Make Rasmalai Cake infused with almond essence, Thandai Powder, and Rasmalai Ras as well as Rasmalai itself. 

A  beautiful fusion cake where East meets West wonderfully, the fusion of western cake with Indian sweet Rasmalai. The icing on the cake is that it is eggless and is made with wheat flour.

Rasmalai Cake Design


I normally bake Chocolate or Vanilla flavored cakes only. But seeing the rage over Rasmalai cake I had been thinking for a long to try out it but couldn’t as my children are not very fond of Rasmalai. I was waiting for some appropriate moment and as soon as I got it I just made it.

It was my sister-in-law’s birthday and I baked this Rasmalai cake design for her. She just loved it and was all gaga for it. She couldn’t believe that it was made with wheat flour as it was so soft n spongy.

If you are not fond of cream cakes then you can try Mawa cake which is also loaded with nuts and spices but without whipped cream.


How To Make


How to Make Thickened Milk

If instead of buying Rasmalai, you have bought mini Rasgullas then you can prepare the thickened milk easily in your kitchen.

For preparing this milk, take 1 cup of milk. Put it to a boil. When the boil comes, reduce the flame and let it simmer on low flame for about 15 minutes. Add flaked almonds, chopped pistachio, and some saffron strands. When thickens, slightly, add sugar as per your taste. Take off the flame after about 5 minutes. Use when cooled completely.


 Step By Step Instructions

Greased and Dusted 2 baking pans of 6'' each


Tip: Sift the flour from a little height rather than just keeping on the bowl.

Sifting dry ingredients namely wheat flour, baking powder, baking soda and salt

Add flaked almonds & Thandai powder to sifted flour


Whisk curd, oil, almond essence, and sugar


Adding dry mix to the wet mix


Adjust consistency by adding more milk.


add vinegar and mix


Pour Rasmalai Cake batter in the pans


Cool the cakes on the wire rack


Soak the Cake with Ras of rasmalai


Put rasmalai pieces


spread whipped cream on the cake


Place other cake on this and again cover with cream




Q) Can I make the base cake in advance? If yes, how many days before?

A) Yes, you can bake the cakes 2 or 3 days prior to do the frosting. Keep the cakes wrapped in cling film in the refrigerator.

Q) Can I skip almond essence?

Yes. Instead, add the flavors through cardamom. Also. you can add little Ras from Rasmalai in the cake batter (remember to reduce the milk in that case).

Q) Can I make this cake in the pressure cooker?

A) Yes. For that, you can check step-by-step instructions to do so by following my Basic Eggless Vanilla Cake in Pressure Cooker.

Q) Can I skip refined sugar and use any healthy alternative to it?

A) Yes. You can easily replace refined with any other healthy sweetener like brown sugar, Khndsari sugar, or maybe Boora Sugar. Even jaggery powder can be used but I will not recommend it as that would change the color of the cake. 

Q) If I do not have Thandai Powder, then?

A) In that case,  just grind 1 tablespoon each of almonds, cashews, pistachio and use that powder.

Q) New To The World Of Baking?


Some Other Birthday Cake Recipes:


Let’s Connect!

I hope you have liked this recipe for Eggless RasMalai Cake and will surely try it out for your loved ones.

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How To Make Rasmalai Cake

A cake flavored with almond essence, Thandai powder and Rasmalai
Prep Time 30 mins
Cook Time 35 mins
Course Dessert
Cuisine Baked
Servings 1 Kg


My Cup Measures 240 ml

    For The Cake

    • 1.5 Cups 200 g Wheat flour (Atta)
    • 1 tsp Baking Powder
    • 1/2 Tsp Baking Soda
    • 1/4 tsp Salt
    • 1 or 2 Tbsp Almonds Flakes
    • 1 Tbsp Thandai Powder See Note 1
    • 1 Cup 200 g Sugar, granulated
    • 1/2 Cup Oil
    • 3/4 Cup Curd See Note 2
    • 1 Tsp Almond Essence
    • 3/4 Cup or 1 Cup Milk, , at room temperature
    • 1 Tbsp Distilled White Vinegar

    For the Frosting

    • 250 g Rasmalai small size
    • 1 Cup Heavy Whipping Cream
    • 1/2 tsp Almond Essence
    • Pinch of Yellow colour
    • 1 Tbsp Icing Sugar
    • 1/2 tsp Green Cardamom powder
    • Some Slivered Almonds and Pistachio for decoration


    For the Cake

    • Prepare 2 round baking pans of 6" each. Grease them with a brush and dust flour. Tap to remove excess flour. Alternatively, you can bake it in one 7'' pan and once baked, then divide it into 2 or 3 cake layers.
    • Preheat oven to 180 degrees for 15 minutes. Till the oven is getting prepared, you also do the following preparations.
    • Sift together wheat flour, baking powder and baking soda and salt at least 5 to 6 times. (See Note 3)
    • Mix Thandai powder and flaked almonds in it.
    • In a big bowl, take curd, oil, sugar and almond essence.
    • Using a spoon, beat this mixture for 4 to 5 minutes until sugar dissolves completely and the mixture looks creamy.
    • Add milk (3/4 cup) to this mixture.
    • Start adding dry ingredients mix to this wet mix in 3 or 4 batches, mixing lightly after each addition.
    • Adjust consistency using the remaining milk. When poured through a spoon it should fall like a ribbon. Neither too thick nor liquidy.
    • Lastly, add vinegar. Give it a stir.
    • Pour this batter into the prepared cake pans, half in each pan.
    • Tap the pans to release air bubbles if any.
    • Put the pans in the preheated oven.
    • Bake for 30 to 35 minutes.
    • Check for doneness of the cake by inserting a toothpick in it.
    • After 3 or 4 minutes, invert the cakes on a wire rack.
    • Once cool, wrap them in cling film and keep in refrigerator at least for 2 to 3 hours. If possible, overnight.

    For The Frosting

    • Whip cream. For this, put heavy whipping cream in a big bowl.
    • Keep this bowl in an ice bath, which means keeping it on some ice cubes. For this, take ice cubes in a big bowl. Over this keep the cream bowl.
    • Using an electric blender, start beating the cream.
    • Start with low speed and gradually move to a higher speed.
    • After 2 minutes, when cream thickens a little, add almond essence, yellow colour and icing sugar.
    • After 4 to 5 minutes, the cream will be ready with stiff peaks.
    • Keep it covered in refrigerator till use. For more tips on making perfect whipped cream, read my post on How to Make Perfect Whipped Cream
    • Using a serrated knife gently remove the top crust from both the cakes.
    • Take the cake board. Put little cream on it. This is done so that the cake sticks there and does not move later on.
    • Put one cake on this board.
    • Drizzle Rasmalai milk on both the cakes. Repeat after 2-3 minutes. This is done to make the cake moist as milk seeps in.
    • Usually, we use sugar syrup but since this is a special cake we are using thickened milk.
    • Now put some rasgullas (small rasmalai) on the lower cake. If your Rasmalai are big in size then you may cut them into small pieces first.
    • Put a dollop of whipped cream and spread it roughly.
    • Put the other cake on this.
    • Cover it with whipped cream using an offset spatula. This is called crumb coat.
    • Don't try to get it smooth at this stage. Keep it in the refrigerator for at least 15 minutes.
    • Take it out, again apply a coating of whipped cream.
    • Once covered with cream, decorate with dried rose petals (or fresh), almonds, pistachio, saffron strands and Rasgullas.
    • Sprinkle green cardamom powder.
    • Chill and Serve with love.


    1. If you do not have Thandai Powder then just grind 1 tablespoon each of almonds, cashews, pistachio and use it.
    2. The curd should not be very loose. In case it is, then keep it in the strainer for 10-15 minutes.
    3. Sifting is very important. For a fluffy and spongy cake sift at least 5 to 6 times.
    4. Ensure that the curd and milk are at room temperature.
    5. Yes, you can put two pans in the oven simultaneously. Put them on the same rack leaving some space between the two pans.
    6. Always invert the cakes on a cooling rack otherwise they may get soggy from the bottom.
    7. The quantity of milk may vary by a tablespoon or so depending upon the consistency of the curd.
    8. I have used a very little quantity of icing sugar as heavy whipping cream does not require much sugar. You may add as per your taste buds.
    9. If making this cake with All-Purpose Flour then keep a check on the quantity of milk. It requires less milk.
    10. Instead of using two baking pans, you can bake it in one 7'' pan and once baked, then divide it into 2o r 3 cake layers.
    Keyword Birthday Rasmalai Cake, Rasmalai Cake Recipe

    Times Award

    I take pride in sharing with you all that this cake of mine bagged second prize in a contest held by Times Food. You can read more about it here.

    Rasmalai Cake

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    41 Responses

      1. I have not used demerara sugar so can’t say. Though they both are equal in volume, like 1 tsp = 4 g, whether white or demerara.

      1. Ofcourse… that’s not an issue at all. But in that case, reduce the amount of liquid and sugar. This is because wheat flour absorbs more liquid as compared to All Purpose flour. Same with sugar.

      1. Non-dairy cream is soy based. Amul cream is dairy cream. They have come up with a cream called Whipping Cream but I have not tried it yet.

      1. Yes, different ingredients weigh differently in 1 cup. Therefore cup measurements are given for water. 1 cup water= 250 ml,
        1 cup wheat flour= 130g, 1 cup All Purpose Flour = 115 g and so on. Therefore measuring cup is with reference to water only. Hope it is clear now.

    1. Hello Samiraji,

      Can we make cupcakes with this recipe or we need to make changes.

      Thanks in advance.

    2. Hi Samira,
      Your recipe looks so delicious that I can’t resist to try it. Just wanted to ask the role of vinegar. If I don’t use vinegar, is that fine with the recipe?

      1. Thank you so much for liking the recipe.
        Vinegar, reacts with baking soda making the cake extra spongy and light. You can skip it but my suggestion is that replace it with lemon juice.
        Do share your feedback once you try it out. Happy Baking 👍

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