This eggless rasmalai cake is the ultimate Indian fusion dessert. The spongy cake soaked in flavored milk, rasmalai, and whipped cream, you’ll get all of these in a single bite. This makes the perfect treat for the festive season.
Jump to:
❤️About This Recipe
Taste & Flavor: This rasmalai cake has all the flavors of traditional rasmalai and the cake is also flavored with cardamom and rose water.
Texture: The cake itself is super soft, spongy and moist topped with juicy, succulent rasmalai and smooth, rich whipped cream.
Super easy to make (beginner-friendly): Here I have used store-bought rasmalai. So we need to just bake the sponge cake, make whipped cream and assemble into rasmalai cake layers. Simple, even beginners can make it too.
Make-ahead: You can make this up to two days in advance and store it in the fridge. This rasmalai cake tastes best when served chilled. This make-ahead option is so convenient for festive parties, birthdays, or guest dinners.
Different Layers Of Rasmalai Cake:
- Using eggless sponge cake as a base (flavored with rose water and cardamom)
- This sponge cake is soaked in rasmalai ‘milk’.
- The cake is topped with rasmalai itself.
- Then a layer of rose-flavored whipped cream.
- A garnish of almonds, rose petals, and saffron add a whole lot of flavor and texture.
- And finally, this layered rasmalai cake is served with some more rasmalai ‘milk’.
🧾Ingredient Notes
Here is the pic of the ingredients you’ll need to make this delicious eggless rasmalai cake. All of them are simple and easy to find.
- Rasmalai: I have used a store-bought one (frozen haldiram rasmalai box that contains 12 pieces and we are using 9 pieces here). If you have time then sure go ahead and make it at home.
- Flour: All purpose flour (aka maida) is used to make a spongy cake.
- Cardamom powder: freshly ground is always better. Remove the seeds of the green cardamoms and crush the seeds in a mortar and pestle.
- Oil: Any flavorless oil works here e.g. corn, canola, avocado, vegetable, safflower, etc.
- Yogurt: Preferably full-fat whole milk yogurt. But I have tried with fat-free and low-fat yogurt too and it works just fine.
- Heavy whipping cream: To make whipped cream, you’ll need whipping cream which has more than 35% fat content. Otherwise, the cream doesn’t whip to its fullest.
- Powdered sugar: A tiny amount is added while whipping the cream to sweeten the whipped cream.
- Rose water: It is added to the cake itself and in the whipped cream as well. This gives a nice rose aroma as well as a fresh flavor.
- Sliced almonds, rose petals and saffron is used as a garnish that is not shown in the pic above.
👩🍳Step By Step Photo Instructions
Prep:
- Preheat the oven to 350 F (180 C).
- Grease an 8x8 inch square cake pan and keep it ready.
1) Take dry ingredients (flour, baking soda, baking powder and cardamom powder) in a bowl.
2) Whisk it until everything is combined. If the flour has many lumps then sift the flour mixture.
3) In another large bowl, take yogurt and sugar.
4) Whisk it until sugar almost dissolves and the mixture becomes smooth.
5) Add oil and rose water.
6) Again beat it until well combined.
7) Add dry mixture into a wet bowl.
8) Start mixing it using a whisk and halfway through switch to a spatula to avoid overmixing. And mix until the batter comes together.
9) Pour into a prepared pan and smooth out the surface.
10) Bake in the preheated oven for 35-40 minutes or until the toothpick or skewer inserted in the center comes out clean.
Let the cake cool down in the pan for 5 minutes, then loosen the sides using a butter knife and invert it on a cooling rack. Let the sponge cake cool down completely and then put it back into the pan.
11) Let’s make the whipped cream. Take chilled heavy whipping cream in a stand mixer bowl. Add rose water and powdered sugar.
12) Beat it using a whisk attachment (medium to high speed) until it reaches a stiff peak (meaning the cream has thickened and is keeping its shape). Do not overwhip it otherwise butter will start to separate.
13) Separate the rasmalai and milk. For that slightly, gently press the rasmalai pieces to remove the soaked milk and place it on a plate.
14) Now the cake is cooled and back into the pan. Poke the hole all over it using a skewer of fettuccine pasta.
15) Now pour the rasmalai ‘milk’ all over the cake slowly and let it absorb the milk. For this purpose, you’ll need around ½ cup of milk. Rest will be used while serving.
16) Now place rasmalai pieces on top of the cake. In a single layer. Depending on the size of your rasmalai, you’ll need more or less. I have used 9 pieces and I am going to cut rasmalai cake into 9 pieces. So 1 piece per person.
17) Now spread the whipped cream evenly on top.
18) Garnish with sliced almonds (and pistachios), rose petals and a few saffron strands. Chill the cake for 1-2 hours before serving.
For serving, place a piece of cake on a deep plate, and pour around 2-3 tablespoons of rasmalai ‘milk’ around the cake.
💭Expert Tips
- Avoid overmixing the cake batter otherwise, the cake will become tough. To avoid this, always start mixing dry and wet using a wire whisk. When you see that it is almost mixed with a few streaks of flour left, at this time switch to a spatula and mix the batter in a folding motion. Mix until the batter comes together and stop there right away.
- Always use the chilled heavy whipping cream (right from the fridge) to get the perfect whipped cream. Chilled cream helps to whip up faster.
- Be careful and do not overwhip the whipping cream otherwise it status to separate the butter. Once it reaches the medium to a stiff peak, keep an eye on it.
- You can use a ready tub of cool whip instead of whipping your own cream to save some time.
- Chill the assembled rasmalai cake for at least 2 hours before serving. It tastes best when served chilled.
- Storage: This rasmalai cake stays fresh for around 4 days in the refrigerator.
Check Out Other Cake Recipes
- Eggless mango cake
- Eggless chocolate cake
- Eggless carrot cake
- Gulab jamun cake (coming soon)
Did you try this rasmalai cake recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Rasmalai Cake (Eggless)
Ingredients
For Cake:
- 1 ½ cups All purpose flour (Maida)
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Green cardamom seeds powder
- 1 cup Plain yogurt curd or dahi
- ½ cup Sugar
- ½ cup Oil any flavorless oil e.g. corn, canola, avocado, safflower
- 1 teaspoon Rose water
For Whipped Cream:
- 1 cup Heavy whipping cream
- ⅓ cup Powdered sugar (Confectioner’s sugar or icing sugar)
- ½ teaspoon Rose water
For Topping:
- 9 pieces Rasmalai with its ras aka milk (more or less depending on the size of your rasmalai)
- 2 tablespoons Sliced almonds
- 1 tablespoon Rose petals
- 6-7 strands Saffron
Instructions
- Make Cake: Preheat the oven to 350 F (180 C). Grease an 8x8 inch square cake pan and keep it ready.
- Take dry ingredients (flour, baking soda, baking powder and cardamom powder) in a bowl. Whisk it until everything is combined. If the flour has many lumps then sift the flour mixture.
- In another large bowl, take yogurt and sugar. Whisk it until sugar almost dissolves and the mixture becomes smooth.
- Add oil and rose water. Again beat it until well combined.
- Add dry mixture into a wet bowl. Start mixing it using a whisk and halfway through switch to a spatula to avoid overmixing. And mix until the batter comes together.
- Pour into a prepared pan and smooth out the surface. Bake in the preheated oven for 35-40 minutes or until the toothpick or skewer inserted in the center comes out clean.
- Let the cake cool down in the pan for 5 minutes, then loosen the sides using a butter knife and invert it on a cooling rack. Let the cake cool down completely and then put it back into the pan.
- Let’s make the whipped cream. Take chilled heavy whipping cream in a stand mixer bowl. Add rose water and powdered sugar.
- Beat it using a whisk attachment (medium to high speed) until it reaches a stiff peak (meaning the cream has thickened and is keeping its shape). Do not overwhip it otherwise butter will start to separate.
- Separate the rasmalai and milk. For that slightly, gently press the rasmalai pieces to remove the soaked milk and place it on a plate.
- Assemble the rasmalai cake: Now the cake is cooled and back into the pan. Poke the hole all over it using a skewer of fettuccine pasta.
- Now pour the rasmalai ‘milk’ all over the cake slowly and let the cake absorb the milk. For this purpose, you’ll need around ½ cup of milk. Rest will be used while serving.
- Now place rasmalai pieces on top. In a single layer. Depending on the size of your rasmalai, you’ll need more or less. I have used 9 pieces and I am going to cut the rasmalai cake into 9 pieces. So 1 piece per person.
- Now spread the whipped cream evenly on top.
- Garnish with sliced almonds (and pistachios), rose petals and a few saffron strands.
- Chill the rasmalai cake for 1-2 hours before serving.
- For serving, place a piece of cake in a deep plate, and pour around 2-3 tablespoons of rasmalai ‘milk’ around the cake.
Notes
- Avoid overmixing the batter otherwise, the sponge cake will become tough and hard. To avoid this, always start mixing dry and wet using a wire whisk. When you see that it is almost mixed with a few streaks of flour left, at this time switch to a spatula and mix the batter in a folding motion. Mix until the batter comes together and stop there right away.
- Always use the chilled heavy whipping cream (right from the fridge) to get the perfect whipped cream. Chilled cream helps to whip up faster.
- Be careful and do not overwhip the whipping cream otherwise it status to separate the butter. Once it reaches the medium to a stiff peak, keep an eye on it.
- You can use a ready tub of cool whip instead of whipping your own cream to save some time.
- Chill the assembled rasmalai cake for at least 2 hours before serving. It tastes best when served chilled.
Priya
Can you do cupcakes instead? If so, any idea how to change the cook time?
Kanan Patel
Yes you can make cupcakes.
Same temp, bake time around 16-18 minutes.
Deval
Does this cake requires milk? It does not mention it, but my mixture came out very dry and had to add about 1/2 cup of milk
Kanan Patel
No you don't need milk in the cake batter.