This Matcha cake is made with matcha sponge cake layers and a lightly sweetened whipped cream. It’s so fluffy you’ll definitely go back for another bite or more.
Have you ever walked into an Asian bakery before? Huge glass displays showcasing whipped cream cakes adorned with fruits. This is one of those cakes! I didn’t grow up eating them due to the lack of Asian bakeries where I lived, but when I moved to the South, I discovered an abundance of them! Typically, I don’t enjoy Asian whipped cream cakes all the time, but I do enjoy a slice every so often. I tend to lean towards American style cakes like chocolate cake, carrot cake.
If you’ve never had a sponge cake before, it’s one of the lightest cakes you’ll ever try. It’s definitely not of the easiest cakes to make but so worth learning if you know how to make it. The fluffy texture comes from the number of eggs that are whipped and folded in the recipe. Separate the egg whites, whip them into stiff peaks, then fold them carefully into the batter. Bake the cake slowly to give it time to rise and develop its light texture. My method here uses the water bath method. This helps the cake bake evenly without the problem of the cake deflating.
This matcha cake is a combination of earthy and citrus flavors. The matcha earthy flavor pairs so well with the yuzu citrus. Yuzu isn’t the easiest to find but you can order if online or if you have a Japanese supermarket near you can also find it there too.
What is Matcha?
Matcha is a type of powdered green tea made from finely ground young tea leaves. It’s known for its vibrant green color and distinct flavor, which is a blend of sweet and umami with a grassy note. Because you’re consuming the whole leaf, and not just steeped tea leaves its much stronger than green tea.
There are different grades of matcha powder.
Ceremonial matcha is the highest quality. It’s a bright green color but it’s not meant to be used for baking. Ceremonial grade matcha definitely cost more and is best enjoyed drinking on its own.
Culinary grade is designed to use for cooking and baking. It’s stronger in flavor and less refined than ceremonial matcha which makes it best for using in cooking or baking.
Lower grade matcha powders tends to be dull in color with a more bitter taste. The powder may not be a fine powder and may feel more grainy and not as smooth when mixed. The green tea leaves used for lower graded matcha powders are harvested much later or the processing was not done correctly which gives a poor quality green tea flavor. You can easily find culinary-grade Matchas at the grocery stores in the coffee and tea aisle.
What is Yuzu?
Yuzu is a citrus that is native closely to Japan. It’s closely resembling a lemon but has floral grapefruit notes with a sweet and tangy taste.
Why you’ll love this Matcha Cake
Perfect for matcha lovers
Light earthy cake bite with citrus notes, so refreshing and fluffy
Not overly sweet, perfect for all ages
Customize the filling with anything of your choice (I recommend a lemon curd, a fruit jam or fresh strawberries cut in the middle)
Matcha Cake Ingredients:
Cake flour– Do not substitute with all purpose flour your cake will be very dense.
Oil -Use a neutral flavored oil like canola or vegetable oil
Eggs- I only large eggs
Milk- I’ve never substituted it with any other kind of milk before, but I don’t see if being a big problem
Sugar: Sugar doesn’t just only sweeten the cake, it provides the cake with moisture and tenderness
Matcha Powder– Remember to use culinary grade matcha powder
Whipped Cream Frosting:
Heavy Cream– The base of the whipped cream
Powdered Sugar-Sweetens the whipped cream
Vanilla Extract: While I love pure vanilla extract it tends to make my whipped cream a creamy color. I recommend using an imitation clear vanilla extract to achieve the white whipped cream frosting.
Meringue powder(optional)– This is completely optional because not everyone has it on hand unless you decorate cookies and enjoy making royal icing. Meringue powder helps me get the stiff whipped cream without offsetting the flavor too much.
Matcha Cake Filling:
Use any jams, fruit curds, or fresh cut fruits. I used a Yuzu Jam.
How to make Matcha Cake
Matcha Cake Batter
In a medium bowl add the oil and sift the dry ingredients (cake flour and matcha) over the oil.
Whisk together until the consistency is slurry like.
Separate the egg yolks from the egg whites and place the egg yolks into the flour mixture and add in the milk. Whisk just until it all comes together.
In a clean and dry large mixing bowl add in the egg whites. I find this method works so much better if you use a stand mixer. The electric hand mixer does a great job too but it’s not as strong as a stand mixer.
Whip the egg whites until it begins to form small bubbles and then slowly add in the sugar slowly in thirds.
Beat the egg whites until you get stiff peaks. You’ll know it’s stiff when you flip the bowl upside down and it doesn’t move, or if you pick up the whisk and the peak is a sharp peak that holds its shape.
Add 1/3 of the whipped egg whites into the egg yolk mixture and fold it in with a rubber spatula. You don’t have to be too careful at this stage but make sure you fold it enough to where the batter is consistent in color (pale green)
Add the cake batter into the remaining whipped cream and fold it all together. Making sure not to deflate the egg whites and scraping the bottom and sides of the bowl.
Divide and pour batter into two 6-inch cake tins with a large baking pan under it with water.
Bake them at 325 for 25 minutes or until a toothpick inserted in into the center of the cake comes out clean.
Immediately after the cake is done flip the cake over onto a cooling rack and allow them to cool upside down.
Whipped Cream Frosting:
In a clean large bowl add in the heavy cream powdered sugar, vanilla extract and if you’re using the meringue powder add it all in. With a whisk attachment in your stand mixer or just an electric mixer whip the heavy cream. This takes a minute so make sure to be patient. It helps to make sure your heavy cream is cold and your bowl being cold just makes the process a little faster but it’s never necessary.
The heavy cream mixture will slowly get thicker and once it leaves streaks watch it very carefully and make sure not to overwhip. I usually start my mixer on medium-high speed and, once I see streaks, lower it to low speed until it’s almost done. I then usually will take a whisk and whisk my hand until it’s the consistency I want. You want soft peaks and not stiff peaks here.
Decorating:
On a serving plate or cake turntable place one layer in the middle. Using an offset spatula add a little whipped cream onto the base and pipe a border of the whipped cream on outer edges of the cake. Fill the cake with any filling of choice and then top with the remaining cake layer.
Spread a thin layer of whipped cream on the top and sides of the cake (crumb coat) and then refrigerate it for 20 to 30 minutes until set. Finish icing the cake with the remaining frosting and then chill in the refrigerator for at least 1 hour before slicing and enjoying.
Storage:
Frosted Matcha Cake
The Matcha cake will stay fresh in the refrigerator for up to 3 or 4 days. Longer if it’s store in an airtight container. This fluffy sponge cake has little fat and dries out faster than a regular cake.
Unfrosted Cake Layers:
You can make matcha sponge cake layers up to 2 days in advance. Just wrap them up well and let them sit on the counter at room temperature to prevent the cake from getting dry.
Decorating tips:
Pipe a border of whipped cream on the outer edge of the cake and place cut fruits on the top.
Add a dusting of matcha powder on the cake for a rustic look
With a round tip pipe 6 dollops and place a fruit in between each dollop
Don’t have a piping bag? Use a storage and cut the tip or lightly frost the cake for a naked cake look.
Jen’s Matcha Cake Tips
Mixing the Oil with Flour– This helpful step only doesn’t just make the process easier to mix and fold in the ingredients it also helps the gluten forming process. You’re essentially coating the flour in oil to prevent the production of gluten strands forming.
Over beating the egg whites: Only whip egg whites until stiff, once they look dry and foamy then that’s when your egg whites are overbeaten.
Fold the final whipped egg whites into the batter carefully to avoid overfolding and overmixing. You don’t want to deflate the cake layers and at the same time you don’t want streaks of whipped egg whites in the cake batter.
Frequently Asked Questions:
Can I bake these into matcha cupcakes?
Yes, adjust the baking time and flip the cupcakes onto a wire rack as soon as they finish baking.
Do I need to line the cake pans with parchment paper?
Parchment paper is not necessary as the cakes will just naturally draw away from the cake pan. But do not grease or spray the cake pans.
For More Matcha Recipes:
Soft Almond Matcha Croissant cookies
Matcha Cake Recipe (Green Tea)
Ingredients
Matcha Cake
- 70 grams Cake Flour
- 55g grams Oil
- 75 grams Milk
- 4 large Eggs separated
- 80 grams Sugar
- 9 grams Matcha Powder
Whipped Cream Frosting
- 2 cups Heavy Cream
- 1/2 cup Powder Sugar
- 2 tsp Meringue powder
- 1 tsp Vanilla extract Clear Imitation
Filling
- 1/4 cup Yuzu jam Filling of choice
Instructions
Matcha Cake Batter
- In a medium bowl, mix oil and sifted matcha with cake flour until you get a slurry-like consistency.
- Separate the egg yolks from the whites. Add the yolks to the matcha batter along with the milk, and whisk until combined.
- In a large, clean bowl, beat the egg whites. Once tiny bubbles begin forming gradually add sugar in thirds, beating until stiff peaks form (see photo above)
- Gently fold a third of the whipped egg whites into the matcha batter until the there are no more streaks of egg whites. Then pour the matcha batter into the remaining whipping egg whites folding in the rest of the egg whites carefully, making sure not to deflate them.
- Divide the batter evenly into two 6-inch cake pans. Place the pans in a larger baking pan filled with water (water bath).
- Bake at 325°F for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, flip the cakes onto a cooling rack and let them cool upside down.
Whipped Cream Frosting:
- In a large, clean bowl, combine heavy cream, powdered sugar, vanilla extract, and meringue powder (if using).
- Whip until the cream starts to thicken and starts to leave streaks. Be careful not to overwhip; aim for soft peaks. (Start on medium-high speed and switch to low when you see streaks. Finish by hand-whisking if needed.)
Decorating:
- Place one cake layer on a serving plate or cake turntable. Spread a thin layer of whipped cream on top and pipe a border around the edges.
- Spread the yuzu jam if using or filling of choice, then place the second cake layer on top.
- Apply a thin layer of whipped cream over the entire cake (crumb coat). Refrigerate for 20-30 minutes to set.
- Frost the cake with the remaining whipped cream and chill in the refrigerator for at least 1 hour before slicing and serving.
