Matcha tiramisu cake layers the bright, slightly bitter notes of ceremonial-grade matcha with the creamy richness of mascarpone, all set on a tender sponge instead of ladyfingers. This Japanese-Italian fusion keeps the classic tiramisu structure—coffee-soaked layers, airy cream, and a dusting of powder—but swaps espresso for a sweet matcha syrup and adds a soft, moist cake base. The result is a dessert that is both familiar and refreshingly new, perfect for green tea lovers and anyone who wants a showstopping cake without a complicated assembly.
Ingredients
- For the sponge cake:
- 1 ½ cups (190 g) all-purpose flour
- 2 tbsp (15 g) matcha powder (culinary grade is fine, but ceremonial gives a brighter color)
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs (150 g), at room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) whole milk, at room temperature
- For the matcha soak:
- ½ cup (120 ml) hot water
- 1 tbsp (8 g) matcha powder
- 3 tbsp (45 g) granulated sugar
- For the mascarpone cream:
- 2 cups (480 ml) heavy cream, cold
- 8 oz (225 g) mascarpone cheese, cold
- ¾ cup (90 g) powdered sugar
- 1 tsp vanilla extract
- For dusting:
- 1–2 tbsp matcha powder (for finishing)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Set aside.
- Make the sponge: In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. With the mixer on low, add the dry ingredients in three additions, alternating with the milk, starting and ending with the flour mixture. Mix just until combined—do not overmix.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden on top and spring back when touched. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the matcha soak: In a small bowl, whisk the hot water with the matcha powder and sugar until the sugar is dissolved. Set aside to cool to room temperature.
- Make the mascarpone cream: In a large chilled bowl, beat the heavy cream, mascarpone, powdered sugar, and vanilla together with an electric mixer on medium-high speed. Start on low to avoid splattering, then increase to high and beat until stiff peaks form, about 2–3 minutes. Do not overbeat, or the cream will curdle. Set aside in the refrigerator.
- Assemble the cake: Once the cake is completely cool, slice it horizontally into three even layers using a long serrated knife. Place the bottom layer on a serving plate. Brush or spoon a third of the matcha soak over the cake layer. Spread a third of the mascarpone cream over it. Repeat with the second layer, another third of the soak, and another third of the cream. Top with the final cake layer, brush with the remaining soak, and spread the remaining cream over the top and sides of the cake. Use an offset spatula to smooth the top and sides for a clean finish.
- Chill: Refrigerate the assembled cake for at least 4 hours, or overnight, to let the flavors meld and the cake to set. This step is essential for clean slices.
- Dust and serve: Just before serving, dust the top generously with matcha powder using a fine-mesh sieve. Slice with a sharp knife, wiping the blade between cuts for neat edges.
Tips
- Use high-quality matcha: The flavor of the cake depends on the matcha. Ceremonial grade gives a vibrant green and a smooth, less bitter taste. Culinary grade is more affordable and still works, but the color may be duller and the flavor slightly more astringent. Avoid pre-sweetened matcha lattes mixes.
- Chill the cream and bowl: For the mascarpone cream to whip properly, make sure the cream, mascarpone, and mixing bowl are very cold. If the cream curdles, it’s usually because the mascarpone was too warm or the mixture was overbeaten. To rescue, add a few tablespoons of cold cream and gently fold by hand.
- Don’t skip the chilling time: The cake needs at least 4 hours in the fridge to set. This allows the soak to distribute and the cream to firm up, making slicing much easier. If you’re in a hurry, you can freeze the cake for 1 hour before serving, but the flavor won’t be as melded.
- Adjust the sweetness: If you prefer a less sweet dessert, reduce the sugar in the soak to 2 tablespoons (30 g) and use ½ cup (60 g) of powdered sugar in the cream. Taste the cream before assembling—it should be slightly sweeter than you want the final cake to be.
Serving Suggestions
Serve this matcha tiramisu cake chilled, straight from the refrigerator, for the best texture. Pair it with a cup of hot green tea or a matcha latte to enhance the flavor. For a special occasion, add a few fresh raspberries or a small dollop of whipped cream on the side—the tartness of the berries cuts through the richness beautifully. This cake is also lovely with a dusting of cocoa powder alongside the matcha for a nod to the classic tiramisu.
Variations
- Classic coffee tiramisu: Replace the matcha soak with 1 cup (240 ml) strong brewed espresso or coffee, and substitute the matcha powder in the sponge with an extra 2 tablespoons (15 g) of flour. Dust with cocoa powder instead of matcha.
- Matcha tiramisu with ladyfingers: Skip the sponge cake entirely and use 24–30 ladyfingers. Dip them quickly in the matcha soak and layer them with the mascarpone cream in a 9×9-inch dish. Chill for 4 hours and dust with matcha—this is the no-bake version.
- Citrus twist: Add 1 tablespoon of lemon zest to the sponge batter and 1 teaspoon of lemon juice to the mascarpone cream. The bright citrus flavor complements the earthy matcha beautifully.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender, but the cake will still hold together well.
Storage and Reheating
Store the assembled matcha tiramisu cake in an airtight container in the refrigerator for up to 3 days. The cake will absorb the soak and become more moist over time, which is fine, but the matcha dusting may fade or become damp. To keep the top looking fresh, dust with matcha just before serving, not ahead of time. This cake does not need reheating—serve it cold. If you have leftovers, they can be frozen for up to 1 month, but the cream may lose some of its texture upon thawing. To freeze, place the cake (without the matcha dusting) in the freezer for 2 hours until firm, then wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Can I make this cake without mascarpone? Yes, you can substitute an equal amount of cream cheese, but the flavor will be tangier and the texture slightly firmer. To mimic mascarpone’s richness, blend 8 oz (225 g) cream cheese with 2 tablespoons (30 ml) heavy cream until smooth before using.
Why is my mascarpone cream runny? This usually happens if the cream was overbeaten (it will turn into butter) or if the mascarpone was too warm. Always start with cold ingredients and stop beating as soon as stiff peaks form. If the cream is still runny, fold in 2–3 tablespoons of powdered sugar to help stabilize it, or chill it for 15 minutes before assembling.
Can I use decaf coffee instead of matcha for the soak? Absolutely. If you want a coffee-flavored version, use ½ cup (120 ml) strong decaf coffee mixed with 1 tablespoon sugar. The rest of the recipe stays the same, but you’ll want to dust with cocoa instead of matcha.
How do I get clean slices? Use a sharp, thin-bladed knife and dip it in hot water, wiping it dry between each cut. Also, make sure the cake is well-chilled—at least 4 hours—before slicing. For the neatest results, you can even freeze the cake for 30 minutes before cutting.
Can I make this cake ahead of time? Yes, this is a great make-ahead dessert. Assemble the cake up to 1 day in advance, keep it refrigerated, and dust with matcha just before serving. The flavors actually improve after 24 hours.
Is matcha safe for children? Matcha contains caffeine, about 30–50 mg per teaspoon. In small amounts, it’s generally fine for older children, but if you’re concerned, use a decaffeinated matcha or reduce the amount in the soak and dusting.
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