Easy No Bake Chai Tres Leches Cake

Create a wonderfully soft and moist No Bake Chai Tres Leches Cake with a gentle chai flavor using just 7 ingredients and about 15 minutes of work.

Easy No Bake Chai Tres Leches Cake

Easy No Bake Chai Tres Leches Cake


  • 1 cup milk (240g)
  • 2-4 tbsp chai (loose tea), depending on desired strength (I used 2 tbsp)*
  • 1/4 tsp cardamom powder*
  • Roughly 3/4th of a 14 oz can sweetened condensed milk (300g)*
  • 1 14 oz can evaporated milk (400g)
  • About 35-40 ladyfingers (approximately 1.5 packs with 24 ladyfingers each)*
  • 1 1/2 cups heavy cream (360g) for decoration
  • Optional: freeze-dried strawberries and pistachios for decoration


  • In a saucepan, simmer milk, chai, and cardamom on medium-low heat for 3-5 minutes to create the chai base.
  • Prepare the three-milk mixture by whisking the evaporated milk, sweetened condensed milk, and strained chai in a bowl. Taste and adjust the flavor according to your preference.
  • In a clean 7x11" dish, tightly stack ladyfingers to form a layer, trimming to fill gaps.
  • Using a 1/4 cup measure, drench the ladyfingers with half of the chai mixture, ensuring each is soaked. Don't worry if it looks like a lot; the ladyfingers will absorb it.
  • Wait 10-20 minutes for the ladyfingers to soak up most of the chai mixture.
  • Repeat the process with a second layer of ladyfingers.
  • Refrigerate the dish for about 2 hours.
  • Whip the heavy cream to stiff peaks while it's chilling.
  • Spread half of the whipped cream on top of the ladyfingers and use an offset spatula for an even layer.
  • Use the remaining cream for dollops, piping with a French star tip.
  • Decorate with crushed freeze-dried strawberries and chopped pistachios.
  • Serve and relish every bite!

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