Thai Tea Tres Leches Cake
If you enjoy Thai tea, you must try this Thai Tea Tres Leches Cake. This recipe features a white box cake mix infused with a Thai tea tres leches mixture, and it’s topped with simple, homemade whipped cream.
The addition of Thai tea to the tres leches mixture complements the traditional milks used in making Thai tea. So it was no surprise that this combo turned delicious!
Just like my other Tres leches cakes, I’m using a box cake mix and making a couple of substitutions to enhance the flavor.
Ingredient Highlights
- Box Cake Mix– Use your favorite White or Vanilla cake mix for this recipe, and substitute butter for oil and milk for water.
- Thai Tea Leaves– These tea leaves can be found at most Asian grocery stores or online.
- Tres Leches Mixture– Three milk mixture consists of whole milk, evaporated milk, and sweetened condensed milk. The Thai tea leaves are steeped with evaporated milk to prevent any dilution.
Tips for Making Thai Tea Tres Leches
- Allow the Thai tea leaves to steep in the evaporated milk first, then prepare the cake. This should give you about 45 minutes of steeping time.
- Once the cake is done baking, allow it to cool for about 15-20 minutes before poking holes.
- You can reduce the amount of sweetened condensed milk if you prefer a less-sweet cake. I like using the pouch since it’s easy to store in the refrigerator.
- Slowly pour the Thai tea-infused tres leches mixture over the cake. Allow the mixture to absorb, then continue adding more till it’s finished.
- The soaked cake needs to be refrigerated for at least 4 hours, preferably overnight.
How to Serve and Store
Before serving the cake, top it with a homemade whipped cream. Simply add cold heavy cream, sugar, and vanilla to a stand mixer and whip it until stiff peaks form.
Add it to the cake and spread it evenly. Alternatively, you can use a store-bought one like this plant-based whipped cream or Cool Whip.
Leftovers can be stored in the refrigerator for up to 3 days. Just keep in mind that fresh whipped cream may get runny the longer it sits.
Tres Leches Cake Collection
Thai Tea Tres Leches Cake
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Equipment
Ingredients
Cake Mix Ingredients
- 1 Box White Cake Mix
- ½ cup Unsalted Butter melted
- 8 ounces Whole Milk
- 3 Eggs
Tres Leches Mixture
- 12 ounces Evaporated Milk
- 1 cup Thai Tea Leaves
- 14 ounces Sweetened Condensed milk or use 10 oz for a less sweet cake
- 8 ounces Whole Milk
Whipped Cream
- 16 ounces Heavy Whipping Cream
- 3 tablespoons Sugar or Powdered Sugar
- 2 teaspoons Vanilla Extract
- 1 Orange Use zest to garnish the cake
Instructions
- Add the Thai tea leaves to a bowl or large mason jar and pour 1 can (12 oz) of evaporated milk. Allow it to steep while you prepare the cake.
- Preheat oven to 350°F. Grease just the bottom of a 9×13 dish with baking spray, oil, or butter.
- In a large bowl, add the white cake mix, melted butter, milk, and eggs. Use a handheld mixer and mix for 2 minutes. Pour the batter into the greased pan and bake according to the box instructions. Allow the cake to cool for 20 minutes.
- Use a fine mesh strainer to strain the tea from the evaporated milk. You may need to do this twice. Use a spatula to press down on the tea leaves to release most of the milk.
- Combine the strained Thai tea milk, sweetened condensed milk, and whole milk, whisking until smooth.
- Once the cake has cooled, use a fork or skewer to poke holes all over the cake. Slowly pour the Thai tea milk mixture evenly over the cake, allowing it to soak in before adding more.
- Cover the cake with plastic wrap or a lid and refrigerate overnight or at least 4 hours.
- Make the whipped cream topping before serving the cake. Place your bowl and whisk attachment in the freezer for a few minutes. Add the cold heavy cream, vanilla, and sugar to the bowl. Whisk on medium-high speed until stiff peaks form.
- Remove the cake from the refrigerator and spread the whipped cream evenly. Garnish the cake with orange zest (optional), then slice and serve.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
