Matcha Tres Leches Cake

matcha tres leches cake topped with whipped cream and green tea powder

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5 from 1 review

Light and fluffy matcha sponge cake soaked in a three-milk mixture and topped with a silky layer of matcha whipped cream 



Matcha Sponge Cake

  • 5 Egg yolks
  • 25g Granulated sugar (2 tbsp)
  • 60g Vegetable oil (¼ cup)
  • 80ml Milk (⅓ cup)
  • 98g All-purpose flour (¾ cup 1 tbsp)
  • 18g Matcha powder (3 tbsp)
  • 1 ½ tsp Baking powder
  • 5 Egg whites
  • 65g Granulated sugar (II) (⅓ cup)

3 Milk Soak

  • 120ml Sweetened condensed milk (1/2 cup)
  • 120ml Evaporated milk (1/2 cup)
  • 120ml Fresh whole milk (1/2 cup)
  • 2 tsp Matcha powder

Whipped Cream Topping

  • 480ml Heavy cream (2 cups)
  • 65g Granulated sugar (1/3 cup)
  • 1 tbsp Matcha powder
  • Matcha powder, to serve


Matcha Sponge Cake

  1. Preheat the oven to 160C/320F
  2. Line a 8 x 8 inch /20 x 20cm square cake tin with baking paper
  3. Whisk together the egg yolks, milk, sugar (I) and vegetable oil in a medium bowl until smooth
  4. Sift in the flour, baking powder, and matcha powder, and whisk until just combined, set aside
  5. In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric mixer whisk the egg whites until soft peaks
  6. Add the sugar (II) and whisk on medium-high until stiff peaks
  7. Add 1/3 of the meringue into the egg yolk mixture and whisk until combined
  8. Transfer the egg yolk mixture to the remaining meringue and fold with a rubber spatula until just combined
  9. Pour the cake batter into the prepared pan and bake for 50-60 minutes, or until the cake springs back when pressed and a toothpick inserted in the centre comes out clean
  10. Remove from the oven and allow to cool completely on a wire rack
  11. Peel the baking paper off the cake
  12. Reline the cake tin with baking paper and place the cake back into the tin
  13. Poke holes all over the cake with a fork or skewer

3 Milk Soak

  1. Combine the condensed milk and matcha powder in a large jug and mix until completely smooth
  2. Add the evaporated milk, and whole milk and whisk until well combined
  3. Slowly drizzle the milk mixture over the cake, then cover it with plastic wrap
  4. Put the cake in the refrigerator to soak for at least 1 hour or overnight

Whipped Cream Topping

  1. Combine the cream and sugar in the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric mixer
  2. Sift in the matcha powder
  3. Whisk the cream on high speed until it reaches stiff peaks
  4. Remove the cake from the tin and top it with the whipped cream, smoothening off the top and sides
  5. Trim the edges, cut into 6 slices, dust with matcha powder and serve!
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