Chai Tres Leches Cake

Name: Chai Tres Leches Cake
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American, Latin American
Ingredients: 1/3 cup whole milk; 1 cup all purpose flour; 3/2 tsps baking powder; 1/4 tsp salt; 5 eggs separated; 1 c granulated sugar divided; 1 tsp vanilla extract; 3/2 tsps ground cinnamon; 1 tsp ginger; 1/2 tsp ground cardamom; 1/4 tsp ground nutmeg; 1/4 tsp ground allspice; 1/4 tsp ground cloves; 1/4 cup whole milk; 2 chai tea bags; 14 oz can sweetened condensed milk; 12 oz can evaporated milk; 1 Pint heavy whipping cream; 3 tbs powdered sugar; 1/2 tsp vanilla extract; Ground cinnamon for topping; 1/4 cup chai tea

12 steps

Prep:1h 30minCook:30min

A delicious fall twist on a classic tres leches! Inspired by the Tastes Better From Scratch recipe.

Updated at: Fri, 12 Sep 2025 20:26:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories451.2 kcal (23%)

Total Fat24.2 g (35%)

Carbs50.2 g (19%)

Sugars38.7 g (43%)

Protein9.7 g (19%)

Sodium225.4 mg (11%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Instructions

For the Cake

Step 1

Preheat oven to 350°F

Step 2

In a medium bowl, combine flour, baking powder, and salt.

Step 3

Separate the egg yolks from the whites into two other mixing bowls.

Step 4

Add 3/4 cup sugar to the bowl with egg yolks and mix on high speed until they're a pale yellow. Add 1/3 milk and vanilla extract and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently until just combined. (Careful not to overmix)

Step 5

Use an electric mixer to beat the eggs whites on high speed while gradually mixing in the remaining 1/4 cup sugar. Whip into stiff peaks and then gently fold the beaten egg whites into the batter until combined.

Step 6

Pour the batter into an ungreased 9x13 pan and smooth into even layer. Bake for 25-35 minutes or until a toothpick comes out clean from the center. Remove from oven and allow to cool completely.

For the milk mixture

Step 7

Heat up the whole milk until just under boiling in a small saucepan and add in 2-3 chai tea bags. Steep according to instructions, stirring frequently, and then remove the tea bags and allow to cool.

Step 8

Combine the cooled, chai-infused whole milk with the evaporated and sweetened condensed milk in a bowl. Then use a fork to poke holes throughout the top of the cake.

Step 9

Pour the milk mixture over the cake, making sure to coat the entire top and around the edges. Refrigerate the cake for at least an hour or overnight to allow it to soak in the mixture.

For the frosting

Step 10

To make the frosting from scratch, whip the heavy cream, sugar, vanilla, and chai tea until stiff peaks (note: the tea may prevent the frosting from completely becoming stiff peaks, but it's fine as long as the frosting is fully combined and medium/firm peaks).

Step 11

**Alternatively, you can use a 16 oz container of cool whip, then combine the 1/4 cup chai tea and vanilla until medium/firm peaks for a quicker frosting.

Step 12

Finally, spread the frosting evenly over the cake and sprinkle the top with cinnamon. Enjoy!