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Home » Cake » Thandai Cake

Thandai Cake

Published: Mar 19, 2021 by Shweta Arora · This post may contain affiliate links

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Thandai cake is a fun fusion dessert that combines flavors of the popular Indian drink made on the festive occasion of Holi, Thandai in the form of cake making it totally irresistible! Egg-free, easy to make, and absolutely delicious!

In this post sharing how to make this Holi special cake with step by step pics and video too!!

bundt Thandai cake on a cake stand

You guys loved the Rasmalai cake and it's one of our favorites too! So here is another delicious Indian flavor cake recipe just in time for the Holi festival, Thandai Cake!! Now you can drink and eat your Thandai too!!

I simplified this cake recipe even further by eliminating the frosting and just glazed it. To compensate for the missing frosting used a bundt pan which adds a great look to this cake (shape and look inspired by this recipe).

This thandai cake is

  • eggless and butter-free
  • soft and moist
  • easy to make
  • tastes just like a traditional thandai drink
  • you can make it ahead of time
  • perfect for Holi festival or any celebration

Thandai is a traditional Indian drink made with nuts, seeds and flavored with fragrant spices. This refreshing drink is popularly made on the festive occasion of Mahashivratri and Holi.

Thandai cake recipe is a fusion version of this popular drink and truly best of both worlds - cake and Thandai together, and a huge hit!!

It is an eggless bundt cake soaked with the thandai milk (or syrup) topped with thandai flavored glaze and garnished with nuts and rose petals.

This Thandai cake is made of three components

Thandai - This is our Thandai milk or syrup that is used to flavor the cake and also the glaze. You can make it on the stovetop or Instant Pot.

I have a detailed thandai recipe with homemade thandai powder and step-by-step pics and video. So definitely give it a try!!

Alternately you can use your favorite Thandai Masala to make thandai.

The bundt cake - This is a light, airy, soft, eggless, and butter-free sponge cake. To keep it egg-free I've used yogurt and flavored it with thandai milk. 

Glaze- To keep up with the light and airy theme, I prefer to glaze this cake and not frost. I think it just goes perfectly with the whole Holi theme. 

So now let's see how to make this eggless thandai cake.

Recipe Ingredients

Thandai cake ingredients laid out in bowls on white surface

Bundt Thandai cake - all-purpose flour, baking powder, baking soda, salt, sugar, yogurt, flavorless oil (canola or vegetable oil), and thandai milk.

Thandai glaze - thandai milk, and powdered sugar (confectioners sugar)

For garnishing - nuts (sliced almonds and pistachios) and dried rose petals. Optional - edible gold leaf

Step by Step Method

Preheat the oven to 350°F. Lightly grease (spray oil) inside the bundt pan (using 7-inch). Keep aside.

Steps to make thandai cake batter by mixing the wet and dry ingredients.

1 - In a mixing bowl (or measuring cup) add all the wet ingredients like yogurt, thandai milk, oil, and sugar. Whisk until sugar is completely dissolved and the mixture is smooth.

2 - In another large mixing bowl, sift the dry ingredients, all-purpose flour, baking powder, baking soda, salt. Mix to combine.

3 - Add the wet ingredients (in three batches) to the dry ingredients.

4 - Mix the dry mixture into the wet until everything is well combined and smooth (do not over-mix).

Steps for baking the thandai cake and soaking it in thandai

5 - Pour or spoon the batter into the greased bundt pan. Level the top with a spatula and tap the pan on the counter 3–5 times to remove air bubbles. Bake at 350°F for 35-40 mins or until a toothpick inserted at the center of the cake comes out clean.

6 - Remove from oven and let it stand in the pan for 5-10 mins. Using skewers or fork, poke holes in the bottom of the cake. 

7 - Pour half a cup of the Thandai milk over the cake. Spread with a brush or spoon to make sure it spreads evenly all over the cake. 

8 - Cover the cake with cling wrap and refrigerate for 1-2 hours or overnight so the cake can soak up all the milk.

Steps for decorating thandai cake with glaze

9 - In a medium bowl, whisk together the powdered sugar and thandai syrup to make the thandai glaze.

10 - Remove the chilled soaked cake and invert it on the cake stand or the serving plate. 

11 - Pour or spoon the glaze over the bundt cake evenly.  

Step 12 - Garnish with dried rose petals, pistachios, and sliced almonds. Optional - You can also add some edible gold leaf for a more festive look.

Soft, moist and delicious Thandai cake is ready! Slice and Serve! 

top view of the decorated thandai bundt cake on a plate

Variations

Thandai Cake with frosting - I like to use a bundt pan to shape this cake as I think it looks really pretty. But you can bake this cake as a regular cake in a 7 or 8 inch round baking pan and frost it. Use the frosting recipe mentioned in Rasmalai Cake. Just replace with thandai in place of rasmalai milk. 

Thandai cupcakes - You can also bake this cake batter into 12 cupcakes and bake for 15-18 minutes or till a toothpick inserted in the center comes out clean. Cool, poke, add thandai milk (optional), chill, and then frost with thandai frosting (as mentioned above).

Thandai muffins - You can also bake this cake batter into 12 muffins and bake for 15-18 minutes or till a toothpick inserted in the center comes out clean. Cool, poke, add thandai milk (optional), chill, and then drizzle the glaze and decorate. 

Recipe Tips

For measuring your flour, do not scoop it out of the container directly using the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.

To glaze the cake - make sure the cake is at room temperature or chilled before you glaze it otherwise the sugar will melt and get absorbed in the cake. Glaze sets quickly, so add nuts immediately after glazing. 

Glaze consistency - It should be pouring consistency. Test the consistency by taking a spoonful and drizzle back into the glaze bowl; it should leave a trail.

Glaze too runny - If it is too runny, add more powdered sugar (1 tablespoon at a time) or cornstarch (if you don’t want to make it sweeter) until it's a thick pouring consistency. 

Thandai milk - I prefer making mine from scratch and highly recommend doing so but you can also use your favorite store-bought readymade thandai powder/masala to make your thandai. 

Serving - You can serve this cake chilled (since thandai is usually served chilled) or warm it up in the microwave for 10-15 seconds to get it all warm and gooey. 

Sliced thandai cake showing the crumbs and texture

Frequently asked questions

How to store Eggless thandai cake?

Thandai cake can be stored covered and refrigerated for up to a week or frozen for longer use. Allow cooling completely before storing.

Can I freeze thandai cake?

Yes, allow cooling completely, cover in a cling wrap to seal airtight, and then into in a freezer-safe ziplock, before storing in the freezer. When ready to use, thaw at room temperature.

More Holi Recipes

  • Puran Poli
  • Karanji
  • Besan Ladoo
  • Dahi Vada - Dahi Bhalla
Slice of thandai cake on a plate with the cakei in background on cake stand

Hope you enjoy this Eggless Thandai Cake!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!

Tried this recipe?Please rate the recipe by clicking the stars below
bundt Thandai cake on a cake stand

Thandai Cake (Eggless)

Shweta Arora
Thandai cake is a fun fusion dessert that combines flavors of the popular Indian drink made on Holi festival, Thandai in the form of cake making it totally irresistible! Egg-free, easy to make, and absolutely delicious!
5 from 1 vote
Print Recipe Pin Recipe Save RecipeSaved!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine Indian
Servings 8
Calories 357 kcal

Equipment

  • Bundt Pan
  • Mixing bowls
Prevent your screen from going dark

Ingredients
  

For Thandai Cake

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup thandai thandai milk, at room temp
  • ½ cup yogurt at room temperature
  • ½ cup oil canola or vegetable oil
  • ¼ cup sugar

To soak the cake

  • ½ cup thandai thandai milk

For Thandai Glaze

  • 1 cup powdered sugar
  • 2 ½ tablespoon thandai thandai milk

For Garnishing

  • 2 tablespoon sliced almonds or as needed
  • 1 tablespoon sliced pistachios or as needed
  • 1 tablespoon dried rose petals or as needed
  • Edible gold optional

Instructions
 

To bake thandai cake

  • Preheat the oven to 350°F. Lightly grease (spray oil) inside the bundt pan. Keep aside.
  • In a mixing bowl (or measuring cup) add all the wet ingredients like yogurt, thandai milk, oil, and sugar. Whisk until sugar is completely dissolved and the mixture is smooth.
  • In a large mixing bowl, sift the dry ingredients, all-purpose flour, baking powder, baking soda, salt. Mix to combine.
  • Add the wet ingredients to the dry ingredients. Mix until everything is well combined and smooth (do not over-mix).
  • Pour or spoon the batter into the greased bundt pan. Level the top with a spatula and tap the pan on the counter 3–5 times to remove air bubbles.
  • Bake at 350°F for 35-40 mins or until a toothpick inserted at the center of the cake comes out clean. Remove from oven and let it stand in the pan for 5-10 mins.

To soak the cake

  • Using skewers or fork, poke holes in the bottom of the cake (while the cake is still in the pan).
  • Pour half a cup of the Thandai milk over the cake (while the cake is still warm). Spread with a brush or spoon to make sure it spreads evenly all over the cake.
  • Cover the cake with cling wrap and refrigerate for 1-2 hours or overnight so the cake can soak up all the thandai.

To glaze

  • In a medium bowl, whisk together the powdered sugar and thandai syrup to make a glaze.
  • Remove the chilled soaked cake and invert it on the cake stand or the serving plate.
  • Pour or spoon the glaze over the bundt cake on the top evenly. Help spread with a spoon if needed. It will trickle down slowly.
  • Garnish with sliced almonds, pistachios, and dried rose petals. Optional - You can also add some edible gold leaf for a more festive look.
  • Soft, moist, and delicious Thandai cake is ready! Slice and Serve!

Notes

For measuring your flour, do not scoop it out of the container directly using the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
To glaze the cake - make sure the cake is at room temperature or chilled before you glaze it otherwise the sugar will melt and get absorbed in the cake. Glaze sets quickly, so add nuts immediately after glazing. 
Glaze consistency - It should be pouring consistency. Test the consistency by taking a spoonful and drizzle back into the glaze bowl; it should leave a trail.
Glaze too runny - If it is too runny, add more powdered sugar (1 tablespoon at a time) or cornstarch (if you don’t want to make it sweeter) until it's thick. 
Thandai milk - I prefer making mine from scratch and highly recommend doing so but you can also use your favorite store-bought readymade thandai powder/masala to make your thandai. 
Serving - You can serve this cake chilled (since thandai is usually served chilled) or warm it up in the microwave for 10-15 seconds to get it all warm and melty. 
Storage - Thandai cake can be stored covered and refrigerated for up to a week or frozen for longer use. Allow cooling completely before storing.
Variations -  I have used a Bundt pan to shape this cake but you can also bake this cake as a 7 or 8inch round cake with frosting or as cupcakes or even muffins. 

Nutrition

Calories: 357kcal | Carbohydrates: 44g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 203mg | Potassium: 127mg | Fiber: 2g | Sugar: 24g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
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Reader Interactions

Comments

  1. Neha

    April 22, 2022 at 5:11 pm

    My cake is dipping in the middle after cooling, how to fix this? Tried it thrice but dipped every time

    Reply
    • Shweta Arora

      April 25, 2022 at 9:35 am

      Hi Neha, what size and shape pan did you use?

      Reply
  2. Puja

    March 17, 2022 at 11:03 pm

    Hi Shweta, I tried your thandai cake recipe. It came out so well. Thanks for the recipe. I have a question if you can answer that how much quantity of flour should I take to get 1kg cake? If possible please can you reply early.

    Reply
    • Shweta Arora

      March 18, 2022 at 4:55 pm

      Hi Puja, thank you so much, glad you like the cake recipe!! Sorry I haven't measured or tested the recipe to get 1kg cake so unable to confirm at this point.

      Reply
  3. Vinita Pimprikar

    March 14, 2022 at 5:06 am

    Hi , can you please share recipe of thandai milk

    Reply
    • Shweta Arora

      March 16, 2022 at 3:07 pm

      Hi Vinita, here is the link - https://shwetainthekitchen.com/thandai-recipe/

      Reply
  4. Sujatha Ramanathan

    November 02, 2021 at 9:52 pm

    Hi Sweta, the cake looks delicious. Can this be made in a standard 10" Bundt pan?

    Reply
    • Shweta Arora

      November 02, 2021 at 10:27 pm

      Thank you, Sujatha, it's truly delicious!! I haven't tried it in a 10-inch pan. I would recommend 7-8inch pans as otherwise, the cake might not have any height. If you try it, please share how it turned out in the 10-inch pan. thank you!

      Reply
      • Ruchi Bhasin

        March 24, 2022 at 4:41 am

        Hi Shweta,
        This is such a beautiful looking cake.
        I have to use a 10 inch bundt pan as that’s the only thing I have at hand! How would you gain height for the cake using this recipe?

        Thanks
        Ruchi

        Reply
        • Shweta Arora

          March 25, 2022 at 8:31 am

          Hi Ruchi, Thank you! Glad you like it and would like to try it. Try doubling the recipe if you want to use a 10inch bundt pan. Fill it with as much batter required so it fills up halfway up or slightly more, leaving room for the cake to rise. If after that, you have excess batter, you can bake a smaller cake or muffins out of those. Also, keep a check on the baking time. Bake until a toothpick inserted at the center of the cake comes out clean. Hope this helps! Please share if you try it with a 10inch pan.

          Reply
    • Ruchi Bhasin

      March 24, 2022 at 4:40 am

      Hi Sujatha
      Did you try this cake with a 10 inch bundt pan? I’d like to know please.
      Thanks
      Ruchi

      Reply

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