Description
This Chai Tea Tres Leches Cake is a flavorful twist on the traditional Latin American dessert, combining the rich, spiced notes of masala chai with a moist, milky sponge cake. Infused with black tea and chai spices, soaked in a trio of milks including evaporated and sweetened condensed milk, and topped with a velvety whipped cream enhanced by optional chai-date caramel, this cake offers a unique fusion of flavors perfect for dessert lovers seeking a comforting yet exotic treat.
Ingredients
Scale
For the 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
For the 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
For the 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: Preheat your oven to 350°F (175°C). In a mixing bowl, beat the egg yolks with half of the sugar until pale and creamy. Add the ¾ cup of whole milk and 1 tsp vanilla extract, stirring to combine. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until smooth. In another clean bowl, whip the egg whites until soft peaks form, gradually adding the remaining sugar until stiff peaks are achieved. Carefully fold the egg whites into the batter to maintain the airiness. Pour the batter into a greased 9×13 inch baking pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
- Infuse Milks: In a saucepan, combine 1 cup of whole milk and the can of evaporated milk. Add the masala chai spice blend and the black tea bags or loose tea. Heat gently to a simmer over medium-low heat, allowing the tea and spices to infuse into the milk mixture for about 5-7 minutes without boiling. Remove from heat, stir in the sweetened condensed milk. Strain the mixture to remove tea leaves and spices, then let it cool to room temperature.
- Soak Cake: Once the cake has cooled completely, use a fork to poke holes all over the surface of the sponge. Slowly pour the chai milk infusion evenly over the cake allowing it to soak thoroughly. Cover the cake and refrigerate for at least 3 hours, preferably overnight, to fully absorb the milk mixture and achieve the classic moist tres leches texture.
- Make Whipped Cream: In a chilled bowl, beat the heavy cream with ½ tsp vanilla extract until soft peaks form. If desired, fold in the optional chai-date caramel for an added depth of flavor. Spread the whipped cream evenly over the soaked cake before serving. Slice into 12 servings and enjoy.
Notes
- For best results, use a fresh masala chai spice blend or make your own with cinnamon, cardamom, ginger, cloves, and black pepper.
- The optional chai-date caramel adds a natural sweetness and complexity — try it if you want a richer topping.
- The cake should be stored in the refrigerator and is best enjoyed within 2-3 days.
- You can substitute black tea bags with loose black tea if preferred, adjusting quantity for strength.
