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Rasgulla Cake
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5 from 4 votes

Rasgulla cake | Indian Fusion Cake

Rasgulla cake is a party cake with Indian Flavours. We have flavored it with rasgulla, saffron, cardamom, and nuts. It is perfect for parties.
Prep Time6 hrs
Bake Time30 mins
Total Time6 hrs 30 mins
Course: Dessert
Cuisine: Indian
Servings: 10 pieces
Calories: 482kcal
Author: sharmila kingsly

Standard 1 cup measures 240 ml


  • OTG Oven
  • Hand Blender


For Sponge Cake

  • 200 gms Butter
  • 1 cup Sugar
  • 4 Eggs
  • 2 tsp Vanilla Essence
  • 2 cup All Purpose Flour
  • 3 tsp Baking Powder
  • tsp Salt
  • 6 tbsp Milk

For Sugar Syrup

  • 1 cup Jeera from Rasgulla or Sugar Syrup
  • 5 Cardamom pods
  • Saffron a big pinch
  • 1 tsp Rose Water

For Whipping Cream

  • 1 Whipping Cream tetra pack
  • Ice Water or IceCubes

For Rasgulla Cake

  • ¼ cup Almonds crushed
  • ¼ cup Pistachios Crushed
  • 2 tbsp Dried Cranberry
  • 15 Rasgulla


For Sponge Cake Preparation

  • In a mixing bowl add in 200 grams of butter, To this add in 1 cup of refined sugar.
  • Using a hand blender cream the butter and sugar together until creamy
  • Break open 2 eggs and beat until it's combined well. Next break open another 2 eggs and cream everything once again until it's well blended.
  • Now add in 2 tsp of Vanilla essence and beat everything once again. Next, we are going to add in the dry ingredients
  • Sive in 2 cup s of All-purpose flour, 3 tsp of Baking powder, and ⅛th tsp of salt together.
  • Now using a spatula fold everything gently well combined
  • Add in 6 tbsp of Milk and keep folding the batter until combined.
  • Take two equal size 7 inch round cake pans. Divide the batter into two equal portions and put on the baking pans.
  • For lining the baking pans. I have applied a layer of butter to the baking pan and then dusted it with flour. Tap and remove the excess flour. Place a parchment paper above that and apply little butter in that. By doing this the cake will not stick to the pan.
  • In one of the cake pan I added a few rasgullas randomly. Squeeze out the excess jeera on the rasgulla and add it inside the cake pan.
  • Preheat the oven at 180 Deg C for about 10 mins and then bake the cake at 180 Deg C for about 30 to 35 mins or until the toothpick when inserted comes out clean.

For the Sugar Syrup

  • I have used the ras or sugar syrup from the rasgulla. Crush 5 to 6 cardamom pods and add them to the sugar syrup. Next, add in a generous pinch of saffron.
  • Also add in 1 tsp of Rosewater, Mix well, and then set it aside for about 1 hour for the flavors to infuse.
  • Squeeze the rasgulla softly and remove the excess water and set it aside. Crush the Almond and Pistachios for decorating the cake.
  • You can also use any sprinkles or edible flowers for decorating. I used dried cranberries.

For preparing the Whipped cream

  • Always store the whipped cream in the freezer. Before 24 hours of whipping the cream transfer them to the refrigerator section.
  • Keep the blades of the blender and the bowl which you will be using for whipping the cream in the freezer for about 4 hours.
  • Also keep some ice cubes or ice-cold water ready. We need to Whip the cream at a temperature of 2 Deg C, So it's better to work in the Air conditioner Room.
  • Shake the whipped cream well before use. Keep the Bowl in a bowl full of ice water or ice cubes and pour the Whipped cream into it the bowl.
  • Using a hand blender beat the cream until stiff peaks. It will take close to 4 to 5 mins to reach this stage. If you touch the cream whip a spatula it should be stiff and not fall that is the correct consistency.

Assemble the Rasgulla Cake.

  • Take a cake stand and place one of the sponge cakes on it. If the cake has any dooms or uneven shape, scrape and remove and shape them evenly.
  • You can also keep the bottom part on as it has an even flat shape. Now add in the sugar syrup on top of the sponge cake. Next, sprinkle in some Crushed Almonds or Pistachios. You can also sprinkle in some crushed rasgullas.
  • Take a big dollop of the whipped cream and spread it on the top and sides of the cake. Use a turntable for frosting the cake. It will be comfortable.
  • Now place the next sponge cake. I kept it inverted for the flat top.
  • Again repeat the same process. Add the sugar syrup and then frost the whole cake with whipped cream. Spread the cream such that it is evenly spread on the cake
  • Some imperfections in the frosting are okay, as the taste matters ultimately. Now decorate the cake to the heart content. Feel free to show your creativity.
  • I decorated with some rasgullas on the top and then sprinkled pistachios and almonds all over the cake. Finally added some dried cranberry.
  • Place the cake in the fridge till you use it. Just 30 mins before cutting the cake take it outside the fridge.



  • Perfect for a birthday party or any other function.
  • You can make the cake ahead and store it in the fridge.


Calories: 482kcal | Carbohydrates: 42.8g | Protein: 7.4g | Fat: 30g | Saturated Fat: 17.2g | Cholesterol: 141mg | Sodium: 55mg | Potassium: 268mg | Fiber: 1.2g | Sugar: 21.8g | Calcium: 132mg | Iron: 2mg
Keyword Rasgulla Cake
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