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Chai Tea Leches Cake Recipe

Chai Tea Leches Cake Recipe
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★★★★★

4.7 from 14 reviews

Soft, spiced, and luxuriously soaked, this Chai Tea Leches Cake combines the classic moistness of a tres leches cake with aromatic chai spices. A delicate sponge cake is infused with a chai tea milk soak and topped with lightly sweetened whipped cream and a dusting of cinnamon, delivering comfort in every creamy, flavorful bite.

Ingredients

Scale

Cake

  • 5 large eggs, separated
  • ¾ cup sugar
  • 1 cup all-purpose flour
  • Pinch of salt

Chai Milk Soak

  • 1 cup whole milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 2 chai tea bags
  • ½ tsp ground cinnamon

Topping

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • Dash of ground cinnamon for garnish

Instructions

  1. Preheat and prepare cake batter: Preheat your oven to 350°F (175°C). Separate the egg yolks from the whites. Beat the egg yolks with half of the sugar until the mixture is thick and pale.
  2. Whip egg whites: In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form, ensuring a light and airy texture for the cake.
  3. Combine ingredients gently: Carefully fold the whipped egg whites into the yolk mixture. Then sift in the flour and salt, folding gently to maintain airiness without deflating the batter.
  4. Bake the cake: Pour the batter into a greased 9×13 inch baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
  5. Prepare chai milk soak: In a small saucepan, heat the whole milk until just about to simmer. Remove from heat and steep the chai tea bags for 5 minutes, then discard the bags. Stir in the sweetened condensed milk, evaporated milk, and cinnamon until fully combined.
  6. Soak the cake: Using a fork or skewer, poke holes evenly all over the cooled cake. Slowly pour the chai milk mixture over the cake, allowing it to soak in thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, to absorb maximum flavor.
  7. Prepare topping: Whip the heavy cream with powdered sugar until soft peaks form. Spread this whipped cream evenly over the soaked cake.
  8. Garnish and serve: Lightly dust the top with ground cinnamon for garnish. Slice into 12 portions and serve chilled for a rich, creamy, and comforting dessert.

Notes

  • For a stronger chai flavor, steep the tea bags longer or use an additional tea bag in the soak.
  • Ensure the cake is completely cooled before pouring the milk soak to prevent it from becoming soggy.
  • If desired, substitute heavy cream topping with coconut cream for a dairy-free version (note: this alters the diet classification).
  • Store leftovers covered in the refrigerator for up to 3 days for best freshness.
  • Use full-fat dairy milks for the richest texture and flavor.

Nutrition

Keywords: chai tres leches cake, chai milk cake, tres leches with chai, spiced milk cake, chai dessert, creamy cake, soaked cake, chai tea dessert

Find it online: https://maicook.com/chai-tea-leches-cake-recipe/