Matcha Lavender Tres Leches
Recipe from Sunny Cho
Tres leches, meet matcha. This vibrant green sponge cake gets a floral twist with a lavender whipped cream and butterfly pea flower infusion. Soft, airy, and perfectly soaked in matcha-infused milk, it’s everything you love about tres leches—just with a fresh, calming flavor profile. We love serving this straight from the fridge with extra cream and a sprinkle of crushed flowers on top.
Watch the Recipe
20 minutes
25 minutes
9
What You'll Need
Matcha Sponge Cake
4 eggs, separated
½ cup sugar, divided
1 tsp vanilla extract
½ cup + 1 tbsp milk
1 cup cake flour
1½ tbsp matcha powder
1 tsp baking powder
¼ tsp salt
½ tsp cream of tartar
Lavender Whipped Cream
1½ cups heavy cream
1 tbsp dried lavender
1 tbsp butterfly pea flower
3 tbsp powdered sugar
Matcha Milk Soak
½ cup whole milk
½ cup sweetened condensed milk
½ cup evaporated milk
1½ tsp matcha powder
Optional Garnish
Whipped cream
Crushed butterfly pea flower
Fresh lavender sprigs
Directions
Step 1
Preheat your oven to 320°F. Line an 8x8" baking dish with parchment paper and set aside.
Step 2
Sift together the cake flour, matcha powder, salt, and baking powder. Set aside.
Step 3
In a large mixing bowl, whisk the egg yolks with ¼ cup of the sugar and vanilla until pale yellow and thick. Add milk and whisk until incorporated. Gently mix in the dry ingredients until just combined.
Step 4
In a separate bowl, add the egg whites and cream of tartar. Using a hand or stand mixer, beat on medium speed and gradually stream in the remaining ¼ cup of sugar. Increase to high speed and whip until glossy stiff peaks form.
Step 5
Using a rubber spatula, gently fold the egg whites into the batter in batches, being careful not to deflate. Fold until just incorporated—do not overmix.
Step 6
Pour the batter into the prepared baking dish and bake for 20–25 minutes, or until the center is set and springs back when touched. Let cool for at least 30 minutes.
Step 7
While the cake bakes, make the lavender whipped cream: Combine heavy cream, lavender, butterfly pea flower, and powdered sugar in the Mini Perfect Pot. Heat on low until the mixture just barely simmers—do not boil. Remove from heat, strain into a container, and refrigerate for at least 3 hours or overnight. Once fully chilled, whip until soft peaks form. Store in fridge until ready to use.
Step 8
To make the matcha milk: whisk together whole milk, condensed milk, evaporated milk, and matcha powder until smooth. Reserve ½ cup for serving.
Step 9
Once the sponge is cool, poke holes all over the surface using a fork or skewer. Pour matcha milk mixture evenly over the cake, cover, and chill in the fridge for at least 3 hours or overnight to soak.
Step 10
Before serving, top with a thick layer of the lavender whipped cream. Remove from the pan using the parchment paper for cleaner slices. Serve with a splash of reserved matcha milk and garnish as desired.
Sunny Cho
Sunny Cho is a Los Angeles-based food stylist and celebrity chef, known for her work on Food Network and HBO shows like Guy’s Grocery Games and Selena + Chef. She’s traveled the world creating recipes and hosting events for top athletes, chefs, and brands. With a passion for Asian, Middle Eastern, and Italian cuisines, Sunny brings a global flair to everything she creates.
