Eggless Rasmalai Cake combines saffron milk, rasmalai, and whipped cream for a rich, festive Indian fusion dessert.
Garnished with chopped pistachios, dried rose petals, and a light drizzle of rasmalai syrup, this dessert is not only a treat for the taste buds but also a visual showstopper. Whether you’re celebrating Diwali, Raksha Bandhan, Eid, or a birthday, this cake, therefore, brings a luxurious twist to traditional flavors. As a result, it makes every occasion feel truly special.
What makes this Rasmalai Cake even better is that it’s completely egg-free—ideal for those with dietary restrictions or for occasions where you want to serve a vegetarian-friendly dessert. It’s an innovative take that stays true to the essence of Indian sweets while adding a modern, indulgent flair.
You’ll Love This Rasmalai Cake
Taste & Flavor: This Rasmalai Cake captures the essence of the traditional Indian sweet with every bite. Cardamom and a hint of rose water delicately infuse the cake, capturing the signature taste of traditional rasmalai. Each element brings out the familiar richness and aromatic profile that rasmalai lovers cherish.
Texture: The base is incredibly soft, moist, and fluffy, creating the perfect foundation for layers of syrup-soaked rasmalai and luscious whipped cream. The creamy topping paired with juicy rasmalai pieces makes for a melt-in-the-mouth experience that’s rich yet light.
Beginner-Friendly & Effortless: This recipe keeps things simple by using store-bought rasmalai, which saves time without compromising on taste. All you need to do is bake the sponge cake, whip the cream, and assemble the layers. Even if you’re new to baking, you’ll find this process straightforward and stress-free.
Perfect Make-Ahead Dessert: You can prepare this cake a day or two ahead and store it in the refrigerator. In fact, the flavors deepen and become more pronounced as it chills. It’s the perfect dessert for festive celebrations, dinner parties, or birthdays—cool, creamy, and ready when you are.
Different Layers Of Eggless Rasmalai Cake
- Eggless sponge cake base infused with rose and cardamom: The foundation of this dessert is a light and fluffy sponge cake made without eggs, delicately scented with aromatic rose water and the warmth of ground cardamom. These classic Indian flavors form the heart of the cake and mirror the essence of traditional rasmalai.
- Soaked generously in flavored rasmalai milk: Once baked, the sponge is drenched in the creamy, sweet milk extracted from rasmalai. This step ensures every bite is moist, rich, and bursting with the luxurious flavor of saffron and cardamom-infused milk.
- Topped with soft rasmalai pieces: For an authentic experience, pieces of actual rasmalai are layered over the soaked sponge. Their juicy, milky texture enhances the cake and adds a traditional twist to every forkful.
- Rose-flavored whipped cream frosting: A smooth, airy layer of whipped cream infused with a dash of rose water is spread over the top, bringing a floral note that complements the cake’s overall richness and balances the sweetness.
- Garnished with almonds, rose petals, and saffron strands: A generous sprinkle of chopped almonds, dried rose petals, and a few saffron threads not only adds texture and color but also elevates the visual appeal, making it look as festive as it tastes.
- Serve this indulgent dessert with an extra drizzle of leftover rasmalai milk to tie all the elements together and elevate every spoonful.
Ingredient Notes
- Rasmalai: For convenience, I’ve used store-bought frozen rasmalai (Haldiram’s box with 12 pieces), using only 9 pieces for this cake. If you enjoy preparing desserts from scratch and have the time, homemade rasmalai is a wonderful option that adds a personal touch.
- Flour (Maida): All-purpose flour is the key to achieving a soft and airy sponge. Its fine texture and neutral taste provide the ideal base for soaking up rasmalai milk and holding the structure of the cake layers.
- Cardamom Powder: Freshly ground cardamom enhances the cake’s flavor with its warm, sweet aroma. Simply remove the seeds from green cardamom pods and crush them using a mortar and pestle for the best flavor.
- Oil: A neutral oil such as canola, corn, avocado, vegetable, or safflower oil ensures the cake remains moist without interfering with the delicate flavor of rose and cardamom.
- Yogurt: Whole milk yogurt is preferred for a rich, soft crumb. However, low-fat or fat-free yogurt also works and still yields a deliciously tender cake, making it a versatile option.
- Heavy Whipping Cream: To prepare stable whipped cream topping, use cream with at least 35% fat content. Anything lower may not whip properly and won’t hold its shape on the cake.
- Powdered Sugar: A small amount is added to lightly sweeten the whipped cream without overpowering the other flavors in the cake.
- Rose Water: Rose water is added both in the cake batter and the whipped cream frosting. It imparts a delicate floral aroma and adds a refreshing, traditional Indian touch.
How To Make Rasmalai Cake?
Preparation Steps:
Preheat the Oven:
Begin by setting your oven to 350°F (180°C) and allow it to preheat fully. This ensures the cake bakes evenly from the start.
Prepare the Cake Pan:
Lightly grease an 8×8 inch square baking pan with oil or butter to prevent sticking. You may also place a sheet of parchment paper in the pan to make it easier to lift the cake out once it’s baked and cooled.
1) In a large mixing bowl, add the dry ingredients—maida (all-purpose flour), baking soda, baking powder, and freshly crushed cardamom seeds.
2) Whisk them thoroughly to ensure even distribution. If you notice any lumps, it’s best to sift the mixture for a smoother cake batter.
3) In another mixing bowl, combine thick yogurt with granulated sugar and whisk until the sugar dissolves and the mixture turns smooth.
4) Use a whisk to blend until the sugar is nearly dissolved and the mixture becomes smooth and creamy.
5) Pour in a neutral-flavored oil along with a dash of rose water into the yogurt-sugar mixture.
6) Whisk the ingredients together until the mixture turns smooth and aromatic.
7) Gradually incorporate the sifted dry ingredients into the wet mixture.
8) Start mixing with a whisk, then switch to a spatula midway to gently fold everything until the batter is just combined without overmixing. Avoid overmixing to maintain a soft, airy texture.
9) Pour the prepared batter into the greased or parchment-lined cake pan. Level the surface with the spatula.
10) Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a skewer inserted into the center emerges clean. Once baked, let it rest in the pan for 5 minutes, loosen the edges using a butter knife, and then carefully invert onto a wire rack. Let the cake cool completely before placing it back in the same pan.
11) For the whipped cream: In a cold mixing bowl, add chilled heavy cream, rose water, and powdered sugar.
12) Beat using a stand mixer or electric whisk on medium-high until you get stiff peaks. Be careful not to overwhip, or it may turn grainy or into butter.
13) Separate the rasmalai pieces from the milk. Gently press each piece to release the excess syrup and keep the milk aside for soaking and serving.
14) After cooling, return the cake to the pan and poke holes evenly using a skewer or uncooked spaghetti for soaking.
15) Gradually drizzle approximately ½ cup of the reserved rasmalai milk over the cake, giving it time to absorb the liquid into the sponge.
16) Arrange the rasmalai discs over the top in a single layer. Based on the size of the rasmalai and your serving plan, place around 9 pieces on top if you intend to slice the cake into 9 portions.
17) Evenly layer the rose-scented whipped cream over the top of the cake, smoothing it out gently for a clean finish.
18) Adorn the cake with a festive sprinkle of sliced almonds, chopped pistachios, dried rose petals, and a few delicate saffron strands.
19) Chill the assembled cake in the refrigerator for 1 to 2 hours to allow the flavors to set and meld beautifully.
20) When ready to serve, cut a generous slice and place it on a dessert plate. Spoon 2–3 tablespoons of the remaining rasmalai milk around the slice for a rich, luxurious touch.
Expert Tips For BEST Rasmalai Cake
- Mix with care – Overmixing the Rasmalai Cake batter can make the texture dense and chewy. To avoid this, begin by gently mixing the dry and wet ingredients using a wire whisk. Once the flour is mostly incorporated with just a few streaks left, switch to a spatula and fold gently until fully mixed. Stop immediately once the batter looks uniform.
- Use chilled cream – Always take the heavy whipping cream straight from the fridge before whipping. Cold cream whips faster and holds its structure better.
- Avoid overwhipping – Keep a close eye on your cream while whipping. Once it forms medium to stiff peaks, stop immediately. Overwhipping can break the emulsion and turn it into butter.
- Time-saving tip – If you’re short on time, you can opt for store-bought Cool Whip instead of whipping cream from scratch.
- Chill before serving – Let the assembled rasmalai cake sit in the refrigerator for at least 2 hours. Chilling helps the flavors to meld and enhances the overall taste.
- Storage Tip – Keep the cake in an airtight container and refrigerate it. The cake stays moist and tasty for up to four days when stored properly in the refrigerator.
