Rasgulla Cake Recipe- Saffron Cardamom Indian Sponge Cake

Last Updated on 4 months by Neha Deshmukh

Rasgulla Cake Recipe – Saffron Cardamom Indian Sponge Cake

Hey everyone! If you’re anything like me, you love a good cake. But sometimes, you want something a little… different. Something that whispers of Indian flavors and celebrations. Well, get ready to meet my Rasgulla Cake! It’s a fluffy, saffron-infused sponge, soaked in a sweet milk syrup, layered with creamy goodness, and studded with those melt-in-your-mouth rasgullas. Trust me, this isn’t just a cake; it’s an experience. I first made this for my sister’s birthday, and it was an instant hit!

Why You’ll Love This Recipe

This Rasgulla Cake is a delightful fusion of East and West. It takes the classic sponge cake and elevates it with aromatic Indian spices and the iconic rasgulla. It’s perfect for birthdays, festivals, or just a special treat when you’re craving something truly unique. Plus, the combination of textures – the soft cake, the creamy filling, and the juicy rasgullas – is simply divine. You’ll love how surprisingly easy it is to make, despite looking incredibly impressive!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 3 cup all purpose flour (375g)
• ¾ cup sugar (150g)
• 1 ½ cup yogurt (360ml)
• 1 tsp baking soda
• 1 tsp baking powder
• ¾ cup oil (180ml)
• ½ tsp salt
• 1 tsp cardamom powder
• 1 ltr whipping cream
• ¼ cup water (60ml)
• 1 pinch saffron
• ¾ cup powdered sugar (90g)
• 1 cup roasted mixed nuts (120g)
• 1 tin mini rasgullas (approx. 300g)
• 1 can evaporated milk (397g)
• 1 can condensed milk (397g)
• 1 tub thick cream (200g)
• 1 cup milk (240ml)
• 2 tbsp rose water
• 1 tsp kewra essence

Ingredient Notes

Let’s talk ingredients! Getting the right quality makes all the difference.

• Saffron: A little goes a long way! Use good quality saffron strands for the best color and flavor. I like to bloom mine in warm milk for at least 30 minutes to really release its aroma.
• Kewra Essence: This is a uniquely Indian flavor, adding a beautiful floral note. It can be found at Indian grocery stores. Don’t worry if you can’t find it (see FAQs for substitutes!).
• Cardamom: Freshly ground cardamom is always best. The aroma is incredible. If you’re using store-bought powder, make sure it’s relatively fresh.
• Rasgullas: Mini rasgullas work best, as they distribute evenly throughout the cake. Look for soft, spongy rasgullas packed in sugar syrup. Drain them well before using.
• Yogurt: Full-fat yogurt gives the best texture to the cake.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Grease and flour two 9-inch round cake pans. This prevents sticking and ensures easy removal.
2. In a large bowl, whisk together the yogurt and sugar until smooth. Add the baking soda and baking powder, and let it sit for about 5 minutes. It will get frothy – that’s a good sign!
3. Pour in the oil and mix well. In a separate bowl, whisk together the flour, salt, and cardamom powder.
4. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix! Divide the batter evenly between the prepared cake pans.
5. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
6. Now, let’s make the magic syrup! Heat the milk with the saffron. Let it cool, then mix in the evaporated milk, condensed milk, thick cream, cardamom powder, rose water, and kewra essence. Refrigerate this mixture until chilled.
7. In another bowl, whip the whipping cream with the powdered sugar until stiff peaks form. Gently fold in the saffron milk mixture. Refrigerate until ready to use.
8. Time to assemble! Place one cake layer on a turntable or serving plate. Poke holes all over the surface with a fork. Generously soak the cake with the milk mixture.
9. Spread a layer of the whipped cream over the soaked cake. Arrange halved rasgullas and chopped nuts on top of the cream.
10. Carefully place the second cake layer on top. Poke holes and soak with the remaining milk mixture. Cover with a thin layer of cream. Chill for at least 30 minutes to let the flavors meld.
11. Frost the entire cake with the remaining whipped cream. Garnish with more nuts and rasgullas. Refrigerate overnight before serving – this allows the flavors to develop beautifully!

Expert Tips

• Don’t skip the soaking step! It’s what makes this cake so incredibly moist and flavorful.
• Use room temperature ingredients for best results.
• For a cleaner cut, chill the cake for at least an hour before frosting.

Variations

• Vegan Adaptation: Swap the yogurt and whipping cream for plant-based alternatives. Coconut yogurt and coconut cream work wonderfully!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to add a little extra liquid to achieve the right consistency.
• Spice Level: If you love cardamom, feel free to add a little more! A pinch of nutmeg also complements the flavors beautifully. My friend, Priya, always adds a tiny bit of mace.
• Festival Adaptations: For Diwali, decorate with silver leaf (vark). For a birthday, add colorful sprinkles or a personalized message.

Serving Suggestions

Serve chilled, and prepare for compliments! A cup of chai or a glass of cold milk pairs perfectly with this cake. It’s also lovely with a scoop of vanilla ice cream.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

FAQs

1. What is the best way to soak the cake layers to prevent them from becoming soggy?

Don’t oversoak! Poke plenty of holes, and pour the syrup gradually, allowing it to absorb.

2. Can I make the saffron milk syrup ahead of time? How long will it keep?

Yes, you can! It will keep in the refrigerator for up to 2 days.

3. What is kewra essence and can I substitute it with anything else?

Kewra essence is a fragrant extract made from screwpine flowers. If you can’t find it, you can substitute with a few drops of rose water, but it won’t be quite the same.

4. What type of rasgullas work best in this cake?

Mini rasgullas are ideal. They’re soft, spongy, and distribute evenly.

5. How can I ensure the cake layers are even and bake uniformly?

Use kitchen scales to measure ingredients accurately. Rotate the cake pans halfway through baking.

6. Can this cake be frozen after frosting?

While you can freeze it, the texture of the whipped cream might change slightly. It’s best enjoyed fresh!