This matcha cake is inspired by the beloved Paris Baguette bakery version – a light, airy sponge layered with whipped cream and a subtle green tea flavor. It’s a perfect balance of earthy matcha and sweet cream, making it a delightful dessert for any occasion. The recipe is straightforward and yields a bakery-quality cake at home.
Ingredients
- For the cake: 1 ½ cups (190 g) cake flour
- 1 tbsp (8 g) matcha powder (culinary grade)
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, separated (room temperature)
- ¾ cup (150 g) granulated sugar, divided
- ¼ cup (60 ml) whole milk, room temperature
- ¼ cup (60 ml) vegetable oil
- 1 tsp vanilla extract
- For the whipped cream frosting: 1 ½ cups (360 ml) heavy whipping cream
- 3 tbsp (40 g) powdered sugar
- 1 tsp vanilla extract
- For dusting: extra matcha powder (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a medium bowl, whisk together the cake flour, matcha powder, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with half of the sugar (¼ cup / 50 g) until pale and thick, about 2 minutes. Add the milk, oil, and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the yolk mixture, stirring until just combined. Do not overmix.
- In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining sugar (¼ cup / 50 g) and continue beating until stiff, glossy peaks form.
- Gently fold the egg whites into the batter in three additions, using a spatula. Be careful not to deflate the mixture.
- Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cake is completely cool, make the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Slice the cake horizontally into two or three layers. Place one layer on a serving plate, spread a layer of whipped cream, and repeat with the remaining layers. Frost the top and sides with the remaining cream.
- Dust with matcha powder before serving, if desired.
Tips
- Use cake flour for a lighter texture; all-purpose flour will make the cake denser. Sift the matcha powder to avoid lumps.
- Make sure the eggs are at room temperature for better volume when beating the whites.
- When folding the egg whites, use a gentle hand to keep the batter airy.
- If you don’t have matcha powder, you can substitute with green tea powder, but the color and flavor will be less intense.
Serving Suggestions
Serve this matcha cake with a cup of hot green tea or coffee. It’s perfect for afternoon tea, birthday parties, or as a light dessert after a meal. You can also add fresh berries or a drizzle of white chocolate for extra indulgence.
Variations
For a richer flavor, add a layer of red bean paste (anko) between the cake layers. You can also make a matcha buttercream instead of whipped cream for a sturdier frosting. If you prefer a gluten-free version, use a gluten-free flour blend in place of cake flour.
Storage and Reheating
Store the cake in the refrigerator, covered, for up to 3 days. The whipped cream may soften the cake slightly over time. This cake is best served chilled; no reheating is needed. If you have leftovers, you can freeze the unfrosted cake layers for up to 2 months – wrap them tightly in plastic wrap and thaw in the refrigerator before frosting.
Frequently Asked Questions
Can I use regular flour instead of cake flour? Yes, but the texture will be slightly denser. For a closer match, replace 2 tablespoons of all-purpose flour with cornstarch.
Why did my cake sink in the middle? This can happen if the egg whites were over-beaten or if the oven door was opened during baking. Make sure to beat the whites just until stiff peaks and avoid opening the oven until the cake is nearly done.
Can I make this cake dairy-free? Yes, substitute the milk with almond milk or oat milk, and use a dairy-free whipped topping instead of heavy cream. The cake will still be delicious.
How do I get a smooth whipped cream frosting? Chill the bowl and beaters before whipping, and use cold heavy cream. Whip until stiff peaks form but be careful not to over-whip, which can make it grainy.
Can I use matcha latte powder instead of pure matcha? Latte powder usually contains sugar and milk powder, so it will alter the flavor and texture. It’s best to use pure culinary matcha for this recipe.
How long does the cake stay fresh? Stored in the refrigerator, it will keep for up to 3 days. After that, the whipped cream may start to weep and the cake may dry out.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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