A rich, milk-soaked cardamom cake layered with rasmalai topping and rose cardamom whipped cream. It truly contains rasmalai! This cake can be made entirely from scratch or partially from scratch.
Rasmalai Cake Recipe You Wish You Knew Earlier

Homemade Rasmalai Cake

Rasmalai cake has become our new favorite treat for special occasions. From festivals through birthdays, anniversaries, and now, by popular demand, new year's celebrations!

I had cooked Rasmalai for Diwali and had some ras (milk) or syrup left over.

The kids requested a cake, so I decided to make rasmalai cake, which I had heard so much about.

I wasn't feeling fancy, so I baked a basic whipped cream icing flavored with ras and adorned with nuts and rose petals. Voilà! It was an instant success!!



PREP TIME: 10 mins

COOK TIME: 30 mins

TOTAL TIME: 1 hr 40 mins

Servings: 16 Slices



  • 250 g Maida/all-purpose flour
  • 2/3 cup Yogurt
  • 250 g Sugar
  • 200 g Unsalted Butter
  • 1 tablespoon baking powder
  • 1/3 teaspoon baking soda
  • 1/4 teaspoon of salt
  • 1/3 teaspoon cardamom powder
  • 3 cup whipping cream
  • 1/3 teaspoon almond extract
  • 1/2 cup milk
  • 4 tablespoons Icing Sugar
  • 1 tsp Kewra water
  • 1/3 tsp Yellow food coloring
  • 300 gram Rasmalai
  • Pistachios, 1/3 cup, cut
  • 2 tablespoons rose petals



  1. First and foremost, Preheat the oven to 180 degrees Celsius for 10 minutes. Grease two 8-inch cake pans with a little oil/butter and line the bottoms with parchment paper, or sprinkle with flour after greasing with oil.

  2. Sieve together the flour, baking powder, baking soda, and salt in a mixing dish. Mix them thoroughly and set them aside.

  3. In a separate mixing bowl, whip the butter and sugar with an electric mixer on medium-high speed until frothy and creamy, scraping the sides in between. Beat in the yogurt until fully combined.

  4. Beat for 1 minute after adding half of the flour mixture. After that, add the remaining flour mixture and milk and whisk until the batter is smooth. Now add the cardamom powder and almond essence and beat for another half minute.

  5. Pour half of the batter into each of the baking tins. Place the baking trays on the middle rack of the oven and bake for 30-35 minutes. After that, stick a toothpick or knife into the center of the cake; if it comes out clean, remove the tins; otherwise, bake for a few more minutes.

  6. Refrigerate a mixing bowl and whisk attachments for an electric mixer to cold before whipping cream.

  7. Cool the cakes on a rack in the tins for 10-15 minutes, then take them out from the tins and cool them on the rack completely.

  8. Remove the mixer bowl and attachments from the refrigerator and add the whipping cream. Whip it on medium-high speed until soft peaks form. Add icing sugar, kewra water, a little rasmalai ras, and 5-6 drops of yellow food coloring.

  9. Begin whipping the cream on low speed to incorporate the sugar, then increase to medium-high and whip until firm peaks form. If you overbeat it, it will turn into butter. Allow the cream to chill for 10 minutes.

  10. Once the cakes have completely cooled, use a knife or cake slicer to cut them into two layers. This way, we'll have four slices of cake in total. Separate the Rasmalai and ras into two bowls. Squeeze additional ras from rasmalai chunks and crumble them into small bits.

  11. Now, take a cake board and spread a tablespoon of whipped cream on it. Place the first cake layer on top. 1 tablespoon ras (milk from rasmalai) all over it Spread crushed rasmalai pieces over the cake layer, then cover in circular motions with whipped cream. Using a spatula or a cake decorating knife, smooth it out.

  12. Repeat the process with the second layer of cake. Once the second layer is smooth and covered, add the third layer and continue the process.

  13. Place the fourth and final layer and repeat the same spreading process. Begin by spreading a little amount of whipped cream all over and smoothing with a spatula. Place the cake in the refrigerator for 10-15 minutes.

  14. After that, remove it from the oven and spread extra whipped cream all over the cake, smoothing out the edges. Fill a piping bag with the remaining cream and a nozzle of your choosing. I used a Wilton 1M nozzle in this case. Decorate the cake with cream rosettes or another design of your choice.

  15. After that, lay a few rasmalai pieces on top and garnish with chopped pistachios and rose petals. Place the cake in the refrigerator for a few hours before serving.

  16. Enjoy…

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