Rasmalai Tres Leches Cake | The Picky Eater

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I love making this Rasmalai Tres Leches cake because it combines cardamom infused saffron milk, fresh whipped cream, and a sprinkle of pistachio nuts. This Indian inspired twist on the traditional Mexican tres leches cake is my go to when I want something indulgent yet plant based. It is vegan and can easily be made gluten free, and I can never resist this creamy three milk cake.

Rasmalai has always been one of my favorite Indian desserts. It’s made with spongy cottage cheese dumplings in a thickened sweet milk, flavored with cardamom, saffron, sugar, and nuts. As a kid, we often had rasmalai during Diwali, but I loved it all year round.

Because I love desserts, I wanted to bring that flavorful milk mixture into a cake. This Indian milk cake combines the best of traditional rasmalai with the soft, soaked texture of a tres leches cake. I also enjoy making this cake as an alternative to other desserts I love, like my Chocolate Walnut Cake and Peach Cupcakes.

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🥘 Ingredients

There are 3 parts to my rasmalai tres leches cake: the cake, the soaking milk, and the topping. Each part is easy to make and comes together to create an amazing dessert! Here’s what I use for this Indian milk cake recipe:

For The Cake

Coconut Yogurt: I use coconut yogurt in this rasmalai tres leches recipe because it helps activate the baking soda for a fluffy texture. It’s also a great substitute for heavy cream in batters.

Baking Soda & Baking Powder: I rely on both baking soda and baking powder to give this sponge cake its light and airy consistency.

All-Purpose Flour: I use all-purpose flour as the base for this cake. I sometimes experiment with gluten-free flour, oat flour, or whole wheat flour, but I know the texture may vary.

Cardamom Powder: I add cardamom powder for its warm, aromatic flavor, which is common in many Indian desserts like ice creams and kheer.

Sugar: I use regular white sugar, cane sugar, or coconut sugar depending on what I have on hand.

Oil: I use whichever oil I have available. Olive oil gives a distinct flavor, vegetable oil is more neutral, and coconut oil works if fully melted.

Vanilla Extract: I always add vanilla extract because it gives the cake a warm flavor and enhances all the other ingredients.

Almond Milk: I use unsweetened almond milk to add moisture without making the cake too sweet. Other types of milk like whole milk, coconut milk, or oat milk also work well.

For The Soaking Milk

Almond Milk: I use unsweetened almond milk as a plant-based alternative to cow’s milk. I look for one with limited ingredients for the healthiest option. If I can’t find the exact plant milks listed, I know any plant-based milk will work in this recipe.

Coconut Milk: I use canned coconut milk for this rasmalai tres leches cake because it is rich and thicker than other milks, making it perfect for soaking the cake. I always use full-fat coconut milk for the richest flavor.

Condensed Coconut Milk: For a vegan substitute for evaporated milk, I use condensed coconut milk. Its thick, creamy texture adds the perfect moistness to this Indian three-milk cake.

Cardamom and Saffron Strands: I add cardamom to both the cake batter and the milk to maximize warm spice and aroma. I use freshly ground cardamom powder whenever possible because it’s more flavorful than pre-ground. A pinch of saffron goes a long way in this recipe, adding a sweet, floral taste while bringing antioxidant benefits.

For The Topping

Coconut Cream: I use chilled coconut cream as a perfect substitute for heavy whipping cream.

Powdered Sugar: I add powdered sugar to help thicken the whipped cream and give it a touch of sweetness.

Pistachio Nuts: I sprinkle chopped pistachio nuts on top for a nice contrast in texture and a bit of crunch in this rasmalai cake.

🔪 How To Make

This rasmalai milk cake recipe might seem complicated, but I find it quite easy when I break it down step by step. Here’s how I make my rasmalai cake:

Preheat Oven, Mix Dry Ingredients: I preheat my oven to 350 degrees F (180 C) and line an 8-inch square baking tin with parchment paper, then set it aside. I mix the coconut yogurt with the baking soda, stir, and set that aside. In a large bowl, I whisk together the all-purpose flour, baking powder, and cardamom until well combined.

Mix Wet Ingredients, Combine Wet And Dry: In a separate mixing bowl, I whisk together the sugar and oil. I pour the oil mixture into the flour along with the yogurt mixture, vanilla extract, and almond milk. I gently fold everything together until just incorporated, making sure not to overmix.

Prep Batter: I pour the cake batter into my prepared 8-inch pan.

Cook: I Bake the cake in the oven for 20 to 30 minutes, or until a skewer inserted into the center comes out clean.

Prepare Milk Mixture: While my cake is baking, I prepare the milk mixture by heating all of the milk ingredients over low heat, stirring continuously for about 10 minutes. I then remove it from the heat and let the warm milk cool.

Cool, Poke Holes, Pour Milk: When my cake is done baking, I let it cool in the tin for 5 minutes before moving it to a cooling rack to reach room temperature. I transfer the cake to a slightly larger dish and use a skewer to poke holes all over it. I pour half of the prepared milk over the cake and let it absorb for 15 minutes before adding more if needed.

Refrigerate: I cover my tiered tres leches cake and refrigerate it for 4 hours or overnight.

Prepare Topping: I prepare the topping by placing the chilled coconut cream into my stand mixer bowl and whisking until soft peaks form. I add the powdered sugar, 2 tablespoons at a time, and whisk until the cream is fluffy and fully combined. I also sometimes use a hand mixer. Once it’s ready, I spread the coconut cream evenly over my cake.

Top Cake, Chill, Serve: I like to top my rasmalai tres leches cake with extra whipped coconut cream if needed and a sprinkle of crushed pistachio nuts. I return it to the fridge for an hour before cutting and serving. When plating, I place a slice on a plate and pour some of the remaining milk around the base for extra flavor.

📖 Variations

Once I got comfortable with the base recipe, I started experimenting with small variations, like the following, to keep things interesting.

Add Toppings: I top the cake with about 2 tablespoons chopped pistachio nuts and a small pinch of saffron strands. Sometimes I add 1 tablespoon dried rose petals or a tiny piece of gold leaf for a festive look.

Lavender Flavor: I add about 1 teaspoon lavender sugar syrup or 2 to 3 drops extract along with cardamom. A light sprinkle of dried lavender adds a soft floral note.

Rasmalai Mousse: To make rasmalai mousse I whip 1 cup heavy cream to stiff peaks and gently fold in about 1/2 cup leftover rasmalai liquid. I serve it on its own or spoon it over the cake for extra richness.

🍽 Serving Suggestions

While this eggless cake does not include the traditional paneer balls, it is soaked with that rich rasmalai milk flavor. I love serving it for festive baking or any time of year, and it pairs nicely alongside dishes like my curry spaghetti squash for a full meal.

I also like pairing it with other fusion recipes for a complete menu. Naan bread pizza is another favorite, and grilled cheese pita sandwich work well too, making the meal fun and satisfying for my family.

🧊 Storage Directions

Refrigerating: I cover the Indian tres leches cake and store it in the refrigerator for up to 5 days, preferably in an airtight container. I keep any leftover rasmalai milk in a separate sealed container, such as a mason jar.

Freezing: I do not freeze this cake, since it does not thaw or reheat well.

Reheating: Reheating is not recommended for this recipe. If I want it less cold, I simply let a slice sit at room temperature for about 10 to 15 minutes before serving.

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