This is a fusion version of tres leches with all the flavors of ras malai. It’s soft, soaked in a lightly spiced milk mixture, and topped with fresh whipped cream. It’s rich, fragrant, and even better after chilling.

Ingredients (9×13 pan)

Cake
1 box white cake mix
1 cup water
½ cup vegetable oil
3 large eggs

Milk Soak
1 cup evaporated milk
½ cup heavy cream
¾ cup sweetened condensed milk
½ teaspoon cardamom powder
1 to 2 drops rose water, optional

Whipped Cream
1½ cups heavy whipping cream
3 to 4 tablespoons powdered sugar
¼ teaspoon cardamom
1 to 2 drops rose water, optional

For Topping
Crushed pistachios

Instructions

Preheat your oven to 350°F and grease a 9×13 baking dish.

In a large bowl, mix together the cake mix, water, oil, and eggs until smooth.

Pour the batter into the prepared pan and bake for about 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely, then use a fork to poke holes all over the surface.

In a saucepan, whisk together the evaporated milk, heavy cream, sweetened condensed milk, and cardamom. Heat just until it comes to a gentle boil, then remove from heat and let it cool completely. Stir in the rose water if using.

Slowly pour the cooled milk mixture evenly over the cake, allowing it to soak in.

Cover and refrigerate for at least 4 hours, or overnight for the best texture.

In a separate bowl, whip the heavy cream, powdered sugar, cardamom, and rose water until soft peaks form.

Spread the whipped cream evenly over the chilled cake.

Top with crushed pistachios and keep refrigerated until ready to serve.

Notes

Let the milk mixture cool before pouring so the cake doesn’t get too soft.

The longer it chills, the better the flavor.

Go light on the rose water, a little goes a long way.