Matcha Cake with Vanilla & Pistachio

This is truly THE ultimate matcha cake!

This cake has no less than 5 layers of matcha. I’m a huuuge matcha fan, so when I decided to create this cake, I wanted to go all in.

The freshness of the matcha is perfectly balanced with the pistachio and vanilla, and the different textures make the cake irresistible. I also have to say that this cake cut is probably one of my favorites of all time! The natural green color of the matcha is beautiful, especially when it runs through all the layers.

If you’re a matcha fan like me, you won’t regret trying this one!

Happy baking <3

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:

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Day 1

Vanilla Whipped Ganache:

• 1.75 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
• 200 ml heavy cream (min. 35%) (100 ml hot, 100 ml cold)
• 1.75 vanilla bean pods (or vanilla paste)
• 55 g white chocolate (28%)

1. Soak the gelatin in cold water for 5–10 minutes.
2. Carefully melt the white chocolate (in a bowl over a pan of simmering water, if needed) and set it aside in a bowl.