If you’ve ever wanted to impress friends with a dessert that’s both eye-catching and irresistibly delicious, look no further than Matcha Tres Leches Cake. This incredible fusion treat brings together the rich creaminess of Latin America’s beloved tres leches cake with the earthy, slightly grassy notes of Japanese matcha. The result? A sponge that’s impossibly light yet satisfyingly moist, drenched in a vibrant green milk mixture and topped with clouds of whipped cream. Trust me—each bite is a celebration of flavors, textures, and cultures, making this dessert a dreamy centerpiece for any gathering or a luxurious treat just for you.
Ingredients You’ll Need
The beauty of Matcha Tres Leches Cake lies in its straightforward ingredient list, where even the simplest components contribute to the cake’s texture, color, and flavor. Each item plays an essential role, so don’t skip or substitute if you’re after that perfectly tender crumb and signature matcha kick.
- All-purpose flour: The backbone of our cake, providing structure while keeping it soft.
- Culinary-grade matcha powder: Packs your cake with that vibrant green hue and earthy, subtly sweet green tea flavor—use the good stuff!
- Baking powder: Lifts the cake so it stays light and spongy, perfect for soaking up the tres leches mixture.
- Salt: Just a pinch enhances all the flavors and keeps things balanced, especially sweetness.
- Large eggs (separated): The secret to an airy, cloud-like cake—yolks for richness, whites for lift.
- Granulated sugar: Sweetens both yolks and whipped whites, ensuring a tender, perfectly balanced cake.
- Whole milk (for cake and soak): Adds moisture and richness, and helps the cake drink up every last drop of flavor.
- Vanilla extract: Provides aromatic warmth that complements both matcha and cream.
- Sweetened condensed milk: Gives tres leches its signature luxurious body and subtle caramel undertones.
- Evaporated milk: Adds creamy depth while keeping the final soak from being overly rich or heavy.
- Heavy cream: Whipped into fluffy peaks for a luscious, cloudlike topping.
- Powdered sugar: Sweetens and stabilizes the whipped cream without adding graininess.
- Extra matcha powder (optional): For dusting—brings a gorgeous finishing touch and extra flavor punch.
How to Make Matcha Tres Leches Cake
Step 1: Prepare and Preheat
Begin by setting your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This is essential for easy cake removal and ensures that your Matcha Tres Leches Cake comes out in perfect squares. Make sure your eggs are at room temperature for maximum volume when whipping.
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine your flour, matcha powder, baking powder, and salt. Give everything a good whisk to evenly distribute the baking powder and salt, and to make sure the matcha powder doesn’t clump—no one likes green lumps in their cake!
Step 3: Make the Egg Yolk Mixture
In a large bowl, beat the egg yolks with 3/4 cup of granulated sugar until the mixture becomes pale yellow and thick—this signals the sugar’s properly dissolved. Stir in the milk and vanilla extract, which round out the flavors and ensure your Matcha Tres Leches Cake is never dry or bland.
Step 4: Combine Wet and Dry Ingredients
Gently fold your dry matcha mixture into the egg yolk mixture. Use a spatula and a soft touch, mixing just until the last streak of flour disappears. Over-mixing here can result in a dense cake, so restraint is key.
Step 5: Whip the Egg Whites
In a separate clean, dry bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and keep beating until stiff, glossy peaks appear. This step introduces essential air, giving your cake its wonderfully light texture.
Step 6: Fold Egg Whites into Batter
Carefully fold the whipped egg whites into the batter in batches. Do this slowly and gently, using a cut-and-fold motion so you don’t deflate all that precious air. The result should be a light, fluffy batter speckled with matcha.
Step 7: Bake the Cake
Pour the batter into your prepared dish and smooth the top for even baking. Transfer to the oven and bake for 25–30 minutes, or until a toothpick comes out clean from the center. Your kitchen will smell incredible at this point!
Step 8: Soak the Cake with Matcha Milk
Allow the baked cake to cool for 10 minutes. Meanwhile, whisk together whole milk, sweetened condensed milk, evaporated milk, and matcha powder until perfectly smooth and vibrantly green. Poke holes all over the warm cake using a fork or skewer, then slowly pour the matcha milk mixture across the entire surface. It might seem like a lot, but this sponge can (and should!) soak it all up.
Step 9: Chill
Cover the dish and refrigerate for at least 4 hours—overnight is even better. This patience pays off as the cake becomes supremely moist, each bite saturated with the signature three-milk (tres leches) flavor and a beautiful hint of matcha.
Step 10: Make the Whipped Topping and Finish
Just before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread this pillowy topping over your chilled Matcha Tres Leches Cake and, if you love matcha like I do, dust a little extra over the top for a striking finish.
How to Serve Matcha Tres Leches Cake
Garnishes
A light dusting of culinary-grade matcha powder on top provides not only a punch of color but also a flavor-packed finish. Try adding a handful of fresh berries—think strawberries or raspberries—for a burst of brightness, or scatter a few edible flowers if you’re feeling fancy. Even a simple sprinkle of white chocolate shavings can elevate the look for special occasions.
Side Dishes
Matcha Tres Leches Cake is fabulous on its own but shines even brighter with a thoughtfully chosen side. Serve it alongside a small bowl of vanilla ice cream for extra creaminess, fresh fruit for a refreshing bite, or even green tea for a delicate, balanced dessert pairing. If you’re hosting a party, offer guests sparkling water with lemon to cleanse the palate.
Creative Ways to Present
While the classic way is to serve in neat, generous slices straight from the dish, you can make individual servings by baking in cupcake tins or small ramekins, perfect for parties or portion control. Or, use cookie cutters to cut the chilled cake into fun shapes for birthdays or themed gatherings. For an extra fancy occasion, layer cubes of Matcha Tres Leches Cake with whipped cream and berries in parfait glasses for a stunning trifle.
Make Ahead and Storage
Storing Leftovers
If you end up with extra Matcha Tres Leches Cake (lucky you!), cover the dish tightly with plastic wrap or transfer slices to an airtight container. Chill in the refrigerator for up to 3 days—the flavor actually deepens as it sits, making it even more luscious the next day.
Freezing
You can freeze unfrosted slices of sponge for up to 2 months. Simply wrap each piece thoroughly in plastic and then foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the fridge and add fresh whipped topping before serving. Freezing is not recommended for the assembled cake since the whipped topping can deflate and become watery.
Reheating
Matcha Tres Leches Cake is best served chilled, so there’s no need to reheat. If the cake has been frozen, allow it to thaw in the refrigerator completely before garnishing and serving. Room temperature works if you prefer a softer texture, but avoid microwaving to keep the whipped topping light.
FAQs
How do I make my matcha flavor more pronounced?
Simply increase the matcha powder in the milk soak by an extra 1/2 teaspoon or use a little more in the whipped topping. High-quality, fresh culinary matcha also makes a big difference in both color and taste.
Can I substitute non-dairy milks for a dairy-free version?
Yes! Replace the whole milk, evaporated milk, and condensed milk in the soak with non-dairy alternatives—like oat, almond, or coconut-based versions. Opt for coconut cream and non-dairy whipping cream on top for a luscious finish.
Is it possible to make Matcha Tres Leches Cake gluten-free?
Absolutely. Swap the all-purpose flour for your favorite gluten-free blend (preferably one with xanthan gum) and proceed as instructed. The result will be just as fluffy and indulgent.
Why is my cake batter deflating?
Batter deflation often happens from over-mixing, especially when folding in the whipped egg whites. Use a gentle hand and stop folding as soon as everything is combined for the fluffiest sponge.
How far ahead can I make Matcha Tres Leches Cake?
You can bake and soak the cake 1 to 2 days ahead; just keep it refrigerated and covered. Add the whipped cream topping just before serving to maintain its light, pillowy texture and visual appeal.
Final Thoughts
If you’re searching for a dessert that wows both visually and in flavor, you absolutely have to give Matcha Tres Leches Cake a try. It strikes that perfect balance between classic comfort and excitement, with every forkful offering something new. Don’t be surprised if you find yourself coming back for seconds or planning an excuse to make it again!
Print
Matcha Tres Leches Cake Recipe
- Total Time: 5 hours (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the unique and delightful fusion of Japanese matcha and traditional Tres Leches Cake with this Matcha Tres Leches Cake recipe. The delicate green tea flavor pairs perfectly with the rich, creamy texture of the soaked cake, creating a dessert that is both refreshing and decadent.
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 tablespoon matcha powder (culinary grade)
- 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 soak:
- 1/2 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1 teaspoon matcha powder
For the whipped topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- optional: extra matcha for dusting
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt.
- Prepare the batter: In a large bowl, beat egg yolks with 3/4 cup sugar, then stir in milk and vanilla. Gently fold in the dry ingredients.
- Whip the egg whites: In a clean bowl, beat egg whites with remaining sugar until stiff peaks form. Fold into the batter.
- Bake the cake: Pour the batter into the dish and bake for 25–30 minutes. Let cool for 10 minutes.
- Soak the cake: Whisk together whole milk, condensed milk, evaporated milk, and matcha. Poke holes in the cake and pour the mixture over. Refrigerate for at least 4 hours.
- Prepare the topping: Whip cream with sugar and vanilla until soft peaks form. Spread over the chilled cake and dust with matcha.
Notes
- For a stronger matcha flavor, increase the matcha in the soak by 1/2 teaspoon.
- The cake is best served cold and can be made 1–2 days in advance.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Mexican Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
