Great recipes share a story, not only through their flavors, and through a journey of making it. For me my Rasmalai Cake is one of those recipes. This is because the dessert encapsulates a piece of me in every mouthful.
My story started in my kitchen one afternoon. I had just completed making a fresh batch of rasmalai, the soft spongy discs that floated in a golden sea of saffron infused milk. It evoked pure nostalgia – family gatherings, laughter, and festive mornings. Suddenly an idea struck – what if I took this royal Indian sweet, and transformed it into a concealed treasure within a cake?
The Idea That Changed My Menu
Rasmalai is a dish that has always brought unique joy to my life. It is both rich and comforting, chasing my worries away. Celebratory cake, on the other hand, has its own pizzazz, as its universally loved and adored. I decided to bring the two worlds together, not as two halves put together, but as a single core dish that would respect both worlds.
My creation would not go without the melt-in-your-mouth softness, airiness and the unique taste rasmalai offered. Therefore, I put my self to work on a mix of saffron, cardamom, pistachio and rose. That rasmalai flavor, a cake would serve the purpose, best.
Ingredients for My Rasmalai Cake
For the Sponge Cake
- 1½ cups all-purpose flour (maida)
- 1 cup powdered sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup oil (neutral flavor)
- ¾ cup milk (room temperature)
- 1 tsp vanilla essence
For the Rasmalai Milk (Ras)
- 1 cup full-fat milk
- 5–6 strands saffron (kesar)
- 3–4 cardamom pods (crushed)
- 3 tbsp sugar
- 1 tsp rose water
For the Filling & Frosting
- 1½ cups fresh whipped cream
- 8–10 rasmalai pieces (store-bought or homemade, lightly squeezed)
- 2 tbsp chopped pistachios
- 1 tbsp dried rose petals (optional)
Video Guide For Rasmalai Cake
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How I Created My Best Recipe
The base had to be perfect — I made a gentle vanilla sponge cake which would soak up the rasmalai milk while still retaining its structure. While it cooled, I made the rasmalai milk by gently heating it with saffron strands, and crushed cardamom pods, filling the kitchen with its aroma.
Then came the layering — sponge pieces which were soaked with the saffron milk, cardamom cream, and of course, fresh pieces of rasmalai soaked and placed between the layers.
The cake was now finished and I decorated the layers with rasmalai, chopped pistachios, strands of saffron, and dried petals of rose. I took a moment to appreciate it and couldn’t believe I made something so beautiful.
The First Slice
Every time I cut a piece from the cake, it just reminded me of the celebrations I’ve had in the past. The texture of the cake was so soft, it felt like it was melting in my mouth. The sweet cream I had rasmalai with was the cherry on the cake and the very light smell of rose and saffron in the cake just added on to the luxury I was enjoying. It was everything I was hoping for and a lot more.
To my surprise, my friends and customers thought the same. It was way more than just a piece of dessert to fill the gut; it was an adventure. Many customers thought it was a trip to their home, but with a twist and something “out of the box” and “never experienced before” treatment. That’s certainly a lot of praise for a chef just like me.
Why My Rasmalai Cake is Loved So Much
- It’s the Best of Both Worlds – A true fusion of Indian mithai and Western cake.
- Rich, Yet Balanced – Sweet, but never overpowering.
- Perfect for Any Occasion – From weddings and birthdays to Diwali and Eid.
- Made With Love – Every step is crafted with care to keep the flavors authentic.
Serving Suggestions
- Best enjoyed chilled, straight from the refrigerator.
- Serve with a small cup of hot masala chai for a beautiful East-meets-West pairing.
- Ideal for weddings, Diwali, Eid, birthdays, or simply when you want to impress your guests.
My Tips for You
- Don’t Over-Soak the Sponge – Let it absorb the rasmalai milk without becoming soggy.
- Use the Best Ingredients – Fresh cream, high-quality saffron, and good rasmalai make all the difference.
- Chill Before Serving – This allows the flavors to blend beautifully.
Today, my Rasmalai Cake is one of the most requested items on my menu. And every time I make it, I remember that afternoon when the idea first came to me. Sometimes, the best recipes aren’t just cooked — they’re dreamt.
If you ever get a slice of my Rasmalai Cake, I hope it makes you smile the way it made me smile the first time I tasted it.
— Chef Shubham Sharma
