Matcha Tres Leches Cake
Disclosure: This post is sponsored by Aiya Matcha, an awesome premium matcha brand. All images and opinions expressed are solely my own. Thanks for supporting me and the brands that help make Jen’s Food Lab possible!
Ingredients for the cake
- 5 eggs
- 1 cup (200g) sugar
- 3 tablespoons Aiya Culinary Grade Matcha
- 1 teaspoon vanilla extract
- 1/3 cup milk
- Pinch of salt
- 1 cup (128g) all purpose flour
- 1 1/2 teaspoon baking powder
- (Optional) a few drops of green food coloring
Ingredients for milk syrup
- 1 1/2 cups evaporated milk
- 3/4 cup sweetened condensed milk
- 1/3 cup heavy cream
Ingredients for the whipped cream
- 1 1/2 cup heavy cream
- 1 1/2 tablespoon sugar
- (Optional) strawberries or fruit for decoration
This recipe makes approximately 2 loaf pans or a 9 x 13 pan of cake.
- Preheat the oven to 350 degrees. Butter the pan that you’re using.
- First, let’s make the cake. Separate the egg whites and the egg yolks. Add the egg whites into a bowl of a stand mixer. Mix on high speed until bubbles form. Then, add 1/4 cup sugar. Mix on high speed again until the egg whites have stiff peaks. Scoop out the fluffy egg whites into a separate bowl and set aside.
- In the bowl of stand mixer (after you removed the egg whites), add the egg yolks and 3/4 cup sugar. Mix on high speed until the color changes to a pale yellow. Add the matcha powder, vanilla extract, milk, salt and green food coloring if you’re using it. Mix again until evenly combined.
- Then, add flour and baking powder. Use a silicon spatula and fold the mixture until evenly combined.
- Add 1/2 of the beaten egg whites to the egg yolk and matcha mixture. Fold until everything is evenly combined. Add that mixture back to the rest of the beaten egg whites and fold until everything is combined.
- Add the cake batter to the pans and bake for approximately 35 minutes or until a toothpick comes out cleanly. Take the cake out of the oven and cool to room temperature.
- Now, let’s make the milk syrup. In a bowl, add evaporated milk, sweetened condensed milk, and heavy cream. Mix until evenly combined.
- Once the cake is completely cool, poke holes all over the cake, so the milk syrup can seep in. Pour the milk syrup all over the cake. Don’t worry if it seems like a lot because the cake will absorb it. Cover with cling wrap and place in the refrigerator.
- Now, let’s make the whipped cream. In a bowl of a stand mixer, add heavy cream and sugar. Mix on high speed until fluffy.
- Spread whipped cream on top of the cake and garnish with any fruit. I usually then refrigerate the cake overnight to let the milk syrup soak through, but that’s up to you. Enjoy!
Matcha Tres Leches Cake is an amazing decadent dessert with a creamy, yet spongey cake and delicious light whipped cream. Tres Leches Cake is one of my favorite indulgences and originated from Central and South America, where it is super popular. “Tres Leches” actually means three milks, which represents the milk syrup that is made of three different types of milk that the cake is traditionally soaked it. I recently had some in Miami at the famous Versailles restaurant there and thought that I have to make it at home too. Traditionally, the cake is a nice sponge cake with plenty of room for the milk syrup to soak through and a light topping of whipped cream on top to balance it out. Since I love matcha, I decided to make a matcha sponge for a little bit of a twist, and it turned out amazing. Let me know in the comments below if you made this Matcha Tres Leches and how it went!
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