Rasmalai Cake Recipe
Rasmalai Cake Recipe is a fusion dessert combining soft, spongy cake with saffron-flavored milk and whipped cream. Layers soak in the rich milk, creating a creamy, melt in the mouth texture. Garnished with pistachios, almonds, and rose petals, it delivers a visually appealing and flavorful experience. This cake blends traditional Indian sweets with classic cake techniques for a unique dessert.
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.