Inspired by the design from the matcha cake I made last year, these cakes showcase a different take with adjusted layers and a flavor profile focused on matching a classic matcha latte!
Each element is designed to highlight matcha in a unique way – from a soft matcha cake base and crunchy matcha layer, to a silky matcha ganache, delicate milk jam, and an airy matcha mousse.
Finished with one of my favorite chocolate decorations, I love the elegance of these cakes.
If you’re a matcha lover like me, you should definitely try these ones!
Happy baking <
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
NOTES:
- The cakes can be made in alternative molds, provided the mold volume matches the molds listed below, so the recipe can be used as written without any scaling.
Day 1
Matcha Cake:
- 55 g all-purpose flour
- 2.25 tsp (4 g) high-quality matcha powder (I use this one)
- 0.75 tsp baking powder
- 0.25 tsp salt
- 50 g eggs (approx. 1 medium egg)
- 65 g caster sugar
- 1 tsp vanilla paste
- 60 g whole milk
- 15 g butter
- 10 g sunflower oil
- Mix the flour, matcha powder, baking powder and salt in a bowl.
- In another bowl, beat the eggs, caster sugar and vanilla paste with an electric hand mixer until the mixture is paler in color and slightly thicker.
