Creating this no bake chai tres leches cake is a breeze with just 7 simple ingredients and 15 minutes of your time. The end result is a wonderfully tender and moist cake infused with a subtle chai taste. This recipe is a spin-off of one of my favorite cakes easy No Bake Tres Leches, which has been recreated countless times.
Prep Time for Chai Tres Leches Cake
Prep Time: 15 min
Bake Time: 0 min
Category: Dessert
Cuisine: American
Total Time: 15 min
Ingredients
Milk: Adds moisture and richness, creating a creamy base for the cake.
Chai (Tea): Infuses the dessert with a warm, aromatic flavor from spices and tea.
Cardamom Powder: Enhances the chai flavor with a sweet and spicy note.
Sweetened Condensed Milk: Provides sweetness and a thick, creamy texture.
Evaporated Milk: Contributes to the rich, milky base, making the cake moist.
Ladyfingers: Serve as the cake’s foundation, soaking up the milk mixture to create a soft texture.
Heavy Cream: Adds a luxurious, fluffy topping for decoration and extra creaminess.
Freeze Dried Strawberries: Offer a tangy, crunchy contrast to the creamy cake.
Pistachios: Provide a nutty flavor and a pleasing crunch for garnish.
Directions to Prepare Chai Tres Leches Cake
1. Make the Chai
Start by preparing a delicious milk tea. Combine the milk, tea, and your choice of spices in a saucepan, then gently simmer over medium-low heat for 3-5 minutes until the milk has infused with a rich color and flavor.
2. Prepare the Chai Three Milk (Tres Leches) Mix
Mix together the evaporated milk, sweetened condensed milk (begin with a smaller quantity and add more to taste), and chai in a bowl. This is the moment to stop and taste the flavors. If necessary, adjust the spices and sweetness level to your liking.
3. Arrange and Soak the First Layer of Ladyfingers
It’s better to layer your ladyfingers instead of putting them all at once. This way, we can ensure that each ladyfinger has soaked properly. Place the first layer of ladyfingers in your dish, making sure to pack them tightly. Trim or cut some ladyfingers if necessary to fill any spaces.
Begin by generously soaking the ladyfingers in the milk mixture, adding ¼ cup at a time and ensuring to flip them over halfway through for even soaking on both sides. Aim to use approximately one-third of the soak for this layer. Despite appearing like a lot, the ladyfingers will quickly absorb most of the milk within minutes.
4. Arrange and Soak the Second Layer of Ladyfingers
Now, simply replicate the identical procedure with the second layer of ladyfingers! By doing so, you will exhaust all of the soak.
Another helpful tip is to switch up the arrangement of the second layer. For example, if the first layer has ladyfingers placed horizontally on the right, try placing them vertically in the second layer. This technique will prevent any gaps or cracks from forming in the cake slices later on!
5. Chill Chai Tres Leches Cake
Just pop the dish into the fridge and let it sit for 2-3 hours. But if you prefer to decorate chai tres leches cake first and then chill, I suggest waiting around 20 minutes for the liquid to absorb before adding whipped cream and decoration.
6. Decoration & Serving of Masala Chai Tres Leches
The ladyfingers will soak up all the liquid after your Chai Tres Leches is chill thoroughly, and become perfectly moist, now it’s time to add some decorations. I like to spread a generous amount of whipped cream on top while saving a bit to pipe with a French star tip.
Next, I sprinkle crushed freeze-dried strawberries and chopped pistachios on top, creating a beautiful burst of flavor and color.
That’s all for this easy cake recipe, I said this was simple, didn’t I? Now you can go ahead and cut into this heavenly dessert and savor every piece of the cake.
What is Chai?
Chai, a well-loved drink that comes from the Indian Subcontinent, is prepared by steeping black tea leaves in water and/or milk. The term “chai” translates to “tea” in Turkish, and this delightful beverage is known for its cozy and soothing flavor.
Traditional masala chai recipes typically consist of spices such as cinnamon, cardamom, cloves, ginger, and nutmeg, which are boiled with black tea and milk to produce a flavorful and aromatic blend.
Chai made its way from India to Britain during the period of colonization and is now enjoyed worldwide. Many popular restaurants and coffee chains in the US offer Chai Tea Lattes.
Variations
Get creative with this recipe and experiment with various flavors! For instance:
- Create a traditional Tres Leches cake without using chai.
- Swap out cardamom powder for cinnamon powder, or simply leave it out.
- Infuse the three milk mixture with coffee for a unique twist on Tres Leches.
- Experiment with adding various fruit concentrates to the three milk mixtures for added flavor.
Frequently Asked Questions
What does “Tres Leches” mean?
Tres Leches is a term in Spanish that means “three milks”. This sweet treat comes from Mexico, and it’s called that way because three different kinds of milk are used to create the moistening mixture for the cake.
How can I substitute ladyfingers in chai tres leches cake?
If you don’t have ladyfingers, stick to making the classic Tres Leches cake. You’ll find plenty of recipes on Google!
Can I use teabags instead of loose tea?
Of course! You can use the teabags, simply dip them into the milk in the saucepan while simmering the milk, then give them a good press to ensure they are thoroughly drained when you remove them.
Is chai tres leches cake supposed to be soggy?
Absolutely! This cake is intentionally moist and soaked, giving it a deliciously unique texture. It’s more of a dessert experience than just a regular cake.
How to store chai tres leches cake?
Make sure to store this Chai Tres Leches cake in the refrigerator! Use cling wrap to cover the dish. It will stay fresh in the fridge for 3-4 days, but it might become slightly soggy over time.
Try Out My Other Recipes!
Hot Fudge Chocolate Pudding Cake
No Bake Chai Tres Leches Cake – A Fusion Dessert Delight
Ingredients
- 240 g milk 1 cup
- 2-4 tablespoon chai loose tea depending on how strong you want the chai flavor to be; I used 2 tbsp*
- ¼ tsp cardamom powder*
- 300 g sweetened condensed milk roughly ¾th of a 14 oz can*
- 400 g evaporated milk 1 14 oz can
- 35-40 ladyfingers about 1.5 packs with 24 ladyfingers each*
- 360 g 1 ½ cup heavy cream for decoration
- Optional: freeze-dried strawberries and pistachios for decoration
Instructions
Make the Chai:
- Add milk, chai, and cardamom to a saucepan.
- Simmer on medium-low heat for 3-5 minutes.
Prepare the Three Milk Mixture:
- Whisk together evaporated milk, sweetened condensed milk, and strained chai in a bowl.
- Taste and adjust the flavor if needed.
Layer the Ladyfingers:
- Use a clean 7×11″ dish.
- Stack ladyfingers tightly to create one layer.
- Fill any gaps by trimming the ladyfingers.
Drench the Ladyfingers:
- Use a ¼ cup measure to pour half of the chai mixture over the ladyfingers.
- Make sure all ladyfingers are soaked.
- Wait 10-20 minutes for the ladyfingers to absorb the mixture.
Repeat Layers:
- Add a second layer of ladyfingers.
- Pour the remaining chai mixture over them.
- Wait for the ladyfingers to soak up the mixture.
Refrigerate:
- Place the dish in the fridge for about 2 hours.
Whip the Cream:
- Whip heavy cream to stiff peaks.
Top with Cream:
- Spread half of the whipped cream over the ladyfingers.
- Use an offset spatula to smooth it out.
- Pipe the other half of the whipped cream in dollops using a French star tip.
Decorate:
- Sprinkle crushed freeze-dried strawberries and chopped pistachios on top.
Serve and Enjoy:
- Serve your cake and enjoy!
