If you're looking for a dessert that combines bold flavor, rich texture, and a cultural twist, this layered Thai tea tres leches cake is your new showstopper. Imagine the beloved Latin American tres leches cake soaked in a luxurious blend of sweetened Thai tea, layered high with airy sponge and soft whipped cream. It’s a fusion that works like magic—sweet, creamy, and deeply aromatic from the iconic spices in Thai tea. Whether you’re hosting a party, planning your next bake sale, or just exploring new thai tea desserts, this cake will absolutely steal the show.
This dessert draws on both the structure of tea cakes and the richness of tres leches, creating a beautiful fusion of textures and traditions. Think of it as the luxurious cousin of the classic irish tea cake, layered and infused with the unmistakable taste of Thai iced tea. And yes, it’s as good as it sounds.
Layered Thai Tea Tres Leches Cake
Prep Time 35 minutes mins
Cook Time 30 minutes mins
Cooling and Chilling Time 1 hour hr 55 minutes mins
Total Time 3 hours hrs
Course Dessert
Cuisine Latin American, Thai
Stand mixer or hand mixer Essential for beating egg whites and whipping cream to stiff peaks.
Mixing bowls Several for separating eggs, whipping, and mixing.
9x13-inch cake pan or two 8-inch round cake pans Depends on whether you want a single-layer tray or a multi-layer round cake.
saucepan To steep the Thai tea.
Strainer or cheesecloth For straining Thai tea leaves if you're using loose tea.
Offset spatula For smooth frosting and layering.
Wire Rack For cooling the sponge completely before soaking.
For the Sponge Cake
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 large eggs separated
- 1 cup granulated sugar divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
For the Thai Tea Milk Soak
- 2 Thai tea bags or 2 tablespoons Thai tea leaves look for a brand like Pantai
- 1 cup boiling water
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup whole milk
- 1 tbsp sugar optional, adjust to taste
For the Whipped Cream Topping
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Optional Garnishes
- Crushed Thai tea cookies or tea cake cookies
- Toasted coconut flakes
- Mini dollops of Thai tea whipped cream or condensed milk drizzle
Make the Sponge Cake
Preheat your oven to 350°F (175°C). Grease and flour your baking pan(s). In a medium bowl, whisk together flour, baking powder, and salt.
In another large bowl, beat the egg yolks with half the sugar (1/2 cup) until pale and thick. Stir in milk and vanilla. Fold in the flour mixture gently.
In a separate clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Gently fold the whipped egg whites into the yolk batter in three parts, careful not to deflate the airiness.
Pour the batter into the prepared pan(s) and bake for about 25–30 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely on a wire rack.
Prepare the Thai Tea Milk Soak
While the cake bakes, steep your Thai tea in 1 cup boiling water for 5–10 minutes. Strain out the tea leaves or remove the bags. Combine the steeped tea with sweetened condensed milk, evaporated milk, and whole milk. Stir until fully blended and chill until ready to use.
Soak the Cake
Once the sponge cake is fully cooled, use a fork or skewer to poke holes all over the surface. Slowly pour the Thai tea milk mixture over the cake, letting it absorb a bit at a time. It will look overly saturated at first—don’t worry, that’s the point.
If you're doing a layer cake, split the cake horizontally and soak both layers individually before stacking.
Whip the Cream Topping
In a cold bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Chill if not using immediately.
Assemble the Cake
If you’re going with a layered version, place one soaked layer down, spread a generous amount of whipped cream on top, then add the second layer and repeat. Finish by coating the entire cake with whipped cream and smoothing it with an offset spatula.
Garnish and Chill
Top with crushed cookies, toasted coconut, or a swirl of condensed milk. Let the cake chill in the fridge for at least 1 hour (ideally 2+) before serving.
Pairings
This layered Thai tea tres leches cake is rich and creamy, so pairing it with drinks or side bites that balance the sweetness is a smart move:
- Drink Pairings: Serve it alongside a simple jasmine green tea or a hot cup of oolong to cut through the richness. For something more decadent, a small glass of iced Vietnamese coffee works beautifully with the dessert's milky profile.
- Side Pairings: Fresh tropical fruits like mango, lychee, or passionfruit add brightness and acidity. If you're planning a dessert table, consider including mini tea cakes or delicate afternoon tea cakes for variety.
- Meal Pairings: This cake is a fantastic follow-up to bold main courses. Thai dishes like grilled lemongrass chicken, pad kee mao, or sticky rice with grilled pork belly would set up the flavors beautifully.
FAQs
1. Can I use Thai tea powder instead of loose-leaf or tea bags?
Yes, Thai tea powder works well, especially if it’s specifically made for brewing. Avoid using instant Thai tea mixes that already contain sugar and milk, as it will throw off the soak’s flavor and sweetness balance.
2. Is this recipe suitable for making mini cakes?
Absolutely. Use cupcake tins or mini springform pans for individual mini tea cakes. Adjust baking time to around 15–20 minutes and reduce the amount of soak per cake.
3. What kind of sponge works best for tres leches?
A firm yet airy sponge is ideal—think genoise or chiffon. These sponges can hold their shape while soaking up a generous amount of liquid. Avoid butter cakes or dense sponges, which might get too soggy.
4. Can I substitute the Thai tea soak with something else?
If you want a variation, you could try a chai cake recipe style soak using chai-spiced milk, or even a green tea cake version by steeping matcha into the milk mix. However, the unique flavor of Thai tea is the star here.
5. Is this cake similar to a Vietnamese dessert recipe?
There’s definitely a kinship. Much like Vietnamese desserts that use coconut milk and sweetened condensed milk (think chè or bánh flan), this cake uses similar flavors and textures, bridging culinary borders beautifully.
