.
Baking The Cake:
- Pour the batter into the prepared pan and bake for 20–25 minutes. To check if it’s done, insert a toothpick in the center it should come out clean. Once baked, let the cake cool completely on a wire rack.
Preparing The Rasmalai Milk:
- In a small saucepan, combine milk, saffron strands, sugar, cardamom powder, and a little water. Heat gently on low until the milk thickens slightly and becomes fragrant. Allow it to cool to room temperature.
Making The Whipped Cream Frosting:
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Take care not to over whip, or it will turn grainy.
Assembling The Cake:
- If you like, slice the cooled sponge cake horizontally. Pour half of the rasmalai milk over the cake layers and let it soak for a few minutes. Spread a generous layer of whipped cream frosting on top. If you sliced the cake, repeat the layering.
Finishing Touches:
- Garnish with chopped pistachios, almonds, dried rose petals, and a few saffron strands. Chill the cake in the fridge for at least an hour before serving it tastes best when slightly chilled.
Notes
Nutrition Facts
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 5 g | Fat: 18 g | Sugar: 30 gHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!