I started by thinking about what kind of cake I wanted to make today. I’ve been watching a lot of those baking videos, you know, the ones where they make those super moist cakes soaked in milk? They’re called tres leches cakes, apparently a big thing in Latin America. So, I thought, why not give that a go? But I wanted to do something a little different, too. That’s when it hit me – matcha! I love the stuff, so why not combine the two?
First, I started to make the matcha cake. Mixing the batter was a breeze. I just followed the usual cake-making steps. I beat together butter and sugar until it was all fluffy. Then I added some eggs one by one, mixing well after each one. After that, I just put the flour and baking powder together. Oh, and of course, the matcha powder! I used a good amount to make sure the flavor really came through. Folded that into the wet ingredients until it was all combined.
After preparing the batter, I poured it into a greased and floured pan and popped it in the oven. It took around 30 minutes at 350 degrees. While the cake was baking, I got started on the tres leches part. I made this by just whisking together three kinds of milk – evaporated milk, condensed milk, and heavy cream. And to keep the matcha theme going, I added a bit of matcha powder to the milk mixture, too.
Once the cake was out of the oven and cooled down a bit, I poked holes all over it with a fork. This is where the magic happens. I slowly poured the matcha milk mixture over the cake, letting it soak all that goodness in. It looked a bit messy at first, but I trusted the process.
I let the cake sit in the fridge for a few hours to make sure it soaked in all the milk, I whipped up some heavy cream with a bit of sugar and a touch more matcha powder. I spread that over the top of the cake for a nice, creamy finish.
Finally, time for the taste test! I sliced up the cake, and it was so soft and moist. The matcha flavor was definitely there, but it wasn’t overpowering. It went really well with the sweet and creamy tres leches mixture. This cake is the perfect combination of Latin American and Asian flavors. I mean, I’m no expert, but I think I nailed it!
- Tres leches cakes are way easier to make than I thought.
- Matcha goes with just about anything!
- Patience is key when you’re letting the cake soak up the milk.
What I learned:
I think I am going to try this again with some other flavors. Maybe a chocolate tres leches next time? Or even a fruit one? The possibilities are endless!
