Description

Masala Chai Tres Leches is a delightful fusion dessert combining traditional Indian chai spices with the classic Mexican tres leches cake. This cake features a moist, spiced yogurt-based sponge soaked in a chai-infused three-milk mixture and topped with dulce de leche whipped cream, creating a rich and aromatic treat perfect for any occasion.

Ingredients

Scale

Spice Mix (Chai Masala)

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

For the Cake Batter

1 cup (245g) whole milk plain yogurt (Greek yogurt, at room temperature, 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 teaspoon chai masala (from above recipe)

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)
Optional decorations: slivered pistachios, rose petals, edible gold

Instructions

Grind the Chai Masala: Combine green cardamom powder, ground cinnamon, dried ginger, ground cloves, and finely ground black peppercorns in a bowl and mix well to create the chai masala spice blend.
Make the Chai Infused 3 Milk Mixture: Warm evaporated milk and steep 4-5 black tea bags in it for 10-12 minutes to infuse flavor. Remove and squeeze the tea bags to extract maximum milk. Mix this infused milk with condensed milk, heavy cream, and 1 teaspoon chai masala. Reserve 3/4 to 1 cup of this mixture for serving later.
Bake the Sponge Cake: Preheat oven to 350°F (180°C) and grease an 8-inch square pan with 1 tablespoon oil. In a large bowl, whisk together yogurt, sugar, and oil until smooth and sugar is dissolved. Stir in 1.5 to 2 teaspoons chai masala. Sift flour, baking soda, and baking powder over the wet ingredients in two batches, folding gently after each. Pour batter into the prepared pan and smooth the top. Bake on middle rack for 28-32 minutes or until a skewer comes out clean. Cool cake for 30 minutes.
Soak the Cake: Poke holes all over the cooled cake using a fork or the back of a wooden spoon. Pour the chai-infused milk mixture over the cake, reserving 1 cup for serving. Cover with cling wrap and refrigerate for at least 4 hours or overnight to absorb flavors.
Prepare Dulce de Leche Whipped Cream: In a large chilled bowl, beat 1.5 cups 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 cream is spreadable.
Assemble the Cake: Remove the soaked cake from refrigerator, spread a generous layer of dulce de leche whipped cream evenly on top, and decorate with slivered pistachios, rose petals, or edible gold as desired. Serve slices with reserved milk mixture. Store leftovers refrigerated.

Notes

Use Greek yogurt for best texture but avoid overly sour yogurt.
Adjust condensed milk quantity in milk mixture to suit desired sweetness.
Infuse the evaporated milk with tea bags properly to maximize chai flavor.
Refrigerate the soaked cake overnight for the best soak and flavor development.
Decorate with edible garnishes to enhance presentation and flavor.

Prep Time: 20 minutes
Cook Time: 32 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion (Indian-Mexican)

Keywords: masala chai tres leches, chai cake, tres leches cake, Indian spices cake, chai masala dessert, spiced milk cake