Introduction

Masala Chai Tres Leches is a delightful fusion dessert combining the rich, spiced flavors of traditional chai with the classic moistness of a tres leches cake. This exotic twist brings aromatic chai spices into a luscious three-milk soak and a creamy whipped topping, making every bite a comforting treat.

Masala Chai Tres Leches Cake Recipe - Recipe Image

Ingredients

1 tablespoon green cardamom powder
1 tablespoon ground cinnamon
1/2 tablespoon ground dried ginger
1 teaspoon ground cloves
4-5 black peppercorns, finely ground
1 cup (245g) whole milk plain yogurt (room temperature, preferably Greek yogurt, not too sour)
1/2 cup (100g) granulated sugar
1/2 cup (120ml) vegetable oil
1 1/2 cup (195g) all-purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
2 teaspoon chai masala (prepared from the spices above)
4-5 orange pekoe black tea bags
12 oz evaporated milk
1/2 cup condensed milk (adjust to taste)
1 cup heavy cream
1/2 teaspoon chai masala (for the milk mixture)
1 1/2 cup heavy cream, super cold (for whipped cream)
2-3 tablespoons dulce de leche (or powdered sugar)
Optional for garnish: slivered pistachios, rose petals, edible gold

Instructions

Step 1: Make the chai masala by grinding the cardamom, cinnamon, dried ginger, cloves, and black peppercorns together in a bowl until well combined.
Step 2: Warm the evaporated milk in a saucepan. Add the tea bags and let them steep for 10–12 minutes. Remove the tea bags and squeeze out the milk they absorbed.
Step 3: In a large jug, mix the chai-infused evaporated milk with condensed milk, regular heavy cream, and 1 teaspoon of chai masala. Stir well and reserve 3/4 to 1 cup of this mixture for serving later.
Step 4: Preheat the oven to 350°F (180°C). Lightly oil an 8-inch square baking pan.
Step 5: In a large bowl, whisk together the yogurt, sugar, and vegetable oil for 2–3 minutes until smooth and the sugar is dissolved. Stir in 1 1/2 to 2 teaspoons of chai masala.
Step 6: Sift the flour, baking soda, and baking powder over the wet ingredients in two batches, folding gently with a spatula just until combined after each addition.
Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 8: Bake on the middle rack for 28–32 minutes or until a skewer inserted in the center comes out clean. Cool the cake for about 30 minutes.
Step 9: Use a fork or the back of a wooden spoon to poke holes all over the cake. Pour all but 1 cup of the chai milk mixture over the cake, allowing it to soak in.
Step 10: Cover the cake with cling wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
Step 11: To make the dulce de leche whipped cream, beat the cold heavy cream in a chilled bowl for 4–5 minutes until soft peaks form. Add dulce de leche (or powdered sugar) and beat until medium peaks form and the cream is spreadable.
Step 12: Remove the soaked cake from the fridge. Spread a generous layer of the whipped cream evenly over the top. Garnish with slivered pistachios, rose petals, edible gold, or any decoration of your choice.
Step 13: Serve the cake sliced, accompanied by the reserved chai milk mixture. Store leftovers refrigerated.

Tips & Variations

For a stronger chai flavor, increase the chai masala slightly or steep the tea bags longer in the evaporated milk.
Use Greek yogurt at room temperature to ensure a smooth batter and a tender crumb.
Swap dulce de leche for honey or maple syrup in the whipped cream for a different sweet twist.
Decorate with nuts, edible flowers, or gold leaf for an elegant presentation.

Storage

Store the cake covered in the refrigerator for up to 3 days. The flavors deepen over time, making it even tastier the next day. Reheat slices gently in the microwave if desired, but this cake is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chai masala blend ahead of time?

Yes, you can prepare the chai masala spice blend in advance and store it in an airtight container for up to a month. This saves time when baking.

Is it necessary to use evaporated milk for the soak?

Evaporated milk provides a creamy richness and body to the soak, but if unavailable, you can substitute with whole milk or half-and-half, though the texture might be slightly lighter.

Masala Chai Tres Leches Cake Recipe

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4.6 from 91 reviews

Masala Chai Tres Leches is a unique twist on the classic Latin American tres leches cake, infusing traditional Indian chai spices into a moist sponge soaked in a chai-infused three milk mixture. The cake features fragrant spices like cardamom, cinnamon, cloves, and ginger, baked into a soft yogurt batter and soaked with a blend of evaporated milk, condensed milk, and heavy cream infused with black tea and chai masala. Finished with a luscious dulce de leche whipped cream topping and garnished with pistachios and rose petals, this fusion dessert is rich, aromatic, and irresistibly creamy.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 32 minutes
Total Time: 5 hours 30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Fusion (Indian & Latin American)
Diet: Vegetarian

Ingredients

Scale

Chai Masala Spices

1 tablespoon green cardamom powder
1 tablespoon ground cinnamon
1/2 tablespoon ground dried ginger
1 teaspoon ground cloves
4–5 black peppercorns, finely ground

Chai Tres Leches Sponge Cake

1 cup (245g) whole milk plain yogurt (not too sour; preferably Greek yogurt, room temperature)
1/2 cup (100g) granulated sugar
1/2 cup (120ml) vegetable oil
1 1/2 cups (195g) all-purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
2 teaspoons chai masala (prepared from above spice mix)

Chai Infused Three Milk Mixture

4–5 orange pekoe black tea bags
12 oz evaporated milk
1/2 cup condensed milk (adjust to taste)
1 cup heavy cream
1/2 teaspoon chai masala

Dulce de Leche Whipped Cream Topping

1.5 cups heavy cream, super cold
2–3 tablespoons dulce de leche (or powdered sugar as alternative)

Garnishes (optional)

Slivered pistachios
Rose petals
Edible gold leaf

Instructions

Grind the Chai Masala: Combine all the spice ingredients in a bowl and mix thoroughly to create the chai masala blend used for baking.
Make the Chai Infused 3 Milk Mixture: Warm the evaporated milk gently and steep the black tea bags for 10-12 minutes. Remove the tea bags, squeezing them to extract maximum flavor. In a jug, blend the chai-infused evaporated milk with condensed milk, heavy cream, and 1 teaspoon chai masala. Reserve 3/4 to 1 cup for serving and set aside.
Preheat Oven and Prepare Pan: Heat your oven to 350°F (180°C) and lightly brush an 8-inch square baking pan with 1 tablespoon oil.
Prepare Wet Ingredients: In a large bowl, whisk together the yogurt, sugar, and vegetable oil for 2-3 minutes until smooth and sugar is dissolved. Mix in 1.5 to 2 teaspoons of the prepared chai masala.
Prepare Dry Ingredients: Sift together all-purpose flour, baking soda, and baking powder. Add dry ingredients in two batches over the wet mixture, folding gently with a spatula after each addition until just combined.
Bake the Sponge: Pour the batter into the prepared pan and smooth the top. Bake in the middle rack for 28-32 minutes or until a skewer inserted comes out clean. Cool the cake for about 30 minutes once baked.
Poke and Soak the Cake: Using a fork or the back of a wooden spoon, poke holes evenly all over the cooled cake. Pour all but 1 cup of the chai-infused three milk mixture over the cake, allowing it to soak thoroughly. Cover with cling wrap and refrigerate for at least 4 hours or overnight.
Make the Dulce de Leche Whipped Cream: In a chilled bowl, beat the heavy cream for 4-5 minutes until soft peaks form. Add dulce de leche or powdered sugar and continue beating until medium peaks form and the cream is spreadable.
Assemble the Cake: Remove the soaked cake from the refrigerator and spread a generous layer of the dulce de leche whipped cream evenly on top. Garnish with optional toppings like slivered pistachios, rose petals, or edible gold leaf.
Serving: Slice the cake and serve each portion with the reserved chai-infused milk mixture. Store any leftovers covered in the refrigerator.

Notes

Use whole milk plain yogurt with mild tartness for best flavor and texture—Greek yogurt is preferable but ensure it’s not too sour.
Adjust the amount of condensed milk in the soaking mixture to control sweetness.
Infusing the evaporated milk with tea bags is key to imparting the classic chai flavor to the milk soak.
For a vegan adaptation, substitute dairy ingredients with plant-based alternatives, though texture and flavor will vary.
The cake should chill for at least 4 hours to allow full absorption of the milk mixture; overnight chilling yields the best results.
Optional garnishes like rose petals and edible gold add a special celebratory touch to the finished dessert.

Keywords: Masala Chai Tres Leches, chai spice cake, tres leches cake, Indian dessert fusion, chai infused cake, rich creamy cake, festive dessert