Matcha Tres Leches Cake
This twist on the classic Mexican tres leches cake is a melt-in-your-mouth treat. The spongy cake absorbs a matcha-infused sweet milk mixture, offering a delightful umami depth with every bite. Topped with whipped cream and a dusting of matcha powder, this dessert will surely impress anyone who tries it. Light, flavorful, and the perfect balance of sweetness and earthiness – what’s not to love?
Total Time: 10 Hours
Active Time: 1 Hour
Yields: 6-8 Servings
Ingredients:
For the Matcha Sponge Cake:
4 large eggs, separated
¾ cup all-purpose flour
¾ cup granulated sugar
1/3 cup whole milk
2 tbsp matcha powder (high-quality culinary grade)
1 tsp baking powder
¼ tsp salt
For the Matcha Tres Leches:
¾ cup evaporated milk
¾ cup whole milk
¾ cup sweetened condensed milk
1 tsp matcha powder
For the Whipped Cream:
1 cup heavy whipping cream
2 tbsp granulated sugar
Method:
Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper for easy removal.
Make the Sponge Cake:
In a large mixing bowl, beat egg yolks with half the sugar until well combined.
Sift in the flour, baking powder, matcha powder, and salt, and blend until smooth. Add milk and mix again until fully incorporated.
In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form.
Gently fold the egg whites into the yolk mixture, taking care not to deflate the batter.
Bake the Cake:
Pour the sponge cake batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool to room temperature.
Prepare the Tres Leches Milk Mixture:
In a medium bowl, mix the sweetened condensed milk and matcha powder. Stir in the evaporated milk and whole milk until the mixture is smooth and well combined.
Soak the Cake:
Once the cake has cooled, pierce it all over with a fork. Pour the matcha milk mixture over the cake, reserving about ¾ cup for later use.
Allow the cake to soak in the milk mixture in the fridge for at least 4 hours, or preferably overnight.
Make the Whipped Cream:
In a chilled mixing bowl, whip the heavy cream and sugar until thick and fluffy.
Spread an even layer of whipped cream over the soaked cake.
Garnish and Serve:
Dust the top of the cake with a light layer of matcha powder before serving.
Slice and enjoy!
Tips & Notes:
Use High-Quality Matcha: For the best flavor and vibrant green color, use ceremonial grade matcha powder. Lower-quality matcha can taste bitter and look dull.
Make-Ahead Magic: Tres leches cake is perfect for making ahead! It’s best when it has time to soak in the milk mixture, so preparing it a day in advance will ensure it’s extra flavorful.
Whip Egg Whites Properly: To achieve that airy, light sponge texture, ensure your egg whites form stiff peaks. This is key for a soft, delicate cake.
Chill Before Serving: This cake is best enjoyed cold, as it allows the flavors to meld together. Refrigerate for at least 4 hours or overnight for optimal results.
Pairing Suggestions:
For a Full Tea Experience: Pair this Matcha Tres Leches cake with a matcha latte or a cup of jasmine green tea. The floral and earthy notes will complement the cake beautifully.
Light & Refreshing: Serve with a side of fresh berries like strawberries or raspberries for a refreshing contrast to the creamy sweetness of the cake.
Finish with Fruit: If you want to enhance the flavor, add lemon zest or sliced kiwi on top for a citrusy kick and a burst of freshness.
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This twist on the classic Mexican tres leches cake is a melt-in-your-mouth treat.