Print

Easy Matcha White Chocolate Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

This Easy Matcha White Chocolate Cake is a delightful fusion of flavors featuring a moist matcha-infused sponge layered and covered with a smooth, rich white chocolate ganache. Perfect for special occasions or a sophisticated dessert, this cake combines the earthy bitterness of matcha with the creamy sweetness of white chocolate for a uniquely delicious treat.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese Fusion

Ingredients

Matcha Cake

  • 160 g unsalted butter (room temperature)
  • 180 g caster sugar (granulated)
  • 3 eggs
  • 170 g plain flour (all-purpose)
  • 2 ½ tsp baking powder
  • 20 g matcha green tea powder
  • 4 tbsp milk
  • 2 ½ tsp vegetable oil
  • ½ tsp vanilla extract

White Chocolate Ganache

  • 375 g white chocolate
  • 170 ml heavy cream (e.g., double cream)

Instructions

  1. Preheat Oven: Set your oven to 180°C (160°C fan) or 350°F (Gas Mark 4) so it’s ready to bake the cake batter evenly.
  2. Cream Butter and Sugar: In a mixing bowl, beat the unsalted butter and caster sugar using a spatula, electric hand mixer, or stand mixer until the mixture becomes light and pale, which ensures a fluffy texture.
  3. Add Eggs and Liquids: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the milk, vegetable oil, and vanilla extract until smooth and combined.
  4. Prepare Dry Ingredients: In a separate bowl, sieve the plain flour, baking powder, and matcha powder together. Whisk them to ensure they are evenly mixed.
  5. Combine Wet and Dry Mixtures: Slowly add the wet mixture to the dry ingredients. Fold gently using a spatula until just combined to keep the batter airy and avoid overmixing.
  6. Divide Batter and Bake: Divide the batter evenly between two greased and lined 6-inch cake tins. Bake in the preheated oven for 30-35 minutes, or until the cakes rise and a skewer inserted in the center comes out clean.
  7. Cool Cakes: Allow the cakes to cool in the tins for 15 minutes, then remove them and transfer to a wire rack to cool completely before frosting.
  8. Make White Chocolate Ganache: Heat the heavy cream over a double boiler or in short bursts in the microwave until hot and steaming but not boiling. Place the white chocolate pieces in a heatproof bowl and pour the hot cream over them. Let sit for 5 minutes, then stir until smooth and glossy.
  9. Cool Ganache: Leave the ganache uncovered at room temperature for 20-30 minutes to cool and thicken to a spreadable consistency.
  10. Assemble Cake: Once the cake sponges have fully cooled, place one sponge upside-down and spread approximately one-quarter of the ganache evenly in a thick layer on top. Position the second sponge on top to sandwich the layers.
  11. Frost Cake: Cover the top and sides of the assembled cake with the remaining ganache to create a smooth finish.
  12. Finish and Serve: Dust the frosted cake with matcha powder for an elegant touch and serve.

Notes

  • Ensure the butter is at room temperature to cream well with the sugar for a light sponge.
  • Do not overmix the batter once wet and dry ingredients are combined to avoid a dense cake.
  • Let the ganache cool fully before frosting to prevent it from sliding off or melting the cake.
  • The matcha powder on top adds a vibrant color and enhances the earthy flavor of the cake.
  • Use high-quality white chocolate for a richer ganache.
  • The cake tins should be well greased and lined to prevent sticking.

Find it online: https://cheftinaskitchen.com/easy-matcha-white-chocolate-cake-recipe/