Step by Step Method
I had made Rasmalai for Diwali and had some leftover ras (milk) or syrup.
The kids wanted a cake so I thought let’s give rasmalai cake a try as I have been hearing so much about it.
I wasn’t in the mood for anything fancy so just made a simple whipped cream frosting flavored it with ras and garnished with some nuts and rose petals. Voilà! It was an instant hit!!
Rasmalai cake recipe is a fusion version of this popular dessert.
It is an eggless sponge cake soaked with the rasmalai milk (ras or syrup) topped with rasmalai flavored whipped cream and garnished with nuts and rose petals.
Basically, this cake is the best of both worlds - cake and rasmalai together, and it’s always a hit!!
This rasmalai flavor cake is made of three components
I’ve used evaporated milk and Instant pot to make rasmalai milk as it’s quick and easy. You can also make this in a pot on the stovetop and replace evaporated milk with whole milk but the consistency will be slightly thinner.
The sponge cake - This is a light, airy, soft, eggless, and butter-free sponge cake. To keep it egg-free I’ve used yogurt and flavored it with cardamom powder and Rasmalai milk which imparts it a light yellow color.
Whipped frosting - To keep up with the light and airy theme, I prefer using whipped cream frosting to bring this cake together. It’s flavored with vanilla extract and rasmalai milk which also gives it a tinge of yellow color.
So now let’s see how to make this eggless rasmalai cake.
Sponge Rasmalai cake - all-purpose flour, baking powder, baking soda, salt, sugar, yogurt, flavorless oil (canola or vegetable oil), and rasmalai milk.
Whipped cream frosting - heavy whipping cream,vanilla extract, rasmalai milk, and powdered sugar (confectioners sugar)
For garnishing - nuts (sliced almonds and pistachios) and dry rose petals. Optional - saffron threads and edible gold leaf
Mix well until combined. Close the lid with vent to sealing and cook on manual high for 1 minute followed by natural release. Quick-release is not recommended as the milk will splatter all around.
Step 2 - Open the lid and mix well. Leave the lid open to cool. The milk layer (malai) will form as the milk cools, mix it in for that delicious thick milk. Rasmalai milk (ras) is ready.
You can make this ahead of time and keep refrigerated for 3-4 days. It will thicken slightly as it cools.
Step 3 - In a large mixing bowl (or stand mixer bowl) add all the wet ingredients like yogurt, rasmalai milk, oil, and sugar.
Step 4 - Whisk until sugar is completely dissolved and the mixture is smooth.
5 - Sift the dry ingredients, all-purpose flour, baking powder, baking soda, salt, and cardamom powder into the wet mixture.
6 - Gently fold the dry mixture into the wet until everything is well combined and smooth (do not over-mix).
7 - Pour the batter into the lined baking pan.
8 - Bake at 350°F for 20-25 mins or until a toothpick inserted at the center of the cake comes out clean.
9 - Remove from oven and let it stand in the pan for 5-10 mins after which transfer it onto a wire rack to cool completely.
10 - Transfer the cake back to the baking pan. Using a toothpick or skewers, poke holes all over the cake.
11 - Pour half a cup of the rasmalai milk over the cake. Spread with a brush or spoon to make sure it spreads evenly all over the cake.
12 - Cover the cake with cling wrap and refrigerate for 1-2 hours or overnight so the cake can soak up all the milk.
Keep the wire hook attachment and the stand mixer bowl in freezer for 15 minutes just before you make the frosting and chill the whipped cream in the refrigerator.
13 and 14 - After 15 mins, remove the bowl and whisk from the freezer. Add cream and rasmalai milk to the chilled bowl.
14 - Using a spatula, mix well to combine.
15 - Starting low slowly increase the stand mixer speed to medium-high (6-8). Beat for about 2-4 mins or until you see the cream thickening.
At this point add the powdered sugar and vanilla extract (begin with ½ cup and increase as needed). I added about ¾ cup.
16 - Start at low speed again to prevent the powdered sugar from flying all over your kitchen. Slowly increase the speed to medium-high (6-8).
Beat for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks).
17 - Remove the chilled soaked cake and place it on the cake stand or the serving plate, add a tablespoon of the frosting at the center of the cake stand. This will act as glue to hold the cake in place
18 - Add a generous amount of frosting to the cake and using a spatula spread it out evenly on the top part only as much as possible. It doesn’t need to be perfect.
19 - Sprinkle some dry fruits like sliced almonds and chopped pistachios over the frosting.
20 - Finally finish it with some dry rose petals and light drizzle of rasmalai milk.
Optional - You can also add some saffron threads and edible gold leaf for a more festive look.
Soft, moist and delicious Rasmalai cake is ready!
Rasmalai cupcakes - You can also bake this cake batter into 12 cupcakes and bake for 15-18 minutes or till a toothpick inserted in the center comes out clean. Cool, poke, add saffron milk, chill and then frost and decorate.
Recipe Card
