Rasgulla Cake Recipe: Every Diwali, there’s a box of rasgullas sitting in the fridge. Someone brought it as a gift, and after the first few, nobody quite knows what to do with the rest. Sound familiar?
Here’s a fun idea: turn them into a cake. This rasgulla cake is soft, light and gently sweet, with a mild milky flavour and little pockets of syrupy rasgulla in every slice. It’s a Bengali mithai and a tea-time sponge in one, and it looks lovely on a festive table.
It’s also a clever way to use leftover rasgullas, so nothing goes to waste.
Why you’ll love this cake
- It tastes like a classic Bengali sweet, but in cake form.
- It’s soft, moist and not heavy.
- It’s a great way to use up leftover or store-bought rasgullas.
- It doesn’t need a mixer or any fancy ingredients.
- It’s different from the usual Diwali sweets, so guests will ask for the recipe.
Ingridents You Need to Make Rasggulla Cake
Makes one 7-inch cake (about 8 slices)
For the cake:
- 1½ cups maida (all-purpose flour)
- ¾ cup sugar (reduce to ½ cup if your rasgullas are very sweet)
- ½ cup oil or melted butter
- ¾ cup milk
- 2 eggs (see the egg-free option below)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla essence
- ½ tsp cardamom powder
- A pinch of salt
For the rasgulla part:
- 8 to 10 small rasgullas (store-bought or homemade)
- 2 tbsp rasgulla syrup (from the tin or box)
For the topping:
- A few chopped pistachios
- A few saffron strands soaked in 1 tbsp warm milk
- Dried rose petals (optional)
How to prepare the rasgullas Cake
This step matters. Rasgullas are very wet, and too much syrup will make the cake soggy.
- Take the rasgullas out of the syrup and gently squeeze each one between your palms to remove the extra liquid.
- Pat them dry with a clean kitchen towel or tissue.
- Cut half of them into small pieces for the batter. Keep the rest whole or halved for the top.
- Toss the cut pieces in 1 tablespoon of flour. This stops them from sinking to the bottom.
How to make it
- Get ready. Preheat the oven to 175°C. Grease a 7-inch tin and line it with parchment paper.
- Mix the wet ingredients. In a large bowl, whisk the sugar, oil, eggs and vanilla for 2 minutes until smooth. Add the milk and the 2 tablespoons of rasgulla syrup, and mix well.
- Add the dry ingredients. Sift in the flour, baking powder, baking soda, cardamom and salt. Fold gently until just combined.
- Fold in the rasgullas. Add the chopped rasgulla pieces and fold them through with a light hand.
- Pour and decorate. Pour the batter into the tin and tap it lightly on the counter. Press the reserved rasgulla halves gently into the top, and sprinkle some pistachios.
- Bake. Bake for 35 to 40 minutes, until a toothpick comes out clean. Start checking at 30 minutes. The rasgulla pieces may leave a slightly moist streak, so test in a spot without a piece.
- Cool. Rest the cake in the tin for 10 minutes, then lift it out and cool completely on a rack.
- Finish. Brush the top lightly with the saffron milk and add rose petals if you like.
Tips for a perfect cake
- Squeeze the rasgullas well. This is the most important step. Wet rasgullas make a heavy, soggy cake.
- Cut the pieces small. Large pieces are heavy and sink. About half the size of a marble works best.
- Check the sweetness. Rasgullas and their syrup are already sweet, so taste your syrup and adjust the sugar if needed.
- Don’t over-mix. Stop as soon as the flour disappears for a soft, fluffy crumb.
- Cool before slicing. A fully cooled cake cuts cleanly and holds the rasgulla pieces better.
Easy variations
- Egg-free version: Replace the 2 eggs with ½ cup curd and an extra pinch of baking soda.
- Rose flavour: Add 1 tsp rose water to the batter and a few dried petals on top.
- Extra rich: Replace ¼ cup of the milk with condensed milk, and reduce the sugar to ½ cup.
- Mini version: Bake in cupcake liners for 18 to 20 minutes, with one small rasgulla piece in each.
- Rabri-style topping: Spread a thin layer of thickened sweetened milk or malai over the cooled cake.
No oven? Use a kadhai
Heat a heavy-bottomed kadhai on low for 10 minutes with a stand inside and the lid on. Place the tin inside, cover, and bake on low heat for 40 to 45 minutes. Avoid opening the lid before the 30-minute mark.
How to serve it
Serve slices at room temperature with a hot cup of chai, or slightly chilled for a dessert-like feel. A spoon of malai or a small scoop of vanilla ice cream on the side makes it feel extra special.
How to store it
Because of the rasgulla pieces, this cake is best kept in the fridge. Store it in an airtight container for up to 4 days, and bring it to room temperature for 15 minutes before serving. It’s best not to freeze it, as rasgullas can turn spongy when thawed.
A sweet gift idea
Bake the batter in mini loaf tins or cupcake liners, top each with half a rasgulla and a pistachio, and pack them in a small box. It’s a cross-cultural Diwali gift that people will remember.
Final thoughts
Diwali is about mixing tradition with a little creativity. This cake does exactly that: the soft, milky sweetness of Bengal in a simple home-baked sponge.
Next time that box of rasgullas is sitting untouched in the fridge, you’ll know what to do.
Happy Diwali! 🪔
Also Read : Dry Fruit Fudge Brownies Recipe: Rich & Festive
Rasgulla Cake
Ingredients
Method
- Take the rasgullas out of the syrup, squeeze each one gently to remove extra liquid, and pat dry with a clean towel. Cut half into small pieces and keep the rest whole or halved for the top. Toss the cut pieces in 1 tablespoon of flour.
- Preheat the oven to 175°C (347°F). Grease a 7-inch tin and line it with parchment paper.
- In a large bowl, whisk the sugar, oil, eggs and vanilla for 2 minutes until smooth. Add the milk and 2 tablespoons of rasgulla syrup, and mix well.
- Sift in the flour, baking powder, baking soda, cardamom and salt. Fold gently until just combined.
- Fold in the chopped rasgulla pieces with a light hand.
- Pour the batter into the tin and tap lightly on the counter. Press the reserved rasgulla halves gently into the top and sprinkle with pistachios.
- Bake for 35 to 40 minutes, until a toothpick comes out clean. Start checking at 30 minutes, and test in a spot away from a rasgulla piece.
- Rest in the tin for 10 minutes, then lift out and cool completely on a wire rack.
- Brush the top lightly with the saffron milk and add dried rose petals if you like.
Notes
- – Squeeze the rasgullas well. Wet rasgullas make the cake soggy
- Cut the pieces small (about half the size of a marble) so they don’t sink.
- Taste the syrup and adjust the sugar if needed.
- Egg-free: replace the 2 eggs with ½ cup curd and an extra pinch of baking soda.
- Rose flavour: add 1 tsp rose water to the batter.
- Mini version: bake in cupcake liners for 18-20 minutes.
- No oven: bake in a covered kadhai on low heat with a stand inside for 40-45 minutes. Don’t open the lid before 30 minutes.
- Storage: keep in the fridge in an airtight container for up to 4 days. Bring to room temperature for 15 minutes before serving. Not recommended for freezing.
My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.
