Description
This Matcha Tres Leches Cake is a luscious fusion dessert combining the rich, moist texture of a traditional tres leches cake with the delicate, earthy flavor of culinary-grade matcha powder. Featuring a light and airy sponge cake soaked in a matcha-infused tres leches milk mixture and topped with fluffy whipped cream, this cake is perfect for special occasions or an elegant treat. Its Japanese-inspired twist brings a unique green tea aroma and subtle bitterness balanced by sweet, creamy layers, delivering a refreshing dessert experience.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 tablespoon matcha powder (culinary grade)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1 teaspoon vanilla extract
- â…“ cup whole milk
For the Matcha Tres Leches Mixture:
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- ¾ cup whole milk
- 1 teaspoon matcha powder
For the Whipped Topping:
- 1½ cups heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Optional: sifted matcha powder or fresh berries for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake doesn’t stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt to evenly distribute the leavening agents and matcha flavor.
- Beat Egg Yolks and Sugar: In a large bowl, beat the egg yolks with ¾ cup of granulated sugar until the mixture is pale and thick, which provides structure and moisture to the cake. Stir in the vanilla extract and whole milk to combine.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the egg yolk mixture until just incorporated to maintain a light batter.
- Whip Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form, which adds volume and airiness to the cake.
- Fold Egg Whites into Batter: Carefully fold the beaten egg whites into the batter until just combined to preserve the airy texture.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top evenly. Bake for 25–28 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Prepare Tres Leches Mixture: While the cake cools, whisk together the evaporated milk, sweetened condensed milk, whole milk, and matcha powder until smooth to create the matcha-infused soaking liquid.
- Soak the Cake: Poke holes all over the cooled cake with a fork or skewer. Slowly pour the matcha tres leches mixture evenly over the cake, allowing it to soak thoroughly. Cover and refrigerate for at least 4 hours or overnight for maximum absorption and flavor melding.
- Make Whipped Topping: Before serving, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form to create a light and creamy topping.
- Assemble and Garnish: Spread the whipped cream evenly over the soaked cake. Optionally, dust with sifted matcha powder or garnish with fresh berries for a beautiful presentation. Serve chilled for best flavor and texture.
Notes
- For a deeper matcha flavor, increase the matcha powder in the tres leches milk mixture to 1½ teaspoons.
- Ensure the egg whites are whipped in a clean, grease-free bowl to achieve proper volume.
- Serve the cake chilled for the best texture and enhanced flavor.
- Use culinary-grade matcha powder for best taste and color.
- Cover the cake while refrigerating to maintain moisture and prevent absorption of other odors.
