matcha cake recipe

This matcha cake recipe is made with matcha cake layers &amp; fluffy buttercream frosting! It&#x27;s a deliciously light dessert that has just a hint of sweetness!!

Matcha Cake

unsalted

sugar (400 grams)

cake flour (300 grams)

tsp baking powder (7 grams)

matcha powder (6 grams)

tsp salt (3 grams)

full-fat sour cream, room temperature (250 grams)

vegetable oil (28 grams)

tsp vanilla extract (4 grams)

sugar (440 grams)

unsalted butter, room temperature (339 grams)

vanilla extract

white chocolate chips (175 grams)

heavy cream (75 grams)

tsp matcha powder (2 grams)

Whisk attachment

Stand mixer or electric hand mixer

Greaseproof Cake Board

Spinning Cake Stand

Spatula

Bench Scraper

Sifter

Ateco 869 Frosting Tip

Preheat oven to 325°F. Line and grease three...

Preheat oven to 325°F. Line and grease three 6-inch cake pans with parchment rounds.

Add the unsalted butter and granulated sugar into...

Add the unsalted butter and granulated sugar into the bowl of a stand mixer. Beat on a high speed with a whisk attachment for a few minutes, scraping down the sides of the bowl as need with a rubber spatula. The mixture will become lighter in color as air is whipped into it.

Add the egg whites, and mix at a...

Add the egg whites, and mix at a medium speed until they're incorporated.

Sift the dry ingredients (cake flour, baking powder,...

Sift the  dry ingredients (cake flour, baking powder, matcha powder, and salt) into a separate bowl.

Add half of the dry ingredients into the...

Add half of the dry ingredients into the butter mixture, and mix on a low speed until just incorporated.

Add the sour cream, oil and vanilla extract....

Add the sour cream, oil and vanilla extract. Mix at a low speed until combined, scraping the sides and bottom of the bowl as needed!

Mix in the remaining dry ingredients on a...

Mix in the remaining dry ingredients on a low speed.

Divide batter evenly between the prepared cake pans....

Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, to make sure my layers will be the same height.

Bake for 35 minutes, or until a toothpick...

Bake for 35 minutes, or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through to help them bake evenly.

Allow the pans to cool for 10 minutes,...

Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.

Place cake layers into the freezer for 45...

Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.

Use a serrated knife to level the tops,...

Use a serrated knife to level the tops, and trim the sides to remove any caramelization.

While the cake layers bake and cool, make...

While the cake layers bake and cool, make the fluffy buttercream frosting.

Place the room temperature pasteurized egg whites and...

Place the room temperature pasteurized egg whites and powdered sugar in the bowl of a stand mixer (or a large bowl if you plan to make with a hand mixer).

Mix on a low speed to combine.

Once incorporated, mix on medium high with a...

Once incorporated, mix on medium high with a whisk attachment for 5 minutes until stiff peaks have formed.

Swap the whisk attachment for a paddle attachment....

Swap the whisk attachment for a paddle attachment. This will help make your buttercream be smooth once it's fully made.

Mix in pieces of room temperature butter on...

Mix in pieces of room temperature butter on a low speed in 2 additions.

Once the butter is incorporated, mix on medium...

Once the butter is incorporated, mix on medium speed for an additional 5 minutes.

Add in 1 Tbsp of vanilla extract and...

Add in 1 Tbsp of vanilla extract and 1/2 tsp of salt. Mix until the buttercream is fluffy and smooth.

If you frosting breaks in the beginning when...

If you frosting breaks in the beginning when you add the butter, don't worry! Just keep mixing it, and it should come together in a few minutes.

Stir for an additional few minutes by hand...

Stir for an additional few minutes by hand with a rubber spatula to get it silky smooth. Set aside.

While the cake chills with its second coat...

While the cake chills with its second coat of frosting, make the matcha white chocolate ganache.

Heat heavy cream in a heat proof bowl...

Heat heavy cream in a heat proof bowl in the microwave for 45 seconds, until it's just beginning to bubble.

Gently pour white chocolate chips into the heavy cream, making...

Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 1 minute.

Stir slowly until the cream and white chocolate...

Stir slowly until the cream and white chocolate are combined. Some bits of chocolate may not be fully melted yet. Heat the mixture again for 20 seconds, and stir.

Repeat as necessary until all the white chocolate...

Repeat as necessary until all the white chocolate bits are fully melted and incorporated.

Mix in the matcha powder. Allow to cool...

Mix in the matcha powder. Allow to cool until desired viscosity is reached (barely warm to the touch).

If it seems too thin or thick, you...

If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream! The type of cream and white chocolate that you use can affect the consistency, so feel free to adjust as needed.

Stack and frost cake layers on a greaseproof...

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Add an even layer of buttercream on top...

Add an even layer of buttercream on top of the first cake layer. Stack and frost remaining cake layers.

Spread a thin coat of frosting around the...

Spread a thin coat of frosting around the the cake, to fully cover the cake layers.

Smooth using a bench scraper, then chill the...

Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Add a second, thicker layer of buttercream frosting...

Add a second, thicker layer of buttercream frosting to the cake, and chill the cake again in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Use a spoon to add the ganache drips...

Use a spoon to add the ganache drips around the cake with the white chocolate matcha ganache.

Place the remaining frosting into a small piping...

Place the remaining frosting into a small piping bag fit with an Ateco 869 frosting tip. Pipe dollops around the top of the cake, and dust with an extra bit of matcha powder.

https://mediavine-res.cloudinary.com/video/upload/hjwdjzgxh4s0lf8qdxf2.mp4

This matcha cake recipe is made with matcha cake layers & fluffy buttercream frosting! It's a deliciously light dessert that has just a hint of sweetness!!

Green Tea Lovers are going to be obsessed with how light this matcha cake and its accompanying frosting are. Here are our best tips when making this easy recipe!

Cooking spray

c. (2 sticks) butter, softened

c. sugar

eggs

c. all-purpose flour

baking powder

cornstarch

matcha powder

water

cream cheese, softened

granulated sugar

kosher salt

c. heavy cream

sugar

Love this cake, but as mentioned in other reviews, the sponge is pretty dense. The second time, I made this cake, I modified the recipe a little and the sponge was a little lighter.  I used 1 cup of flour minus 2 tbs of the flour.  I substituted the 2 tsp of cornstarch for 2 Tbs of cornstarch.  Then I sifted the flour and cornstarch together 3 times. I next sifted the matcha, baking powder and flour mixture once. Instead of 2 Tbs of water, I used 4 Tbs. This worked well. I also used 3 Tbs of matcha powder for a stronger matcha flavor.

Made this cake for a family members birthday and it turned out GREAT!!!!!!!
This is the best mocha cake I have ever made(and I come from Japan)!!!!!!!!
Thanks for the fantastic recipe!!!!!!! 

PS. I can not wait to make it again:)

Just made this cake.  I followed the recipe exactly as instructed and it came out delicious! It fulfilled that sweet tooth even with its delectable lightness. The matcha flavor was a perfect pairing with the cream cheese frosting which was surprisingly super light and airy as well. I would highly recommend this cake!

I used this recipe and it came out delicious!!! This is a recipe I will use multiple times

This was my favorite cake! The texture was perfect and the flavor was on point. I added a little extra matcha bc I’m an addict

私は日本の東京から来て、他にもたくさんの抹茶ケーキを作りましたが、これはまだ最高のものです!!!!!!私はこれまでより良い緑茶のデザートを作ったことがありません!!!!!!最高のレシピ!!!!!!;）

Google translation: 
I come from Tokyo in Japan and I have made many other matcha cakes, but, this one is the best one yet!!!!! I have never made a better green tea dessert!!!!!! Best recipe ever!!!!!!;)

私は日本から来た、これは私が今まで作った中で最高の抹茶ケーキでした!!!!!!!
ああ、神様！！！！！！最高でした!!!!!!!
素晴らしいレシピをありがとう!!!!!!

By google translate: 
I am from Japan and this was the very best Matcha cake I have ever made!!!!!!!
Omg!!!!!! It was the best!!!!!!! 
Thanks for the fantastic recipe!!!!!!

https://streaming.hearstdigitalstudios.com/86dfd47e-16f7-4b6c-a756-94c3acfb50a1/video_rover_16x9_1080p_hd_1550847789_88242.mp4

Love matcha? This cake is perfectly light and airy, perfect for showing off matcha's natural flavor.

Matcha Lovers Will Fall In Love With This Insanely Good Cake

Tbsp vegetable oil (28 grams)

This beautiful matcha sponge roll cake is filled with Bonne Maman Raspberry Preserves and a raspberry whipped cream filling. A festive spring time dessert! This cake texture is best served the day it is baked and assembled, but can be prepared the day before as well. The matcha will actually develop and deepen with time. Well wrapped, the cake will keep in the refrigerator for up 3 to 4 days.

Raspberry Matcha Roll Cake

(120 g) cake flour, sifted (fluffed, spooned, and leveled)

(10 g) culinary-grade matcha

Diamond Crystal kosher salt

eggs, separated (room temperature)

(200 g) granulated sugar (divided)

(60 g) powdered sugar (for rolling the cake)

(215 g) Bonne Maman Raspberry Preserves

mL)) heavy cream

(24 g) powdered sugar (sifted)

raspberries (plus more for garnishing)

sugar (for dusting)

Preheat the oven to 375°F (190°C) with a rack in the center position. Lightly grease a half sheet pan (roughly 18-inch long x 13-inch wide) with baking spray, line with parchment paper, then lightly grease the paper with baking spray. Set aside.

Sift together the cake flour, matcha, and salt. Set aside.

Place the egg whites in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over high speed until light and foamy. Slowly sprinkle in ½ cup (100 grams) granulated sugar and continue whisking over medium-high speed until the egg whites have reached medium peaks. Note: If the whisk attachment is lifted up, the tip of the peak should tip over but still hold. Carefully transfer to a large, clean mixing bowl and set aside until ready to use.

Wipe the stand mixer bowl clean (don’t worry if there is still some residue) and combine the egg yolks, the remaining ½ cup (100 grams) granulated sugar, and vanilla extract. Using the whisk attachment, beat over high speed until ribbony and pale yellow, about 3 minutes. Add about a third of the egg whites to the beaten yolk mixture, and gently combine together using the whisk attachment. Repeat with two more additions of the beaten egg whites, gently folding them in with a large spatula. Be careful not to deflate the egg whites by over mixing.

Sprinkle roughly a quarter of the cake flour onto the sponge batter, and fold in gently with a spatula. Repeat until all of the flour has been incorporated and the mixture is smooth and fluffy. Scrape the bottom of the bowl to ensure all of the ingredients have been incorporated evenly. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula. The batter should fill the entire pan.

Bake for 10 to 12 minutes, or until light golden in color. As the cake is baking, lay a clean kitchen linen (the long edge of the linen facing you) on your countertop and using a fine-meshed sieve, dust with confectioner’s sugar.

As soon as the cake is removed from the oven, loosen the edges of the cake from the pan with a knife if necessary. Carefully and quickly invert the sheet pan (long edge of the pan facing you) in one quick motion and cake onto the sugar-dusted linen. Very carefully peel off the parchment paper. Dust the cake with another thin layer of powdered sugar. While the cake is still warm, roll the cake and linen, narrow end to narrow end, into a tight spiral. The linen should be rolled with the cake, so that the cake does not touch itself as it is rolled. Cool on a wire rack, in the linen, until the cake is room temperature.

For the Cake:

Unroll the cake so that it lays completely flat. Using an offset spatula, spread the Bonne Maman Raspberry Preserves into a very thin layer onto the cake.

In the bowl of a stand mixer, fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat over low speed, starting at slow speed and increasing to medium high, until thick and medium peaks form. The whipped cream should be on the slightly thicker side, as it will hold better in the final cake. In a small bowl, lightly mash the raspberries with a fork (chunks should be visible). Gently fold the mashed raspberries into the whipped cream mixture.

Spread the raspberry cream into an even, thin layer on the cake, leaving about a ¾-inch border on all sides. Carefully re-roll the cake (without the linen), narrow end to narrow end, into a spiral. Gently place the cake seam-side down on a long serving platter (or small sheet pan) and cover tightly with plastic wrap, and refrigerate for at least one to two hours (or until just before assembly and serving). This will help set the cream and filling, and ensure it slices more cleanly.

Cover lightly with plastic wrap and refrigerate until ready to serve. Just before serving, dust the cake generously with confectioner’s sugar and garnish with additional raspberries as desired. Serve immediately.

For the Filling:

A healthy but still so good Matcha Protein Cake with earthy green tea flavor, subtle sweetness and soft sponge cake texture. This healthy matcha cake recipe is sweetened with protein powder, has no sugar and very little butter - the perfect healthy matcha dessert!

Top 5 matcha cake recipe recipes from across the web

The most viewed matcha cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Matcha Cake

Matcha Cake

Matcha Cake

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Matcha Protein Cake - Healthy but j...

Top 5 matcha cake recipe recipes from across the web

The most viewed matcha cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Matcha Cake

Matcha Cake

Matcha Cake

Raspberry Matcha Roll Cake

Matcha Protein Cake - Healthy but j...

The most viewed matcha cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine