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