Thai Tea Tres Leches Cake is a creative blend of two beloved desserts from different parts of the world. Tres leches cake, a Latin American classic, is known for its airy sponge that absorbs a creamy mixture of three milks. Thai tea, with its vibrant orange color and distinct flavor from black tea leaves blended with spices and vanilla, adds a refreshing twist to this traditional favorite. Together, they create a dessert that’s moist, fragrant, and a true centerpiece for special occasions. Whether served at a family dinner, a holiday celebration, or simply as a treat for yourself, this cake is a delicious way to bring together flavors from across cultures.
1. Serving Quantity
Serves 12 generous slices
2. Cooking Time
Preparation: 30 minutes
Cooking: 35 minutes
Chilling: 2 to 12 hours (overnight preferred)
Total Time: 3 hours minimum, up to 13 hours including chilling
3. Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup sugar (divided into 3/4 cup and 1/4 cup)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Thai tea soak:
- 2 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 tablespoons loose Thai tea leaves or 3 Thai tea bags
For the whipped topping:
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Optional garnish:
- Extra Thai tea powder, cinnamon, or toasted coconut flakes
4. Instructions
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Prepare the baking pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish. This will help the sponge cake release easily once baked.
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Make the sponge cake: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat the egg yolks with 3/4 cup sugar until the mixture is thick, pale, and doubled in volume. Add the milk and vanilla extract, mixing gently to combine. Slowly fold the dry ingredients into this mixture until smooth.
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Whip the egg whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, continuing to beat until stiff peaks form. Carefully fold the egg whites into the yolk batter, a little at a time, keeping as much air as possible to maintain the sponge-like texture.
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Bake the cake: Pour the batter into the prepared baking dish and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before moving to the next step.
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Prepare the Thai tea milk mixture: In a saucepan, heat the 2 cups of milk until just simmering. Remove from heat and add the Thai tea leaves or bags. Let steep for 10 minutes, then strain out the tea leaves or remove the bags. Stir in the condensed milk and evaporated milk until fully combined. The mixture should be creamy and tinted with a beautiful orange hue.
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Soak the cake: Use a fork or skewer to poke holes all over the cooled cake. Slowly pour the Thai tea milk mixture evenly across the top, allowing it to soak in. It may look like too much liquid, but the sponge will absorb it all as it chills. Cover the cake and refrigerate for at least 2 hours, though overnight chilling gives the best results.
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Whip the topping: Just before serving, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread evenly across the top of the chilled cake.
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Garnish and serve: Sprinkle with Thai tea powder, cinnamon, or toasted coconut flakes for decoration. Slice into squares and serve cold.
5. Nutrition (per slice, approx.)
Calories: 340
Carbohydrates: 44g
Sugar: 30g
Fat: 15g
Protein: 8g
Fiber: 0g
6. Tips
- Chill the cake overnight for the richest flavor and best texture. The sponge becomes incredibly moist and flavorful when given time to absorb the milk mixture.
- If you want a stronger tea flavor, steep the tea leaves longer or increase the amount slightly. Just be careful not to make the milk mixture bitter.
- Use a serrated knife to slice clean squares without disturbing the whipped topping.
- For an elegant touch, serve with fresh fruit such as sliced mangoes or strawberries. The brightness of the fruit balances the sweetness of the cake beautifully.
- Store leftovers covered in the refrigerator for up to 4 days. The flavors often deepen after a day.
Thai Tea Tres Leches Cake is more than just a dessert—it’s a fusion of tradition and creativity. Every bite offers the sweet creaminess of tres leches paired with the floral, spiced notes of Thai tea. It’s the perfect dessert to surprise your guests, share with loved ones, and bring a splash of color and flavor to your table.
