Thandai Bundt Cake is a beautiful and fun fusion cake that highlights the traditional flavors of thandai in a moist and light cake. Thandai is a popular beverage to have during Shivratri and Holi. This cake is egg-free, easy to make, and absolutely delicious, making it perfect to have during the festival times!
Over the last few years, thandai has become a big go to for me. I love thandai because not only does it taste delicious, it also has many health benefits. One of the main ones being it’s a cooling agent for your body and therefore, mostly drunk during the summer months.
Holi and Shivratri are big festivals during the month of March and thandai plays a big role during both of these festivals. Though I like to drink it in the traditional form combined with milk, I have also added thandai powder in other recipes. Some of these include Thandai Gujiya Pinwheels and Thandai Infused Rainbow Crème Brûlée (Vegan). But, onto the Thandai Bundt Cake that I’m sure you really want to know about.
The base of the cake is a sponge like that is infused with the aroma of the thandai scents. The cardamom, saffron, nuts, fennel and rose all seep through with each bite. With a fun twist of rainbow sprinkles added in the batter, there’s color everywhere for Holi. You can make this for Holi or even Diwali!
Thandai Bundt Cake
For the Cake:
- 1 1/2 c AP flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 3/4 c thandai milk, divided
- 1/2 c yogurt
- 1/2 c oil
- 1/4 c sugar
- 1/2 c rainbow sprinkles
For the Glaze:
- 1 c powdered sugar
- 2 1/2 c thandai milk
- 1-2 Tbsp rainbow sprinkles
- 1 Tbsp pistachios, roughly chopped
- 1 Tbsp dried rose petals
- Preheat the oven to 350°F. Lightly grease the bundt pan and set aside.
- In a mixing bowl combine yogurt, 1 cup of the thandai milk, oil, and sugar.
- Whisk until the mixture is smooth.
- In a large mixing bowl, whisk the all-purpose flour, baking powder, baking soda, and salt together.
- Add the wet ingredients to the dry ingredients. Mix until everything is well combined and smooth.
- Fold in the rainbow sprinkles
- Pour the batter into the greased bundt pan. Level the top with a spatula.
- Bake for 30-35 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.
- Keep the cake in the bundt pan and poke holes throughout the cake with a skewer.
- Pour the remaining 3/4 c milk in the cake.
- Cover with cling wrap and refrigerate for 2 hours or even overnight.
For the Glaze:
- In a bowl, combine the sugar and thandai milk and whisk together until there are no lumps left and you have a smooth and creamy texture.
- Remove the cake from the fridge and invert onto a cake stand. Pour glaze over the cake and let it trickle down slowly and evenly throughout the whole cake.
- Garnish with rainbow sprinkles, pistachios, and/or rose petals.