Rasmalai Tres Leches cake is a delightful fusion celebrating Indian and Mexican flavors. This eggless cardamom-scented cake is soaked in saffron-infused three types of milk and smeared with luscious whipped cream topping. A unique take on the popular Indian dessert “RasMalai,” this cake is rich, and tender and makes a great dessert for parties and potlucks.

I am curating an Indian Mexican menu for my Diwali party and am beyond excited to share this showstopper dessert. For appetizers, we have cheese masala corn dip. As the main course, we have tandoori cauliflower chickpea tacos and samosa chaat crunch wraps. It is indeed going to be a delicious spread and now you can make it too!

What is Tres Leches?

“Tres Leches” is a Spanish term that literally translated to “three kinds of milk”. Tres Leches cake is a Mexican-origin cake that is baked and drenched in three types of milk to make it more flavorful and moist. It is one of the fuss-free and easiest cakes that I have made.

Indian Mexican Fusion Dessert for a win!

This year has been all about out-of-the-box unique recipes. My readers requested more fusion recipes that are easy to make and impressive to serve. This Rasmalai tres leches cake ticks off all the boxes. It is moist, tender, and juicy without even using the actual Rasmalai. The fluffy cake acts as the Rasmalai Pedas that are enjoyed with saffron cardamom-infused milk.

This eggless cake recipe is made using easy-to-find ingredients and you do not have to be a pro to make it. It is a full-proof beginner-level recipe for amateur bakers.

Ingredients to make this fusion cake.

Steps to make Rasmalai Tres Leches Cake.

Step 1- Make the cake batter.

1. Preheat the oven to 325 deg F, and 170 deg.
2. Lightly spray oil or grease a 9*13 glass pan. Now dust it all over with flour and keep it aside.
3. In a bowl whisk together sugar, yogurt, and milk. Whisk until smooth. Now add in oil. Whisk until completely combined.  
4. In another bowl sift all dry ingredients except cardamom powder.
5. Add the dry mix to the liquid ingredient bowl in batches and whisk well until smooth and lump-free. Do not over-mix.
6. Transfer the batter to the prepared cake pan.

Step 2 – Bake the cake.

Bake at 325 deg F for 20-25 minutes or only until a toothpick inserted in the center comes out clean.

Step 3- Make saffron-infused milk.

While the cake is baking, boil the whole milk with saffron and cardamom. Once it comes to a boil, simmer it for 1 minute. Switch off the flame and keep it aside.

Step 4 – Make tres leches.

Now make the three types of milk mixture (tres leches) by combining warm milk with evaporated milk and condensed milk. Mix well.

Very important: Reserve 1.5 cups of this milk mixture for drizzling later on when eating.

You can add 1-2 drops of yellow food color if desired.

Step 5- Prick & soak the cake with milk.

• After the cake is baked, take it out of the oven. You are not supposed to flip it.
• Just prick the top several times with a fork while it’s still warm. Prick it really deep into the cake so that the milk that we pour in later seeps in well.
• Pour the prepared milk mixture on the cake making sure it covers the entire cake evenly.
• Initially, you will see a puddle of milk sitting on the cake, don’t worry it will all soak in within seconds.
• If it doesn’t soak in that means you haven’t made enough holes or pricks. Simply make deeper pricks. Don’t worry it won’t be seen as the cake will be frosted.
• Let it set in the fridge for at least one hour before adding the frosting.

Step 6 – Frost the cake.

• After chilling in the fridge top it with prepared whipped cream frosting.
• To the bowl add chilled heavy cream, extract, and sugar, and whisk on high speed until it forms stiff/ firm peaks.
• The whipped cream peaks should hold well on the balloon whisk.  Do not over-whisk or it will turn into butter.
• You can do fancy piping or simply spread an even layer of frosting on the cake then swirl it with a spoon to create texture as I did.
• Garnish it with crushed pistachio, cardamom, and saffron if desired.
• Let it sit in the fridge to set well for at least 2 hours before serving.
• I prefer overnight as the flavor just gets better.

How to serve Tres Leches Cake?

• Serve the cake chilled just out of the refrigerator.
• Gently place a small piece of cake on a plate. Now add some of the reserved milk mixtures all around the cake and just a little on the top to mimic ras malai.
• Enjoy it with a spoon and not a fork!

Type of baking pan matters!

• If you are planning to prick and soak the cake in the milk in the same pan, then please use a glass pan to bake and not an aluminum (metal one).
• If you do not have an appropriate glass pan, then bake in a metal pan but transfer the cake to another deep dish before soaking it in milk.

Baking temperature and time matter.

• For a glass pan, it is always 325 degrees Fahrenheit.
• Bake this cake for 25-30 minutes checking at the 25-minute mark with a toothpick.
• For a metal pan, it is 350 degrees F.
• Bake this cake for 20-25 minutes checking at the 20-minute mark with a toothpick.

Possible substitutes.

1. Evaporated milk can is available in the baking aisle of a grocery store. If you do not have it then use a mix of 1 cup whole milk with ½ cup heavy cream.
2. To make your life easier you can use ready whipped cream topping like cool whip available in the freezer section in the USA.
3. Swap almond extract for vanilla in the frosting if desired.

Make ahead-of-time tips

• You can make the cake sponge up to 3 days ahead of time. Refrigerate it covered.
• The milk mixture can be made 3 days in advance.
• You can make the entire cake soaked and frosted up to 2 days in advance.

Shelf life of the cake.

• Once soaked with milk and frosted, this cake must be refrigerated at all times. It will stay good for 3 days after that the sponge tends to get soggy.
• This cake doesn’t freeze well.

Important tips to know!

• Use a glass pan, if you plan to soak your sponge in the same pan.
• Please reserve some milk mixture for later use as mentioned.
• Soak the sponge when it is still warm.
• Make the cake a day before serving for the flavors to meddle.

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Rasmalai Tres Leches Cake Recipe.

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4.34 from 9 votes

Rasmalai Tres Leches Cake (Eggless)

This Rasmalai Tres Leches cake is a unique Indian Mexican fusion dessert recipe. Ideal for Diwali parties and special occasions.

Course Dessert

Cuisine Indian Mexican Fusion

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Adjustable Servings –24 servings

Author Khushboo

Ingredients

For the cake sponge

Mix in one bowl

• 2¼ cups 280 grams All-purpose flour, (maida)
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Mix in another bowl

• 1¼ cup milk
• 1 teaspoon white vinegar Or lemon juice
• ¾ cup 165 grams granulated sugar
• ½ cup 118 grams yogurt
• ½ cup 107 ml flavorless oil, of choice

For infused rasmalai milk

• 1¼ cups Whole milk
• ½ teaspoon cardamom
• Generous pinch of saffron

For milk mixture (Use divided)

• 1¼ cup above saffron-infused milk
• ¾ cup condensed milk
• 1½ cups 12 oz can evaporated milk, see notes

For the Whipped cream frosting

• 1 ¼ cups cold heavy whipping cream
• 3 tablespoons confectioners’ sugar
• ½ teaspoon almond extract optional Or vanilla

For garnish

• 2 tablespoons crushed or chopped pistachios
• Pinch of saffron
• Pinch of cardamom

Instructions

Prepare the batter.

• Preheat the oven to 325 deg F, 170 deg.
• Lightly spray oil or grease a 9*13 glass pan. Now dust it all over with flour and keep it aside.
• Add vinegar to the milk and mix well. It will look curdled and it is completely fine.
• In a bowl whisk together sugar, yogurt, and milk. Whisk until smooth. Now add in oil. Whisk until completely combined.
• In another bowl sift all dry ingredients except cardamom powder.
• Add the dry mix to the liquid ingredient bowl in batches and whisk well until smooth and lump-free. Do not over-mix.
• Transfer the batter to the prepared cake pan.

Bake in the oven.

• Bake at 325 deg F for 20-25 minutes or only until a toothpick inserted in the center comes out clean.

Prepare the milk mixture.

• While the cake is baking, boil the whole milk with saffron and cardamom. Once it comes to a boil, simmer it for 1 minute. Switch off the flame and keep it aside.
• Now make the three types of milk mixture (tres leches) by combining warm milk with evaporated milk and condensed milk. Mix well.
• Very important: Reserve 1.5 cups of this milk mixture for drizzling later on when eating. Drizzle at least 2 tablespoons of milk for each piece of cake.
• You can add 1-2 drops of yellow food color if desired.
• After the cake is baked, take it out of the oven. You are not supposed to flip it.

Add the milk mixture to the cake.

• Just prick the top several times with a fork while it's still warm. Prick it really deep into the cake so that the milk that is poured in later seeps in well.
• Pour the prepared milk mixture into the cake, ensuring it covers the entire cake evenly.
• Initially, you will see a puddle of milk sitting on the cake, don’t worry it will all soak in within seconds.
• If it doesn’t soak in that means you haven’t made enough holes or pricks. Simply make deeper pricks. Don’t worry it won’t be seen as the cake will be frosted.
• Let it set in the fridge for at least one hour, before frosting.
• After chilling in the fridge top it with prepared whipped cream frosting.

Make the whipped cream frosting.

• To the bowl add chilled heavy cream, extract, and sugar, and whisk on high speed until it forms stiff/ firm peaks.
• The whipped cream peaks should hold well on the balloon whisk.  Do not over-whisk or it will turn into butter.
• You can do fancy piping or simply spread an even layer of frosting on the cake then swirl it with a spoon to create texture as I did.
• Garnish it with crushed pistachio, cardamom, and saffron if desired.
• Let it sit in the fridge to set well for at least 2 hours before serving.
• I prefer overnight as the flavor just gets better.

How to serve?

• Serve the cake chilled just out of the refrigerator.
• Gently place a small piece of cake on a plate. Now add some of the reserved milk mixtures all around the cake and just a little on the top to mimic Rasmalai.
• Enjoy it with a spoon and not a fork!

Step by Step video of the recipe –

View this post on Instagram

A post shared by Khushboo sharing practical recipes! (@carveyourcraving)

Notes

Type of baking pan matters!

• If you are planning to prick and soak the cake in the milk in the same pan, then please use a glass pan to bake and not an aluminum (metal one).
• If you do not have an appropriate glass pan, then bake in a metal pan but transfer the cake to another deep dish before soaking it in milk.

Baking temperature and time matter.

• For a glass pan, it is always 325 degrees Fahrenheit. Bake this cake for 25-30 minutes checking at the 25-minute mark with a toothpick.
• For a metal pan, it is 350 degrees F. Bake this cake for 20-25 minutes checking at the 20-minute mark with a toothpick.

Possible substitutes.

• Evaporated milk can is available in the baking aisle of a grocery store.
• If you do not have it then Use a mix of 1 cup whole milk with ½ cup heavy cream.
• To make your life easier you can use ready whipped cream topping like cool whip available in the freezer section in the USA.

Make ahead-of-time tips.

1. You can make the cake sponge up to 3 days ahead of time. Refrigerate it covered.
2. The milk mixture can be made 3 days in advance.
3. You can make the entire cake soaked and frosted up to 2 days in advance.

Shelf life of the cake.

• Once soaked with milk and frosted, this cake must be refrigerated at all times. It will stay good for 3 days after that the sponge tends to get soggy.
• This cake doesn’t freeze well.

Important tips to know!

1. Use a glass pan, if you plan to soak your sponge in the same pan.
2. Please reserve some milk mixture for later use as mentioned.
3. Soak the sponge when it is still warm.
4. Make the cake a day before serving for the flavors to meddle.

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