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Matcha Green Tea Cake with Matcha Frosting Recipe

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3.9 from 65 reviews

This Matcha Cake recipe is a delightful fusion of American and Japanese flavors featuring a light and fluffy matcha chiffon cake layered with a smooth, whipped matcha ganache frosting. Perfect for green tea lovers, this cake combines the subtle bitterness of matcha powder with the sweetness of white chocolate frosting to create an elegant dessert that’s both visually stunning and delicious. Ideal for special occasions or a sophisticated treat, this cake is made with a chiffon cake base that is airy, moist, and topped with a rich, airy matcha-flavored frosting.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Asian Fusion, Japanese

Ingredients

Matcha Chiffon Cake

  • 1 cup (120 g) cake flour
  • 2 tablespoon (12 g) matcha powder
  • ½ teaspoon (2 g) baking powder
  • 6 large eggs, room temperature, yolks and egg whites separated
  • ¼ teaspoon cream of tartar
  • ¾ cup (150 g) granulated sugar
  • ¼ teaspoon (1 g) salt
  • ⅓ cup (80 ml) full fat milk
  • 1 teaspoon (5 g) vanilla extract
  • ¼ cup (50 g) vegetable oil

Matcha Frosting

  • 2 cup (473 ml) heavy whipping cream, divided
  • 1 ½ cup (250 g) white chocolate
  • 1 ½ tablespoon (8 g) matcha powder

Instructions

  1. Prep: Preheat your oven to 350°F (176°C). Line the bottom of three 6-inch round cake pans with parchment paper rounds.
  2. Mix dry ingredients: Sift together cake flour, matcha powder, and baking powder in a large bowl. Whisk to combine, then set aside.
  3. Make the meringue: Beat the egg whites until foamy, add cream of tartar, then gradually add 1/3 of the sugar one tablespoon at a time until stiff peaks form. The meringue should be smooth, moist, and shiny.
  4. Egg yolk mixture: Beat egg yolks with the remaining sugar, salt, milk, and vanilla extract on high speed until fluffy and pale yellow.
  5. Add dry ingredients: Fold the sifted dry ingredients into the yolk mixture in three additions gently to avoid deflating the batter.
  6. Add oil: Mix a few spoonfuls of the batter with the vegetable oil, then gently combine back into the yolk mixture.
  7. Combine meringue and batter: Fold the meringue into the egg yolk batter in three parts using a gentle upward motion until no streaks remain.
  8. Bake: Divide the batter evenly among the prepared pans, tap to remove air bubbles, and bake for 18-20 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
  9. Heat heavy cream: Warm 1 cup of heavy cream in a saucepan over medium heat until steaming and simmering.
  10. Sift matcha powder: Sift matcha into the hot cream and whisk to combine.
  11. Melt white chocolate: Pour the hot matcha cream over white chocolate in a heatproof bowl. Let sit 5 minutes, then stir until smooth. Strain through a fine mesh sieve to remove clumps.
  12. Chill ganache: Cover with plastic wrap (touching the surface) and refrigerate 2-3 hours or overnight until cold.
  13. Whip ganache: Whisk cold ganache with electric mixer starting low to high speed until light and fluffy about 1 minute. Add remaining ¾ cup cold heavy cream and whip until soft peaks form, about 1-2 more minutes.
  14. Assemble cake: Layer cakes with matcha ganache frosting, adding optional fruit between layers.
  15. Crumb coat: Apply a thin layer of frosting on the top and sides and refrigerate for 30 minutes.
  16. Final frosting and chill: Finish frosting the cake with remaining ganache and chill 1-2 hours before serving.

Notes

  • Add sugar gradually to egg whites to prevent meringue collapse.
  • Whip egg whites to stiff peaks for best volume and texture.
  • Mix yolk mixture until pale yellow for a fluffy cake base.
  • Pre-mix oil with a small portion of batter to avoid deflating egg yolks.
  • Sift matcha powder to remove clumps and fold dry ingredients gently to retain airiness.
  • Fold meringue in three parts with gentle folding motion to maintain batter volume.
  • Tap cake pans to release air bubbles before baking.
  • Chill ganache thoroughly before whipping for ideal frosting texture.
  • Use cold heavy cream straight from the fridge when whipping frosting.
  • Ensure cakes are fully cooled before applying frosting to prevent melting.

Find it online: https://cookingwithsarah.com/matcha-green-tea-cake-with-matcha-frosting-recipe/