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Matcha Tres Leches Cake

Delightfully Moist Matcha Tres Leches Cake for Any Occasion

Indulge in a light and airy Matcha Tres Leches Cake that surprises with every bite, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 6 large Eggs separated into yolks and whites
  • 1 cup Castor Sugar may substitute with regular sugar
  • 1 cup Milk whole milk preferred
  • 1 teaspoon Vanilla Extract use pure extract for depth
  • 1 cup Cake Flour substitute with all-purpose if needed
  • 2 tablespoons Matcha Powder culinary grade recommended
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Cream of Tartar may substitute with lemon juice
For the Milk Bath
  • 1 can Sweetened Condensed Milk
  • 1 can Evaporated Milk no substitute recommended
  • 1/2 cup Whole Milk
For the Topping
  • 1 cup Heavy Whipping Cream whipped to stiff peaks
  • 1/4 cup Confectioners' Sugar
  • 1 tablespoon Matcha Powder for whipped cream
  • 1 cup Strawberries optional garnish

Equipment

  • 8-inch square baking pan
  • mixing bowls
  • whisk
  • Spatula

Method
 

Cake Preparation
  1. Preheat the oven to 320°F (160°C) and line an 8-inch square baking pan with parchment paper.
  2. Whisk together the egg yolks and 1/4 cup of castor sugar until pale and creamy. Incorporate the milk and vanilla extract.
  3. Sift together the cake flour, matcha powder, baking powder, and salt. Gradually mix into the egg yolk mixture.
  4. Beat the egg whites and cream of tartar until frothy, then add the remaining castor sugar until stiff peaks form.
  5. Fold the whipped egg whites into the egg yolk mixture carefully.
  6. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean.
Milk Bath and Soaking
  1. In a large bowl, whisk the sweetened condensed milk, matcha powder, evaporated milk, and whole milk until smooth.
  2. Poke holes in the cooled cake and pour the milk mixture over it. Cover and refrigerate for at least 1 hour, ideally overnight.
Cream Topping
  1. Beat the heavy whipping cream, then sift in confectioners' sugar and matcha powder. Beat until stiff peaks form.
  2. Spread the whipped cream over the soaked cake and garnish with strawberries.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 170mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

Store leftovers covered in the fridge for up to 3 days. For freezing, wrap slices in plastic and foil.

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