Description
A unique dessert combining Latin American tradition with Japanese tea culture. This Matcha Tres Leches Cake features a light sponge cake soaked in three milks infused with ceremonial-grade matcha, topped with whipped cream and a dusting of matcha powder. It’s moist, not overly sweet, and perfect for any occasion.
Ingredients
Scale
- For the Matcha Sponge Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup whole milk
- 1/2 cup cake flour
- 1 tbsp cornstarch
- 1 tbsp matcha powder
- 1/4 tsp salt
- For the Matcha Milk Soak:
- 1/3 cup whole milk
- 2/3 cup evaporated milk
- 2/3 cup sweetened condensed milk
- 1 tsp matcha powder
- For the Whipped Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Matcha powder (for dusting)
Instructions
- Prepare the Sponge Cake: Preheat oven to 340°F (170°C). Line an 8-inch square pan with parchment paper. Separate eggs. Beat egg whites with half the sugar until soft peaks form. Whisk yolks with remaining sugar until pale and thick. Add milk and mix. Sift cake flour, cornstarch, matcha powder, and salt. Fold dry ingredients into yolk mixture. Gently fold in meringue. Pour batter into pan, smooth top. Bake for 25–30 minutes until cake springs back. Let cool completely.
- Soak with Matcha Tres Leches: Poke holes all over the cooled cake with a skewer or fork. Whisk together whole milk, evaporated milk, condensed milk, and matcha powder. Slowly pour mixture over the cake. Let soak for at least 4 hours, ideally overnight.
- Whip the Cream Topping: Before serving, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the soaked cake. Dust with matcha powder. Optional: Top with crushed pistachios or sliced strawberries.
Notes
- This cake is intentionally moist.
- For extra flair, add a drizzle of white chocolate ganache or red bean paste.
- Use good quality matcha for best flavor and color.
- Poking holes is essential for the milk soak to penetrate.
- The cake tastes better made a day ahead.
- Chill thoroughly before serving.
- Store in an airtight container in the refrigerator for up to 3 days.
- Do not freeze.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Latin American + Japanese)
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 285
- Sugar: 21g
- Fat: 15g
- Carbohydrates: 32g
- Protein: 5g