Matcha Tres Leches Cake

This Matcha Tres Leches Cake features an ultra-light matcha-infused sponge cake soaked with three types of milk and topped with matcha whipped cream. Moist, light, fluffy, and not too sweet yet it is packed with flavor that will keep you going back for more.

This Matcha Tres Leches Cake is my newest family’s favorite! It is a beautiful matcha sponge cake, soaked in a sweet blend of milks, with a topping of luscious matcha-infused fresh whipped cream.

Not too sweet, indulgent, and satisfying, this Matcha Tres Leches Cake is full of so much flavor despite not using any oil and butter. It is going to melt in your mouth as the cake is soaked in three kinds of milk.

This crowd-pleasing cake is perfect for any occasion. It is easy to make and perfect for making ahead as it is even tastier the next day.

What Is Tres Leches Cake?

Tres leches literally means “three milks” in Spain. Tres leches cake or also known as pan tres leches is an ultra-light sponge cake soaked in three kinds of milk. It is a popular cake in Mexico and Latin America and throughout the United States as it is often available at Mexican restaurants.

Why You Will Love This Recipe

• Light and fluffy. The fluffiness and light texture of the sponge cake come from the egg whites that are beaten until stiff peaks, like a chiffon cake recipe. There is also no butter or oil added to the recipe. I know this makes us all feel less guilty about eating more than one slice!
• Not too sweet. I often find tres leches cake is overly sweet. In fact, most recipes on the internet dump 1 can of condensed milk and evaporated milk into the cake. That’s way too much for me. This recipe has less sugar than other recipes, so it will be perfect for those who are looking for guilt-less tres leches cake.
• Not soggy. The cake is unbelievably moist thanks to the milk bath. It will not become soggy and deflate when soaked in the milks.
• Full of flavor. Despite not using butter or oil, the cake is flavourful. You can also taste the earthy matcha in every bite.
• Small size. The cake is made in 8-inch/20 cm square pan. After the edges are trimmed, the cake will be about 7×7-inch/17.5×17.5 cm  so it will be perfect for a small family.

Cake Components

• Matcha sponge cake. Delicate, spongy cake infused with earthy matcha powder. It is made with eggs, sugar, and flour as the main ingredients. The beaten eggs act as a rising agent, giving the cake a fluffy, light texture.
• Matcha milk bath. For the three-milk mixture, I use evaporated milk, condensed milk, whole milk, and a little bit of matcha powder. I use whole milk instead of heavy cream to make the cake light. However, you can definitely replace milk with heavy cream or half and half if you prefer richer and heavier cake.
• Matcha whipped cream. It is as simple as whipping cream, confectioners’ sugar, and matcha powder until stiff.

Baking Tips

• Separate the eggs when cold. Eggs are much easier to separate when cold. However, they are easier to whip up when closer to room temperature. I recommend separating them in advance if you have the time so that the eggs can come to room temperature.
• Whip the eggs well. The cake relies mostly on the volume of the eggs for the fluffiness. Not whipping them enough not only will yield a dense cake but will also give off an eggy taste in the finished product.
• Do not overmix the cake. Overmixing too much will deflate the cake and will yield a denser cake. So, fold carefully just until the batter is combined to preserve the aeration built by whipping the eggs.
• Tap the cake pan to remove air bubbles. To pop any air bubbles and level out the batter in the pan for an even bake.

Storage

You can store the fully assembled cake in the fridge for up to 3 days. Keep it covered to keep it moist. It is traditionally served cold, so no need to reheat the cake or bring it to room temperature before serving.

More Matcha Dessert Recipes

• Poured Matcha Tiramisu
• Matcha Panna Cotta
• No-Bake Matcha Oreo Cheesecake
• Eggless Matcha Tiramisu Cake
• Matcha Scones
• Matcha Wreath Cookies

4.7 from 19 votes

Matcha Tres Leches Cake

This Matcha Tres Leches Cake features an ultra-light matcha-infused sponge cake soaked with three types of milk and topped with matcha whipped cream. Moist, light, fluffy, and not too sweet yet it is packed with flavor that will keep you going back for more.

Print Pin Rate

Author: Jaja Bakes

Course: Dessert

Cuisine: Japanese, Mexican

Servings: 9 slices

Prep Time1 hour hour

Cook Time25 minutes minutes

Additional Time45 minutes minutes

Total Time2 hours hours 10 minutes minutes

Cook ModePrevent your screen from going dark

Ingredients

Matcha Sponge Cake

• 4 eggs, separated
• 1/2 cup (100 gr) castor sugar, divided
• 9 tbsp (140 gr) milk
• 1 tsp vanilla extract
• 1 cup (120 gr) cake flour
• 1 1/2 tbsp (10 gr) matcha powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cream of tartar*

Matcha Milk Bath

• 1/3 cup (80 ml) sweetened condensed milk
• 1 tbsp (6 gr) matcha powder
• 6 1/2 tbsp (100 ml) evaporated milk
• 1/3 cup (80 ml) milk

Matcha Whipped Cream

• 1 cup (240 ml) heavy whipping cream
• 2 tbsp (15 gr) confectioners’ sugar
• 1 tbsp (6 gr) matcha powder

Garnish

• Whipped cream
• Strawberries

Instructions

Matcha Sponge Cake

• Preheat the oven to 320F/160°C. Line the bottom and sides of an 8-inch/20 cm square pan with parchment paper. Set aside.
• In a large bowl, add egg yolks and 1/4 cup (50 gr) castor sugar. Beat on medium-high speed with a hand mixer until pale and thick. Add milk and vanilla extract. Beat until well combined.
• Sift in the cake flour, matcha powder, baking powder, and salt. Beat on low speed until well combined. Don't overmix. Set aside.
• In a medium bowl, add egg whites and cream of tartar. Beat on low-medium speed with a hand mixer (with a clean whisk attachment) until frothy. Gradually add the remaining 1/4 cup (50 gr) castor sugar little by little into the egg white mixture while the mixer is running. Increase the speed to high speed and beat until glossy and stiff peaks form.
• Transfer one-third of the egg white mixture to the egg yolk mixture. Fold with a spatula until well combined. Add the remaining egg white mixture in 2 additions, gently folding it into the egg yolk mixture each time. Don't overmix.
• Transfer the batter to the prepared pan. Spread evenly with a spatula. Run a skewer through the batter to remove the air bubbles. Tap the pan a few times on the counter.
• Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the pan and cool completely on a cooling rack.

Matcha Milk Bath

• In a medium bowl, add condensed milk. Sift in matcha powder and stir until well combined. Add evaporated milk and milk. Stir until combined. Set aside.
• Invert the cake over parchment paper (the paper should be bigger than the cake for easy lifting). Peel the parchment paper on top.
• Lift the parchment paper on the bottom to transfer the cake back into an 8-inch/20 cm square pan. The cake should shrink during cooling, so it should fit the pan. If not, you can transfer the cake into a slightly bigger pan.
• Poke lots of holes into the cake with a fork. Pour the matcha milk bath over the top. Cover with cling wrap and refrigerate for at least 1 hour to allow it to soak up the milk.

Matcha Whipped Cream

• In a medium bowl, add heavy whipping cream and sift in confectioners' sugar. Beat on high speed with a hand mixer until slightly thickened. Turn off the mixer and sift in matcha powder. Beat on high speed until stiff.
• Transfer the cake onto a cutting board. Spread matcha whipped cream on top evenly. Smooth the top using an offset spatula or bench scraper.
• Trim the edges with a knife. Cut the cake into 9 slices.

Decorate

• Pipe whipped cream and add a strawberry on top of each slice.
• Transfer the cake onto serving plates and enjoy!

Notes

You can use an equal amount of lemon juice or vinegar to replace the cream of tartar.

Video

Nutrition

Serving: 1slice | Calories: 322kcal | Carbohydrates: 34g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 188mg | Potassium: 207mg | Fiber: 1g | Sugar: 23g | Vitamin A: 932IU | Vitamin C: 8mg | Calcium: 156mg | Iron: 2mg

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