If you’re looking for a dessert that combines the creamy, dreamy decadence of a classic tres leches with the earthy, vibrant notes of Japanese matcha, the Matcha Tres Leches Cake will absolutely steal your heart. This fusion treat is a celebration of cultures and flavors, featuring a sponge cake soaked in a matcha-infused trio of milks and topped with a cloud of whipped cream. It’s the perfect showstopper for gatherings, and every bite is moist, tender, and beautifully green. If you love matcha desserts, this recipe is your new must-bake!
Ingredients You’ll Need
You only need a handful of simple, accessible ingredients to create this Matcha Tres Leches Cake, but each one plays a crucial role. From the matcha’s color and flavor to the trio of milks that give the cake its signature texture, every item brings something special to the table.
- All-purpose flour: Provides the structure for the cake, keeping it tender but not too dense.
- Matcha powder (culinary grade): This is the star for that vibrant color and signature earthy green tea flavor.
- Baking powder: Helps the sponge rise and stay light.
- Salt: Just a touch brings all the flavors together and balances the sweetness.
- Large eggs (separated): The yolks add richness while the whipped whites give the cake its airy lift.
- Granulated sugar: Sweetens the cake and helps whip the eggs to the perfect texture.
- Whole milk: Adds moisture and is used in both the cake and the soaking mixture.
- Vanilla extract: Rounds out the flavors and adds warmth.
- Sweetened condensed milk: The key for richness and that classic tres leches sweetness.
- Evaporated milk: Adds a silky, slightly caramelized flavor to the soak.
- Heavy whipping cream: Whips up into a luscious topping that’s light as air.
- Powdered sugar: Sweetens the whipped cream without any grittiness.
- Optional matcha powder for garnish: A little dusting makes the final presentation pop.
How to Make Matcha Tres Leches Cake
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and prepping your baking dish with a little grease and flour. Whisk together your dry ingredients: flour, matcha powder, baking powder, and salt. In a separate bowl, beat the egg yolks with most of the sugar until thick and pale, then stir in the milk and vanilla. Gently mix in the flour mixture just until combined, being careful not to overwork it.
Step 2: Whip the Egg Whites
In a clean bowl, whip the egg whites to soft peaks. Gradually sprinkle in the remaining sugar and keep beating until you see glossy, stiff peaks. This step is what gives the Matcha Tres Leches Cake its light, spongy crumb, so take your time!
Step 3: Fold and Bake
Gently fold the whipped egg whites into the batter in batches, using a spatula and a light touch. Stop when just combined for maximum fluffiness. Pour the batter into your prepared pan, smooth the surface, and bake for 25 to 30 minutes. The cake is ready when a toothpick comes out clean and the top is lightly golden.
Step 4: Soak with Matcha Tres Leches Mixture
While the cake is still warm, poke holes all over with a fork or skewer. Whisk together the whole milk, sweetened condensed milk, evaporated milk, and sifted matcha powder until completely blended and smooth. Slowly pour this matcha tres leches mixture over the cake, making sure it soaks in evenly. Cover and refrigerate for at least 4 hours, or for best results, overnight.
Step 5: Whip and Top
Just before serving, whip the heavy cream with powdered sugar and vanilla until it forms stiff peaks. Spread the whipped cream over your chilled, soaked cake. Finish with an optional dusting of matcha powder for a beautiful, professional touch.
How to Serve Matcha Tres Leches Cake
Garnishes
A light dusting of matcha powder over the whipped cream creates a stunning contrast and hints at the flavors inside. For extra flair, add some fresh berries, a drizzle of white chocolate, or even edible flowers. The vivid green and white layers make this cake a real centerpiece.
Side Dishes
Serve your Matcha Tres Leches Cake with fresh strawberries, raspberries, or a scoop of vanilla bean ice cream. A hot cup of green tea or a creamy latte on the side turns dessert into a cozy, elegant occasion.
Creative Ways to Present
Cut the cake into neat squares and serve in individual ramekins or glasses for a modern twist. You can also layer the cake cubes with whipped cream and berries in a trifle dish for a show-stopping parfait. Even a simple slice on a beautiful plate lets the colors and textures shine!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Matcha Tres Leches Cake tightly and keep it in the fridge for up to 3 days. The cake actually gets even more flavorful as it sits, and the texture stays wonderfully moist.
Freezing
While you can freeze the sponge cake before soaking, freezing the fully assembled Matcha Tres Leches Cake isn’t recommended. The whipped cream topping and milk mixture can separate and become watery. For best results, freeze the unsoaked cake layer and assemble fresh when you’re ready to serve.
Reheating
This cake is meant to be enjoyed cold, straight from the fridge. There’s no need to reheat, but if you want to bring it up to room temperature for a softer bite, let it sit out for 10–15 minutes before serving.
FAQs
Can I use ceremonial grade matcha for the cake?
You can, but culinary grade matcha is actually preferred for baking because it holds its color and flavor better when exposed to heat, and it’s more cost-effective.
Can I make the Matcha Tres Leches Cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just be sure it contains xanthan gum or a similar binder to help with texture.
How do I prevent the cake from getting soggy?
Make sure to bake the cake until it’s fully cooked and allow it to cool slightly before pouring on the milk mixture. The cake should soak up the milk evenly without turning mushy.
What’s the best way to store Matcha Tres Leches Cake overnight?
Cover the cake tightly with plastic wrap or a lid and keep it chilled in the fridge. This gives the milk mixture time to infuse every bite, making it even more delicious the next day.
Can I reduce the sugar in the recipe?
You can cut back slightly on the sugar in both the cake and topping, but the condensed milk in the soak is key to the classic flavor and texture, so keep that as is for best results.
Final Thoughts
If you’re ready to wow your friends (and yourself!) with a dessert that’s as beautiful as it is delicious, give this Matcha Tres Leches Cake a spot on your baking list. It’s a joyful mashup of flavor and culture that’s sure to become a new favorite. Happy baking!
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Matcha Tres Leches Cake Recipe
- Total Time: 55 minutes plus at least 4 hours chilling time
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Matcha Tres Leches Cake is a delightful fusion dessert combining the traditional Latin American tres leches cake soaked in a rich matcha-infused milk mixture. The light and fluffy matcha-flavored sponge cake absorbs the luscious matcha tres leches soak, topped with a creamy whipped topping and a dusting of vibrant matcha powder, creating a beautifully balanced and unique treat.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 tablespoon matcha powder (culinary grade)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Matcha Tres Leches Soak:
- 1 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1 teaspoon matcha powder (sifted)
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Optional dusting of matcha powder for garnish
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt. Set aside to combine the dry elements evenly.
- Beat Egg Yolks and Sugar: In a large bowl, beat the egg yolks with 3/4 cup of the granulated sugar until the mixture is thick, pale, and creamy. This will help give the cake its light texture.
- Add Milk and Vanilla: Stir in the whole milk and vanilla extract to the egg yolk mixture, combining well to incorporate the flavors.
- Combine Wet and Dry Ingredients: Gently add the flour mixture to the wet ingredients and mix until just combined; be careful not to overmix to keep the batter light.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff peaks form.
- Fold Egg Whites into Batter: Carefully fold the whipped egg whites into the batter in batches until just incorporated, preserving the airy texture.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top evenly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Then allow the cake to cool slightly.
- Prepare for Soaking: While the cake is still warm, use a fork or skewer to poke holes all over the top to help the milk soak penetrate deeply.
- Make Matcha Tres Leches Soak: In a bowl, whisk together whole milk, sweetened condensed milk, evaporated milk, and sifted matcha powder until smooth and well combined.
- Soak the Cake: Slowly pour the milk mixture evenly over the warm cake, allowing it to soak thoroughly. Cover and refrigerate for at least 4 hours or preferably overnight for full absorption.
- Prepare the Topping: Beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a fluffy and sweet topping.
- Finish and Serve: Spread the whipped cream evenly over the soaked cake. Optionally, dust with a light layer of matcha powder for garnish before serving.
Notes
- This cake is best made a day ahead to allow the flavors to fully develop and soak.
- Use a fine mesh sieve when dusting matcha powder for a smooth, clean finish.
- Pairs beautifully with fresh berries or a drizzle of white chocolate for added richness.
- Make sure to fold the egg whites gently to retain air and keep the cake spongy.
- Chilling the cake overnight enhances the moistness and flavor absorption of the tres leches soak.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Latin American–Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
