Recipe：Triple Matcha Cake

 

Matcha Cake Features (Recommended with Green Tea)

This matcha cake is a refined dessert that showcases the depth of matcha through three harmonious layers.

The sponge is moist and delicately baked to highlight the natural aroma and subtle bitterness of premium matcha. Sandwiched in the center is a rich matcha cream that melts smoothly on the tongue, releasing a fragrant wave of green tea flavor. The top is dusted with fine matcha powder, adding both visual elegance and a deeper taste dimension.

Designed with a gentle sweetness, this cake pairs beautifully with Japanese green tea. Whether served with sencha or gyokuro, the clean, slightly astringent notes of the tea enhance the richness of the matcha cream and sponge, creating a balanced and refreshing finish. Ideal for afternoon tea, seasonal gifting, or elegant hospitality, this cake is a must-try for matcha lovers. It’s a layered expression of Japanese flavor and craftsmanship, best enjoyed with a warm cup of green tea.

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

1：Ingredients for a 15cm Matcha Layer Cake


Click photo to enlarge

Matcha Sponge (Two Layers)

Ingredient Amount Notes
Eggs 3 Room temperature
Sugar 80g Granulated
Cake flour 80g Sifted
Matcha powder 10g Baking grade
Milk 20ml Warmed slightly
Vegetable oil 20ml Neutral oil

Matcha Cream (Filling)

Ingredient Amount Notes
Heavy cream 200ml 35–42% fat
White chocolate 60g Finely chopped
Matcha powder 6g For color and aroma

Finishing

Ingredient Amount Notes
Matcha powder As needed Dust on top

 

2：Tips for Using a Round Cake Ring and Creating Clean Layers
Item Description
Prepare the cake ring Line the bottom and sides with parchment paper to ensure smooth release and clean edges.
Slice sponge evenly Use a ruler or cake slicer to ensure uniform thickness for visually appealing layers.
Spread cream evenly Use a palette knife to spread cream from center outward, keeping thickness consistent and avoiding air pockets.
Smooth the sides Press cream gently along the inner edge of the ring to create straight, clean sides.
Chill before slicing Refrigerate for at least 30 minutes after assembly to stabilize layers and prevent collapse when cutting.

The brown layer at the very bottom (the baked crust) forms naturally during the baking of the matcha sponge, so no additional ingredients are required. However, to achieve a proper crust, it is important to let the batter come into direct contact with the bottom of the pan.

Below is a reorganized list of ingredients for a 15cm (5-inch) matcha cake, presented in both Japanese and English, including an explanation of the crust layer.

3：Baking Time and Tips (Matcha Sponge Cake)
Item Description
Baking temperature 170°C (preheated)
Baking time About 25 minutes (check with toothpick)
Pan preparation Line bottom and sides with parchment for easy release.
Pouring batter Pour into center of pan and smooth surface to remove air bubbles.
During baking Do not open oven for first 10 minutes to ensure stable rise.
Doneness check Surface should be puffed; toothpick inserted comes out clean.
Avoid overbaking Remove promptly to prevent browning and dryness. Helps preserve matcha color.