The Matcha Tres Leches Cake is where East meets West in the world of desserts, blending the lush, creamy texture of a classic tres leches with the earthy sophistication of Japanese matcha. Imagine a fluffy sponge cake that’s lovingly soaked in a green-tinted blend of three milks, then crowned with clouds of vanilla whipped cream and a sprinkle of delicate matcha. Every bite is a balance of sweet, creamy richness and vibrant, slightly bitter green tea notes—a perfect harmony for tea lovers and cake enthusiasts alike.
Ingredients You’ll Need
This Matcha Tres Leches Cake comes together easily with pantry staples and a touch of matcha magic. Every ingredient has its own important role—whether it’s creating that signature tender crumb, infusing deep flavor, or painting the cake its beautiful green hue.
- All-purpose flour: The backbone of your sponge, it gives structure while keeping things light and soft.
- Matcha green tea powder: The star ingredient, lending grassy, earthy notes and that gorgeous jade color.
- Baking powder: Helps the sponge rise into a pillowy, absorbent cake—perfect for soaking up the tres leches.
- Salt: Just a pinch to brighten all the flavors and balance the sweetness.
- Eggs, separated: Whipped whites make the cake airy; rich yolks bring moisture and richness.
- Granulated sugar: Sweetens the cake perfectly, with some reserved to stabilize the meringue.
- Whole milk: Adds moisture to the batter and goes into the soaking mixture for extra creaminess.
- Vanilla extract: Offers warmth and rounds out the flavor of both cake and whipped cream.
- Evaporated milk: One of the “tres leches,” this adds that classic creamy, milky flavor and soaks in effortlessly.
- Sweetened condensed milk: The sweet heart of the soaking mix, making every bite decadently rich.
- Heavy whipping cream: Whipped to soft peaks, it’s the ultimate airy, luscious topping.
- Powdered sugar: Just a bit sweetens the whipped topping without weighing it down.
- Optional: Additional sifted matcha or fresh berries: These make stunning, flavorful garnishes for a showstopping finish.
How to Make Matcha Tres Leches Cake
Step 1: Prep Your Pan and Ingredients
Begin by preheating your oven to 350°F and greasing a 9×13-inch baking pan. Lightly flour the pan, tapping out the excess, which helps prevent sticking and gives the cake a cleaner release for soaking. While the oven heats, whisk together your flour, matcha powder, baking powder, and salt in a medium bowl to get rid of any lumps—a key step for smooth batter and vivid color.
Step 2: Whip the Yolks and Sugar
Separate your eggs, placing yolks and whites in two large bowls. Beat the egg yolks with 3/4 cup of granulated sugar until the mixture becomes thick, pale, and ribbons off the beaters. This builds the rich, golden base of your Matcha Tres Leches Cake and ensures the sponge will be light but tender.
Step 3: Combine Wet and Dry Ingredients
Stir whole milk and vanilla extract into the fluffy yolk mixture, infusing subtle sweetness and aromatic warmth. Gently fold the sifted dry ingredients in, working carefully to keep the mixture airy. This sets up your cake for that beloved absorbent texture.
Step 4: Whip and Fold in Egg Whites
In the second bowl, beat egg whites until soft peaks form, then gradually add the remaining 1/4 cup sugar and continue beating to stiff peaks. Folding these glossy whites into your batter in stages keeps everything light, letting your Matcha Tres Leches Cake practically float.
Step 5: Bake and Cool
Pour the finished batter into your prepared baking pan and smooth it into an even layer. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan—patience here pays off when it comes to maximum milk absorption later!
Step 6: Make and Pour the Matcha Milk Soak
Grab a bowl and whisk together the evaporated milk, sweetened condensed milk, whole milk, and an extra teaspoon of sifted matcha powder. This tri-milk blend turns wondrously green and fragrant. Poke holes all over your cooled cake with a fork or skewer, then slowly pour the matcha milk mixture evenly over the surface, giving it time to soak in. Refrigerate for at least four hours (or overnight for best results).
Step 7: Whip the Cream and Decorate
Right before serving, whip cold heavy cream with powdered sugar and vanilla extract to soft, pillowy peaks. Spread this frosting lovingly over the chilled, soaked cake. For the finishing touch, dust with extra matcha powder or artfully scatter fresh berries for a pop of fruity color.
How to Serve Matcha Tres Leches Cake
Garnishes
For a truly show-stopping finish, try sifting a little extra matcha powder across the top for a sophisticated, modern look that hints at what’s inside. Fresh berries—like strawberries, raspberries, or blueberries—add vibrant color and a tangy contrast to the sweet, creamy cake. If you’re feeling fancy, white chocolate curls or a few edible flowers can give your Matcha Tres Leches Cake an elegant, bakery-worthy edge.
Side Dishes
This cake is beautifully rich, so it pairs nicely with light, contrasting sides. Keep things refreshing with a bowl of mixed fruit, or serve alongside a cup of hot genmaicha (roasted rice green tea) to accentuate the matcha flavor. Looking for something more indulgent? Try a scoop of black sesame or coconut ice cream—the nutty notes play off the green tea perfectly.
Creative Ways to Present
Turn the classic traybake into individual desserts by cutting the cake into rounds and assembling them in glasses or jars—instant Matcha Tres Leches Cake parfaits! You can also slice and serve on petite plates with a brush of berry coulis for a restaurant-style presentation. If you love dramatic flair, top each slice with a little “cloud” of matcha whipped cream using a piping bag.
Make Ahead and Storage
Storing Leftovers
Any leftover Matcha Tres Leches Cake should be tightly covered and stored in the refrigerator. The cake actually gets better after a day or two as the flavors meld and the sponge soaks up every last bit of that dreamy matcha milk. Just be sure to eat it within 3–4 days for the freshest taste and texture.
Freezing
If you need to make your Matcha Tres Leches Cake in advance, you can freeze it—just hold off on the whipped topping until after thawing for best results. Wrap slices tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw overnight in the fridge before topping and serving.
Reheating
Tres leches cake is meant to be enjoyed chilled, so reheating isn’t usually necessary. If you prefer it slightly warmer, let a portion sit at room temperature for 20–30 minutes before serving. Avoid microwaves or ovens—they can separate the milk mixture and spoil the cake’s luscious texture.
FAQs
Can I use a different type Dessert
Absolutely! While whole milk gives the best creamy result, you can substitute with 2% milk or a plant-based alternative like oat or almond milk. For the most luxurious flavor, keep the evaporated and condensed milks, but feel free to experiment with your favorite dairy or non-dairy options in the third slot.
What’s the best way to avoid matcha clumps in the cake and milk mixture?
The trick is to sift your matcha powder directly into the flour mixture and the milk soak. Sifting breaks up any stubborn lumps that could otherwise create bitter pockets or uneven color, ensuring your Matcha Tres Leches Cake comes out smooth and vividly green throughout.
Can I make this recipe gluten-free?
Definitely! Substitute a quality 1:1 gluten-free flour blend for the all-purpose flour. Double-check that your baking powder is gluten-free as well, and proceed with the recipe as directed. The texture may be a bit more delicate, but it will still soak up the milky goodness beautifully.
Is it possible to make the Matcha Tres Leches Cake ahead of time?
Matcha Tres Leches Cake is actually even better when made ahead! Preparing the cake a day in advance allows more time for the flavors to fully infuse and the sponge to become dreamily moist. Simply hold off on the whipped topping until you’re ready to serve for the freshest finish.
Why did my cake come out dense or heavy?
This can happen if the egg whites aren’t whipped to stiff peaks, or if the batter is overmixed after combining ingredients. Fold gently and stop as soon as everything is combined. Also, measuring the flour correctly—spoon, don’t scoop—will help maintain that lovely airy crumb for your Matcha Tres Leches Cake.
Final Thoughts
If you’re craving something stunning and out-of-the-ordinary, give Matcha Tres Leches Cake a try! It’s rich yet refreshing, and guaranteed to have your friends asking for seconds. Whether for a special celebration or just to brighten a weekday, this fusion treat will quickly earn a spot among your all-time favorite desserts.
Print
Matcha Tres Leches Cake Recipe
- Total Time: 1 hour (plus 4+ hours chill time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the unique fusion of Mexican and Japanese flavors with this delightful Matcha Tres Leches Cake. A light and airy matcha-infused sponge cake is soaked in a trio of milks and topped with a fluffy whipped cream, creating a harmonious blend of textures and tastes.
Ingredients
Cake:
- 1 cup all-purpose flour
- 1 tablespoon matcha green tea 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
Tres Leches Mixture:
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup whole milk
- 1 teaspoon matcha powder (sifted)
Whipped Topping:
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- optional: additional sifted matcha or fresh berries for garnish
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F. Grease and lightly flour a 9×13-inch baking pan.
- Prepare cake batter: Whisk together flour, matcha, baking powder, and salt. In a separate bowl, beat egg yolks with 3/4 cup sugar, then mix in milk and vanilla. Gently fold in dry ingredients. In another bowl, beat egg whites with remaining sugar until stiff peaks form. Fold into batter.
- Bake the cake: Spread batter in the pan and bake for 25–30 minutes. Cool.
- Make tres leches mixture: Whisk together evaporated milk, condensed milk, whole milk, and matcha powder.
- Soak the cake: Poke holes in cooled cake and pour milk mixture over. Chill for at least 4 hours.
- Whip the topping: Beat cream with sugar and vanilla until soft peaks form. Spread over cake and garnish if desired.
Notes
- Sift matcha to avoid clumps in the cake and milk mixture.
- Best made a day ahead for optimal milk absorption.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-Japanese Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 115mg
