Description
This Strawberry Matcha Tres Leches Cake is a delicious and visually stunning dessert that combines the subtle earthiness of matcha with the rich, creamy texture of a classic tres leches cake. Infused with layers of three milks and topped with macerated fresh strawberries and fluffy whipped cream, this cake is perfect for special occasions or any time you crave a refreshing, luscious treat.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon matcha powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Milk Mixture
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1 tablespoon matcha powder (optional, for stronger matcha flavor)
Strawberry Topping
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar (optional, for macerating the strawberries)
- 1 tablespoon lemon juice (optional)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and matcha powder. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, which should take about 3-4 minutes using a mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine Batter: Gradually add the flour mixture to the butter mixture alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the baking dish, which is essential for absorbing the milk mixture later.
- Make the Milk Mixture: Whisk together the evaporated milk, sweetened condensed milk, heavy cream, and matcha powder in a medium bowl, making sure the matcha dissolves fully to avoid clumps.
- Soak the Cake: Once cooled, poke holes all over the cake surface with a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in completely. Let the cake rest for about 30 minutes or refrigerate for a few hours for best absorption.
- Prepare Strawberry Topping: Toss the sliced strawberries with sugar and lemon juice if using, and let them macerate for 10-15 minutes to release their juices and enhance flavor.
- Make Whipped Cream Topping: Beat the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form, ensuring a light and fluffy topping.
- Assemble the Cake: Spread the whipped cream evenly over the soaked cake. Arrange the macerated strawberries on top and drizzle some strawberry syrup over the whipped cream for extra flavor.
- Serve and Enjoy: Slice the cake and serve it chilled. This creamy, fruity, and flavorful dessert is sure to impress your guests and satisfy your matcha and strawberry cravings.
Notes
- For a more intense matcha flavor, use the optional tablespoon of matcha powder in the milk mixture.
- Macerating the strawberries with sugar and lemon juice enhances their natural sweetness and flavor.
- Make sure the cake is completely cool before pouring the milk mixture to prevent it from becoming soggy.
- Refrigerate the cake after soaking to allow the milk mixture to fully soak and the flavors to meld.
- Use chilled heavy whipping cream for best results when making the whipped topping.
- This cake is best served within 2 days of preparation to maintain freshness.
