Eggless Rasmalai Cake
  • ¾ cup vegetable oil
  • 1 cup yogurt
  • 1 cup (200g) castor sugar
  • ½ cup (120mL) milk
  • ½ tsp kewra extract
  • 2 drops yellow food color
  • ½ tsp cardamom powder
  • 2-3 saffron strands
  • 2 cups (240g) all purpose flour (maida)
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) baking soda
  • 2 cups whipping cream
  • 1 box of rasmalai
  1. Pre-heat the oven to 180 degree C and line two 6 inch round cake pans with parchment paper.
  2. In a bowl of milk, add a few strands of saffron and some cardamom powder. Mix well and set this aside to infuse for a few minutes.
  3. In a separate bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up.
  4. Whisk together castor sugar and oil in a separate bowl until pale and well combined.
  5. Add kewra extract / vanilla extract.
  6. Now pour the yogurt mixture to the oil and sugar mixture along with the infused milk and mix well.
  7. Sift in maida and baking powder into the wet ingredients. Whisk until no lumps can be seen.
  8. Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
  9. Let the cakes cool completely and then divide each cake into half using a serrated knife.
  10. For the frosting, beat whipping cream to stiff peaks and fold in a few spoons of the liquid from rasmalai into the whipped cream.
  11. Add in a few drops of yellow food color.
  12. Take one layer of cake and drizzle some of the rasmalai liquid. Pipe a generous layer of whipped cream.
  13. Add some chopped pistachios, then put the second cake layer. Keep repeating with as many layers as you need.
  14. Add dollops of whipped cream and spread it evenly on the top surface. Garnish with small pieces of ras malai and serve!
Recipe by Bake with Shivesh at