Double Berry Matcha Chiffon Cake

By Lucy Parissi

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, Published May 30, 2026

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This easy Matcha Chiffon Cake recipe creates a light, airy cake with with zero fuss! No separating eggs required for this incredibly fluffy sponge, filled with luscious matcha-infused whipped cream and fresh berries.

A slice of green sponge cake with a creamy filling, raspberries inside, topped with sliced pistachios and whole strawberries, displayed on a glass cake stand against a white background.

Who doesn’t love a towering, pillowy chiffon cake? If you’ve been scrolling TikTok recently, you’ve probably had that viral Marge Simpson-esque voice stuck in your head singing, “Why buy an expensive matcha cake…?”

Well, while this chiffon deffo requires more than four ingredients, it totally answers the trend: you don’t need to splurge at a fancy bakery to get a high-quality, show-stopping dessert!

The only catch with chiffon is usually the tedious process of separating eggs and perfectly folding the whites so you don’t lose those precious air bubbles.

Not today! This easy recipe delivers the light, airy texture of a traditional chiffon, but uses a whole-egg method that is practically foolproof. Plus, the color contrast of the vivid green matcha and the vibrant red berries? Absolute perfection.

A tall matcha cake with a slice cut out, filled with cream and strawberries, topped with whole strawberries and powdered sugar, sits on a white stand; strawberries and flowers are scattered nearby.

Table of Contents

What You’ll Need

  • Large eggs: Make sure they are at room temperature so they whip up to their maximum volume!
  • Matcha: Use a good quality culinary or ceremonial grade matcha. It provides that beautiful natural green hue and signature earthy matcha flavor.
  • Flour and Cornstarch (cornflour): We are combining cornstarch and all-purpose flour to create our own DIY cake flour. The lower protein content keeps the crumb tender.
  • Buttermilk, lemon juice and vegetable oil: These key ingredients add moisture and help the batter rise.
  • Cream, powdered sugar and milk powder: Powdered milk is our secret weapon for stabilizing the matcha cream filling. It absorbs excess moisture so the filling doesn’t squish out when you cut a slice!
  • Berries: Fresh raspberries for the filling, whole strawberries for the top, and freeze-dried strawberry powder glaze for for incredible flavor.
Top-down view of Matcha Cake ingredients labeled on a light surface for a Matcha Chiffon Cake Recipe: buttermilk, large eggs, freeze-dried strawberry powder, matcha, sugar, vegetable oil, flour & cornstarch, baking powder & salt, and vanilla.

How to Make Matcha Chiffon Cake

Bake the cake

  1. Preheat your oven to 370°F (170°C) or 320°F (160°F) for convection / fan ovens. Sift together the flour, cornstarch and baking powder to help aerate the ingredients.
  2. Combine the buttermilk, vegetable oil, lemon juice, vanilla and matcha powder in a small bowl. Whisk vigorously to dissolve the matcha and add a few drops food coloring or pandan extract if you want to boost the green color. Set aside.
A hand-held electric whisk is mixing green matcha powder with buttermilk in a light blue bowl on a light gray surface.
  1. Add the eggs, sugar and salt into a large mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment. Whip the eggs and sugar on high speed until you have a thick, pale foam that’s triple the original volume – this can take about 5-8 minutes so don’t rush it.
  2. Gradually incorporate the liquid ingredients into the whisked eggs.
A person uses a handheld electric mixer to blend ingredients in a bowl while pouring a green mixture from a blue bowl into the batter.
  1. Sift the dry ingredients into the batter in 3 stages, gently folding in each addition in so as not to knock out the air.
  2. Use a spatula to slice straight down through the center to the bottom of the bowl, then scrape along the bottom and up the side, lifting the batter up and gently folding it over the top of the flour (this is known as the “J” fold in baking parlance).
  3. Pour the batter into a chiffon cake pan and lightly tap on the counter so that it settles. Bake for 35-40 minutes or until the cake is well risen and springy to the touch. A skewer inserted in the thickest part should come out clean.
  4. Immediately after baking, invert the pan over a bottle; gravity is required to “stretch” the crumb while it sets so it doesn’t collapse. Let the cake cool completely before removing from the pan.
Two-panel image: On the left, flour is being sifted into a bowl of green batter. On the right, hands use a spatula to mix the flour into the green batter in the same bowl.

Release cake from pan

  1. Insert a thin knife blade or offset spatula between the cake and the side of the pan. Press the flat edge firmly against the wall of the pan to release the sponge. Invert the cake onto a plate and remove the bottom of the pan.
  2. Use a cake leveler or large serrated knife to slice the cake in half.
Two images: On the left, a hand slices a ciffon cake horizontally with a long knife. On the right, frosting is being piped onto the cut surface of the cake, which has a hole in the center.

Make the filling and glaze

  1. Whip the cream, vanilla, matcha and milk powder on medium speed using an electric mixer or stand mixer with whisk attachment until stiff, stable peaks form.
  2. Combine the ingredients for the strawberry glaze in a bowl, adding just enough milk, water or lemon juice to thin.
Split image: on the left, a hand uses an electric mixer to whip matcha cream in a bowl; on the right, a bowl of red strawberry glaze is being mixed with a spoon.

Assemble and decorate

  1. Pipe two rings of cream over bottom cake layer. Fill the middle with our strawberry glaze and fresh raspberries. Cover with more cream and level.
Two images show a halved green tea chiffon cake. The left cake has green frosting piped in rings. The right cake has green frosting, a layer of strawberry glaze, and fresh raspberries on one side.
  1. Top with the second layer and then spread a thin layer of cream over the entire cake and pop in the fridge to set. This is our crumb coating which will help the cake stay moist.
  2. Smooth a second layer of cream over the cake and drizzle strawberry-lemon glaze over the top, letting it drip down the sides.
  3. Place a crown of fresh whole strawberries on top of the cake and sprinkle with chopped pistachios.
A slice of green tea cake with a light green filling, decorated with strawberries, chopped pistachios, and small white flowers on top, served on a white plate with stacked dishes and cutlery in the background.

Substitutions and Variations

  • Berry Swaps: Not a fan of raspberries? Swap them out for blackberries or sliced strawberries in the filling.
  • No freeze-dried strawberries? If you can’t find the powder for the glaze, you can make a simple icing sugar glaze using a little fresh berry puree or smooth strawberry jam.
  • Keep it simple: Leave the chiffon cake plain and simply dust with powdered sugar before slicing. Serve with whipped cream and fresh fruit on the side. Berries and matcha are a classic pairing, but consider bananas, mango or passion fruit as well!

Tips and Troubleshooting

  • DO NOT GREASE THE CAKE PAN! I know it goes against the the golden rules of baking, but chiffon batter needs a dry pan to cling to so it climbs up as it bakes.
  • TAKE YOUR TIME: Since we are not whisking egg whites into a meringue, the whole eggs and sugar must be whisked vigorously until they reach “ribbon stage” – when the whisk is lifted, the batter should fall in a thick trail that sits on the batter surface for a few seconds before slowly sinking back in. If it disappears immediately, keep whipping!
  • DOUBLE SIFT: Sift the dry ingredients together into a bowl and then AGAIN before adding to the batter in three stages – if you dump them in all at once you make get lumps in the batter.
  • USE ROOM TEMP EGGS: Cold eggs will not whip up nearly as well. If you forgot to take them out of the fridge, just pop them in a bowl of warm water for 5-10 minutes before using.
  • BOOST THE COLOR: Green tea powder yields a subdued green color. You will need to add a drop of gel food coloring if you are after a vivid green cake (take a look at my pistachio bread).
  • STORAGE: This cake needs to be stored in the fridge since it contains fresh cream and berries. Keep in an airtight container or loosely tented with foil for up to 2 days – but really it’s best enjoyed fresh, soon after its decorated.
A slice of green matcha cake with a creamy layer and a raspberry center, served on a decorative plate with strawberries and chopped pistachios on the side.

Have you baked my Matcha Chiffon Cake? Leave a rating and a comment below to let me know how it turned out! And don’t forget to tag me on social media—I absolutely love seeing your bakes!

A slice of green matcha chiffon cake with cream and raspberry filling, topped with whole strawberries and sliced pistachios, displayed on a clear glass cake stand against a white background.
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Double Berry Matcha Chiffon Cake

By Lucy Parissi | Supergolden Bakes
Matcha Chiffon Cake Recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12
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Equipment

Ingredients

For the Cake

  • 1 ⅔ cups (200g) all-purpose flour (= plain flour)
  • 3 tbsp cornstarch (= cornflour)
  • 1 tsp baking powder
  • 2 tbsp buttermilk
  • 2 tbsp vegetable oil
  • 1 tbsp lemon juice
  • 2 tsp vanilla bean paste
  • 2 tsp matcha powder
  • ½ tsp pandan extract or a few drops green gel food coloring (optional)
  • 6 large eggs room temperature
  • 1 cup (225g) superfine sugar (= caster sugar)
  • ¼ tsp salt

Strawberry glaze

For the filling / frosting

  • 1 ⅓ cups (300ml) heavy cream. (= double cream)
  • 1 cup (120g) powdered sugar (= icing sugar)
  • 2 tbsp milk powder
  • 1 tsp vanilla extract
  • 1 tsp matcha powder
  • ⅓ tsp pandan extract or a few drops green gel food coloring (optional)
  • 1 ½ cups (185g) raspberries
  • 2 cups (300g) strawberries whole
  • 2 tbsp chopped pistachios (optional)

Instructions 

Bake the cake

  • Preheat your oven to 370°F (170°C) or 320°F (160°F) for convection / fan ovens. Sift together the flour, cornstarch and baking powder to help aerate the ingredients.
    1 ⅔ cups (200g) all-purpose flour, 3 tbsp cornstarch, 1 tsp baking powder
  • Combine the buttermilk, vegetable oil, lemon juice, vanilla and matcha powder in a small bowl. Whisk vigorously to dissolve the matcha and add a few drops food coloring or pandan extract if you want to boost the green color. Set aside.
    2 tbsp buttermilk, 2 tbsp vegetable oil, 1 tbsp lemon juice, 2 tsp vanilla bean paste, 2 tsp matcha powder, ½ tsp pandan extract
  • Add the eggs, sugar and salt into a large mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment. Whip the eggs and sugar on high speed until you have a thick, pale foam that’s triple the original volume – this can take about 5-8 minutes so don’t rush it.
    6 large eggs, 1 cup (225g) superfine sugar, ¼ tsp salt
  • Gradually incorporate the liquid ingredients into the whisked eggs.
  • Sift the dry ingredients into the batter in 3 stages, gently folding in each addition so as not to knock out the air. Use a spatula to slice straight down through the center to the bottom of the bowl, then scrape along the bottom and up the side, lifting the batter up and gently folding it over the top of the flour.
  • Pour the batter into a chiffon cake pan and bake until springy to the touch. Start checking after 30-35 minutes but make sure not to slam the oven door lest the cake deflate.
  • Immediately after baking, invert the pan over a bottle; gravity is required to “stretch” the crumb while it sets so it doesn’t collapse. Let the cake cool completely before filling and decorating.

Assemble and decorate

  • Whip the cream, vanilla, matcha and milk powder on medium speed using an electric mixer or stand mixer with whisk attachment until stiff, stable peaks form.
    1 ½ cups (180g) powdered sugar, 2 tbsp milk powder, 1 ⅓ cups (300ml) heavy cream., 1 tsp vanilla extract, 1 tsp matcha powder, ⅓ tsp pandan extract
  • Combine all the glaze ingredients, adding enough milk or water to create a thick glaze that drops slowly off your spoon.
    3 tbsp freeze-dried strawberry powder, 1 tbsp lemon juice, water or milk, 1 cup (120g) powdered sugar
  • Carefully release the cake from the pan: insert a thin knife blade or offset spatula between the cake and the side of the pan. Press the flat edge firmly against the metal wall of the pan to release the sponge. Invert the cake onto a plate.
  • Use a cake leveler or large serrated knife to slice the cake in half.
  • Pipe two rings of cream over bottom cake layer. Fill the middle with our strawberry glaze and fresh raspberries. Cover with more cream and level.
    1 ½ cups (185g) raspberries
  • Top with the second layer and then spread a thin layer of cream over the entire cake and pop in the fridge to set. This is our crumb coating which will help the cake stay moist.
  • Smooth a second layer of cream over the cake and drizzle with strawberry glaze over the top, letting it drip down the sides.
  • Place a crown of fresh whole strawberries on top of the cake and sprinkle with chopped pistachios.
    2 cups (300g) strawberries, 2 tbsp chopped pistachios

Notes

  • NOTE 1: You can use smooth strawberry jam instead of the powder if preferred.
  • STORAGE: Store the cake in the fridge for up to two days. It is best enjoyed soon after assembly.

Nutrition

Calories: 422kcal | Carbohydrates: 69g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 100mg | Potassium: 221mg | Fiber: 2g | Sugar: 51g | Vitamin A: 600IU | Vitamin C: 50mg | Calcium: 69mg | Iron: 2mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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