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5 from 3 votes

Masala Chai Tres Leches

This eggless masala chai tres leche tastes like a cup of sweet milky indian chai aka tea - it's indulgent, soft and has a wonderful taste of spices in every bite. So perfect for festivals and celebrations.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: Indian, Mexican
Servings: 8 -10 servings

Ingredients

For the Chai Masala (makes ¼ cup masala, we won't use the whole thing)

  • 1 tablespoon  ground green cardamom
  • 1 tablespoon ground cinnamon
  • ½ tablespoon ground dried ginger
  • 1 teaspoon ground cloves
  • 4-5 black peppercorns, fine ground

For the Sponge Cake

  • ¾ cup whole milk thick yogurt (not too tart or watery), at room temperature
  • ¼ cup whole milk,at room temperature
  • ¾ cup granulated sugar
  • 2 teaspoon chai masala (recipe below)
  • ½ cup vegetable oil
  • 1.5 cup all purpose flour
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder

For the Chai Infused Milk (This will make extra for serving)

  • 4-5 orange pekoe black tea bags
  • 12 oz evaporated milk
  • 14 oz condensed milk
  • 1 cup heavy cream
  • ½ teaspoon chai masala (recipe below)

For the dulce de leche Whipped Cream

  • 1.5 cup heavy whipped cream , super cold
  • 2-3 tablespoon dulce de leche
  • ¼ teaspoon ground cinnamon

Instructions

Grind the Chai Masala

  • Add all the spices to a bowl. Mix well. Chai Masala is ready for baking.

Make the Chai Infused 3 Milk Mixture

  • Warm up the evaporated milk. Add the tea bags and let infuse for 10-12 minutes. Squeeze the tea bags nicely to get all the flavor and the milk they absorb.
  • In a large jug or measuring cup with spout, mix the tea infused evaporated milk with condensed milk and heavy cream. Add ½ teaspoon of chai masala and combine. Reserve ¾ cup for serving. Keep ready.

Bake the Sponge

  • Preheat the oven to 350F / 180 C. Brush a 7 by 11 rectangular pan/ 8 or 9 inch square pan with 1 tablespoon oil. See notes.
  • in a large bowl, add the yogurt, milk sugar and oil. Whisk for 2-3 minutes until smooth and combined, the sugar should completely dissolve. Add 1 teaspoon of chai masala and mix well.
  • Sift the flour, baking soda and baking powder in two batches over the yogurt. After each batch, gently fold using a spatula until just incorporated.
  • Pour the batter in the cake pan and bake in the middle rack for 28-32 minutes until a skewer inserted in the middle comes out clean. Mine was done at about 31 minutes. Pull the cake out and let cool for 7-8 minutes.
  • Using the back of a wooden spoon, poke holes all over the cake. Pour the milk mixture all over the cake. Cover the cake with cling wrap and refrigerate for atleast 4 hours or preferably overnight so the cake can soak up all the milk and flavors.

Make the dulce de leche Whipped Cream

    Assemble the cake

    • Remove the chilled soaked cake. Add a generous amount of whipped cream to the cake and using a spatula spread it out as evenly on the top part as possible. Sprinkle with silvered pistachios, rose petals, edible gold etc or decorate as you wish.
    • Serve sliced with the reserved milk mixture. Store the leftovers refrigerated.

    Notes

    1. The thickness of the sponge will vary depending on the size of cake pan you use.