A luscious, milk-soaked sponge cake inspired by Indian malai flavors and tres leches, topped with whipped cream and fresh fruits. This moist and aromatic dessert is ideal for celebrations or when you’re craving a rich, fusion treat.
Why You’ll Love This Recipe
- Fusion dessert – Combines the best of Indian malai and classic tres leches.
- Moist and flavorful – Every bite is soaked in spiced milk for incredible texture.
- Light and elegant – Whipped cream and fruit topping add a fresh finish.
- Perfect for celebrations – A unique and crowd-pleasing dessert.
- Make-ahead friendly – Even better after chilling overnight.
Ingredients
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Malai Milk Soak:
- 1 cup full-fat milk
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 teaspoon cardamom powder
- Optional: a few saffron strands for added richness
For the Topping:
- 1 cup whipped cream (lightly sweetened)
- 1/2 cup chopped mixed fruits (mango, kiwi, grapes, pomegranate, strawberries)
- 1 tablespoon chopped pistachios or almonds
- Rose petals or edible silver leaf (optional garnish)
Directions
- Preheat the oven to 350°F (175°C). Grease and line an 8×8 inch square pan.
- In a bowl, sift together the flour, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar with an electric mixer for 6–8 minutes, until the mixture is pale, thick, and has tripled in volume.
- Add the vanilla and gently fold in the dry ingredients using a spatula until just combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, mix the malai milk soak ingredients in a jug or bowl.
- Let the cake cool slightly, then poke holes all over using a fork or skewer. Slowly pour the malai milk mixture over the cake, letting it soak in.
- Refrigerate the cake for at least 2 hours, preferably overnight.
- Just before serving, spread whipped cream on top and decorate with fresh fruits, nuts, and optional garnish.
Servings and Timing
- Servings: 9
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 50 minutes
- Calories per serving: Approximately 290 kcal
Variations
- Nut-Free: Omit pistachios or almonds for allergy-friendly version.
- Flavored Whipped Cream: Add rose water or vanilla to whipped cream.
- Egg-Free: Use your favorite eggless sponge base for adaptation.
- Extra Malai: Make additional soak for serving alongside the cake.
- Seasonal Fruit Toppings: Swap fruits based on what’s fresh and available.
Storage/Reheating
- Refrigeration: Store covered in the fridge for up to 3 days.
- Freezing: Not recommended due to whipped cream and fruit toppings.
- Serving Tip: Let sit at room temperature for 5–10 minutes before serving.
FAQs
Can I make this cake a day in advance?
Yes! In fact, it tastes even better when the milk soak has had time to absorb fully.
What kind of fruits work best?
Firm, fresh fruits like mango, kiwi, and berries are ideal. Avoid overly juicy fruits.
Can I use store-bought whipped cream?
Yes, but fresh homemade whipped cream gives the best flavor and texture.
Can I use evaporated milk instead of cream?
You can, though it will be slightly less rich.
Is this cake overly sweet?
The sweetness is balanced, especially with the fresh fruit topping.
Can I double this recipe?
Yes! Use a 9×13 inch pan and adjust baking time slightly.
What is the texture of this cake like?
It’s ultra-moist, spongy, and delicate from the milk soak.
Can I flavor the sponge itself?
Absolutely. Add a pinch of cardamom or rose water for aromatic flavor.
How do I ensure the milk soaks in properly?
Poke lots of holes and pour the milk slowly in batches.
Is this similar to rasmalai?
Yes! It’s inspired by rasmalai flavors with a tres leches-style preparation.
Conclusion
This Fruit Milk Malai Cake blends Indian dessert tradition with Western technique for a luxurious and refreshing treat. Light yet rich, and packed with flavor and texture, it’s a beautiful centerpiece for any celebration or sweet moment.
Print
Fruit Milk Malai Cake
- Total Time: 2 hours 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A luscious, milk-soaked sponge cake inspired by Indian malai flavors and tres leches, topped with whipped cream and fresh fruits.
Ingredients
For the Sponge Cake:
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
4 large eggs (room temperature)
¾ cup granulated sugar
1 tsp vanilla extract
For the Malai Milk Soak:
1 cup full-fat milk
½ cup sweetened condensed milk
½ cup heavy cream
½ tsp cardamom powder
Optional: saffron strands
For the Topping:
1 cup whipped cream (lightly sweetened)
½ cup chopped mixed fruits (mango, kiwi, grapes, pomegranate, strawberries)
1 tbsp chopped pistachios or almonds
Optional: rose petals or edible silver leaf
Instructions
Bake the Cake:
Preheat oven to 350°F (175°C). Grease and line an 8×8″ pan.
Sift together flour, baking powder, and salt.
Beat eggs and sugar for 6–8 minutes until pale and fluffy.
Add vanilla and gently fold in dry ingredients.
Pour into pan and bake for 25–30 minutes or until a toothpick comes out clean.
Make the Milk Soak:
Mix milk, condensed milk, heavy cream, cardamom, and saffron (if using).
Soak the Cake:
Once cake is slightly cooled, poke holes with a fork.
Slowly pour milk soak over the cake.
Chill for at least 2 hours or overnight.
Top & Decorate:
Spread whipped cream over chilled cake.
Garnish with chopped fruits, nuts, and optional rose petals or silver leaf.
Notes
- Make it ahead for best flavor.
- For extra richness, use rabri instead of milk soak.
- Customize fruits based on season and preference
- Prep Time: 20 minutes
- Cook Time: 30 minutes, Chill Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: Indian Fusion
