Rasmalai Cake/Rasmalai Cake Recipe

Rasmalai Cake or the Indian version of  tres leche  the most trending fusion cake is absolutely delicious and melt in mouth .Saffron or Kesar sponge soaked in the  rich rasmalai syrup/sweetened milk flavoured with saffron and nuts filled with rasmalai slices  then topped with richand delicious cream which is flavoured with kesar  and sandwiches and topped with soft and spongy Rasmalai/Rasgullas and garnished with pista ..Simply divine.
Rasmalai is one of my personal favourite Indian sweet and tres leche cake is another favourite flavoured cake so when these two are combined in a single cake its definitely a delicious treat.Had been wanting to share this classic cake since many months finally its up here..do try this Im sure you will defintely love it
for the cake
1 cup flour/maida
100 gm/1/2 cup butter
2 eggs/see eggless option in the notes
2 tbsp milk
1/2 tsp kesar  essence/rose essence or 1tsp vanilla essence
3/4 cup powdered sugar
1/2  cup milk powder
1 tsp baking powder


  • Sift the flour ,milk powder, baking powder and keep aside
  • In a bowl take soft butter and sugar and whisk /beat till creamy
  • Add eggs and beat till mixture is well combined

  • add essence and the milk and beat for a minute
  • Add in the sifted flour in two to three additions

  • Pour the batter in the prepared cake pan
  • preheat oven at 180 for 10 minutes
  • bake for 35 to 40 minutes or until skewer or toothpick inserted comes out clean

  • allow the cake to cool completely
  • Then slice into two using a knife or thread
  • meanwhile prepare the cream ,
  • keep the bowl and beaters in the fridge for 15 to 30 minutes

  • take 1 and 1/2 cup whipping cream add 2 tbsp milk form the rasmalai and few drops of kesar essence or powdered cardamom and saffron infused milk
  • Beat till stiff peaks are formed.

  • on one slice of the cake add 3 to 4 tbsp rasmalai milk and also top it with few rasgullas
  • take a dollop of the prepared cream and cover the cake
  • keep it in the fridge for 30 minutes
  • then cover it with the other half
  • soak the  3 tbsp rasmalai on the upper part of the cake facing toward you
  • keep it in the fridge for 15 minutes
  • then cover the cake totally with the cream
  • garnish with with nuts and also place some rasgullas 
  • cool for 2 to 3 hours and enjoy

for homemade rasmalai follow this recipe
to make this cake eggless replace eggs with 1/2 cup curds/yogurt mixed with 1/4 tsp baking soda and add in place of eggs
You can add 3/4 to 1 cup of sugar to the cake