Description
Chai Tea Tres Leches Cake is a delightful fusion dessert combining the traditional Latin American tres leches cake soaked in a rich chai-spiced milk infusion. This moist sponge cake is enhanced with aromatic masala chai spices and black tea, then topped with fluffy whipped cream and an optional chai-date caramel, offering a unique twist on a classic favorite.
Ingredients
Scale
Cake Sponge:
- 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)
Topping:
- 1 cup heavy cream
- ½ tsp vanilla extract
- Optional: chai-date caramel (12 Medjool dates blended with coconut milk and chai spices)
Instructions
- Bake Sponge: Beat the egg yolks with half of the sugar until creamy, then mix in the whole milk and vanilla extract. In a separate bowl, whisk the flour, baking powder, and salt. Combine the wet ingredients with the dry until just mixed. Whip the egg whites with the remaining sugar until stiff peaks form, then gently fold them into the batter to maintain the airy texture. Pour the batter into a prepared pan and bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
- Infuse Milks: In a saucepan, combine the whole milk and evaporated milk, add the chai spice blend and black tea bags. Heat the mixture over medium until it simmers gently, allowing the tea and spices to infuse their flavors. Remove from heat, discard the tea bags and spices by straining the milk mixture into a bowl. Stir in the sweetened condensed milk thoroughly and let the mixture cool to room temperature.
- Soak Cake: Using a fork, poke holes all over the surface of the cooled sponge cake to help the milk mixture absorb deeply. Slowly pour the chai-infused milk evenly over the cake, allowing it to soak in evenly. Cover and refrigerate the cake for at least 3 hours or overnight to achieve the perfect moist texture.
- Make Whipped Cream: In a chilled bowl, beat the heavy cream with vanilla extract until soft peaks form. If using, gently fold in the chai-date caramel to incorporate its rich flavor harmoniously. Spread or pipe the whipped cream over the soaked cake just before serving.
Notes
- For a dairy-free variation, substitute milks and cream with plant-based alternatives like coconut or almond milk and coconut cream.
- Use fresh masala chai spice blend for the best aromatic flavor; store-bought blends can also work but adjust amounts to taste.
- The cake can be made a day ahead and stored refrigerated to deepen the flavors.
- The chai-date caramel add-in for the whipped cream adds extra richness and a natural sweetness, but can be omitted if desired.
- Ensure the cake is fully cooled before pouring the milk mixture to prevent it from becoming soggy.
