Easy Matcha White Chocolate Cake
Two layers of delicious matcha green tea sponge cake frosted with a creamy white chocolate ganache.
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Equipment
Ingredients
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
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
* 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.
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
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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