Rasmalai Cake Recipe – Cardamom & Cream Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Rasmalai Cake Recipe – Cardamom & Cream Indian Dessert

Hey everyone! If you’re anything like me, you absolutely adore Rasmalai. That creamy, cardamom-infused goodness is just… heavenly, right? Well, I had a bit of a crazy idea a while back – what if we took all those amazing Rasmalai flavors and baked them into a cake? And honestly? It was a game changer. This Rasmalai Cake is seriously the best of both worlds. It’s fluffy, fragrant, and soaked in all the deliciousness you expect from your favorite Indian sweet. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just a cake; it’s an experience! It’s perfect for celebrations, special occasions, or honestly, just a Tuesday when you need a little something extra special. It’s surprisingly easy to make, even if you’re not a seasoned baker. Plus, the combination of the soft, cardamom-spiced cake with the creamy, rasmalai-infused whipped cream is simply irresistible. Trust me, one slice won’t be enough!

Ingredients

Here’s what you’ll need to create this dreamy Rasmalai Cake:

• 1.5 cups all-purpose flour (about 190g)
• 2 tablespoons cornstarch (about 16g)
• 1 teaspoon baking powder (about 4g)
• 0.5 teaspoon baking soda (about 2g)
• 0.75 teaspoon cardamom powder (about 3g)
• 0.25 teaspoon salt (about 1.5g)
• 1 cup milk (240ml)
• 1 tablespoon white vinegar (15ml)
• 0.5 cup vegetable oil (120ml)
• 1 cup powdered sugar (120g)
• 1 teaspoon vanilla extract (5ml)
• 2 cups heavy whipping cream (480ml)
• 3 tablespoons rasmalai thickened milk (ras) (about 85g)
• 0.25 cup powdered sugar (for cream) (30g)
• 0.5 teaspoon cardamom powder (for cream) (2g)
• Rasmalai pieces (about 1 cup, crumbled or whole)
• Chopped nuts (pistachios, almonds – for garnish)
• Rose petals (for garnish, optional)
• Edible silver leaves (varak – for garnish, optional)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Rasmalai Thickened Milk (Ras): This is the heart of the Rasmalai flavor! You can find this at most Indian grocery stores. It’s super rich and sweet, so we don’t need to add a ton of extra sugar.
• Cardamom Powder: Freshly ground cardamom is always best. It has such a vibrant aroma. If you can, grind your own from the pods – it makes a huge difference!
• Vinegar in Milk: Don’t skip this! The vinegar reacts with the milk to create a sort of homemade buttermilk. This adds a lovely tang and helps make the cake extra tender.
• Rasmalai Pieces: Now, Rasmalai pieces vary regionally. Some are super soft, others a bit firmer. Feel free to use your favorite! I like to use a mix of crumbled and whole pieces for texture.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. This prevents sticking and makes life so much easier.
2. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, cardamom powder, and salt. Sift this mixture – it helps to get rid of any lumps and makes for a lighter cake. Set it aside.
3. In a separate bowl, combine the milk and vinegar. Let it sit for about 5 minutes. You’ll notice it starts to curdle – that’s exactly what we want!
4. In another bowl, beat the oil and powdered sugar together until it’s nice and creamy. Then, stir in the vanilla extract.
5. Now, the fun part! Gradually add the flour mixture and the milk-vinegar mixture to the wet ingredients, alternating between the two. Start and end with the flour mixture. This helps prevent overmixing.
6. Pour the batter into the prepared baking pan and spread it evenly. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan before cutting it into rounds using a cookie cutter. I like to use a fluted cookie cutter for a pretty look!
8. While the cake is cooling, let’s make the whipped cream. In a chilled bowl, beat the cold heavy cream, rasmalai thickened milk, powdered sugar, cardamom powder, and rasmalai essence (if using) until stiff peaks form. Be careful not to overwhip!
9. Time to assemble! Layer the cake slices, rasmalai milk, whipped cream, and rasmalai pieces in jars or a serving dish.
10. Top with chopped nuts, rose petals, and edible silver leaves (if you’re feeling fancy!).

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake.
• Make sure your heavy cream is very cold before whipping. This helps it whip up quickly and hold its shape.
• For a more intense cardamom flavor, add a pinch of cardamom to the rasmalai milk as well.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk, oil, and vegan whipped cream. You can also find vegan rasmalai pieces online or at specialty stores.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• Spice Level Adjustment: My friend, Priya, loves a little extra spice! Add a pinch of nutmeg or a tiny bit of saffron to the cake batter for a warmer flavor.
• Festival Adaptations: This cake is amazing for Holi or Diwali! Use festive sprinkles or edible colors to make it extra special. My family always requests it for Diwali.

Serving Suggestions

This Rasmalai Cake is best served chilled. It pairs perfectly with a cup of chai or a glass of cold milk. 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. The whipped cream might soften slightly over time, but it will still taste delicious!

FAQs

Let’s answer some common questions:

• What is Rasmalai? Rasmalai is a popular Indian dessert made from cheese patties soaked in thickened, sweetened milk and flavored with cardamom.
• Can I make this cake ahead of time? You can bake the cake a day ahead and store it in an airtight container. However, I recommend assembling the jars just before serving to keep the cake from getting soggy.
• What can I substitute for Rasmalai thickened milk? If you can’t find rasmalai thickened milk, you can try using sweetened condensed milk mixed with a little cardamom powder. It won’t be exactly the same, but it will still be delicious.
• How do I get the perfect cake texture? Don’t overmix the batter, and make sure your baking powder and baking soda are fresh!
• Can I use a different type of flour? While all-purpose flour works best, you can experiment with cake flour for an even softer texture.

Enjoy! I really hope you love this Rasmalai Cake as much as I do. Let me know in the comments how it turns out for you!