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rasmalai tres leches cake with whipped cream, rose petals, and pistachios
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Rasmalai Tres Leches Cake

Prep Time10 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: Indian
Keyword: rasmalai cake, rasmalai tres leches cake
Servings: 20
Author: Anaga

Ingredients

Cake

  • 1 package yellow cake mix
  • 2 eggs
  • 1/4 cup greek yogurt
  • 2/3 cup milk
  • 1/2 cup melted unsalted butter
  • 1 tsp vanilla extract

Milk Mixture

  • 1 14oz can sweetened condensed milk
  • 1 12oz can evaporated milk
  • 1 cup heavy whipping cream
  • 1 pinch saffron about 6-8 strands, crushed
  • 1 tsp rose water

Whipped Cream

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp rose water
  • 1/4 cup chopped pistachios
  • 1 tbsp dried rose petals lightly crushed

Instructions

  • Preheat your oven to 350°F.
  • Combine all of the cake ingredients in a bowl and mix well for 3 minutes. 
  • Transfer batter to a 9x13” pan and use a spatula to spread the batter into an even layer. 
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool for a few minutes while you make the milk mixture.
  • Heat the heavy cream and saffron in a small saucepan for about 5-8 minutes, stirring often.
  • Whisk together the heavy cream mixture, evaporated milk, and condensed milk until fully combined.
  • Use a skewer to poke holes in your warm cake and then slowly pour the milk mixture over the entire surface.
  • Cover and refrigerate for at least 4 hours or up to overnight.
  • When you are ready to frost your cake, whisk the heavy cream until soft peaks form and then add in the powdered sugar and rose water. Whisk again until stiff peaks and then spread over the cake. 
  • Top with rose petals and pistachios before serving and enjoy!