Matcha Cake

By Lucy Parissi

4.80 from 5 votes

, Updated Apr 05, 2026

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This Matcha Strawberry Layer Cake combines delicate green tea flavor with sweet strawberries and a light mascarpone cream filling. Soft, airy, and not overly sweet, it’s a beautiful cake that’s perfect for spring celebrations, birthdays, or afternoon tea.

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.
• 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 milk powder 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 milk powder 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

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4.80 from 5 votes

Matcha Cake

By Lucy Parissi | Supergolden Bakes

This matcha cake is light, airy, and packed with fresh flavor. With a soft sponge and creamy mascarpone filling, it’s the perfect spring bake.

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 10 – 12

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Equipment

• Digital scales
• Measuring Cups and Spoons
• Cordless Hand Mixer
• Stand Mixer
• Mixing Bowl
• 8 inch cake pans

Ingredients

For the Cake

• ▢ 1 cup (240ml) heavy cream (double cream)
• ▢ 2 large eggs , room temperature
• ▢ 1 cup (200g) superfine sugar (caster sugar)
• ▢ 1 tsp vanilla bean paste
• ▢ ¼ tsp salt
• ▢ 1 ¾ cups (230g) all-purpose flour (plain flour)
• ▢ 1 tbsp cornstarch (cornflour)
• ▢ 2 tsp baking powder
• ▢ 2 tsp matcha powder

Mascarpone Filling

• ▢ 7 oz (200g) mascarpone or brick style cream cheese
• ▢ 1 ¾ cups (200g) powdered sugar (icing sugar)
• ▢ ⅔ cup (150ml) heavy cream (double cream)
• ▢ 2 tsp vanilla bean paste

Matcha Frosting

• ▢ 1 cup (240ml) heavy cream (double cream)
• ▢ 1 ¾ cups (200g) powdered sugar
• ▢ 2 tbsp milk powder
• ▢ 1 tsp matcha powder

To decorate

• ▢ 15-20 strawberries

Instructions 

Prepare the cake layers

• Whisk the cream on medium speed using a hand or stand mixer until you have soft peaks. Set aside
  1 cup (240ml) heavy cream
• Beat eggs, sugar, vanilla and salt until pale, fluffy and doubled in volume.
  2 large eggs, 1 cup (200g) superfine sugar, 1 tsp vanilla bean paste, ¼ tsp salt
• Add the whipped cream into the eggs and fold or beat on low speed to combine.
• Sift in the matcha, baking powder, cornstarch and flour. Gently fold together using a sweeping motion to keep the air in the batter.
  1 ¾ cups (230g) all-purpose flour , 1 tbsp cornstarch, 2 tsp baking powder, 2 tsp matcha powder
• 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.
• 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

• To make the filling, put the mascarpone, powdered sugar, 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.
  7 oz (200g) mascarpone, 1 ¾ cups (200g) powdered sugar, ⅔ cup (150ml) heavy cream, 2 tsp vanilla bean paste
• 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.
  1 cup (240ml) heavy cream, 1 ¾ cups (200g) powdered sugar, 2 tbsp milk powder, 1 tsp matcha powder

Assemble the matcha layer cake

• Pipe a generous layer of mascarpone over the bottom cake layer and then scatter with a few sliced strawberries (optional).
  15-20 strawberries
• 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.
• 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.

Nutrition

Calories: 666kcal | Carbohydrates: 85g | Protein: 8g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 130mg | Sodium: 108mg | Potassium: 227mg | Fiber: 1g | Sugar: 65g | Vitamin A: 1341IU | Vitamin C: 11mg | Calcium: 130mg | Iron: 2mg

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

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