Easy Matcha Tres Leches Cake with Mexican Vanilla
- The Aztec Vanilla Team
- 3 minutes ago
- 5 min read
Matcha tres leches is a light matcha sponge cake soaked in a three-milk mixture, then topped with whipped cream. For the best texture, chill it at least 4 hours so the soak absorbs evenly, and overnight is even better for a slice that’s creamy but not puddled. The biggest “no-soggy” trick: use an airy sponge (no butter/oil) and pour the milk in rounds.
Why Matcha + Mexican Vanilla Tastes So Good
Matcha brings earthy, green-tea depth. Vanilla brings warmth and smoothness. Together, they taste balanced, less sharp, more rounded, and extra dessert-friendly.
In this recipe, I use Aztec Vanilla Mexican Vanilla Extract in the sponge and whipped topping so the vanilla aroma comes through in every bite (not just one layer). If you want to try it the same way I did, here’s the product: https://www.aztecvanilla.com/product-page/aztec-vanilla-mexican-vanilla-extract
Recipe Snapshot
Pan: 9×13-inch baking dish
Skill level: Beginner-friendly (just a little egg-whipping)
Time: ~30 minutes active + chill time
Best make-ahead: Make it the night before
Ingredients & Equipment
Cake
1 cup (120g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
2–3 tbsp matcha powder (culinary grade; 2 for mild, 3 for stronger)
5 large eggs, separated
1 cup (200g) sugar, divided (¾ cup + ¼ cup)
⅓ cup (80ml) milk
1 tsp vanilla extract (use Aztec Vanilla here)
Tres Leches Soak
1 can (14 oz / 397g) sweetened condensed milk
1 can (12 oz / 354ml) evaporated milk
1 cup (240ml) whole milk (or half-and-half for richer)
1–2 tsp matcha (optional but recommended for extra matcha flavor)
Topping
1 ½ cups (360ml) heavy whipping cream
2–3 tbsp powdered sugar (to taste)
1 tsp vanilla (use Aztec Vanilla here)
1 tsp matcha (optional, or dust on top)
Equipment
9×13-inch baking dish, mixer, whisk, sieve (for matcha), spatula, fork/skewer, measuring cups/spoons
Step-by-Step: Matcha Tres Leches (Easy Home Version)
Step 1: Bake the Matcha Sponge
Preheat oven to 350°F. Grease a 9×13 dish (or line the bottom with parchment).
In a bowl, whisk flour + baking powder + salt + matcha. (Sift matcha if clumpy.)
Beat egg yolks with ¾ cup sugar until pale and thick. Mix in milk + vanilla.
Beat egg whites to soft peaks, then gradually add ¼ cup sugar and beat to glossy medium peaks.
Fold the yolk mixture into the dry ingredients just until combined.
Gently fold in egg whites in 2–3 additions. (Think: “scoop and fold,” not “stir.”)
Bake 22–28 minutes until the top springs back and a toothpick comes out clean. Cool 10 minutes.
Pro cue: The sponge should feel light and a bit springy—this is what lets it drink the soak without turning to mush.
Step 2: Make the Tres Leches Matcha Soak
Whisk condensed + evaporated + whole milk until smooth.
Optional (but so worth it): sift in 1–2 tsp matcha and whisk until fully blended.
Step 3: Soak the Cake (No Puddles, No Dry Spots)
Poke the cake all over with a fork/skewer—go evenly across the surface.
Slowly pour the milk mixture over the cake in 2–3 rounds, pausing a minute between pours so it absorbs.
Cover and refrigerate at least 4 hours, ideally overnight.
Step 4: Whipped Topping + Finish
Whip cream + powdered sugar + vanilla to soft/medium peaks.
Spread on top. Finish with:
Matcha dust (classic), or
A matcha swirl (mix 1 tsp matcha with a tiny splash of cream first, then ribbon it through)
Clean slicing tip: Wipe your knife between cuts for sharp bakery-style slices.
The “Not Soggy” System (Common Issues + Fixes)
“My cake turned gummy.”
Likely cause: Underbaked center or soaking while still warm.
Fix: Bake until springy and toothpick-clean; cool before soaking.
“The milk pooled at the bottom.”
Likely cause: Pouring too fast or not enough poke coverage.
Fix: Pour in rounds and poke evenly (especially corners and edges).
“The texture feels too delicate.”
Likely cause: Over-mixing after adding flour or deflating egg whites.
Fix: Fold gently and stop as soon as you don’t see dry streaks.
“The matcha flavor is too mild.”
Fix options:
Use 3 tbsp matcha in the cake
Add matcha to the soak (1–2 tsp)
Dust the top right before serving
Matcha Strength & Sweetness Dial (Customize It)
Mild vs Bold Matcha
Mild: 2 tbsp matcha in cake, no matcha in soak, light dust on top
Medium: 2–3 tbsp in cake + 1 tsp in soak
Bold: 3 tbsp in cake + 2 tsp in soak + dust generously
Less-Sweet Option (Without Ruining Texture)
If you prefer less sweet, reduce condensed milk slightly (try ~11–12 oz instead of the full can) and make up the difference with a little more whole milk/half-and-half.
Quick Variations (Crowd Favorites)
Strawberry Matcha Tres Leches: Layer sliced strawberries under the whipped cream.
Matcha + White Chocolate: Drizzle melted white chocolate over the topping.
Individual Cups: Bake, cut squares, soak in cups, top with cream—perfect for cafés and events.
Scaling & Use Cases (For Bakers + Food Businesses)
Small Bakeries & Cafés
Make-ahead win: Bake and soak the night before, top the next morning.
Portioning: Cut into consistent squares for easy display + fast service.
Menu language that sells: “Matcha tres leches with Mexican vanilla whipped cream.”
Ice Cream & Dairy Manufacturers
Matcha + vanilla is a reliable pairing because vanilla smooths matcha’s edges. This flavor combo translates nicely into:
Matcha-vanilla frozen dairy desserts
Whipped dairy toppings
Ready-to-eat dessert cups inspired by tres leches texture
Confectionery & Chocolate Makers
Try matcha tres leches as inspiration for:
White chocolate + matcha + vanilla ganache profiles
Dessert bars with matcha cake base and vanilla-forward dairy notes
Restaurants & Specialty Food Producers
Tres leches-style desserts do well when you control:
Consistency of soak absorption (pour in rounds, uniform poke pattern)
Hold time (best texture after a full chill)
Topping stability (whip to medium peaks for service)
Serving, Storage, and Make-Ahead
Best serving temp: Cold, straight from the fridge.
Best texture window: After a long chill (overnight is prime).
Storage: Covered in the fridge for 2–3 days.
Make-ahead: Bake + soak ahead; top closer to serving for the freshest whipped finish.
FAQs (AEO / People-Also-Ask Style)
How long should tres leches soak?
At least 4 hours so it absorbs evenly—overnight gives the smoothest, most consistent texture.
Why did my cake sink in the middle?
Usually, underbaking, opening the oven early, or deflating the egg whites during folding.
Can I make matcha tres leches 1–2 days ahead?
Yes. It’s actually better after chilling. For the best presentation, add whipped topping closer to serving.
Can I freeze matcha tres leches cake?
You can freeze the sponge cake (before soaking) more successfully than the fully soaked cake. Dairy-soaked texture can change after thawing.
What matcha is best for baking?
Culinary-grade matcha is the practical pick for batters and desserts—save the fancy sipping matcha for drinks.
How do I make it less sweet without losing the classic tres leches vibe?
Reduce condensed milk a bit and rebalance with whole milk/half-and-half. Keep the total liquid similar so it still soaks properly.
If you try one upgrade in this recipe, make it the vanilla. A bold Mexican vanilla lifts the dairy, makes the matcha taste smoother, and gives that “bakery aroma” moment when you pull it from the fridge.
Use Aztec Vanilla Mexican Vanilla Extract in the sponge + whipped topping here: https://www.aztecvanilla.com/product-page/aztec-vanilla-mexican-vanilla-extract
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