Matcha Tres Leches Cake🍵🧁💚
INGREDIENTS
Matcha Cake
• 5 eggs
• 1 cup (200g) sugar
• 3 Tbsp Aiya Culinary Grade Matcha
• 1 tsp vanilla extract
• ⅓ cup milk
• Pinch of salt
• 1 cup (128g) all purpose flour
• 1½ tsp baking powder
• (Optional) a few drops of green food coloring
Milk Syrup
• 1½ cups evaporated milk
• ¾ cup sweetened condensed milk
• ⅓ cup heavy cream
Whipped Cream
• 1½ cup heavy cream
• 1½ Tbsp sugar
• (Optional) strawberries or fruit for decoration
DIRECTIONS
1. Preheat the oven to 350°F. Butter the pan that you’re using.
2. 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 ¼ 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.
3. In the bowl of stand mixer (after you removed the egg whites), add the egg yolks and ¾ 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.
4. Then, add flour and baking powder. Use a silicon spatula and fold the mixture until evenly combined.
5. Add ½ 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.
6. 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.
7. Now, let’s make the milk syrup. In a bowl, add evaporated milk, sweetened condensed milk, and heavy cream. Mix until evenly combined.
8. 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.
9. 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.
10. 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!
Okay, so you’ve just baked your incredible Matcha Tres Leches Cake using my recipe – congrats! But if you're anything like me, you might be wondering how to make it even more perfect, or maybe you have a few questions about getting the best results. I've learned a lot through my own baking adventures (and a few delicious mistakes!), so I wanted to share some extra tips and tricks that have really helped me. First off, let's talk about matcha quality. This can make a huge difference in your cake's flavor and color! While culinary grade matcha is perfectly fine for baking (and what I usually use), if you want a really vibrant green color and a more pronounced, less bitter matcha flavor, consider splurging a little on a higher quality culinary grade or even a lower ceremonial grade. The difference is noticeable – trust me! You can usually find good quality matcha online or at specialty Asian grocery stores. Don't just grab any green powder; look for actual matcha for that authentic taste. Now, about that delicious milk syrup soak. This is where the magic truly happens! My biggest tip here is patience. While the recipe says you can eat it the same day, I almost always refrigerate my cake overnight. Why? Because it gives the cake ample time to fully absorb all that creamy goodness. The flavors meld together, and the cake becomes incredibly moist and tender. When poking holes, don't be shy! Use a skewer, a fork, or even a chopstick and make plenty of holes all over the cake, especially near the edges. This ensures every single bite is saturated with that beautiful milky sweetness. Pour the syrup slowly and evenly, letting it seep in. If it looks like too much at first, don't worry – it will absorb! Ever had your whipped cream deflate? It's happened to the best of us! To get that perfectly fluffy, stable topping, make sure your heavy cream is *super cold*. I even chill my mixing bowl and whisk attachment for 10-15 minutes beforehand. Don't overmix, though; stop as soon as stiff peaks form, or you'll end up with butter! If you live in a warm climate or want extra security, you can add a tiny bit of cream of tartar or a tablespoon of powdered sugar (which contains cornstarch) to help stabilize it. Want to get creative? This cake is wonderfully versatile! I love decorating it with fresh strawberries, as mentioned in the recipe, but raspberries, blueberries, or even sliced kiwi would be fantastic. For an extra textural contrast, try sprinkling some toasted shredded coconut or finely chopped pistachios on top. A light dusting of powdered sugar or even a tiny bit more matcha powder (sifted, of course!) can also add a lovely finishing touch. Sometimes, I even drizzle a little melted white chocolate for a fancy look. Finally, how about storage and make-ahead tips? Because it's a milk-soaked cake, it absolutely needs to be refrigerated. Covered tightly with cling wrap, it will stay fresh and delicious for 3-4 days. In fact, I find it tastes even better on day two! This makes it a fantastic make-ahead dessert for parties or gatherings, letting you enjoy your guests instead of being stuck in the kitchen. I hope these extra insights help you bake the most amazing Matcha Tres Leches Cake ever! It's such a unique twist on a classic, and the earthy notes of matcha really complement the rich, sweetness of the tres leches. Happy baking!
