By Akshara
August 10, 2026
This recipe infuses the classic Latin American three-milk cake with the warming spices of Indian masala chai. A light, airy sponge cake is poked with tiny holes and soaked in a mixture of condensed milk, evaporated milk, and heavy cream that has been simmered with black tea leaves, cardamom, ginger, and cinnamon. The sponge absorbs the fragrant liquid completely without turning soggy, resulting in a melt-in-your-mouth texture topped with pillowy whipped cream.
1 pre-baked vanilla sponge cake (9x13 inch) 1/2 cup evaporated milk 1/2 cup sweetened condensed milk 1/2 cup heavy cream 2 tablespoons loose black tea leaves 4 green cardamom pods, crushed 1 small piece fresh ginger, sliced 1 cinnamon stick 1 cup whipped cream for topping
Simmer the evaporated milk, condensed milk, heavy cream, tea leaves, cardamom, ginger, and cinnamon stick in a saucepan over low heat for five minutes, then strain and cool completely.
Poke holes all over the surface of the cooled vanilla sponge cake using a fork or skewer.
Slowly pour the strained masala chai milk mixture evenly over the entire cake, allowing the sponge to absorb the liquid.
Refrigerate the cake for at least two hours, then spread a thick layer of whipped cream over the top before dusting with cinnamon and serving chilled.