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!
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.
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!
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.