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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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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