Thandai Tres Leches Cake Recipe

This Thandai Tres Leches Cake recipe is a spiced and creamy recipe, which is made with a homemade thandai milk and condensed milk. It’s the perfect celebration cake, ready in about 3 hours (including soaking).

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Thandai Tres Leches Cake Ingredients

A complete list for the Thandai milk, cake, and frosting.

Thandai Mixture:

• 4 cups whole milk
• 1 cup blanched almonds
• 1 cup unsalted cashews
• 1/2 cup granulated sugar
• 10 green cardamom pods
• 1 teaspoon fennel seeds
• 1 teaspoon melon seeds, optional
• 1 teaspoon white poppy seeds, optional
• 1/2 teaspoon peppercorns
• Pinch saffron
• One 14-ounce can condensed milk
• 1 tablespoon rose water

Cake:

• 3 2/3 cups all-purpose flour
• 2 1/4 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons kosher salt
• 8 large egg whites
• 1/3 cup (80 milliliters) sour cream
• 1 tablespoon green cardamom powder
• 2 sticks (1 cup) unsalted butter, at room temperature

Frosting:

• 3 cups heavy cream
• 1 cup confectioners’ sugar
• 1 teaspoon green cardamom powder
• 8 ounces cream cheese, at room temperature
• Dried rose petals, for garnish
• Chopped pistachios, for garnish
• Saffron threads, for garnish
• Gold leaf, for garnish

How To Make Thandai Tres Leches Cake

Follow these simple, step-by-step instructions.

1. Prepare the Thandai Mixture: In a blender, combine the milk, almonds, cashews, sugar, cardamom pods, fennel seeds, optional melon and poppy seeds, peppercorns, and saffron. Blend until smooth, working in batches if needed. Strain the mixture through a fine-mesh sieve. Return the strained liquid to the blender, add the condensed milk and rose water, and blend again.
2. Prep for the Cake: Preheat the oven to 350°F. Grease a 9-by-13-inch cake pan and line it with parchment paper.
3. Combine Cake Ingredients: Sift the flour, sugar, baking powder, baking soda, and salt into a bowl and whisk to combine. In a separate large bowl, whisk together the egg whites, 1 1/2 cups of the prepared thandai mixture (reserve the rest), sour cream, and cardamom powder.
4. Mix the Cake Batter: Using a stand mixer with the paddle attachment, cream the butter until smooth. Alternate adding the wet and dry ingredients to the butter in three additions of dry and two of wet, starting and ending with the dry ingredients. Scrape down the sides of the bowl as you mix.
5. Bake and Cool the Cake: Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let the cake cool completely to room temperature in the pan.
6. Make the Frosting: In a stand mixer with the whisk attachment, beat the heavy cream and confectioners’ sugar on high speed until firm peaks form. Beat in the cardamom powder. Gently fold in the room temperature cream cheese with a rubber spatula until just combined.
7. Assemble the Cake: Once the cake is cool, poke holes all over the surface with a skewer. Slowly pour the remaining thandai mixture over the cake, allowing it to soak in. Let the cake rest for 30 minutes to absorb the liquid.
8. Frost and Garnish: Spread the prepared frosting evenly over the top of the soaked cake. Garnish with dried rose petals, chopped pistachios, saffron threads, and gold leaf before serving.

Recipe Tips

• Why do I have to strain the thandai milk? This is the most important step for a smooth, creamy “tres leches” soak. Blending the nuts and spices creates a “pulp.” Straining this pulp through a fine-mesh sieve leaves you with a silky, fragrant milk and removes any gritty texture.
• How do I make the frosting without it getting lumpy? This recipe uses a “reverse” method. Make sure your cream cheese is very soft (at room temperature). By folding the soft cream cheese into the already whipped cream, you avoid over-beating the cream cheese, which is what causes it to break and become lumpy.
• Why did my cake batter curdle? This can happen when alternating wet and dry ingredients if your butter, eggs, and sour cream are at different temperatures. Using all room-temperature ingredients (butter, egg whites, sour cream) is the best way to ensure a smooth, stable batter.
• Can I make this ahead of time? Yes! This cake is perfect for making ahead. In fact, it’s better after soaking overnight. You can bake and soak the cake on Day 1, then make the frosting and decorate it on Day 2, just before serving.

What To Serve With Thandai Tres Leches Cake

This cake is an incredibly rich, fragrant, and complete dessert, perfect for a celebration.

• A small cup of hot, spiced masala chai
• A strong, hot cup of black coffee or espresso
• A small glass of sweet dessert wine

How To Store Thandai Tres Leches Cake

• Refrigerate: This cake must be stored in the refrigerator because of the milk soak and the cream cheese frosting. Cover it tightly with plastic wrap or in an airtight container. It will last for 3-4 days.
• Freeze: Freezing is not recommended. The dairy-soaked cake and the frosting will change texture and become watery upon thawing.

Thandai Tres Leches Cake Nutrition Facts

(Per slice, assuming 20 slices)

• Calories: ~620 kcal
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 105mg
• Sodium: 380mg
• Total Carbohydrate: 64g
• Dietary Fiber: 3g
• Sugars: 44g
• Protein: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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