Eggless Rasmalai Cake

BAKE AND TELL

Rasmalai Cake

"Discover the ultimate Ras Malai Cake recipe – a trending fusion dessert combining eggless vanilla sponge, saffron milk soak, and rich Indian flavors. Perfect for bakery menus, festive cakes, and artisanal dessert lovers!"

The Best Ras Malai Cake Recipe: A Rich Fusion Treat for Any Occasion

This Ras Malai Cake is a stunning fusion dish that combines the delicate richness of traditional ras malai with the soft, moist layers of a handcrafted vanilla sponge cake. If you enjoy Indian sweets and decadent cakes, you will love it. This Indian-inspired cake is the epitome of gourmet meets tradition and is ideal for birthdays, holiday gifts, or your upcoming large party.

This recipe for eggless Ras Malai Cake is sure to be a hit, whether you are a home baker or the owner of a bakery hoping to add a popular cake flavor to your menu!

Ingredients for the 8-inch vanilla sponge without eggs

1½ cups maida, or all-purpose flour

One cup of curd, or thick yogurt

Half a cup of sugar

Half a cup of neutral oil, such as canola or sunflower

One teaspoon of baking soda

Baking powder, 1½ teaspoon

One teaspoon of vanilla extract

Two tablespoons of room-temperature milk

One cup of milk is needed for the Ras Malai Milk Soak.

Condensed milk, ¼ cup

A pinch of warm milk-soaked saffron

Cardamom powder, ¼ teaspoon

Two cups of heavy whipping cream (or non-dairy whipping cream for baking purposes) are needed for the Whipped Cream Frosting.

Two tablespoons of optional icing sugar

One teaspoon powdered cardamom

A few drops of rose essence or kewra (optional)

To garnish

Four to five pieces of homemade or store-bought ras malai

Pistachios crushed

Rose petals (optional, edible)

Strands of saffron

Detailed Instructions  

Set the roaster temperature to 180 °C( 350 °F). Line an 8- inch  cutlet  visage with grease.   

Beat the yogurt and sugar in a large  coliseum until they're smooth.   

Mix in incinerating greasepaint and baking soda pop. stay five  twinkles for it to start  raging.   

Add  oil painting and vanilla  substance and stir.   

To get a smooth batter, sift in the flour and fold gently. 

To change the  thickness, add milk.   

After pouring into the  visage, singe for 30 to 35  twinkles, or until a toothpick  fitted  into the center comes out clean.  

After cooling completely, cut into two layers horizontally.   

Step 2 

Prepare the Soak with Milk  The milk is hotted in a saucepan. 

Stir in cardamom, saffron, and condensed milk.   

poach for three to five  twinkles. 

Let cool to room temperature.   

Step 3 

Get the whipped cream ready.  

Beat cooled cream until it forms soft peaks.   

Add the kewra( rose)  substance and cardamom. Beat until firm peaks form.   

Keep cold wave until you're ready to  use it.   

Step 4 

Put the Ras Malai cutlet Together  Line a  cutlet board with a single subcaste of  sponger. 

Soak  freehandedly with Ras Malai milk.   smatter diced ras malai over a subcaste of whipped cream.  

Cover the entire  cutlet with whipped cream after adding the alternate subcaste of  sponger and soaking it  formerly more.   

Add rose petals, crushed pistachios, saffron beaches, and pieces of ras malai as decorations. 

From the Bakery Shelf: Expert Advice      

If creating for custom cake orders, use non-dairy whipping cream for a longer shelf life.

For that upscale dessert look, add gold flakes or silver leaf (vark).

To get the most flavor infusion and give the sponge that moist, melt-in-your-mouth quality, soak it in advance and leave it overnight.

Excellent as a centerpiece dessert for high-end bakery menus, Diwali gifts, or Indian weddings.

Why Ras Malai Cake is a Bakery Bestseller: 

A Current Trend as Malai Cake's unique and nostalgic fusion has made it one of the most popular cakes for 2025.