Tres Leches Ras Malai Cake

This cake fuses the creamy soak of traditional tres leches with the gentle saffron and cardamom flavors of Ras Malai. It’s a sweet cross-cultural treat that feels both nostalgic and indulgent!

Ingredients Needed-

1. Dry Ingredients

   • 280g (about 2¼ cups) all-purpose flour

   • 2 tsp baking powder

   • ½ tsp baking soda

   • ½ tsp salt

2. Wet Ingredients

   • 1¼ cups milk

   • 1 tsp white vinegar

   • 165g (about ¾ cup + 2 tbsp) granulated sugar

   • 118g (about ½ cup) plain yogurt

   • ½ cup oil (I prefer olive oil)

3. Infused Milk

   • 1¼ cups milk

   • ½ tsp cardamom (elachi) powder

   • Pinch of saffron

4. Milk Mixture

   • The above infused milk

   • ¾ cup condensed milk

   • 12 oz can evaporated milk

5. Whipped Cream Frosting

   • 1¼ cups heavy whipping cream

   • 3 tbsp confectioners’ sugar

   • ½ tsp almond extract

6. Garnish

   • 2 tbsp chopped pistachios

---

Instructions-

1. Preheat and Prep

   • Preheat your oven to 325°F (160°C).

   • Grease a 9×13-inch baking pan and lightly dust with flour.

2. Combine Wet Ingredients

   • In a small bowl, stir the vinegar into the 1¼ cups of milk; let it sit briefly.

   • In a separate mixing bowl, whisk together the sugar, yogurt, and the milk-vinegar mixture until well combined.

   • Add the oil and whisk until smooth.

3. Mix Dry and Wet

   • In another bowl, whisk together the flour, baking powder, baking soda, and salt.

   • Gradually add the dry ingredients to the wet ingredients, whisking until you have a smooth, lump-free batter.

4. Bake the Cake

   • Pour the batter into the prepared pan.

   • Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

5. Prepare the Infused Milk

   • While the cake is baking, bring 1¼ cups of milk to a boil with the cardamom and saffron.

   • Once it boils, reduce the heat and simmer for 1–2 minutes.

6. Combine Milk Mixture

   • In a bowl or large measuring cup, mix together the infused milk, evaporated milk, and condensed milk.

   • Reserve 1½ cups of this mixture for drizzling on top at serving time.

7. Soak the Cake

   • When the cake is done, let it cool for a few minutes.

   • Prick the warm cake all over with a fork or toothpick.

   • Pour the remaining milk mixture (except the reserved 1½ cups) over the cake.

   • Place the cake in the refrigerator for at least 1 hour to allow it to soak. (The longer the better)

8. Make the Whipped Cream Frosting

   • In a chilled bowl, whip the heavy cream, confectioners’ sugar, and almond extract until stiff peaks form.

9. Frost and Garnish

   • Spread the whipped cream frosting over the soaked cake.

   • If desired, drizzle some or all of the reserved 1½ cups milk mixture on top.

   • Garnish with chopped pistachios.

10. Chill and Serve

• Let the cake rest in the fridge for at least 30 more minutes to set.

• Slice, serve, and enjoy!