This light and fluffy matcha cake has earthy, nutty notes from matcha and a moist delicate crumb from both butter and canola oil. The cake then is frosted with matcha whipped cream, which helps the earthy flavors and gorgeous green hues of matcha shine through.
Guys, I made it.
Finally, I was able to make it on my birthday.
Much as I love matcha, I barely wrote the recipes about this flavor. The fact is, matcha desserts are things that I can’t resist having a bite immediately after they are done baking. Since matcha has been my favorite flavor, I told myself that I would bake this cake on my birthday, many years ago.
Time flies by. Although I have birthday cakes sent from friends and family for birthday celebrations, I never stop thinking about this cake. So here we are today, making the matcha cake together.
LIGHT AND AIRY MATCHA CAKE
I used a vanilla sponge cake for the base, which is made by whipping the egg yolks and egg whites separately. The whipped egg whites will provide the structure and lightness for the cake, while the egg yolks will be mixed with other ingredients until combined, then fold together with the egg whites later.
Make sure that your bowl and mixer are completely fat-free before you start beating the egg whites. If you have egg yolk in your egg white, you may not be able to get it stiff.
MATCHA WHIPPED CREAM FROSTING
An earthy note from matcha that brings your classic whipped cream to the next level.
In a large mixing bowl, using a mixer fitted with the whisk attachment, beat heavy cream, sifted matcha powder, sugar, and vanilla on medium-low speed for 30 seconds. This would help incorporate all ingredients. Increase speed to high and beat until the cream reaches stiff peak and the cream holds its shape when you lift the whisk attachment. Make sure not to over whip or it will turn butter.
- I recommend using a high-quality culinary grade or latte grade matcha for a vibrant green color.
- For the sponge cake, beat the egg whites just until soft peak forms, do not over beat.
- To help stabilize your egg white, I recommend adding a teaspoon of vinegar or lemon juice if cream of tartar is not available.
If you make this recipe, let me know by tagging me on Instagram or tell me all about it in the comments section down below. I’d love to see your creations from your kitchen
More Matcha Recipes:
For The Cake
- 1/2 cup (1 stick/113g) unsalted butter, melted and cool
- 1/2 cup (120ml) canola oil
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 cup (130g) all-purpose flour
- 2 teaspoons (10g) baking powder
- 2 tablespoon (30g) cornstarch
- 2-3 tablespoons (24-36g) culinary grade matcha powder
- 2 tablespoons (30ml) whole milk
- 1/2 teaspoon cream of tartar*
For The Frosting
- 2 cups (480ml) very cold heavy cream
- 1-2 tablespoons (12-24g) matcha powder, sifted
- 1/4 cup powdered sugar, add more/less to suit your taste
- 1 teaspoon vanilla extract
To Make Cake
- Preheat oven to 350°F/175°C. Grease two 8-inch cake pans with butter and set aside.
- In a medium bowl, whisk together flour, cornstarch, matcha powder and baking powder. Sift the mixture to remove any lumps. Set aside.
- In a mixing bowl fitted with whisk attachment, beat together melted butter, oil and sugar until light and fluffy, 3 to 4 minutes.
- Separate egg yolks and egg whites. Add egg yolks to butter and sugar mixture bowl and beat until combined.
- Slowly fold flour mixture into butter, eggs and sugar mixture until completely combined, followed by 2 tablespoons of whole milk and mix until combined.
- In another mixing bowl fitted with whisk attachment, beat egg whites and cream of tartar until soft peaks form. Fold 1/3 of the egg whites into batter and fold until the mixture is just combined, then fold remaining egg whites into batter. Do not over mix.
- Divide mixture between prepared pans and bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack before frosting.
To Make Frosting
- In the bowl of an electric mixer fitted with whisk attachment, beat the cold heavy cream, powdered sugar, sifted matcha powder and vanilla extract until stiff peaks form. Do not over beat.
- Place one cake layer onto your serving plate. Using a small offset palette knife or a piping bag spread an even layer of whipped cream frosting, about 1/2-inch thick (or use around 1/2 whipped cream frosting) on the top of the layer.
- Add the second cake layer on top, spread remaining frosting all over the cake. Use an offset spatula to smooth the top and the sides if desired.
- Cake is best served cold. Leftovers can be kept in the refrigerator for up to 1 day.