Go Back
Rasgulla Cake
Ravi Sharma

Rasgulla Cake

A soft, light and gently spiced cake with pockets of syrupy rasgulla in every slice. A Bengali-inspired Diwali bake that's perfect for tea time and a clever way to use leftover rasgullas.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cool Time 1 hour
Total Time 2 hours
Servings: 8 Slices
Course: Dessert, Snack
Cuisine: Indian
Calories: 400
Ingredients Method Notes

Ingredients
  

For The Cake
  • 1½ cups maida all-purpose flour
  • ¾ cup sugar reduce to ½ cup if rasgullas are very sweet
  • ½ cup oil or melted butter
  • ¾ cup milk
  • 2 eggs
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla essence
  • ½ tsp cardamom powder
  • 1 pinch salt
Rasgulla Making
  • 8-10 small rasgullas squeezed and patted dry
  • 2 tbsp rasgulla syrup
  • 1 tbsp flour for tossing
Topping
  • A few chopped pistachios
  • A few saffron strands soaked in 1 tbsp warm milk
  • Dried rose petals optional

Method
 

  1. 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.
  2. Preheat the oven to 175°C (347°F). Grease a 7-inch tin and line it with parchment paper.
  3. 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.
  4. Sift in the flour, baking powder, baking soda, cardamom and salt. Fold gently until just combined.
  5. Fold in the chopped rasgulla pieces with a light hand.
  6. 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.
  7. 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.
  8. Rest in the tin for 10 minutes, then lift out and cool completely on a wire rack.
  9. 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.