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easy matcha green tea cake with white chocolate ganache frosting and matcha powder dusting

Easy Matcha White Chocolate Cake

Kachina @ Sweet Mouth Joy
Two layers of delicious matcha green tea sponge cake frosted with a creamy white chocolate ganache.

Rate this recipe here:

5 from 2 votes
Prep Time 40 mins
Cook Time 30 mins
Chill Time 35 mins
Total Time 1 hr 45 mins
Course Dessert, Snack
Cuisine Fusion
Servings 12 servings


Matcha Cake:

  • 160 g (¾ cups) unsalted butter room temp.
  • 180 g (1 cups) caster sugar granulated
  • 3 eggs
  • 170 g (1 ⅓ cups) plain flour** all-purpose
  • 2 ½ teaspoon baking powder
  • 20 g (3 tablespoon) matcha green tea powder
  • 4 tablespoon milk
  • 2 ½ teaspoon vegetable oil
  • ½ teaspoon vanilla extract

White Chocolate Ganache:

  • 375 g (3 cups) white chocolate
  • 170 ml (¾ cups) heavy cream e.g. double cream


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.


  • 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!


* The two 6-inch tins can be replaced with two 8-inch tins for thinner layers. Reduce the baking time by 5-10mins.
** You can swap the plain flour in this recipe for the same amount of self-raising flour and reduce the baking powder by 2 teaspoons.


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

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Easy, Ganache, Layer Cake, Matcha, White Chocolate
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