Name: Matcha Cake
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 9 slices
Cuisine: American
Ingredients: 270 grams all-purpose flour; 250 grams granulated sugar; 12 grams matcha powder; 1 tbsp baking powder; 0.5 tsp salt; 113 grams unsalted butter; 100 grams neutral oil; 340 grams whole milk; 1 tsp vanilla extract; 3 egg whites; 227 grams mascarpone; 200 grams granulated sugar; 227 grams heavy cream

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Matcha Cake

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Ingredients

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Instructions

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Matcha Cake

Preheat the oven to 350 degrees F and line a 9" square pan with parchment paper.

Soak two cake strips in ice water.

In a large bowl, combine the flour, sugar, matcha powder, baking powder, and salt.

Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

Add the oil, whole milk, and vanilla, and mix until just combined.

In a separate medium bowl, add the egg whites. Use an electric hand mixer to whip them until medium peaks form.

Gently fold the whipped egg whites into the batter with a rubber spatula until just combined.

Pour the cake batter into the prepared pan. Wrap the cake strips around the outside of the pan.

Bake the cake for about 35 minutes or until the cakes start to pull away from the sides of the pan and a toothpick inserted comes out clean. Allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

Whipped Mascarpone Frosting

In a medium bowl, add the mascarpone and sugar. Use an electric mixer to beat until smooth.

Pour in the heavy cream, and beat on medium speed until thick.

Assemble

Place the cake on a serving platter or cake stand, then top with the mascarpone frosting.

Dust the top with more matcha powder, if desired. Cut the cake into 9 or 16 slices and enjoy!

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Tips & Tricks (5)

Sift Matcha Powder Thoroughly 🍵
Sift matcha powder 2-3 times with your dry ingredients to eliminate lumps and ensure even distribution, preventing bitter pockets and achieving a smooth, vibrant green color throughout the cake.
Room Temperature Eggs for Maximum Volume 🥚
Bring egg whites to room temperature and whip them to stiff peaks just before folding—cold eggs won't whip properly, resulting in a dense crumb instead of the signature light and fluffy texture.
Fold with Precision to Maintain Air ✨
When folding egg whites into the matcha batter, use a spatula and gently fold in thirds rather than stirring, rotating the bowl between folds to preserve the air bubbles that create the delicate crumb.
Chill Mascarpone Frosting Components 🧊
Keep mascarpone, heavy cream, and mixing bowl chilled before whipping the frosting—warm ingredients will result in a greasy, separated texture instead of the light, spreadable consistency needed.
Use Quality Matcha and Don't Overbake ⏱️
Invest in culinary-grade matcha (not ceremonial) for better flavor, and remove the cake at 28-32 minutes when a toothpick shows just a few moist crumbs—overbaking will dry it out and mute the delicate earthy flavor.