Introduction

Masala Chai Tres Leches is a delightful fusion of traditional Indian chai spices with the classic Latin American tres leches cake. This moist, fragrant cake soaks up a chai-infused three-milk mixture, resulting in a rich and flavorful dessert perfect for any occasion.

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, fine ground
1 cup (245g) whole milk plain yogurt (not too sour, Greek yogurt preferred, at room temperature)
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 (see spice mix 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
1.5 cup heavy cream, super cold (for whipping)
2-3 tablespoon dulce de leche (or powdered sugar)

Instructions

Step 1: Prepare the chai masala by mixing the cardamom powder, cinnamon, dried ginger, ground cloves, and finely ground black peppercorns in a bowl. Set aside.
Step 2: Warm the evaporated milk in a pan and steep the black tea bags for 10-12 minutes. Remove the tea bags and squeeze out the milk they absorbed. Discard the tea bags.
Step 3: In a large jug, combine the chai-infused evaporated milk with condensed milk, heavy cream, and 1 teaspoon chai masala. Mix well and set aside, reserving 3/4 to 1 cup for serving.
Step 4: Preheat the oven to 350°F (180°C). Lightly brush an 8-inch square baking pan with 1 tablespoon of oil.
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. Add 1 1/2 to 2 teaspoons of chai masala and mix well.
Step 6: Sift the flour, baking soda, and baking powder over the wet ingredients in two batches. Fold gently with a spatula after each addition until just combined.
Step 7: Pour the batter into the prepared pan and smooth the top with a spatula. 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 8: Poke holes evenly all over the cooled cake using a fork or the back of a wooden spoon. Pour the chai three-milk mixture over the cake, reserving 1 cup for serving. Cover with cling wrap and refrigerate for at least 4 hours or overnight to soak.
Step 9: 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 continue beating until medium peaks form and the cream is spreadable.
Step 10: Remove the soaked cake from the refrigerator. Spread a generous layer of the whipped cream evenly over the top. Decorate with slivered pistachios, rose petals, edible gold, or your preferred toppings.
Step 11: Serve slices of cake with the reserved chai milk mixture poured over. Store leftover cake refrigerated.

Tips & Variations

Use full-fat Greek yogurt for the best texture and flavor in the cake batter.
If you prefer a stronger chai flavor, add extra chai masala to the soak or whipped cream.
Decorate with nuts and edible flowers for a festive look and added texture.
Dulce de leche can be replaced with powdered sugar for a lighter whipped cream.

Storage

Store the finished cake covered in the refrigerator for up to 3 days. The cake may absorb more milk and become softer over time. Reheat individual slices briefly at room temperature 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 ahead of time?

Yes, the chai masala spice mix can be prepared in advance and stored in an airtight container for several weeks, allowing the flavors to deepen.

What substitutes can I use for the evaporated milk?

If evaporated milk is unavailable, combine 1 cup whole milk with 2 tablespoons powdered milk as a substitute. Heat and infuse with tea as directed.

Masala Chai Tres Leches Cake Recipe

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★★★★★

5 from 79 reviews

Masala Chai Tres Leches is a unique twist on the traditional Latin American dessert, infused with aromatic chai spices that impart warm, comforting flavors. This moist and tender sponge cake is soaked in a chai-infused three-milk mixture and topped with a luscious dulce de leche whipped cream, making it an irresistible, flavorful treat perfect for any occasion.

Author: Lila
Prep Time: 20 minutes
Cook Time: 32 minutes
Total Time: 4 hours 52 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Fusion (Latin American and Indian inspired)

Ingredients

Scale

Chai Masala Spice Blend

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

For the Cake Batter

1 cup (245g) whole milk plain yogurt (not too sour, Greek yogurt preferred), at room temperature
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 teaspoons chai masala (from above)

For the Chai-Infused Tres Leches 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 (from above)

Dulce de Leche Whipped Cream Topping

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

Instructions

Grind the Chai Masala: Combine cardamom powder, ground cinnamon, dried ginger, ground cloves, and finely ground black peppercorns in a bowl. Mix well until evenly blended to create the chai masala spice blend for the recipe.
Make the Chai Infused Three Milk Mixture: Warm the evaporated milk gently. Place the tea bags in the warmed milk and allow to steep for 10-12 minutes. Remove the tea bags carefully, squeezing them with tongs to extract maximum flavor and milk. Discard the tea bags.
Mix the Milk Soaking Mixture: In a large jug or measuring cup with a spout, combine the chai-infused evaporated milk with condensed milk, heavy cream, and 1 teaspoon of the chai masala spice. Stir thoroughly to blend all ingredients. Reserve 3/4 to 1 cup of this mixture for serving and set aside.
Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Lightly brush an 8-inch square baking pan with 1 tablespoon of vegetable oil to prevent sticking.
Prepare Wet Ingredients: In a large bowl, whisk together the yogurt, granulated sugar, and vegetable oil for 2-3 minutes until smooth and the sugar is fully dissolved. Stir in 1.5 to 2 teaspoons of chai masala into the wet mixture.
Prepare Dry Ingredients: Sift the all-purpose flour, baking soda, and baking powder together in two batches over the wet ingredients. After each addition, gently fold with a spatula until just incorporated, being careful not to overmix to maintain a light batter texture.
Bake the Sponge: Pour the batter into the prepared pan and smooth the top with a spatula. Place the pan in the middle rack of the oven and bake for 28-32 minutes. Check doneness by inserting a skewer in the center; it should come out clean. Cooling the cake for about 30 minutes after baking is essential.
Soak the Cake: Once cooled, poke holes all over the cake’s surface using a fork or the back of a wooden spoon. Pour all but 1 cup of the chai-infused three milk mixture evenly over the cake to allow it to soak thoroughly. Cover the cake with cling wrap and refrigerate for at least 4 hours, preferably overnight, for deep flavor absorption.
Make the Dulce de Leche Whipped Cream: In a large chilled bowl, whip 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 spreads easily.
Assemble and Serve: Remove the soaked cake from the refrigerator. Spread a generous layer of dulce de leche whipped cream evenly over the top using a spatula. Optionally, decorate with slivered pistachios, rose petals, edible gold, or other preferred garnishes. Serve each slice with the reserved chai-infused milk mixture. Store leftovers refrigerated.

Notes

Use whole milk plain yogurt that is not too sour for best cake texture and flavor; Greek yogurt is recommended.
Adjust condensed milk quantity based on desired sweetness of the tres leches soaking milk.
For more pronounced chai flavor, you can increase chai masala quantities slightly but be mindful not to overpower the cake.
The holes poked into the cake help the milk soak in deeply, ensuring moistness throughout.
Chill the whipped cream bowl and beaters beforehand to achieve better whipping results.
Decorations like slivered pistachios and edible rose petals enhance both flavor and presentation.
Leftover soaked cake stores well in the refrigerator for up to 3 days but is best enjoyed fresh.

Keywords: Masala Chai Tres Leches, Chai Spice Cake, Tres Leches Cake, Chai Infused Dessert, Spiced Tres Leches, Dulce de Leche Whipped Cream