Masala Chai Tres Leches Cake
- Rosie
- 5 days ago
- 2 min read
Soft light spiced sponge soaked in a creamy masala chai milk. Topped with whipped cream and a dusting of chai spice its moist, indulgent with all the classic, comforting chai flavour.
You won't need any eggs or any dairy, and the best part is they are super simple to make!
Masala Chai Tres Leches Cake
Here’s Why You’ll Love This Masala Chai Tres Leches Cake:
Soft, light texture packed with comforting spiced flavour
Simple ingredients and very little equipment needed - you can make these without a stand mixer
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Self Raising Flour: The trick to keeping the sponge soft and well risen is to use self raising flour.
Brown Sugar: Light brown sugar in the sponge, for flavour and moisture
Milk: I recommend using milk with at least 2% fat content. This recipe has been tested with both dairy and nondairy milk - almond or soya are my favourite!
Masala Chai Spice Mix: blend of green cardamom, black peppercorn, ginger, cinnamon, cloves, mace, nutmeg, and star anise.
Masala Chai Tea Bags: I use Tea India Masala Chai
The first step is to make your sponge. For this you will need only a hand mix or a bowl - I find mixing by hand gives the best results to ensure the mixture is not over-mixed which can lead to flat and dense cakes. No eggs or dairy are needed in the sponge, however you can use dairy milk and dairy yoghurt.
Storing tips
Q: Can I make the sponge ahead of time?
A: Yes. You can make the sponge the night before as it needs to be soaked in the milk mixture.
Q: How long does this cake last after baking?
A: Best eaten the same day, but can be stored in the refrigerator for up to 3–4 days. Bring to room temperature before serving with extra milk.
Recipe
