Chai Tres Leches Cake. A light sponge soaked in chai-infused three-milk mixture and chilled under whipped cream. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A chai-scented milk cake
A light egg sponge absorbs three milks: whole milk steeped with chai tea, evaporated milk and condensed milk. Whipped cream goes on only after a long cold soak.
This is a proposed cake, not a tested one. Whether the sponge absorbs all the liquid without becoming soggy needs a nine-by-thirteen-inch trial.
Build an airy sponge
Beat eggs and sugar until pale, then fold flour and baking powder gently. Heavy mixing after flour can knock out air.
Bake the egg-containing center to 160°F per FDA guidance and cool before soaking. A hot cake might take milk unevenly.
Ingredients for 12 slices
| Ingredient | Amount | Use |
|---|---|---|
| Large eggs | 5 eggs | Sponge. |
| Granulated sugar | 3/4 cup | Sponge. |
| All-purpose flour | 1 cup | Sponge. |
| Baking powder | 1 1/2 teaspoons | Sponge. |
| Fine salt | 1/4 teaspoon | Sponge. |
| Whole milk, for infusion | 1 cup | Steep chai bags. |
| Chai black-tea bags | 3 bags | Steep, then remove. |
| Evaporated milk | 12 ounces | One can of soak. |
| Sweetened condensed milk | 14 ounces | One can of soak. |
| Heavy cream | 1 cup | Whipped topping. |
| Confectioners' sugar | 2 tablespoons | Whipped topping. |
Step-by-step method
- Heat oven to 350°F. Beat five eggs with 3/4 cup granulated sugar until thick and pale. Fold in 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Spread in a greased 9-by-13-inch dish.
- Bake approximately 30–35 minutes until sponge springs back and the egg-containing center reaches 160°F. Cool about 30 minutes. Meanwhile warm 1 cup whole milk, steep three chai tea bags ten minutes and remove bags; cool.
- Whisk cooled chai milk with one 12-oz can evaporated milk and one 14-oz can sweetened condensed milk. Poke the cooled sponge all over and pour milk mixture slowly, allowing absorption. Cover and refrigerate at least 3 1/2 hours.
- Whip 1 cup heavy cream with 2 tbsp confectioners' sugar to soft peaks, spread over chilled cake and cut twelve provisional pieces. Test sponge absorption, chai strength and dish depth.
Steep the tea in the milk
Warm whole milk and steep three chai bags, then remove them. Do not leave loose tea in the cake or claim a caffeine-free dessert without checking the blend.
Whisk chai milk with the two canned milks. Evaporated milk is unsweetened, while condensed milk is sweetened; swapping them changes the formulation.
Soak slowly and chill
Poke the sponge and pour in stages to give milk time to move through. Chill covered for at least three and a half hours after initial cooling.
If pools persist after the proposed time, document cake height and absorption rather than pouring out an unmeasured amount.
Finish and hold cold
Whip cream with measured sugar and spread shortly before cutting twelve portions. Refrigerate the dairy-soaked cake and return portions to cold storage promptly.
No precise transport or quality interval has been tested. The cream and soaked crumb should match the final image.
Tres-leches questions
Are there really three milks?
Yes: chai-steeped whole milk, evaporated milk and sweetened condensed milk.
Can I serve immediately after pouring?
The working method needs a long cold soak for even absorption.
Is the tea caffeine-free?
Not necessarily; the specified chai black-tea bags contain tea unless the chosen label says otherwise.
Further reading and related Chefly recipes: The Whistling Kettle chai tres leches cake; FDA safe food-handling temperatures. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Chai Tres Leches Cake. Category: Cakes. 12 slices. Prep approximately 30 minutes; cooking approximately 35 minutes; additional cooling/chilling approximately 240 minutes; total approximately 305 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 5 eggs Large eggs; 3/4 cup Granulated sugar; 1 cup All-purpose flour; 1 1/2 teaspoons Baking powder; 1/4 teaspoon Fine salt; 1 cup Whole milk, for infusion; 3 bags Chai black-tea bags; 12 ounces Evaporated milk; 14 ounces Sweetened condensed milk; 1 cup Heavy cream; 2 tablespoons Confectioners' sugar.
Instructions: Heat oven to 350°F. Beat five eggs with 3/4 cup granulated sugar until thick and pale. Fold in 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Spread in a greased 9-by-13-inch dish. Bake approximately 30–35 minutes until sponge springs back and the egg-containing center reaches 160°F. Cool about 30 minutes. Meanwhile warm 1 cup whole milk, steep three chai tea bags ten minutes and remove bags; cool. Whisk cooled chai milk with one 12-oz can evaporated milk and one 14-oz can sweetened condensed milk. Poke the cooled sponge all over and pour milk mixture slowly, allowing absorption. Cover and refrigerate at least 3 1/2 hours. Whip 1 cup heavy cream with 2 tbsp confectioners' sugar to soft peaks, spread over chilled cake and cut twelve provisional pieces. Test sponge absorption, chai strength and dish depth.
Allergens: Wheat; Egg; Milk; Check tea blend for other ingredients. Review packaged ingredients and cross-contact before serving.
Print
Chai Tres Leches Cake
- Total Time: 305 minutes
- Yield: 12 servings 1x
Description
One nine-by-thirteen-inch chai milk-soaked sponge, cut into twelve portions.
Ingredients
- 5 eggs Large eggs
- 3/4 cup Granulated sugar
- 1 cup All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Fine salt
- 1 cup Whole milk, for infusion
- 3 bags Chai black-tea bags
- 12 ounces Evaporated milk
- 14 ounces Sweetened condensed milk
- 1 cup Heavy cream
- 2 tablespoons Confectioners' sugar
Instructions
- Heat oven to 350°F. Beat five eggs with 3/4 cup granulated sugar until thick and pale. Fold in 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Spread in a greased 9-by-13-inch dish.
- Bake approximately 30–35 minutes until sponge springs back and the egg-containing center reaches 160°F. Cool about 30 minutes. Meanwhile warm 1 cup whole milk, steep three chai tea bags ten minutes and remove bags; cool.
- Whisk cooled chai milk with one 12-oz can evaporated milk and one 14-oz can sweetened condensed milk. Poke the cooled sponge all over and pour milk mixture slowly, allowing absorption. Cover and refrigerate at least 3 1/2 hours.
- Whip 1 cup heavy cream with 2 tbsp confectioners' sugar to soft peaks, spread over chilled cake and cut twelve provisional pieces. Test sponge absorption, chai strength and dish depth.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 240 minutes, included in the total.
Untested estimate: 30–35-minute sponge bake, approximately 30-minute cool and at least 3 1/2 hours chilled soak; four hours additional total; preheat excluded.
- Prep Time: 30 minutes
- Chilling, resting or cooling: 240 minutes
- Cook Time: 35 minutes
- Category: Cakes
Nutrition
- Serving Size: One twelfth of the cake