Introduction

This Matcha Tres Leches Cake is a delightful fusion of traditional tres leches soaked sponge and earthy Japanese matcha flavor. Light, moist, and creamy, it’s perfect for a special occasion or whenever you crave a unique dessert treat.

The image shows a square slice of green cake with two visible layers; the bottom and middle part is a soft, porous green sponge, while the top layer is a smooth, glossy green icing. On top of the cake, there is a dollop of white cream with a fresh red strawberry placed in the center. The slice is on a white plate, and a spoon with a wooden handle rests on the plate, scooping a piece of the cake. Around the plate, there are several strawberries and some old pages from a book lying on a white marbled surface. In the background, another similar green cake slice with a strawberry on top is on another white plate, alongside a clear glass with some silver spoons inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs
1/2 cup castor sugar
9 tbsp milk
1 tsp vanilla extract
1 cup cake flour
1 1/2 tbsp matcha powder
1 tsp baking powder
1/4 tsp salt
1/2 tsp cream of tartar*
1/3 cup sweetened condensed milk
1 tbsp matcha powder
6 1/2 tbsp evaporated milk
1/3 cup milk
1 cup heavy whipping cream
2 tbsp confectioners’ sugar
1 tbsp matcha powder
Whipped cream (for decorating)
Strawberries (for decorating)

Instructions

Step 1: Preheat the oven to 320℉ (160℃). Line the bottom and sides of an 8-inch (20 cm) square pan with parchment paper and set aside.
Step 2: In a large bowl, beat egg yolks with 1/4 cup (50 g) castor sugar on medium-high speed until pale and thick. Add milk and vanilla extract, then mix until combined.
Step 3: Sift together cake flour, 1 1/2 tbsp matcha powder, baking powder, and salt. Gently fold these dry ingredients into the egg yolk mixture on low speed. Avoid overmixing.
Step 4: In a separate clean bowl, beat egg whites with cream of tartar on low-medium speed until frothy. Gradually add the remaining 1/4 cup (50 g) castor sugar while beating, then increase speed to high until stiff, glossy peaks form.
Step 5: Fold one-third of the egg white mixture into the yolk batter gently. Then fold in the remaining egg whites in two additions, taking care not to overmix.
Step 6: Pour the batter into the prepared pan, spread evenly, and run a skewer through to remove air bubbles. Tap the pan gently on the counter.
Step 7: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
Step 8: For the matcha milk bath, combine sweetened condensed milk with 1 tbsp sifted matcha powder in a bowl. Stir in evaporated milk and 1/3 cup milk until smooth. Set aside.
Step 9: Carefully invert the cooled cake onto a piece of parchment paper larger than the cake. Peel off the top parchment paper from the cake.
Step 10: Lift the parchment paper underneath to place the cake back into the 8-inch pan. Poke many holes in the cake using a fork.
Step 11: Pour the matcha milk bath evenly over the cake. Cover with cling wrap and refrigerate for at least 1 hour to allow the cake to soak up the milk.
Step 12: For the matcha whipped cream, beat heavy whipping cream with confectioners’ sugar until slightly thickened. Add 1 tbsp sifted matcha powder and continue beating until stiff peaks form.
Step 13: Transfer the soaked cake onto a cutting board and spread the matcha whipped cream evenly on top. Smooth the surface with a spatula.
Step 14: Trim the edges with a knife and cut into 9 slices.
Step 15: Decorate each slice with a dollop of whipped cream and a strawberry on top.
Step 16: Serve and enjoy your matcha-infused tres leches cake!

Tips & Variations

Use high-quality ceremonial matcha powder for the best flavor and vibrant green color.
If you don’t have cream of tartar, substitute with an equal amount of lemon juice or white vinegar when beating egg whites.
For a dairy-free version, substitute evaporated milk and heavy cream with coconut milk or almond milk alternatives.
Decorate with other fruits like kiwi or blueberries for a colorful contrast.

Storage

Store the cake covered in an airtight container or wrapped tightly in plastic in the refrigerator for up to 3 days. Reheat slices briefly at room temperature if desired, but enjoy chilled for the best texture and flavor.

How to Serve

Two square pieces of green matcha cake sit on white plates, each topped with a smooth, light green layer of frosting. On top of the frosting is a dollop of white cream and a fresh red strawberry with green leaves. The cake shows three soft, spongy layers with a moist texture. One piece has a bite taken out, and a spoon with a wooden handle rests beside it on the plate. Fresh strawberries are scattered around on a white marbled surface with torn old book pages underneath some plates. In the background, shiny spoons stand in a clear glass, and soft white fabric adds a cozy touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular green tea powder instead of matcha?

Regular green tea powder lacks the vibrancy and flavor matcha provides, so the taste and color of the cake may be muted. It’s best to use good quality matcha powder for optimal results.

How long should I let the cake soak in the milk mixture?

Refrigerate the cake with the milk mixture for at least 1 hour to allow full absorption, but for a richer soak, you can leave it up to 4 hours or overnight.