There is something incredibly magical about the way a classic tres leches cake gets transformed with the vibrant, earthy notes of green tea in this Matcha Tres Leches Cake Recipe. The light, airy sponge soaked in a luscious matcha-infused milk mixture creates an unforgettable texture and flavor experience that feels both refreshingly new and comfortingly familiar. Each bite offers a delightful balance of sweetness and that subtle umami kick from the matcha, making it a perfect celebratory dessert or a sweet treat to brighten any day.
Ingredients You’ll Need
Even though this dessert looks impressive, you’ll find the ingredients wonderfully straightforward. Each one plays a crucial role in building layers of texture and flavor, from the fluffy cake base to the decadently soaked milk mixture, and the creamy topping that pulls it all together.
- All-purpose flour: The foundation of the cake, providing structure without weighing it down.
- Culinary-grade matcha powder: This gives the cake its signature green hue and that inimitable earthy flavor.
- Baking powder: Helps the cake rise beautifully and stay tender.
- Salt: Just a pinch to enhance all the flavors harmoniously.
- Large eggs, separated: Whipping the whites separately adds lightness and lift to the sponge.
- Granulated sugar, divided: Sweetens the cake and stabilizes the whipped egg whites for perfect peaks.
- Whole milk: Keeps the cake moist and ties the batter together.
- Vanilla extract: Adds a warm, aromatic note that complements the matcha beautifully.
- Evaporated milk and sweetened condensed milk: Create that iconic tres leches soak, rich and creamy with a touch of sweetness.
- Heavy cream and powdered sugar: Whipped into a dreamy topping that’s light yet indulgent.
- Extra matcha powder (optional): For a final dusting that elevates the presentation and taste.
How to Make Matcha Tres Leches Cake Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 350°F and greasing a 9×13-inch baking dish. This step ensures your cake bakes evenly without sticking. Next, whisk together the dry ingredients — flour, matcha powder, baking powder, and salt — in a medium bowl. In a separate large bowl, beat the egg yolks with three-quarters of the sugar until they become pale and thick; this takes about two minutes and creates a lovely creamy base. Stir in the whole milk and vanilla extract, then gently fold in the dry matcha mixture to prevent deflating the batter.
Step 2: Whip Egg Whites and Combine
In a meticulously clean bowl, beat the egg whites until soft peaks form. This aerates the whites, which is crucial for the cake’s airy texture. Gradually add the remaining sugar as you continue whipping until firm peaks hold steady. Gently fold these whites into the yolk batter in three portions, carefully preserving all the air you’ve just whipped in. Pour the batter into your prepared dish and spread it evenly to bake uniformity.
Step 3: Bake the Cake
Baking the cake for about 25 to 28 minutes will give you a tender, springy sponge that’s cooked perfectly through. Test with a toothpick—if it comes out clean, it’s time to take the cake out. Let it cool slightly before moving on to soak the cake with the luscious matcha milk mixture.
Step 4: Prepare and Soak with Matcha Milk Mixture
While the cake cools, whisk together the whole milk, evaporated milk, sweetened condensed milk, and sifted matcha powder until all the flavors meld seamlessly. Poke holes all over the surface of the warm cake with a fork or skewer—this step is essential for allowing the milk mixture to seep deep into every crevice for that signature tres leches moistness. Slowly pour the milk over the cake, giving it time to absorb. Refrigerate the cake covered for at least four hours or ideally overnight for the best taste and texture.
Step 5: Whip the Topping and Assemble
Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This pillowy topping adds a sweet, delicate contrast to the rich matcha-soaked cake below. Spread it evenly over the chilled cake and, if you love a pop of extra color and flavor, dust with a little more matcha powder. The presentation will make you proud every time.
How to Serve Matcha Tres Leches Cake Recipe
Garnishes
Adding a few thoughtful garnishes elevates this cake from delicious to stunning. Try a dusting of matcha powder for that final visual and flavor flourish, or consider fresh berries that add brightness and a subtle tartness to balance the sweet creaminess. Shaved white chocolate or a sprinkle of toasted coconut flakes can also be charming accompaniments that bring extra texture and depth.
Side Dishes
This Matcha Tres Leches Cake Recipe works wonderfully alongside simple desserts like vanilla bean ice cream or a light fruit salad. If you want to turn it into a full dessert spread, pair it with green tea or jasmine tea to complement the matcha’s unique flavor profile, creating a harmonious end to any meal.
Creative Ways to Present
Served in a glass trifle dish layered with extra whipped cream and berries, this cake becomes a showstopper centerpiece. Alternatively, cut into neat squares and plated with a drizzle of sweetened condensed milk or passionfruit sauce for a tropical touch that’s unexpected but absolutely delightful. Everyone will be asking for your secret after seeing how stunning and unique your matcha tres leches cake looks.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Matcha Tres Leches Cake Recipe in an airtight container in the refrigerator for up to three days. The flavors actually deepen with time, making it taste even better the next day. Keep it chilled to maintain the perfect moist, creamy texture that defines this dessert.
Freezing
While you can freeze this cake, it’s best to do so without the whipped cream topping to preserve its texture. Wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to one month. Thaw overnight in the fridge before adding fresh whipped cream and serving.
Reheating
This cake is best enjoyed chilled straight from the fridge, but if you prefer a warmer treat, let it come to room temperature for about 30 minutes. Avoid microwaving, as it can affect the delicate texture of the sponge and the cream. Patience here ensures the best eating experience.
FAQs
Can I use a different type of green tea powder instead of culinary-grade matcha?
It’s best to stick with culinary-grade matcha for this recipe because it is specifically meant for cooking and has a balanced flavor that shines through when baked. Ceremonial-grade matcha is more expensive and delicate, while lower grades might have a bitter or dull taste that could overpower the cake.
What if I don’t have evaporated milk or sweetened condensed milk?
Both are key for the rich tres leches soak, but if you can’t find them, you might try substituting with whole milk mixed with a bit of sugar and cream, although this will change the final texture and sweetness. Specialty aisles in most supermarkets or online stores usually carry these canned milks.
How do I make sure the cake absorbs the milk mixture well?
Poking plenty of holes with a fork or skewer is essential so that the milk soaks evenly into the cake. Pour the milk slowly and allow it to rest and absorb before adding more. This patient approach transforms the texture from dry sponge to a moist, melt-in-your-mouth delight.
Can I make this recipe vegan or dairy-free?
Adapting this recipe for vegan or dairy-free diets would require several substitutes, such as plant-based milks and aquafaba for eggs. However, this changes the unique texture and flavor of the traditional tres leches cake. If needed, look for recipes specifically developed for those diets to achieve the best results.
Is it necessary to chill the cake overnight?
Chilling overnight allows the cake to fully soak up the milk mixture, which develops the signature tres leches flavor and moistness. While you can refrigerate for a minimum of four hours, overnight chilling is highly recommended for the best taste and texture.
Final Thoughts
If you’ve been searching for a dessert that’s both impressive and utterly comforting, this Matcha Tres Leches Cake Recipe is your new best friend. It’s a beautiful fusion of vibrant Japanese matcha and classic Latin American tres leches — a true crowd-pleaser no matter the occasion. I promise, once you try it, you’ll be excited to make it again and again, sharing that magical moistness and unique flavor with everyone you love.
Print
Matcha Tres Leches Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Total Time: 4 hours 53 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Latin American, Japanese-Inspired
- Diet: Vegetarian
Description
A vibrant and luscious Matcha Tres Leches Cake that combines the rich creaminess of classic tres leches with the fresh, earthy notes of culinary-grade matcha powder. This fusion dessert brings together Japanese-inspired flavors and Latin American tradition for a moist cake soaked in a sweet matcha-infused milk mixture and topped with light whipped cream and a dusting of matcha powder.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 tablespoon culinary-grade matcha powder
- 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 Milk Mixture:
- 1/2 cup whole milk
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon matcha powder, sifted
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Extra matcha powder for dusting (optional)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 1 tablespoon matcha powder, baking powder, and salt until evenly combined and set aside.
- Beat Egg Yolks and Sugar: In a large bowl, beat the 5 egg yolks with 3/4 cup of the granulated sugar until the mixture is pale and thick, approximately 2 minutes, ensuring a fluffy texture.
- Combine Wet Ingredients: Stir the 1/3 cup whole milk and 1 teaspoon vanilla extract into the egg yolk mixture, blending smoothly.
- Fold Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients, being careful not to overmix to maintain a tender crumb.
- Whip Egg Whites: In a separate clean bowl, beat the 5 egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form, creating volume and structure.
- Incorporate Egg Whites: Gently fold the beaten egg whites into the batter in three additions. Take care to fold softly to keep the batter light and airy without deflating the whites.
- Bake the Cake: Pour the finished batter evenly into a greased 9×13-inch baking dish. Bake in a preheated oven at 350°F (177°C) for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Milk Mixture: While the cake bakes and starts to cool, whisk together 1/2 cup whole milk, 1 can (12-ounce) evaporated milk, 1 can (14-ounce) sweetened condensed milk, and 1 teaspoon sifted matcha powder until smooth and fully dissolved.
- Soak the Cake: After baking, let the cake cool for about 10 minutes. Then, use a fork or skewer to poke holes evenly all over the surface. Slowly pour the matcha milk mixture over the cake, allowing it to absorb gradually. Cover and refrigerate for at least 4 hours or preferably overnight for full flavor melding.
- Prepare Whipped Topping: Before serving, beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form, achieving a light and fluffy texture.
- Serve: Spread the whipped cream topping evenly over the chilled cake and dust with extra matcha powder if desired for a decorative and flavor-enhancing finish. Slice and serve cold.
Notes
- For a stronger matcha flavor, increase the matcha powder in the milk mixture to 1 1/2 teaspoons.
- The cake tastes even better the next day as the flavors develop and meld together.
- Serving the cake chilled will provide the best texture and refreshing taste.
