Easy Matcha White Chocolate Cake
Two layers of delicious matcha green tea sponge cake frosted with a creamy white chocolate ganache.
Servings: 12 servings
Calories: 454kcal
Equipment
Ingredients
Matcha Cake:
- 160 g unsalted butter room temp.
- 180 g caster sugar granulated
- 3 eggs
- 170 g plain flour** all-purpose
- 2 ½ teaspoon baking powder
- 20 g matcha green tea powder
- 4 tablespoon milk
- 2 ½ teaspoon vegetable oil
- ½ teaspoon vanilla extract
White Chocolate Ganache:
- 375 g white chocolate
- 170 ml heavy cream e.g. double cream
Instructions
Matcha Cake:
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- For the sponges, cream together the butter and sugar, either using a spatula, electric hand mixer or stand mixer, until light and pale.
- Beat in the eggs one at a time, then beat in the milk, oil and vanilla extract until fully combined.
- In a separate bowl, sieve together the flour, baking powder and matcha powder. Whisk together until evenly mixed.
- Slowly pour the wet mixture into the dry mixture, folding gently together until only just combined.
- Divide the batter evenly between two greased and lined 6inch cake tins and bake in the oven for 30-35mins until risen and skewer comes out clean from the middle of the cakes.
- Allow the cakes to cool in the tins for 15mins then remove from the tins and transfer to a wire rack while you make the ganache.
White Chocolate Ganache:
- Heat the cream over a double-boiler or in the microwave (15-30 secs at a time), until hot and steaming but not boiling.
- Break the chocolate up into small pieces in a heatproof bowl and pour the hot cream over it. Let it sit for 5mins and then stir until smooth.
- Allow the ganache to cool uncovered at room temperature for 20-30mins until cooled and set.
Assembly:
- Once the cake sponges have fully cooled, turn one sponge upside-down and spread roughly ¼ of the ganache evenly in a thick layer on top.
- Place the other sponge on top to sandwich the layers and cover the top and sides of your cake in the remainder of the ganache.
- Dust your frosted cake with matcha powder and enjoy!
Notes
Storage: Keep matcha cake in an airtight container (or use cling film) in the fridge. It should keep for up to 4 days.
Freezing: You can cut your frosted matcha cake into pieces and freeze it for up to 3 months. Wrap in cling film and foil first!
Pan size: The two 6-inch tins can be replaced with two 8-inch tins for thinner layers. Reduce the baking time by 5-10mins.
Substitutions:
- You can swap the plain flour in this recipe for the same amount of self-raising flour and reduce the baking powder to only ½ teaspoon.
- You can use any neutral-flavoured oil for the cake batter. If you want to change the flavour slightly, you can swap this for melted coconut oil.
- You can swap the white chocolate ganache for this easy matcha buttercream.
- Use softened room temperature butter for ease of mixing and cream it thoroughly with your sugar for a soft cake sponge.
- Before you start, grease your cake tins with butter or cooking oil spray, then line them with greaseproof paper or cake circles.
- Use baking belts for flat cake layers. If you don't have them, you may need to cut off any peaked tops with a knife or cake leveller.
- Your sponges are cooked once they’re risen and springy to the touch. An inserted toothpick or skewer should also come out clean from the middle.
- Decorate your matcha cake with a dusting of matcha powder, swirls of leftover ganache, drizzled melted white chocolate or white chocolate shavings.
Nutrition
Calories: 454kcal | Carbohydrates: 45g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 142mg | Potassium: 141mg | Fiber: 1g | Sugar: 34g | Vitamin A: 702IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg