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
Scale
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
