Matcha Cake

If you’re looking for a cake that feels light, fresh, and just a little bit special, this matcha cake is it. The earthy notes of matcha pair beautifully with sweet strawberries, while the whipped cream sponge keeps everything soft and airy rather than heavy.

It looks impressive, tastes amazing, but is surprisingly easy to make –perfect for spring baking, birthdays, or any time you want something a little different.

Here’s What You’ll Need

• All-purpose flour and cornstarch: This combination keeps the cake tender and soft. The cornstarch lowers the protein content slightly, giving you a finer, more delicate crumb for a bakery-style sponge.
• Eggs: Use large eggs at room temperature for best results.
• Sugar: Superfine sugar (also known as baker’s sugar or caster sugar) is the best choice for baking as the smaller crystals dissolve more readily and make sponge cakes lighter. (See tip!)
• Heavy cream (double cream): We are using cream instead of butter in the sponge, which keeps the cake light, soft and beautifully moist. It gives you that airy, almost cloud-like texture that makes this cake so special – and less heavy than traditional layer cake.
• Matcha powder: The star of the show, giving the cake its beautiful natural green color and subtle earthy flavor. Go for a good-quality culinary matcha or even ceremonial grade for the best color and smooth flavor.
• Vanilla bean paste (or good-quality extract): A small but important addition that rounds out all the flavors. It enhances both the matcha and the strawberries without overpowering them.
• Mascarpone (or cream cheese): Our rich, creamy, slightly tangy filling pairs beautifully with both the matcha and strawberries.
• Powdered sugar (icing sugar): Adds sweetness and body in the frosting.
• Powdered milk (= milk powder):The secret MVP of the whipped cream frosting! The milk solids absorb moisture which helps stabilize the cream and make it easier to pipe. I always keep some powdered milk in my pantry – you can also use it when baking bread for super-soft dinner rolls.
• Strawberries: Fresh, juicy strawberries are the perfect contrast to the slightly earthy matcha. Try to use ripe, in-season strawberries for the best flavor.

How to Make Matcha Cake

Prepare the Cake Layers

1. Whisk the cream and powdered milk until you have soft peaks. Beat eggs, sugar and vanilla until pale, fluffy and doubled in volume.
2. Add the whipped cream into the eggs and fold or beat on low speed to combine.
3. Sift in the matcha, baking powder, salt, cornstarch and flour. Gently fold together using a sweeping motion to keep the air in the batter.
4. Divide the batter between three 6 inch (16cm) cake pans or two 8 inch (18cm) pans. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
5. Cool in the pans for five minutes then run a knife around the edges of the pan and carefully invert onto a wire rack to cool before frosting.

Make the Filling and Frosting

1. To make the filling, put the mascarpone, icing sugar, double cream and vanilla extract in the bowl of your stand mixer. Start mixing on low speed to combine, then increase the speed to highest setting until you have firm peaks. Do not over mix.
2. To make the matcha frosting, put the double cream in the bowl of your stand mixer. Sift in the icing sugar and matcha powder. Start whisking on slow speed to combine, then increase to highest speed until you have firm peaks.

Assemble the Matcha Layer Cake

1. Pipe a generous layer of mascarpone over the bottom cake layer and then scatter with a few sliced strawberries (optional). Repeat with the second layer, top with the third and add a thin layer of mascarpone over the entire cake as a crumb coat. Chill in the fridge while you prepare the frosting.
2. Use a palette knife to smooth the matcha frosting over the entire cake. Drag the knife upwards to create little rustic finish on the cake and then top with fresh strawberries.

Recipe Notes and Tips

• Store the assembled cake in the fridge for up to 3 days, covered to prevent drying out.
• Add the strawberries just before serving to prevent them from bleeding into the frosting.
• Replace the strawberries with raspberries or other seasonal fruit.

Frequently Asked Questions

What does matcha taste like? It has a unique earthy, grassy, slightly bitter flavor. When paired with sugar and cream, it becomes wonderfully mellow and fragrant.

You can bake the sponges a day ahead, wrap them tightly in plastic wrap (clingfilm) once cooled and store at room temperature away from direct light.

The main culprit is underbaking – make sure to test the cake by inserting a toothpick or skewer in the middle towards the end of recommended baking time. If it comes out clean your cake is ready; if there’s wet batter you should bake for a little longer.

Love matcha baking? Don’t miss my Matcha Banana Bread – soft banana bread marbled with earthy matcha swirls and topped with a two-tone glaze.