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thandai cake

Thandai Cake (Eggless)

Prajakta
Thandai cake is a rich, juicy, beautifully flavored, delicately spiced, and very easy fusion cake. Made with flavors of the festive occasion of Holi this is one of the best make-ahead desserts for any Holi party.
4.94 from 16 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course cake, Dessert
Cuisine fusion, Indian

Equipment

  • Stand Mixer
  • Paddle Attachment
  • 3 Bowls
  • Whisk Attachment
  • Piping Bag optional
  • Pallet knife/ frosting spatula optional
  • Measuring cup and spoons
  • Saucepan

Ingredients
  

Thandai Cake

  • 2.5 cups All-purpose flour
  • 2 tablespoon All-purpose flour
  • 1.5 cup Sweetened condensed milk
  • 1 cup Milk
  • 2 tablespoon Milk
  • ¾ cup Unsalted butter Room temperature
  • 1.5 teaspoon Baking powder
  • ¾ teaspoon Baking soda
  • ½ teaspoon Cardamom extract
  • ¼ teaspoon Salt
  • 1 teaspoon Thandai Masala
  • 3 teaspoon Milk masala Any store-bought one

Thandai Syrup

  • ½ cup Heavy cream
  • ½ cup Almond milk
  • 1 cup Evaporated milk
  • ½ cup Sweetened condensed milk
  • 10 strands Saffron
  • 1.5 teaspoon Thandai powder

Whipped Cream Frosting

  • 1 cup Heavy cream
  • 1 teaspoon Cardamom extract
  • 2 tablespoon Granulated sugar

Instructions
 

Bake the Thandai Cake

  • Preheat the oven to 350F.
  • Grease an 8-inch square pan and dust it with all-purpose flour. Line the bottom of the greased pan with parchment paper.
  • Sift the 2.5 cups plus 2 tablespoon all-purpose flour, 1.5 teaspoon baking powder, ¾ teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon thandai masala in a bowl and keep it aside for later.
  • In a bowl for stand mixer add ¾ cup of butter and 2 cups of sweetened condensed milk and beat it for 3 to 4 minutes using a paddle attachment.
  • Once the butter is creamed and it's bubbly add the 3 teaspoon milk masala and ½ teaspoon cardamom extract and mix it well.
  • Now add the sifted flour mix and milk in 3 parts to the batter and mix it at low speed.
  • Once all the ingredients are well incorporated pour the batter into the pan and bake it in the preheated oven for 42-45 minutes or until the toothpick comes out clean.
  • Get the cake out of the oven and let it cool down to room temperature.
  • Once the cake has cooled down then run a knife or butter knife along the edge of the cake and transfer the cake to the wire rack. Let it cool down further for 15 to 20 minutes.
  • Before soaking with thandai syrup, torte the top of the completely cooled cake using a serrated knife. Removing the top crust of the cake is very essential for the soaking of the cake.

Thandai Syrup

  • In a saucepan add ½ cup heavy cream, ½ cup almond milk, and one cup evaporated milk. Set it on medium heat and heat it till you see small bubbles form around the rim.
  • Now turn down the heat and add 1.5 teaspoon thandai masala and 10-12 strands of saffron. Raise the heat and mix the ingredients together. Once everything is incorporated shut off the heat.
  • Let the syrup cool down for about 15 to 20 minutes or till it is slightly warm or even completely cooled.
  • To the cooled liquid add ½ cup of sweetened condensed milk and stir it well. Your syrup is ready.

Soaking the cake

  • Place the cake in a deep dish or in a deep container with a little space around for extra syrup.
  • Brush the top of the cake with the syrup using a pastry brush or silicone brush a couple of times.
  • Once you have covered the surface pour the remaining liquid on top of the cake and let some drip around the cake.
  • Reserve about ½ a cup of syrup to serve along with the cake.
  • Let the cake rest on the work surface for about 20 minutes to let the syrup soak in.

Whipped cream frosting

  • Place a steel bowl in the freezer to chill 30 minutes before making the frosting.
  • Fill a bigger bowl with ice and place the chilled bowl inside it.
  • Pour 1 cup heavy cream, 1 teaspoon cardamom extract, and 2 tablespoons sugar in it.
  • Whisk it at medium speed for about 3-5 minutes till the cream becomes light and fluffy and holds shape.
  • Do not over whip the heavy cream.
  • Once ready using a spatula or palette knife spread the whipped cream on top of the cake and decorate it with some chopped nuts and rose petals.
  • Serve the cake fresh with a drizzle of syrup or store it in the refrigerator in an air-tight container to serve later.
  • The thandai cake tastes absolutely delicious either ways.

Notes

thandai cake
  • Do not over soak the cake. You can always serve the cake with some extra syrup for flavor.
  • You can adjust the thandai masala in the syrup as per your taste. I like mine to be just right with a nice flavor of thandai. Taste the syrup and adjust the thandai masala accordingly.
  • Always use whole milk in the cake batter. But if you replace it with less percentage one you might have to reduce the milk by a few tablespoons.
  • Do not refrigerate the cake before soaking it.
  • Use room temperature butter for best results.
Keyword fennel cake, festival of colors, festive, fusion cake, fusion dessert, holi, holi special, mahashivratri, milk syrup cake, poppy seed cake, spice cake, thandai masala, tres leches cake
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