Masala Chai Tres Leches Cake Recipe

Introduction

Masala Chai Tres Leches is a delightful fusion dessert combining the rich, creamy texture of a classic tres leches cake with the warm, aromatic spices of traditional Indian chai. This cake soaks up a spiced three-milk mixture, making it moist, flavorful, and truly irresistible.

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 teaspoons chai masala (spice mix from 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 1/2 cup heavy cream, super cold (for whipped cream)
• 2-3 tablespoons dulce de leche (or powdered sugar)

Instructions

1. Step 1: Grind the chai masala by mixing cardamom, cinnamon, ginger, cloves, and ground black peppercorns in a bowl until well combined. Set aside.
2. Step 2: Warm the evaporated milk, then add the tea bags. Let it infuse for 10-12 minutes. Remove and squeeze the tea bags to extract all the flavor, then discard the bags.
3. Step 3: In a large container, mix the tea-infused evaporated milk with condensed milk, heavy cream, and 1 teaspoon of chai masala. Stir well. Reserve 3/4 to 1 cup for serving later.
4. Step 4: Preheat the oven to 350°F (180°C) and lightly oil an 8-inch square pan.
5. Step 5: In a large bowl, whisk together yogurt, sugar, and oil for 2-3 minutes until smooth and sugar is dissolved. Add 1.5 to 2 teaspoons of the chai masala and mix well.
6. Step 6: Sift the flour, baking soda, and baking powder in two batches over the wet ingredients. Fold gently with a spatula after each addition until just combined.
7. Step 7: Pour the batter into the prepared pan and smooth the surface with a spatula.
8. Step 8: Bake on the middle rack for 28-32 minutes, or until a skewer inserted into the center comes out clean. Let cool for about 30 minutes.
9. Step 9: Poke holes all over the cake using a fork or the back of a wooden spoon. Pour all but 1 cup of the three-milk mixture over the cake. Cover with cling wrap and refrigerate for at least 4 hours or overnight to soak.
10. Step 10: To make the whipped cream, beat the super cold heavy cream in a chilled bowl until soft peaks form. Add dulce de leche or powdered sugar and continue beating until medium peaks form and the cream is spreadable.
11. Step 11: Remove the soaked cake from the fridge. Spread a generous layer of the dulce de leche whipped cream evenly over the top. Decorate with slivered pistachios, rose petals, edible gold, or your preferred toppings.
12. Step 12: Serve slices with the reserved milk mixture on the side. Store any leftovers refrigerated.

Tips & Variations

• Use good quality black tea bags like orange pekoe to ensure a rich chai flavor.
• Adjust the amount of condensed milk to control the sweetness of the soaked cake.
• For a vegan version, substitute dairy ingredients with plant-based alternatives.
• Decorate with nuts and edible flowers to add texture and visual appeal.

Storage

Keep the cake refrigerated, covered tightly with cling wrap, for up to 3 days. Because the cake soaks in the milk mixture, it’s best enjoyed within this time for freshness. Reheat slices briefly at room temperature before serving if preferred, but avoid microwaving as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chai masala in advance?

Yes, chai masala can be made ahead and stored in an airtight container for several weeks. This helps deepen the flavors and makes the baking process quicker.

What if I don’t have dulce de leche for the whipped cream?

You can substitute with powdered sugar to sweeten the whipped cream. The flavor will be less caramel-like but still delicious and complementary to the chai spices.

Masala Chai Tres Leches Cake Recipe

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★★★★★

4.9 from 139 reviews

Masala Chai Tres Leches is a delightful fusion dessert combining the rich, spiced flavors of traditional Indian chai with the classic Latin American tres leches cake. This recipe features a moist, yogurt-based sponge infused with chai masala spices, soaked in a fragrant three-milk mixture brewed with orange pekoe black tea, and topped with dulce de leche whipped cream. The result is a luscious, aromatic cake perfect for special occasions or an indulgent treat.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 32 minutes
• Total Time: 5 hours 30 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion (Indian & Latin American)

Ingredients

Scale 1x2x3x

Chai Masala Powder

• 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 Cake Batter

• 1 cup (245g) whole milk plain yogurt (not too sour, use Greek yogurt), 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 (from above)

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 (from above)

Dulce de Leche Whipped Cream Topping

• 1.5 cup heavy cream, super cold
• 2–3 tablespoon dulce de leche (or powdered sugar)

Garnishes (Optional)

• Slivered pistachios
• Rose petals
• Edible gold

Instructions

1. Grind the Chai Masala: Combine the cardamom powder, ground cinnamon, dried ginger, ground cloves, and finely ground black peppercorns in a bowl. Mix thoroughly to create the chai masala spice blend to be used in both the cake batter and milk mixture.
2. Make the Chai Infused Three Milk Mixture: Warm the evaporated milk gently on the stove. Add the tea bags and let them infuse for 10-12 minutes, allowing the milk to absorb the strong flavor of the tea. Remove the tea bags and squeeze with tongs to extract all the liquid and flavor. Discard the tea bags. In a large jug, combine this tea-infused evaporated milk with condensed milk and heavy cream. Stir in 1 teaspoon chai masala. Reserve about 3/4 to 1 cup of this mixture for serving and keep the rest ready for soaking the cake later.
3. Bake the Sponge: Preheat your oven to 350°F (180°C). Lightly brush an 8-inch square baking pan with 1 tablespoon of oil. In a large bowl, whisk together the yogurt, sugar, and vegetable oil for 2-3 minutes until smooth and the sugar dissolves completely. Add 1.5 to 2 teaspoons of chai masala and mix well. Sift the all-purpose flour, baking soda, and baking powder in two batches over the wet mixture, folding gently with a spatula each time until just combined. Pour the batter evenly into the prepared pan and smooth the top.
4. Bake and Cool: Place the pan on the middle rack of the oven and bake for 28-32 minutes, or until a skewer inserted into the center comes out clean. Baking time may vary; this recipe was done at about 31 minutes. Remove the cake from the oven and allow it to cool for about 30 minutes.
5. Soak the Cake: Using a fork or the back of a wooden spoon, poke holes all over the cooled cake to allow the milk mixture to seep in thoroughly. Pour all but 1 cup of the chai-infused three milk mixture slowly over the cake to soak it. Cover the cake with cling wrap and refrigerate for at least 4 hours, preferably overnight, so the cake absorbs the flavors fully.
6. Make Dulce de Leche Whipped Cream: In a large chilled bowl, beat the heavy cream for 4-5 minutes until soft peaks form. Add the dulce de leche (or powdered sugar as an alternative) and continue to beat until medium peaks form and the cream is spreadable.
7. Assemble the Cake: Remove the cake from the refrigerator. Spread a generous amount of the dulce de leche whipped cream evenly over the top using a spatula. Garnish by sprinkling with slivered pistachios, rose petals, edible gold, or your preferred decorative toppings.
8. Serve: Slice the cake and serve with the reserved chai milk mixture on the side. Store any leftovers refrigerated.

Notes

• Ensure the yogurt used is not too sour; Greek yogurt at room temperature works best to maintain moistness and flavor.
• Adjust the quantity of condensed milk in the milk mixture according to your preferred sweetness level.
• The chai masala powder can be made ahead and stored in an airtight container for convenience.
• Letting the cake soak overnight allows the flavors to meld and the cake to become extra moist and tender.
• For a dairy-free version, substitute milk and cream with plant-based alternatives, but expect a variation in flavor and texture.
• Dulce de leche can be replaced with powdered sugar for a lighter whipped cream topping if preferred.
• Decorate with nuts and edible flowers to add both texture and a festive look to the cake.

Keywords: Chai Tres Leches, Masala Chai Cake, Spiced Milk Cake, Indian Fusion Dessert, Chai Masala Cake, Three Milk Cake, Dulce de Leche Cake