Description
This Chai Tea Tres Leches Cake is a decadent fusion dessert that combines the classic Latin American tres leches concept with aromatic chai spices and black tea infusion. A light and fluffy sponge cake is soaked in a rich chai-spiced milk mixture, topped with fluffy whipped cream and a hint of chai-date caramel for an irresistible, tea-infused twist.
Ingredients
Scale
Sponge Cake
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 5 eggs, separated
- 1 cup granulated sugar, divided
- ¾ cup whole milk
- 1 tsp vanilla extract
Chai Milk Soak
- 1 cup whole milk
- 1 can evaporated milk (12 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 tbsp masala chai spice blend
- 4–5 black tea bags (or 1 tbsp loose black tea)
Whipped Cream Topping
- 1 cup heavy cream
- ½ tsp vanilla extract
- Optional: chai-date caramel (12 Medjool dates blended with coconut milk and spices)
Instructions
- Bake Sponge: Begin by beating the egg yolks with half of the sugar until pale and creamy. Add the ¾ cup whole milk and 1 teaspoon vanilla extract to the yolk mixture and whisk to combine. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Whip Egg Whites: In a clean, dry bowl, beat the egg whites with the remaining sugar until stiff peaks form. Gently fold the whipped egg whites into the batter in batches, taking care not to deflate the mixture. This will give the cake a light, airy texture.
- Bake: Pour the batter into a greased or parchment-lined baking pan and bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the sponge cake to cool completely.
- Infuse Milks: In a saucepan, combine the 1 cup whole milk and evaporated milk. Add the black tea bags (or loose tea) and the masala chai spice blend. Heat the mixture gently and bring to a simmer, allowing the tea and spices to infuse for about 10 minutes. Remove the tea bags and spices by straining the mixture. Stir in the sweetened condensed milk and set aside to cool completely.
- Soak Cake: Once the cake has cooled, poke holes evenly across the surface using a fork or skewer. Slowly pour the chai milk mixture over the cake, ensuring it is soaked evenly. Cover and refrigerate for at least 3 hours, allowing the flavors to meld and the cake to absorb the liquid.
- Make Whipped Cream: In a chilled bowl, beat the heavy cream with ½ teaspoon vanilla extract until soft peaks form. Optionally, fold in the chai-date caramel, which is made by blending 12 Medjool dates with coconut milk and spices, for a flavorful sweet topping.
- Serve: Spread the whipped cream mixture evenly over the soaked cake and serve chilled. This cake keeps well refrigerated for up to 2 days, allowing the flavors to deepen.
Notes
- For best results, use fresh whole milk and use high-quality black tea to get a robust chai flavor.
- The chai-date caramel is optional but adds a lovely natural sweetness and complexity to the whipped cream topping.
- If you prefer a stronger chai flavor, you can increase the masala chai spice blend slightly or steep the milk longer.
- Ensure the cake is fully cooled before pouring the milk mixture to prevent sogginess.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 2 days.
