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overhead shot of the ras malai flavored cake

Ras Malai Cake recipe ( Eggless)

Meenakshi
This eggless ras mali cake has the texture and flavor of the Indian dessert ras malai. It is a hybrid dessert that fusion of Mexican tres leches and Indian ras malai. This super easy, moist, saffron and cardamom flavored make-ahead dessert will become your absolute favorite.
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Prep Time 5 minutes
Cook Time 30 minutes
Resting time 8 hours
Total Time 8 hours 35 minutes
Course Dessert
Cuisine Indian
Servings 14
Calories 559 kcal

Ingredients
  

Ingredients for making the cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups sweetened condensed milk
  • ¾ cup vegetable oil
  • 1 teaspoon rose water
  • 1 teaspoon vanilla extract
  • ½ teaspoon cardamom powder
  • 6-8 saffron strands
  • 1 cup whole milk
  • 1 teaspoon white vinegar

Ingredients for making Tres leches liquid

  • 14 oz evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup heavy cream
  • ¼ teaspoon cardamom powder

Ingredients for making frosting

  • 3 cups heavy whipping cream
  • 2 tablespoon whole milk
  • 5-6 strands of saffron
  • 1 teaspoon rose water
  • ¼ teaspoon cardamom powder
  • ¼ cup chopped nuts of your choice
  • ¼ cup sugar

Instructions
 

Step 1 Make preparations for the recipe

  • In a bowl combine flour, salt, and baking soda. Use a whisk to incorporate them evenly and set them aside.
  • In a jar combine all the ingredients for making Tres leches liquid. Whisk to combine, cover, and refrigerate.
  • In another bowl take milk. Add cardamom powder and saffron. Mix and keep aside.
  • Take a pan for baking cake, grease it, and set aside.

Step 2 Bake the cake

  • Preheat your oven to 350°F (180°C).
  • In a large bowl take condensed milk and add oil. Use a whisk to combine them well. Now add the cardamom and saffron milk that we prepared in step 1. Add vanilla extract and vinegar. Whisk to combine everything.
  • Now add the dry ingredients and mix until fully combined.
  • Pour the batter into the greased cake pan.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely in the pan.

Step 3 Soak the cake in tres leches milk overnight in the fridge

  • When the cake has cooled use a fork to pierce it throughout.
  • Now add the refrigerated ras malai milk to the cake. Cover the pan with a cling wrap and place it in the refrigerator. Let the cake soak the liquids overnight.

Step 4 Make ras malai flavored whipping cream

  • In a microwave-safe bowl take milk. Add saffron, rose water, and cardamom powder. Now microwave it for 30 seconds. The saffron should release color. Put it aside and let it come to room temperature.
  • Take chilled heavy whipping cream in the bowl of the stand mixer. Fit a whisk attachment and start whisking it at low speed ( speed 2 on KitchenAid). Whisk for 3-4 minutes, then bump up the speed to fast (speed 6 on KitchenAid) and gradually add sugar followed by saffron-flavored milk. Whisk until stiff peaks.

Step 5 Frost the eggless rasmalai cake

  • Now that cake has soaked up all the liquids, spread whipped cream on the cake. Top with some chopped nuts of your choice.
  • Slice and serve with extra ras malai milk on the side.

Notes

  • Make sure that all the ingredients for making the cake are at room temperature.
  • Let the cake cool fully before adding the ras malai milk.
  • Ensure that the cake has fully soaked the syrup before adding the whipped cream frosting. 
  • Retain ras malai milk on the side for serving along with the ras malai tres leches cake.

📋Nutrition Facts

table of nutrition facts about the ras malai flavored and textured cake

Nutrition

Calories: 559kcal
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