Chai Tea Leches Cake Recipe

If you adore the comforting warmth of spiced chai and the luscious indulgence of a classic tres leches cake, then you are in for an unforgettable treat with this Chai Tea Leches Cake. This dessert brings together tender, fluffy cake soaked in a velvety chai-infused milk blend that dances with cinnamon and subtle tea notes. Each bite melts in your mouth, balancing sweet creaminess with aromatic spices—a perfect celebration of cozy flavors crafted into one show-stopping cake.

Ingredients You’ll Need

Gathering these simple but essential ingredients is your first step toward creating the magic of Chai Tea Leches Cake. Each element plays a vital role: eggs give structure and lightness, the three kinds of milk create that signature soak, and chai tea infuses the cake with its beloved spices and comforting fragrance.

• 5 large eggs, separated: Egg yolks create richness while whites add airy volume when whipped.
• ¾ cup sugar: Split between batter and egg whites, it sweetens and stabilizes the structure.
• 1 cup all-purpose flour: The foundation of your cake, providing necessary texture and body.
• Pinch of salt: Enhances the flavors and balances sweetness.
• 1 cup whole milk: The base for your chai infusion, mellowing the spices.
• 1 can sweetened condensed milk: Adds a luxuriously sweet creaminess for soaking.
• 1 can evaporated milk: Contributes richness without altering texture.
• 2 chai tea bags: The heart of the spice profile—think cinnamon, cardamom, ginger, and clove aromas.
• ½ tsp cinnamon: Amplifies chai’s warm spice notes within the soak.
• 1 cup heavy cream: Whipped into a fluffy topping that contrasts the soaked cake beautifully.
• 2 tbsp powdered sugar: Sweetens the whipped cream lightly.
• Dash of cinnamon for garnish: A fragrant, pretty finishing touch.

How to Make Chai Tea Leches Cake

Step 1: Prepare and Bake the Cake Base

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch pan to ensure your cake doesn’t stick. Begin beating the 5 egg yolks with half of the sugar until the mixture becomes thick and pale; this will create the rich body of your cake. Separately, whisk the whites with the remaining sugar until stiff peaks form, giving your cake its ethereal lightness. Gently fold the whites into the yolks, then sift in the flour and add a pinch of salt. Mixing carefully preserves all the airiness you just whipped in. Pour this batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted comes out clean and the top is lightly golden.

Step 2: Infuse the Chai Milk Soak

While your cake bakes, you can create that signature soak that makes this cake so extraordinary. Warm the whole milk gently on the stove and steep the chai tea bags for about 10 minutes to draw out all those intoxicating flavors. Remove the bags, then stir in sweetened condensed milk, evaporated milk, and cinnamon. The mixture should be fragrant and perfectly balanced—imagine creamy chai latte goodness ready to soak right into the spongy cake.

Step 3: Soak and Chill the Cake

Once your cake is fully cooled—this part is crucial to avoid sogginess—use a fork or skewer to poke holes all over the surface. Slowly pour the chai milk soak evenly over the cake, allowing it to seep deeply into each hole. This slow soak is what transforms the cake into the iconic tres leches texture: moist, tender, almost custardy in every bite. Cover and chill it in the refrigerator for at least four hours, or ideally overnight, to let all the flavors meld beautifully.

Step 4: Whip and Add the Topping

Before serving, whip the heavy cream with powdered sugar until soft peaks form—a light, luscious complement to the soaked cake. Spread the whipped cream evenly on top and sprinkle with a dash of cinnamon for that visual and aromatic extra oomph. This step completes your Chai Tea Leches Cake, making it look as inviting as it tastes.

How to Serve Chai Tea Leches Cake

Garnishes

A dusting of cinnamon is classic, but you can also sprinkle a pinch of ground cardamom or nutmeg to echo the chai spices. Freshly chopped pistachios add a lovely texture contrast and make your presentation pop. For a little elegance, try adding edible rose petals or a drizzle of honey right before serving—these subtle additions turn a simple cake into a dazzling centerpiece.

Side Dishes

Keep it simple to let the Chai Tea Leches Cake shine. A cup of chai tea or fragrant black tea pairs perfectly, reinforcing the cake’s own chai flavors. If you want a bit of fruity brightness on the side, fresh berries or a light citrus salad provide a refreshing balance to the cake’s creamy sweetness.

Creative Ways to Present

This cake is a showstopper on any dessert table, but you can also serve it in individual portions layered in pretty glasses for a modern twist. Add a spoonful of whipped cream, a sprinkle of chai spice, and a few toasted coconut flakes on top for a bit of exotic flair. Turning it into a trifle with layers of crumbled cake, chai-spiced custard, and cream can be a delightful surprise that maintains all the familiar flavors but shakes up the presentation.

Make Ahead and Storage

Storing Leftovers

Chai Tea Leches Cake holds up wonderfully in the refrigerator for up to four days. Keep it covered tightly with plastic wrap or in an airtight container to maintain moisture and prevent it from absorbing any other odors. The flavors may develop even more over time, making leftovers just as delightful as the first serving.

Freezing

Freezing this cake is possible but best done without the whipped cream topping. Wrap the cake tightly in plastic wrap and then in foil to protect it from freezer burn. It will keep well for up to two months. When ready to enjoy, thaw it overnight in the refrigerator and then freshly whip the topping before serving to retain its perfect texture.

Reheating

Because of its soaked nature, it’s best to serve Chai Tea Leches Cake chilled. If you prefer it slightly less cold, simply bring slices to room temperature by leaving them out for 20-30 minutes. Avoid microwaving as it can melt the whipped cream and alter the cake’s texture.

FAQs

Can I use chai loose leaf tea instead of tea bags?

Absolutely! Use about 2 tablespoons of loose chai tea and steep it in the warm milk just as you would with tea bags. Just strain the leaves out carefully to keep the soak smooth and enjoyable.

Is there a dairy-free version of this cake?

You can try substituting the milks with almond or oat milk versions and swap heavy cream for coconut cream. Keep in mind, the texture will be slightly different, but you’ll still capture the chai flavors beautifully.

How long should the cake soak in the chai milk?

For the best results, chill the cake for at least four hours, but overnight is ideal. This allows the soak to fully penetrate the cake, delivering that signature moist, creamy texture.

Can I prepare parts of this cake ahead of time?

Yes, you can bake the cake base a day before, and prepare the chai milk soak in advance as well. The final assembly—pouring the soak and adding whipped cream—is best done the day of serving for freshness.

What makes this Chai Tea Leches Cake different from a traditional tres leches?

The chai infusion in the milk soak introduces warm spices like cinnamon and cardamom, adding complexity and a fragrant twist that elevates this classic into something uniquely cozy and aromatic.

Final Thoughts

Sharing this Chai Tea Leches Cake recipe feels like inviting you into one of my happiest kitchen moments—the kind where comfort meets elegance in every spoonful. If you love a dessert that’s creamy, spiced, and just a bit dreamy, this cake is a must-try. Give it a whirl and watch how it becomes a new favorite that everyone will be asking for again and again!

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