If you love Indian sweets and moist cakes, Rasmalai Cake is a delightful fusion dessert that you have to try. This recipe brings together the soft, soaked texture of tres leches cake and the traditional flavors of the classic Indian mithai, rasmalai. The result is a rich, fragrant cake that melts in your mouth, infused with saffron, cardamom, and a touch of rose water, making every bite an indulgence. Whether you want to impress guests or simply enjoy a unique treat, this cake is your perfect choice.
Why You’ll Love This Rasmalai Cake
What makes Rasmalai Cake special is how it combines familiar flavors with a new format. You get the sweet creaminess of rasmalai, known for its saffron and cardamom notes, soaked right into a soft cake base. Unlike many traditional cakes, this one is soaked in a mixture of warm milk, saffron, and condensed milk that gives it a juicy, tender crumb that feels almost like a custard in texture. Plus, the hint of rose water adds a floral touch that brightens up the flavor without overpowering the other ingredients. This cake is also straightforward to make with simple ingredients you likely have at home, and it can easily become a new favorite for special occasions or just a sweet everyday treat.
Ingredients for Rasmalai Cake
For the cake, you’ll need the following:
- 1 cup warm milk
- 8 to 10 strands of saffron
- 2 teaspoons vinegar
- 1 tablespoon rose water
- 1/2 cup neutral-flavored cooking oil (like canola, sunflower, or rice bran)
- 3/4 cup sugar
- 1 1/2 cups all-purpose flour (maida)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cardamom powder
For soaking the cake, gather:
- 1/2 cup warm milk
- 5 to 6 saffron strands
- 1/4 cup condensed milk
How to Make Rasmalai Cake
Start by preheating your oven to 180°C (350°F). Prepare an 8×8 inch square baking pan by brushing it lightly with butter and dusting it with flour. This step helps the cake come out easily once baked.
Take 1 cup of warm milk and place the saffron strands into it. Let them soak for a minute or two so the milk absorbs the rich yellow color and aroma. After soaking, add 2 teaspoons of vinegar to the milk and allow it to sit for another minute. This acidic mix will help give your cake a tender crumb.
Next, add 1 tablespoon of rose water, 1/2 cup of cooking oil, and 3/4 cup of sugar to the milk mixture. Whisk everything together well until the sugar dissolves and the liquid looks smooth.
In a separate bowl, combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of cardamom powder. Gradually add the dry ingredients to your wet mixture and stir gently until just combined. Avoid over-mixing to keep the cake light and fluffy.
Pour the batter into your prepared pan and place it in the oven. Bake for about 30 minutes or until a skewer inserted in the center comes out clean. Once baked, remove the cake and let it cool slightly but keep it warm.
While the cake is still warm, poke holes all over its surface using a skewer or fork. This step is essential because it lets the soaking liquid penetrate deeply.
Whisk together 1/2 cup of warm milk, 5-6 strands of saffron, and 1/4 cup of condensed milk. Pour this mixture evenly over the warm cake. You will notice the cake instantly soaking up the liquid, becoming moist and juicy.
Finally, refrigerate the cake for at least two hours to let the flavors meld and the texture settle. When ready, add your favorite topping such as whipped cream or traditional rabri and serve chilled.
How to Serve Rasmalai Cake
This cake is best enjoyed cold, as chilling helps the milk mixture soak in fully, enhancing the flavors and soft texture. You can serve it as is, but for an extra special touch, add a generous layer of whipped cream or a drizzle of rabri on top. Garnish with a few saffron strands or crushed pistachios for a beautiful presentation.
Rasmalai Cake pairs wonderfully with a cup of chai or a mild black tea, making it a perfect dessert after a meal or a sweet snack to brighten your afternoon. Slice it into square pieces, and if you’re sharing, it works well on a dessert platter alongside other Indian sweets or fresh fruits.
Expert Tips for the Best Rasmalai Cake
To get the best results, always use warm milk for both the batter and the soaking mixture. Warm liquid helps the saffron release its full flavor and color and makes the cake tender.
Be careful not to overmix the batter once you add the dry ingredients. Overmixing can develop the gluten in the flour, making your cake dense rather than soft.
When poking holes in the cake before soaking, try to space them evenly so the milk mixture soaks the entire cake uniformly.
Use good-quality saffron strands — a little goes a long way. If saffron is unavailable, you can substitute with a pinch of cardamom powder, but the unique color and aroma will be less pronounced.
If you want to make the cake more indulgent, add a layer of thickened cream or rabri on top before serving for that extra creamy mouthfeel.
How to Store Rasmalai Cake
Store your Rasmalai Cake in an airtight container in the refrigerator. It stays fresh for up to three days, making it a great make-ahead dessert.
Because the cake is soaked in milk, avoid keeping it at room temperature for long periods to prevent spoilage.
If you want to keep it longer, you can freeze the cake without the topping. Wrap it tightly in plastic wrap and place it in a freezer-safe container. When ready to eat, thaw it overnight in the fridge and add your topping before serving.
Variations of Rasmalai Cake
You can easily adapt this recipe to suit different tastes and occasions. For a nutty twist, add chopped pistachios or almonds to the batter or sprinkle on top before baking.
For a fruity version, serve the cake with fresh mango slices or a drizzle of mango puree, which complements the saffron and rose flavors beautifully.
If you prefer a dairy-free option, substitute the milk with almond or coconut milk and use a plant-based condensed milk alternative. The texture will be slightly different but still delicious.
To make the cake richer, incorporate a layer of thick rabri or flavored cream between two cake layers and soak both layers with the milk mixture for an extra decadent treat.
You can also experiment with different floral waters, such as orange blossom water, to vary the aroma while keeping the same moist cake base.
Frequently Asked Questions About Rasmalai Cake
What is Rasmalai Cake?
Rasmalai Cake is a fusion dessert that combines the soaked, creamy texture of tres leches cake with the traditional Indian sweet rasmalai. It features a soft cake soaked in saffron and condensed milk-infused milk, flavored with cardamom and rose water.
How long does Rasmalai Cake last?
Stored properly in an airtight container in the refrigerator, Rasmalai Cake will last for about three days. Because of the milk soaking, it’s best eaten fresh to enjoy the soft texture and fresh flavors.
Can I use any type of milk for soaking?
Whole milk is recommended for the best taste and texture, but you can use low-fat milk if preferred. For a dairy-free option, try almond or coconut milk with a suitable condensed milk substitute.
Is it necessary to poke holes in the cake?
Yes. Poking holes helps the milk mixture soak evenly into the cake, ensuring each bite is moist and flavorful rather than dry.
Can I make Rasmalai Cake ahead of time?
Absolutely. You can prepare the cake and soak it, then refrigerate it for a few hours or overnight. It tastes even better after resting, allowing the flavors to meld.
Rasmalai Cake
Equipment
- 8×8 inch square baking pan
- Mixing Bowls:
- Whisk
Ingredients
- 1 cup warm milk
- 8-10 strands saffron
- 2 teaspoons vinegar
- 1 tablespoon rose water
- 1/2 cup neutral cooking oil like canola or sunflower
- 3/4 cup sugar
- 1 1/2 cups all-purpose flour (maida)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cardamom powder
- 1/2 cup warm milk for soaking
- 5-6 strands saffron for soaking
- 1/4 cup condensed milk
Instructions
- Preheat oven to 180°C (350°F). Grease an 8×8 inch square baking pan with butter and dust with flour.
- In a bowl, soak saffron in 1 cup of warm milk for a few minutes. Add vinegar and let sit for another minute.
- Add rose water, oil, and sugar to the milk mixture, whisking until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, and cardamom powder. Gradually add to the wet mixture, stirring gently until just combined.
- Pour batter into the prepared pan and bake for about 30 minutes, or until a skewer inserted in the center comes out clean. Cool slightly.
- Poke holes all over the warm cake surface with a skewer. In a bowl, whisk together 1/2 cup warm milk, saffron, and condensed milk; pour over the cake.
- Refrigerate for at least 2 hours. Serve chilled, optionally topped with whipped cream or rabri.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!