Description
This vibrant Strawberry Matcha Tres Leches Cake combines the delicate earthy flavor of matcha green tea with a classic moist tres leches sponge cake. Infused with a trio of milks and topped with fresh macerated strawberries and fluffy vanilla whipped cream, this dessert offers a perfect balance of creamy textures and fruity brightness, ideal for any celebration or special occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon matcha powder
Wet Ingredients for Cake
- 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 aside to keep ingredients evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes, to create a smooth batter base.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the butter mixture, alternating with 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 surface. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cake to cool completely in the baking dish, which helps it maintain structure for soaking.
- Prepare the Milk Mixture: In a medium bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and matcha powder if using. Ensure the matcha dissolves fully to avoid clumps.
- Soak the Cake: Poke holes all over the surface of the cooled cake with a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to absorb completely. Let it sit for 30 minutes or refrigerate for several hours for best results.
- Macerate Strawberries: In a small bowl, toss sliced strawberries with sugar and lemon juice, if desired. Let them sit for 10-15 minutes to release juices and enhance flavor.
- Prepare Whipped Cream: In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating 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 of the strawberry syrup over the whipped cream for an added burst of flavor.
- Serve: Slice the cake and serve chilled to enjoy a creamy, fruity, and flavorful dessert perfect for any occasion.
Notes
- For a stronger matcha flavor, optionally increase the matcha powder in both the batter and the milk mixture.
- Refrigerate the cake for at least a few hours or overnight for the best soaking effect and flavor melding.
- Add lemon juice to the strawberries to balance the sweetness and add a hint of acidity.
- Use chilled mixing bowls and beaters to achieve optimal whipped cream texture.
- Ensure the cake is completely cooled before poking holes and pouring the milk mixture to prevent it from breaking apart.
