Rasmalai Cake
Rasmalai Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A dreamy, eggless rasmalai-inspired cake that is as wholesome as it is breathtakingly beautiful.
Why You’ll Love This Recipe
If you have been dreaming of a dessert that brings together the creamy, cardamom-kissed magic of rasmalai and the soft elegance of a celebration cake, this Rasmalai Cake from Bake With Neetu is exactly what you need. It is a showstopper that will have everyone at the table reaching for a second slice before they even finish the first.
Made without eggs and refined sugar, this cake keeps things wholesome while still delivering an indulgent experience you will absolutely love. The condensed milk adds natural sweetness and moisture, while almond essence and rasmalai milk infuse every bite with a rich, festive flavor that feels nourishing rather than heavy.
- ✅ Completely eggless, making it a wonderful choice for vegetarians and those with egg allergies who still want to enjoy a stunning celebration cake.
- ✅ Free from refined sugar, relying instead on the natural sweetness of condensed milk so you can indulge without the guilt of a sugar crash afterward.
- ✅ Made with real food ingredients and no protein powder, staying true to the Bake With Neetu philosophy of nourishing your body with wholesome, recognizable pantry staples.
- ✅ Infused with rasmalai milk and almond essence, this cake delivers an authentic Indian dessert experience that is elegant enough for weddings, festivals, or any special occasion.
Ingredients You’ll Need
(Full measurements in the recipe card below)
Cake Batter
- • 125g maida/flour — base structure
- • 200g condensed milk — sweetener and binder
- • 3/4 cup milk or water — moisture balance
- • 1/4 cup oil — keeps crumb soft
- • 1/2 tsp baking soda — lift with acid
- • 1 tsp baking powder — extra rise
- • pinch of salt — enhances flavour
- • almond essence — signature aroma
Frosting and Decoration
- • 300ml non dairy whipping cream — light eggless frosting
- • 1 tsp almond essence — flavour depth
- • few drops yellow color — rasmalai hue
- • rasmalai milk — soaking syrup
- • rasmalai and pistachios — topping and finish
Substitutions
| Ingredient | Swap |
|---|---|
| maida | gluten free flour blend for GF version |
| condensed milk | coconut condensed milk for vegan |
| non dairy cream | chilled dairy whipping cream if not vegan |
How to Make It — Step by Step
Mix Batter
Whisk condensed milk and oil together, then add milk, almond essence, and sifted flour, baking powder, baking soda, and salt until smooth and lump free
Bake
Pour batter into a greased tin and bake at 180C for 25 to 30 minutes until a toothpick comes out clean
Soak
While the cake is still warm, poke holes across the top and pour rasmalai milk evenly so every bite is moist and flavourful
Whip Cream
Beat chilled non dairy cream with almond essence and yellow color until stiff peaks form, then frost the cooled cake fully
Decorate
Arrange rasmalai pieces on top and finish with crushed pistachios for a beautiful traditional look
Tips for the Best Result
Chill your non dairy whipping cream in the fridge overnight before whipping so it holds stiff peaks and does not collapse when you frost the cake.
Brush each cake layer with rasmalai milk while it is still warm so the flavors absorb deeply and keep the cake moist for days.
Once you add the dry ingredients to the wet, fold gently until just combined to keep the cake light and fluffy rather than dense.
How to Store
Frequently Asked Questions
Yes, you can use dairy whipping cream if you do not require a dairy free version, but make sure it is well chilled before whipping.
Yes, you can bake it in a pressure cooker or a pan on the stovetop on low heat with a lid for about 40 to 45 minutes.
Yes, this recipe is completely eggless and uses condensed milk as the binding agent.
Yes, store bought rasmalai works perfectly well for both the milk soak and the decoration on top of the cake.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 125 grams of maida/flour
- → 200 grams of condensed milk
- → 3/4 milk/water
- → 1/4 cup oil
- → 1/2 tsp baking soda
- → 1 tsp baking powder
- → Pinch of salt
- → Almond essence
- → 300 ml non dairy whipping cream
- → 1 tsp almond essence
- → Few drips of Yellow color
- → rasmalai milk
- → Rasmalai and pistachios for decoration
Instructions
- 1. Whisk condensed milk and oil together, then add milk, almond essence, and sifted flour, baking powder, baking soda, and salt until smooth and lump free
- 2. Pour batter into a greased tin and bake at 180C for 25 to 30 minutes until a toothpick comes out clean
- 3. While the cake is still warm, poke holes across the top and pour rasmalai milk evenly so every bite is moist and flavourful
- 4. Beat chilled non dairy cream with almond essence and yellow color until stiff peaks form, then frost the cooled cake fully
- 5. Arrange rasmalai pieces on top and finish with crushed pistachios for a beautiful traditional look
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this gorgeous Rasmalai Cake a try and let it steal the show at your next celebration! Do not forget to tag Bake With Neetu on Instagram so we can see your beautiful creations.
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