Rasmalai cake is one of the favorite cakes that kids want to have. I also like this yummy and delicious cake very much. You can make this rasmalai cake by using eggs. If eggs are not available eggless rasmalai cake is another best alternative. I use to make this cake on special occasions like for some guests or my brother’s birthdays. This cake can be used as a regular dessert at dinners or parties. 

rasmalai cake

I have made this rasmalai cake so many times that now I have become an expert. If you also want to make this delicious cake at home then try this recipe. The flavor of this ras malai cake is like that of ras malai. Further cardamom and saffron add flavor. This cake is spongy, moist, and super soft with juicy ras malai topping. Whipped cream can also be added as a topping. 

Ingredients for rasmalai cake?

Rasmalai (one pack):

To save time store bought rasmalai ( 15 to 16 pieces) to make this special cake.

Flour (one cup):

All-purpose flour is the best option to make a spongy cake.

Baking powder (two tablespoons):

This is used as a rising agent in the cake.

Ground Sugar (3/4 cup):

It is the sweetening agent in the rasmalai cake. Two tablespoon sugar is also added to whipped cream.

Cardamom powder (one and a half tablespoons):

For every sweet dish or dessert, cardamom powder is the first choice. It is the best and cheap flavoring agent. One tablespoon powder is added to the cake while half tablespoon cardamom powder is needed for whipped cream.

Butter (half cup):

If you want to make eggless rasmalai cake then yogurt is the important ingredient. But if you are worried about calories then can take fat-free yogurt also.

Whipping cream:

To make the soft whipped cream take the heavy whipping cream with almost 30 percent fat content.

Rose water:

It is also a flavoring agent and you can add it to the cake and also in the cream.

For garnishing:

Rose petals

Chopped almonds


Making the soft rasmalai cake:

  1. First, preheat the oven to 180 degrees Celcius.
  2. Take an 8 into 8 inch square shaped pan and grease its internal side.
  3. Take a bowl and add flour, baking powder, baking soda, and cardamon powder to it.
  4. Mix all the ingredients well and remove any lumps in the flour.
  5. Then mix the rose water and oil in the mixture. Beat all ingredients again.
  6. Now the time to add the dry mixture of flour to this soft mixture.
  7. Take a whisk to mix all the dry and soft ingredients to get a fine and soft batter.
  8. The texture of the batter should be normal. It should be not sticky and not too thin.
  9. Pour the batter into a greasy pan and level the surface of the batter by lightly tapping the pan.
  10. Bake this ras malai cake batter in the preheated oven. It will take about 35 to 40 minutes to get to bake a perfect cake.

 Making whipped cream for rasmalai cake:

  1. Take the cake off the oven and keep it at room temperature for five to six minutes to cool it. Then take a butter knife to loosen the sides of the cake from the pan.
  2. Then move towards making whipped cream.  Take a bowl and add chilled whipping cream to it. Then add powdered sugar and rose water to the bowl.
  3. Use an electric whisk to beat the whipping cream for 8 to 10 minutes. Whipped cream is ready if the cream is thick and retains its shape.

Layering and topping the rasmalai cake:

  1. Now the time is to separate the ras malai pieces from the milk. Press the ras malai pieces to remove the milk and place them on a plate.
  2. Make small holes on the surface of the cake and pour the rasmalai milk over the cake. Do it slowly to allow the absorb the milk.
  3. Then keep the pieces of ras malai on the surface of the cake as one layer.
  4. Finally do an even topping of whipped cream over the cake. You can make flowers of whipped cream by using different nosels.
  5. Garnish the cake with chopped almonds, saffron strands, and rose petals.
  6. Cut the cake into pieces and put one piece on a plate. Have it and enjoy the special and yummy ras malai cake.

Tips for perfect rasmalai cake:

Do not overmix the batter:

If you overmix the cake batter then you will get a tough cake. Use a wire whisk to mix the dry and wet ingredients first. Then if you think that almost ingredients are mixed then take a spatula. Use a folding fashion to mix the batter with a spatula.

Take heavy and chilled whipping cream:

Do not use room-temperature cream. For best-whipped cream take chilled and high-fat whipping cream.

Avoid overwhipping the cream:

If you get a thick consistency of cream then leave it. Overwhipping may cause the separation of butter from the cream.

Chilling the cake before serving:

Always chill the topped ras malai cake to get the best-flavored rasmalai cake before serving.

More special desserts:

Sugar free rasmalai 

Eggless chocolate cake

Eggless carrot cake

Eggless mango cake

Thandai cake