RASMALAI MILK CAKE IN DABBA

Imagine the softest, fluffiest saffron-vanilla sponge — soaked in a chilled, creamy rasmalai milk that’s fragrant with cardamom and rose — and topped with clouds of whipped cream and pistachios. It’s the Indian mithai we all grew up loving, but in the easiest, most shareable dabba form. No eggs, no fuss, no fancy equipment.

I first made this cake for a family dinner when I wanted something that felt festive but didn’t need hours in the kitchen. One dabba disappeared in ten minutes, and everyone kept asking, “Did you really make this at home?” That’s when I knew I had to share it with you.

The secret here is in the soak. We steep real saffron in warm milk, add a little vinegar to give the sponge that perfect soft crumb, and then let the cake drink up all that delicious rasmalai milk. The result? Every single bite is moist, light, and tastes like a festival in a spoon.

WHAT YOU’LL LOVE ABOUT THIS

• Eggless
• Basic pantry ingredients
• Festive
• Soft and melt in mouth

INGREDIENTS USED IN RASMALAI MILK CAKE

• SUGAR

The most obvious reason is that sugar adds sweetness to the cake, making it enjoyable and satisfying to eat. In a microwave cake, sugar helps keep the cake moist, preventing it from becoming dry and crumbly during the cooking process.

 

• OIL

Oil adds tenderness to the cake’s crumb. It coats the flour particles and interferes with gluten formation, resulting in a more delicate and less chewy texture. It is often easier to mix into cake batters compared to solid fats like butter. It can be blended more uniformly with other ingredients, ensuring an even distribution of fats throughout the batter.

 

• MILK

Milk helps dilute the batter to achieve the desired consistency. This makes the batter easier to work with and results in a smoother texture. In recipes that use baking powder as a leavening agent, milk can react with it to produce carbon dioxide gas. This gas creates air bubbles within the batter, causing the cake to rise and become fluffy.

 

• ALL-PURPOSE FLOUR

Flour helps absorb the moisture from other ingredients in the batter, which contributes to the cake’s texture and prevents it from being overly wet. It interacts with leavening agents like baking powder and baking soda to create gas (usually carbon dioxide) that causes the cake to rise. Flour is a primary structural ingredient in cakes. It provides the framework for the cake’s crumb and gives it a cohesive texture. It also produces a tender crumb in the cake.

 

• LEAVENING AGENTS

Baking powder and baking soda are used in this cake recipe as raising agents. Leavening agents introduce gas bubbles into the cake batter. When heated in the microwave, these bubbles expand, causing the cake to rise and become airy. The rise from leavening agents helps the cake cook more evenly in the microwave, ensuring that the center and edges of the cake cook at a similar rate.

 

• THE MILK MIXTURE

Our cake is infused with three kinds of milk as well as the beneficial properties of saffron. Whole milk and condensed milk are the three kinds of milk used to make the Rasmalai liquid. This provides the cake a tonne of flavour and the necessary texture. To give the two milks the celebratory atmosphere and flavours of rasmalai, I mix saffron strands into them. When preparing this liquid, warm milk is crucial. This milk is then combined with premium sweetened condensed milk, and thoroughly stirred. Now, now! You’ll notice that the dish contains a LOT of liquid. 

 

TIPS FOR RASMALAI MILK CAKE 

1. Make sure all your ingredients, are at room temperature when making the sponge.  
2. The milk mixture needs to be added to the cake while it is still hot and don’t forget to prick the cake before adding the liquid! 
3. Don’t be afraid of using all the milk mentioned in the recipe, that’s what makes the cake taste divine! 

EQUIPMENTS USED FOR RASMALAI MILK CAKE

The kind of equipment you use when you’re baking makes a huge difference to the end result!

I would recommend you to use good quality mixing bowls and other equipment so that your eggless marble cake comes out delicious! 

To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl which is microwave and oven safe, plus the bowls are super easy to clean and handle, which makes my baking process totally hassle free! 

Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons. 

I have baked this rasmalai milk cake in my Borosil 60L oven. 

OTHER RELATED RECIPES FROM THE BLOG

• EGGLESS RASMALAI CAKE

• EGGLESS RABRI CAKE

• KESAR DRY FRUIT CAKE

 

If you like my rasmalai milk cake in dabba and happen to make them in your kitchen, do tag me on Instagram @shivesh17 and share pictures with me using #Bakewithshivesh. Happy Baking!