Rainbow Thandai Cake Recipe – Easy Indian-Spiced Celebration Cake

Last Updated on 4 months by Neha Deshmukh

Rainbow Thandai Cake Recipe – Easy Indian-Spiced Celebration Cake

Hey everyone! If you’re anything like me, you believe every celebration deserves a little extra sparkle – and a whole lot of flavor! I stumbled upon this Rainbow Thandai Cake a couple of years ago while trying to combine my love for vibrant colors with the comforting, nostalgic taste of Thandai. It’s been a hit ever since, and I’m so excited to share it with you. This isn’t just a cake; it’s a party in every slice!

Why You’ll Love This Recipe

This Rainbow Thandai Cake is a showstopper, guaranteed to brighten up any occasion. It’s surprisingly easy to make, even if you’re not a seasoned baker. The delicate spice of Thandai blends beautifully with the sweetness of the cake, and the rainbow layers just make it fun. Plus, it’s a fantastic way to introduce friends and family to the wonderful world of Indian flavors!

Ingredients

Here’s what you’ll need to create this colorful masterpiece:

• 3 eggs
• 1 cup white granulated sugar (about 200g)
• 1 cup vegetable oil (sunflower or canola work best)
• 1 cup all-purpose flour (120g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of salt
• 2 tablespoons Thandai powder
• 1 cup softened butter (226g)
• 4 cups powdered sugar (about 480g)
• Gel food coloring (red, orange, yellow, green, blue, purple)

Ingredient Notes

Let’s talk ingredients! A few things will really make this cake shine.

Thandai Powder: This is the heart and soul of the cake! Thandai powder is a traditional Indian spice blend, typically made with almonds, cardamom, fennel, rose petals, and other fragrant spices. It has a cooling, aromatic flavor that’s perfect for spring and summer. You can usually find it at Indian grocery stores, or online. If you can’t find it, you can try making your own (there are tons of recipes online!), or substitute with 1 tsp cardamom powder + 1 tbsp almond flour for a similar, though not identical, flavor.

Gel Food Coloring: I prefer gel food coloring because it gives you really vibrant colors without adding too much liquid to the batter. However, you can use liquid food coloring if that’s what you have on hand – just use a little less. For a more natural approach, you could experiment with beetroot powder (for pink/red), turmeric (for yellow), or spinach powder (for green), but the colors won’t be as bright.

Vegetable Oil: I recommend using a neutral-flavored vegetable oil like sunflower or canola. This will ensure the cake stays moist and doesn’t have any unwanted flavors. Olive oil isn’t ideal here, as its flavor can be quite strong.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a large bowl, whisk together the eggs and sugar until you have a smooth, pale mixture. This usually takes about 2-3 minutes.
2. Gradually pour in the vegetable oil while continuing to whisk. Make sure everything is well combined.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This helps to ensure everything is evenly distributed. Add the cardamom powder too!
4. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix!
5. Now for the fun part! Divide the batter evenly into six bowls. Add a different gel food coloring to each bowl and mix until you achieve your desired shades.
6. Preheat your oven to 350°F (175°C). Grease and flour a 6-inch cake pan.
7. Spoon the colored batters randomly into the prepared pan, alternating colors. Gently tap the pan on the counter a few times to release any air bubbles.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely in the pan before frosting.

While the cake cools, let’s make the frosting! In a bowl, beat the softened butter until it’s light and fluffy. Gradually add the powdered sugar, beating until smooth. Stir in a teaspoon of lemon zest and a squeeze of lemon juice for a little zing.

Once the cake is completely cool, slice it horizontally into two layers. Brush each layer with a little orange syrup (orange juice and a pinch of sugar warmed together) for extra moisture. Spread a generous layer of frosting between the layers.

Finally, frost the entire cake and decorate with sprinkles and fondant decorations. I love to get creative with this part! Chill for at least 30 minutes before serving.

Expert Tips

Want to make sure your Rainbow Thandai Cake is perfect? Here are a few tips:

• Vibrant Colors: Don’t be shy with the food coloring! Start with a small amount and add more until you reach your desired shade.
• Preventing a Dense Cake: The key to a light and fluffy cake is to avoid overmixing the batter. Mix until just combined, and no further.
• Even Baking: Make sure your oven is properly preheated, and rotate the cake halfway through baking to ensure even browning.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), use a vegan butter substitute, and ensure your powdered sugar is vegan-friendly.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You may need to add a little extra liquid to achieve the right consistency.
• Spice Level: Adjust the amount of Thandai powder to your liking. If you prefer a more subtle flavor, use 1 tablespoon. For a bolder taste, use 2 ½ tablespoons. My grandma always added a pinch of saffron for extra fragrance!
• Festival Adaptations: This cake is perfect for Holi, birthdays, anniversaries, or any celebration! Decorate it with festive colors and designs to match the occasion.

Serving Suggestions

This cake is best served chilled. A scoop of vanilla ice cream or a dollop of whipped cream would be the perfect accompaniment. It also pairs beautifully with a cup of masala chai.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

FAQs

Q: Can I make this cake ahead of time?

A: Yes, you can! The cake layers can be baked a day or two in advance and stored in an airtight container at room temperature. Frost the cake just before serving.

Q: What is Thandai powder, and where can I find it?

A: Thandai powder is a traditional Indian spice blend. You can find it at Indian grocery stores or online retailers.

Q: Can I use a different type of oil in this recipe?

A: While you can, I recommend sticking with a neutral-flavored oil like sunflower or canola. Olive oil can impart a strong flavor.

Q: How can I achieve a more intense Thandai flavor?

A: You can add a pinch of saffron to the batter or frosting, or use a higher quality Thandai powder.

Q: What’s the best way to prevent the cake from sticking to the pan?

A: Grease the pan thoroughly with butter or cooking spray, and then dust it with flour.

Q: Can I freeze this cake?

A: Yes, you can! Wrap the frosted cake tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

Enjoy baking (and eating!) this Rainbow Thandai Cake. I hope it brings a little joy to your day! Let me know how it turns out in the comments below.