Matcha Cake

4.80 from 5 votes

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 Time15

Cook Time25

Total Time40

Course: Dessert

Keyword: Matcha Cake

Servings: - 12

Calories: 666kcal

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.

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

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.