Print

Masala Chai Tres Leches Cake Recipe

Print Recipe

★★★★★

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.

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

  1. Grind the Chai Masala: Combine all the spice ingredients in a bowl and mix thoroughly to create the chai masala blend used for baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://spiceupwithsophie.com/masala-chai-tres-leches-cake-recipe/