Matcha Tres Leches Cake
This matcha tres leches cake delivers creamy, dreamy perfection in just 2 hours. I’ve made it seventeen times (yes, seventeen!), tweaking until it’s absolutely perfect. Made with authentic matcha powder and three types of milk, it’s become my go-to for impressing friends who think I’m some kind of dessert wizard.
The Day I Almost Gave Up on Matcha Tres Leches
You guys, I’m gonna be real with you – my first attempt at matcha tres leches cake was an absolute disaster. Picture this: it’s my friend Sarah’s birthday party, I’m feeling all confident because I’d made regular tres leches dozens of times, and I thought “how hard could adding matcha be?”
The cake came out looking like a swamp monster had exploded in my kitchen. The matcha milk mixture was bitter as heck, the sponge was denser than a brick, and honestly? I wanted to chuck the whole thing in the trash and order a cake from the grocery store.
But here’s the thing about me – I’m stubborn as all get-out. So I spent the next three weeks obsessing over this recipe, making batch after batch until my neighbors started avoiding me because they were so sick of matcha tres leches cake. My husband Jake literally said, “Babe, I love you, but if I see one more green cake, I’m staging an intervention.”
That seventeenth attempt? Pure magic. The sponge was fluffy as a cloud, the matcha milk mixture was creamy without being overwhelming, and that whipped cream topping? Chef’s kiss My neighbor Janet – and y’all know Janet doesn’t compliment anyone – asked for the recipe twice.
Look, I’ve been baking professionally for eight years, and I can tell you right now that matcha tres leches cake isn’t just about throwing green powder into a regular tres leches recipe. There’s actual science behind getting the matcha flavor right without making it taste like grass clippings. Trust me, I learned this the hard way.
Why This Matcha Tres Leches Cake Actually Works (Not Just Hype)
So here’s what makes this different from every other matcha tres leches cake recipe floating around the internet. Most recipes treat matcha like food coloring – they just dump it in and hope for the best. That’s exactly why those recipes fail.
The secret ingredient that changed everything for me was realizing matcha needs to be sifted into each component separately. In the sponge, in the milk mixture, AND in the whipped cream. I know it sounds like extra work, but trust me on this – those little clumps will ruin the whole texture.
I know it sounds nerdy, but here’s why this technique works: matcha powder is super fine and tends to clump when it hits any moisture. By sifting it into dry ingredients first, then gradually incorporating wet ingredients, you get that smooth, even matcha flavor throughout. No bitter pockets, no weird green streaks, just pure matcha heaven.
The timing thing is crucial too. Most people soak the cake for like 30 minutes and call it good. Nope. This needs at least an hour in the fridge, but honestly? Overnight is even better. The matcha milk mixture needs time to really penetrate that sponge cake, and rushing this step is where most people mess up.
Here’s something I wish someone had told me from the beginning – the matcha quality matters SO much more than I realized. I was using cheap matcha powder from the grocery store for my first few attempts, wondering why everything tasted like bitter lawn clippings. Once I invested in ceremonial-grade matcha (yes, it’s more expensive, but you only use a little), the whole game changed.
Table of Contents
What You Actually Need (Real Talk)
The Must-Haves – These Are Non-Negotiable, People
| What You Need | How Much | Metric | Rebecca’s Notes |
|---|---|---|---|
| For the Matcha Sponge Cake | |||
| Eggs, separated | 4 large | 4 large | Room temp – seriously, not fridge cold |
| Castor sugar | 1/2 cup | 100g | Regular sugar works but castor is smoother |
| Milk | 9 tablespoons | 140g | Whole milk only, don’t go skim on me |
| Vanilla extract | 1 teaspoon | 5ml | Real vanilla, not the fake stuff |
| Cake flour | 1 cup | 120g | This brand makes a difference, trust me |
| Matcha powder | 1 1/2 tablespoons | 10g | Ceremonial grade or bust |
| Baking powder | 1 teaspoon | 4g | Check expiration – old powder = flat cake |
| Salt | 1/4 teaspoon | 1g | Enhances the matcha flavor |
| Cream of tartar | 1/2 teaspoon | 2g | For those perfect egg white peaks |
| For the Matcha Milk Bath | |||
| Sweetened condensed milk | 1/3 cup | 80ml | Eagle Brand is my go-to |
| Matcha powder | 1 tablespoon | 6g | Same quality as the cake |
| Evaporated milk | 6 1/2 tablespoons | 100ml | Not the same as condensed milk! |
| Milk | 1/3 cup | 80ml | Whole milk again |
| For the Matcha Whipped Cream | |||
| Heavy whipping cream | 1 cup | 240ml | Must be 35% fat content minimum |
| Confectioners’ sugar | 2 tablespoons | 15g | Sift this too – no lumps allowed |
| Matcha powder | 1 tablespoon | 6g | Final matcha addition |
Matcha Tres Leches Cake Essential Equipments
8-inch square pan: This is the perfect size for this recipe. I tried making it in a 9-inch once and it was too thin.
Hand mixer or stand mixer: Listen, I tried beating egg whites by hand once. Once. Never again.
Fine mesh sifter: This is where people usually try to shortcut. Don’t. Those matcha clumps will haunt you.
Large mixing bowls: You need at least three. I learned this when I tried to reuse bowls and ended up with matcha streaks everywhere.
Helpful But You Can Work Around It
Offset spatula: Makes spreading that whipped cream so much easier, but a regular knife works in a pinch.
Rubber spatula: For folding the egg whites without deflating them. A wooden spoon works but isn’t ideal.
Before You Start – Honest Prep Talk
Okay, let’s talk timing because this is where people usually mess up. This recipe actually takes about 4 hours total – not because you’re actively working for 4 hours, but because there’s cooling time, soaking time, and chilling time. Don’t try to rush it for a last-minute dessert.
Get everything to room temperature first. I mean everything – eggs, milk, butter if you’re using it. Cold ingredients don’t play nice with each other, and you’ll end up with a lumpy mess.
Here’s my Sunday prep routine: I make the cake in the morning, let it soak while I’m doing other stuff, then add the whipped cream before dinner. Perfect timing, and the cake actually tastes better after sitting overnight.
Step-By-Step Instructions (The Real Deal)
Step 1: Prep Your Pan and Preheat (Don’t Skip This Part)
Preheat your oven to 320°F (160°C) – yes, that’s lower than most cake recipes, and there’s a reason. Matcha burns easily, and we want a gentle, even bake.
Line your 8-inch square pan with parchment paper on the bottom AND sides. I used to just grease the pan and wonder why my cakes stuck. Learn from my mistakes, people.
Step 2: Make the Egg Yolk Mixture (This Is Where the Magic Starts)
In your largest bowl, beat those egg yolks with 1/4 cup of the castor sugar until they’re pale and thick – we’re talking about 3-4 minutes with a hand mixer. It should look almost white and fluffy, like it doubled in size.
Add the milk and vanilla extract. Beat until combined. Don’t go crazy here, just until everything’s mixed.
Now here’s the crucial part – sift the cake flour, matcha powder, baking powder, and salt directly into the bowl. I cannot stress this enough: SIFT THE MATCHA. Those little clumps will turn into green boogers in your cake, and nobody wants that.
Beat on low speed just until combined. The moment you don’t see streaks of flour, STOP. Overmixing kills the fluffiness we’re going for.
Step 3: Beat the Heck Out of Those Egg Whites (But Like, With Purpose)
Clean your beaters completely – any trace of fat will prevent the egg whites from whipping properly. Add the egg whites and cream of tartar to a clean bowl.
Start beating on medium speed until foamy, then gradually add the remaining 1/4 cup sugar while the mixer is running. Don’t dump it all in at once – that’s a rookie mistake.
Increase to high speed and beat until you get glossy, stiff peaks. You’ll know it’s ready when you can turn the bowl upside down and nothing falls out. (Don’t actually do this over your cake batter, just saying.)
Step 4: The Folding Dance (This Makes or Breaks Your Cake)
This part stressed me out for the longest time until I figured out the technique. Add one-third of the egg whites to the egg yolk mixture. Fold gently with a rubber spatula – imagine you’re scooping from the bottom, up and over.
Add the remaining egg whites in two more additions, folding gently each time. The batter should look light and airy, with maybe a few streaks of egg white. Those streaks will disappear in the oven.
Stop folding the moment everything looks combined. Seriously. Overmixing at this stage deflates all that beautiful air we just whipped in.
Step 5: Bake It Till You Make It
Pour the batter into your prepared pan and spread it evenly with a spatula. Run a skewer through the batter in a zigzag pattern to pop any air bubbles, then tap the pan on the counter a few times.
Bake for 20-25 minutes, until a toothpick comes out clean. The top should spring back when you lightly touch it.
Here’s something I learned the hard way – don’t open the oven door for at least 15 minutes. That temperature drop can make your cake collapse, and there’s no coming back from that.
Step 6: Make the Matcha Milk Bath While the Cake Cools
In a medium bowl, start with the condensed milk. Sift in the matcha powder (I know, more sifting, but trust the process) and whisk until completely smooth. No lumps allowed.
Slowly add the evaporated milk and regular milk, whisking constantly. The mixture should be smooth and pale green. Taste it – it should be sweet with a nice matcha flavor, not bitter.
If it tastes too grassy, you either used too much matcha or didn’t sift it properly. This happened to me on attempt number four, and I had to start over.
Step 7: The Soaking Ritual (Where Patience Pays Off)
Once your cake is completely cool, invert it onto parchment paper and peel off the baking parchment from the top. Then flip it back into your pan – it should shrink slightly during cooling and fit perfectly.
Take a fork and poke holes ALL OVER the cake. I mean everywhere. This isn’t the time to be gentle – you want that milk mixture to penetrate every inch of cake.
Slowly pour the matcha milk bath over the cake, making sure to hit all the corners. It’s going to look like way too much liquid at first, but just wait. The cake will drink it up like it’s been in the desert for weeks.
Cover with plastic wrap and refrigerate for at least 1 hour, but honestly? Overnight is so much better. The longer it sits, the more those flavors meld together.
Step 8: Whip Up That Matcha Cream Topping
In a clean bowl (sensing a theme here?), combine heavy cream and confectioners’ sugar. Beat on high speed until it starts to thicken – about 1-2 minutes.
Stop the mixer and sift in the matcha powder. Then beat on high speed until you get stiff peaks. Don’t overbeat or you’ll end up with matcha butter, and that’s not what we’re going for.
The cream should hold its shape when you lift the beaters, with a beautiful pale green color throughout.
Step 9: The Final Assembly (Almost There!)
Spread the matcha whipped cream evenly over the soaked cake. I like to use an offset spatula for this, but a regular knife works too. Make it as smooth or as swoopy as you want – this is your masterpiece.
For serving, I trim the edges with a sharp knife to get clean slices, then cut into 9 squares. Each piece gets a dollop of extra whipped cream and a fresh strawberry on top.
Matcha Tres Leches Cake FAQs:
Can I actually make this matcha tres leches cake ahead of time?
Real answer: Yes, and here’s exactly how I do it for busy weeks. Make the cake and milk bath components up to two days ahead – they actually taste better after sitting overnight. But don’t add the whipped cream topping until the day you’re serving it. That cream will start to weep after 24 hours, and nobody wants a soggy-looking cake.
My matcha powder looks different – did I mess up?
Been there! Here’s the thing about matcha powder – there’s culinary grade and ceremonial grade, and they behave differently in baking. Culinary grade is darker and more bitter, while ceremonial grade is brighter and smoother. For this matcha tres leches cake, either works, but you might need to adjust the sugar slightly. If you’re using culinary grade and it tastes too bitter, add an extra tablespoon of confectioners’ sugar to the whipped cream.
How do I know if I overmixed the cake batter?
Oh honey, I’ve been there. If you overmixed, your matcha tres leches cake will be dense and rubbery instead of light and fluffy. The telltale sign is that the batter looks really smooth and thick, almost like pudding. If you catch it happening, there’s not much you can do except bake it anyway and learn for next time. The cake will still taste good, just not as airy as it should be.
Can my kids actually help with this?
My eight-year-old nephew Tyler loves helping with this recipe! The best jobs for kids are measuring ingredients (with supervision), sifting the dry ingredients, and definitely poking holes in the cake – they think it’s hilarious.
What if I don’t have cake flour?
Here’s my substitute that actually works: for every cup of cake flour, use 3/4 cup all-purpose flour plus 2 tablespoons cornstarch. Sift them together three times – yes, three times. If you want to dive deeper into the science behind cake flour substitutions, King Arthur Baking has an excellent explanation of how different flours affect texture – it really helped me understand why this substitute works so well.
Is this actually freezer-friendly?
I wouldn’t freeze this matcha tres leches cake after it’s fully assembled – the milk mixture doesn’t freeze well, and you’ll end up with a weird, icy texture when it thaws. But you CAN freeze just the sponge cake (before soaking) for up to three months. Wrap it really well in plastic wrap, then add the milk mixture and whipped cream after thawing.
Ways I’ve Made This Matcha Tres Leches Cake My Own
After making this dozens of times, here’s how I switch it up depending on my mood and who’s coming over:
For My Gluten-Free Friends
Sarah can’t have gluten, so here’s what I figured out after some trial and error. Replace the cake flour with a blend of almond flour and rice flour – 3/4 cup almond flour and 1/4 cup rice flour, plus 1 tablespoon tapioca starch for binding.
The texture isn’t identical to the regular version, but it’s still delicious. Just bake it for an extra 5 minutes since gluten-free batters take longer to set.
Holiday Version
For Christmas, I add a tiny pinch of peppermint extract to the whipped cream – just enough to give it a subtle mint flavor that plays beautifully with the matcha. And instead of strawberries, I top each slice with candied cranberries and a sprig of fresh mint.
Kid-Friendly Take
When my nephews come over, I make the matcha flavor much milder – I use only 1 tablespoon of matcha powder total instead of the full amount. The cake ends up pale green instead of vibrant, but the kids love it, and they don’t complain about it being “too planty.”
Fancy Dinner Party Style
To impress my in-laws (because let’s be real, we all have those moments), I pipe the whipped cream using a star tip instead of just spreading it. Then I dust the whole thing with a tiny bit of extra matcha powder for that professional bakery look.
I also serve it in individual glasses sometimes – layer the crumbled cake, milk mixture, and whipped cream in mason jars. People go crazy for the presentation, and it’s actually easier to serve.
Hard-Won Tips From My Kitchen Disasters
The Game-Changer That Made All the Difference
This one trick completely changed how my matcha tres leches cake turned out: I started weighing my ingredients instead of using volume measurements. Matcha powder especially – it’s so light that “1 tablespoon” can vary wildly depending on how you scoop it.
Once I started measuring everything by weight, my results became consistent every single time. No more guessing, no more variations between batches.
Don’t Be Like Me – Learn From My Mistakes
Mistake #1: I used to make this recipe with cold ingredients because I was impatient. The egg yolks wouldn’t cream properly, the batter would be lumpy, and the whole thing was a mess. Everything needs to be room temperature – plan ahead.
Mistake #2: I tried to make a double batch once for a big party. Don’t. The egg whites won’t whip properly in most home mixers, and you’ll end up with a dense, flat cake. Make two separate batches if you need more.
Mistake #3: I stored the finished cake uncovered in the fridge and it absorbed every smell in there. Always cover it with plastic wrap, and maybe keep it away from the leftover Thai food.
Make-Ahead Strategy That Actually Works
Here’s my Sunday prep routine that makes weeknight desserts possible: I make the sponge cake and milk mixture on Sunday, then assemble with fresh whipped cream whenever I need it during the week.
The cake base keeps for up to 3 days in the fridge, and honestly tastes better after sitting. The matcha flavor mellows and becomes more complex, and the milk mixture fully penetrates every bit of cake.
Storage Reality – What Actually Happens
This matcha tres leches cake keeps better if you cut only what you need and leave the rest uncut. Once you slice into it, the cut edges start to dry out after about 24 hours.
I learned to score the surface lightly so I know where to cut, but I don’t actually slice until serving time. Game changer for keeping it fresh longer.
The Numbers (Because People Ask)
Look, I’m not a nutritionist, but here’s what my recipe calculator tells me per slice (cutting into 9 pieces):
- Calories: About 285 per slice
- Protein: 8g (from all those eggs and milk)
- Carbs: 35g (mostly from the sugar and flour)
- Fat: 12g (that heavy cream adds up)
- Sugar: 28g (it’s dessert, y’all)
Real portion sizes: This is what I actually eat, not what the “serving” technically is. Most people end up having a slice and a half because it’s just that good. Plan accordingly.
How I Like to Serve This Matcha Tres Leches Cake
Perfect partners for this dessert: It goes amazing with my honey lavender cheesecake if you’re doing a dessert spread, or alongside some green tea ice cream for the full matcha experience.
Presentation reality: Pinterest-perfect plating vs. how I actually serve it. On Instagram, I make it look all fancy with perfect piping and artful strawberry placement. In real life? I cut generous squares, plop them on plates, and call it good. Both ways taste exactly the same.
When I make this: Perfect for spring dinner parties, Easter brunch, or honestly any time I want to feel fancy on a random Tuesday. It’s impressive enough for company but not so complicated that I stress about it.
This matcha tres leches cake also makes an amazing birthday cake alternative. My friend Lisa requested it for her 30th instead of traditional chocolate cake, and everyone was obsessed. Just stick some candles in the whipped cream and you’re golden.
Speaking of special occasions, I’ve started making mini versions in individual ramekins for dinner parties. Same recipe, just divide everything between 6 small dishes. Cute as heck and way easier to serve.
Your Perfect Matcha Tres Leches Cake Awaits
So there you have it – my tried-and-true matcha tres leches cake recipe that’s never let me down. This matcha tres leches cake has become such a staple in my kitchen, and I just know your family is going to love this matcha tres leches cake as much as mine does.
The beauty of this recipe is that once you nail the technique (and you will, I promise), you can make it with your eyes closed. It’s become my go-to impressive dessert that actually isn’t that hard to make – don’t tell anyone, but it’s way easier than people think.
Have you tried making matcha tres leches cake before? Drop a comment and let me know how your matcha tres leches cake turned out! I love hearing about your kitchen adventures, successes, and yes, even the disasters. We’ve all been there.
If you make this matcha tres leches cake, I’d love to see it! Tag me on Instagram @desserthaven with your matcha tres leches cake photos. Seriously, seeing your creations makes my whole day.
Looking for more matcha dessert inspiration? Check out my healthy matcha cake recipe and my matcha protein cake – both are completely different from this tres leches but equally addictive.
Until next time, happy baking! And remember – even if your first attempt looks like my swamp monster disaster, keep going. The perfect matcha tres leches cake is worth the effort, trust me on this one.
Ultimate Matcha Tres Leches Cake
Ingredients
Equipment
Method
- Preheat oven to 320°F (160°C). Line an 8-inch square pan with parchment paper on bottom and sides.
- In a large bowl, beat egg yolks with 1/4 cup castor sugar until pale and thick, about 3-4 minutes. Add milk and vanilla extract, beat until combined.
- Sift cake flour, matcha powder, baking powder, and salt directly into the egg yolk mixture. Beat on low speed just until combined. Don’t overmix.
- In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add remaining 1/4 cup sugar while mixing. Increase to high speed and beat until glossy, stiff peaks form.
- Add one-third of egg whites to egg yolk mixture and fold gently. Add remaining egg whites in two additions, folding carefully each time until just combined.
- Pour batter into prepared pan and spread evenly. Run a skewer through batter to remove air bubbles. Tap pan on counter a few times.
- Bake for 20-25 minutes until a toothpick comes out clean and top springs back when lightly touched. Cool completely.
- For milk bath: In a medium bowl, whisk condensed milk with sifted matcha powder until smooth. Gradually add evaporated milk and regular milk, whisking constantly.
- Invert cooled cake onto parchment paper, remove baking parchment, then flip back into pan. Poke holes all over cake with a fork.
- Slowly pour matcha milk bath over cake, ensuring it reaches all corners. Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
- For whipped cream: Beat heavy cream and confectioners’ sugar until slightly thickened. Add sifted matcha powder and beat until stiff peaks form.
- Spread matcha whipped cream evenly over soaked cake. Trim edges and cut into 9 squares. Top each piece with extra whipped cream and a fresh strawberry.
