Chai Spiced Tres Leches Cake is a beautiful fusion of flavours, blending the warmth of South Asian chaa with the indulgent texture of a Latin American classic. As a Bangladeshi woman, chaa has always been more than just a drink — it’s a ritual, a connection to home, and a symbol of hospitality. Whether it’s the slow simmering of tea leaves on the stove, the rich aroma of cardamom and cinnamon filling the air, or the way conversations unfold over endless cups, chaa is woven into my daily life.
This cake captures that essence, infusing the familiar warmth of spiced milk tea into the soft, soaked layers of tres leches. Each bite is a comforting balance of sweetness and spice, reminding me of the countless cups of dudh chaa I’ve shared with family and friends. It’s a dessert that bridges cultures, much like how I navigate my identity — rooted in Bangladeshi tradition yet open to new experiences.
For me, this Chai Spiced Tres Leches Cake is a celebration of flavours and memories. It’s the warmth of home in every bite, a nod to my heritage, and a sweet reminder that no matter where I am, the essence of chaa will always bring me back.
Related: 4-Ingredient Chai Crème Brulée
ingredients
For the Cake:
For the Syrup:
For the Frosting:
directions
This recipe has a 1 hour chill time.
For the cake: Preheat the oven to 350°F. In a large bowl, whisk together the flour, baking powder, and salt.
In two separate bowls, separate the eggs into yolks and egg whites. Beat the egg whites for 1 minute on high speed until foamy. Slowly pour in ¼ cup sugar, continue beating until stiff peaks form, about 3 minutes.
To the egg yolk, add in 1 cup of sugar and beat on medium speed until pale and fluffy. Add in the milk and vanilla, and beat until well combined.
Pour the egg yolk mixture into the flour mixture and mix just until combined.
Using a spatula, fold the egg whites into the flour mixture in two batches, until no white streaks remain. Pour the batter into a 9×13 inch greased cake pan
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool until slightly warm. The cake will fall and shrink as it cools.
For the syrup: Make the chai concentrate – in a small pan, add the whole milk, tea bags and spices. Let it come to a boil, and then simmer on medium heat for 4-5 minutes. Strain the chai concentrate and let it come to room temperature.
In a bowl, whisk together the condensed milk, evaporated milk, and chai whole milk until well combined.
Poke the cake all over with a skewer or fork. Slowly pour the syrup over the cake. Cover and let it chill in the fridge for 1 hour.
For the frosting: In a large bowl, beat the cream and sugar on medium speed until soft peaks form. Spread over the cake.
Garnish with dusted cinnamon powder and fresh strawberries before serving.
The cake can be covered and refrigerated for 3 days before serving.
