This Chai Tres Leches Cake is a perfect fusion of classic Latin dessert and the warm, aromatic flavours of chai.
Chai Tres Leches Cake: A Refreshing Summer Dessert
The light, airy sponge cake is soaked in a spiced, tea-infused milk mixture, making it an irresistible dessert for any occasion. Whether you’re hosting a summer brunch, a special celebration, or just indulging your sweet tooth, this unique take on tres leches will be a crowd-pleaser.
Ingredients
- Chai-Infused Vanilla Sponge Cake
- 4 large eggs room temperature
- 150g 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 120g 1 cup cake flour, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 60ml 1/4 cup milk, room temperature
- 2 Tetley tea bags
- 30g 2 tbsp unsalted butter, melted and cooled
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- Chai-Infused Tres Leches Mixture
- 2 Tetley tea bags
- 380ml 1 tin evaporated milk
- 150ml milk
- 200ml 3/4 cup sweetened condensed milk
- 125ml 1/2 cup cream
- 1/4 tsp ground cinnamon
- 1 tsp ground cardamom
- Pinch of saffron optional
- 6 cardamom pods
- Decorating
- Rose petals
- Sliced almonds
- Sliced pistachios
- Pinch of saffron
Instructions
- Prepare the Chai Milk: Heat 60ml of milk in a saucepan until simmering. Remove from heat, add Tetley tea bags, and steep for 10 minutes. Squeeze out excess milk from the tea bags and set aside to cool.
- Preheat and Prepare: Preheat the oven to 180°C. Grease and line a 24 x 24 cm baking pan.
- Whisk Eggs and Sugar: In a bowl, whisk the eggs and sugar on high speed until pale and fluffy, about 5-7 minutes. Add vanilla extract and mix for another minute.
- Dry Ingredients: In a separate bowl, sift together flour, baking powder, salt, and spices. Gradually fold this mixture into the egg mixture.
- Wet Ingredients: Fold in the chai-infused milk and melted butter until just combined.
- Bake: Pour the batter into the pan, tap to remove air bubbles, and bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes.
- Prepare Chai-Infused Milk: Warm whole milk and steep Tetley tea bags for 10 minutes. Mix with evaporated milk, cream, condensed milk, cinnamon, and cardamom.
- Soak the Cake: Poke holes in the cooled cake and pour 3/4 of the chai-infused mixture over it. Refrigerate for at least 4 hours.
- Decorate: Pipe whipped fresh cream on top and garnish with almonds, pistachios, saffron, and rose petals.
- Serve: When serving, pour some of the leftover tres leches mixture onto a plate, place a piece of the cake on top, and enjoy!
Video
Notes
Tips:
- This cake is best when chilled overnight, allowing the flavours to develop fully.
- Use fresh spices for the most aromatic chai flavour.