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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.

Ingredients

Scale

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

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