Matcha Layer Cake with Whipped Cream

This matcha layer cake with whipped cream stacks four thin layers of soft green tea sponge with fluffy white cream between them. The sides stay bare so you can see every green and white stripe, and the top is covered in piped cream kisses with a light dusting of matcha. It looks like something from a bakery case, but it comes together at home with two 8-inch pans and a hand mixer.

Why You’ll Like This Matcha Layer Cake

The sponge is light and springy, with a gentle green tea flavor that is earthy rather than bitter. Whipped cream keeps the cake airy instead of heavy, and a little mascarpone helps it hold neat layers for slicing. Bake the sponges a day ahead and assembly takes about 30 minutes.

• Bakery look: naked sides show off clean green and white stripes.
• Not too sweet: matcha and lightly sweetened cream balance each other.
• Make-ahead friendly: the sponges wrap and keep well before assembly.

Ingredients

For the Matcha Sponge

• 6 large eggs, separated, room temperature
• 3/4 cup granulated sugar, divided
• 1/3 cup whole milk
• 1/3 cup neutral oil
• 1 tsp vanilla extract
• 1 cup plus 2 tbsp cake flour (about 135 grams)
• 2 tbsp culinary-grade matcha powder, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cream of tartar

For the Simple Syrup (optional)

• 1/4 cup water
• 1/4 cup granulated sugar

For the Whipped Cream

• 3 cups cold heavy cream
• 4 oz mascarpone, cold
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp matcha powder, for dusting the top

You will need two 8-inch round cake pans, parchment, a mixer, a long serrated knife, a piping bag with a large round or star tip, and a fine-mesh sieve. Makes one 8-inch cake, about 10 to 12 slices.

Ingredient Notes

The matcha: Culinary-grade matcha gives good color and flavor for baking. Sift it, because small clumps turn into dark specks in the sponge.

The flour: Cake flour keeps the crumb tender and fine. To substitute, measure 1 cup plus 2 tablespoons all-purpose flour, remove 2 tablespoons and replace with cornstarch.

The cream: Very cold heavy cream whips faster and holds stiffer peaks. Mascarpone stabilizes it so the layers do not slide or weep.

How to Make Matcha Layer Cake

Bake the Sponges

1. Prep. Heat the oven to 325°F. Line the bottoms of two 8-inch pans with parchment; do not grease the sides, so the sponge can climb as it bakes.
2. Make the yolk batter. Whisk the egg yolks with 1/4 cup of the sugar until pale. Whisk in the milk, oil and vanilla. Sift in the cake flour, matcha, baking powder and salt, and whisk just until smooth and evenly green.
3. Whip the whites. In a clean bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the remaining 1/2 cup sugar and beat to firm, glossy peaks that hold their shape.
4. Fold. Stir a third of the whites into the yolk batter to loosen it, then gently fold in the rest in two additions until no white streaks remain. Do not overmix, or the sponge will lose its lift.
5. Bake. Divide the batter between the pans, smooth the tops and tap once on the counter to release big bubbles. Bake 22 to 26 minutes, until the tops spring back and a toothpick comes out clean.
6. Cool. Cool in the pans 10 minutes, run a knife around the edges, and turn out onto a rack. Peel off the parchment and cool completely, at least 1 hour.

Make the Syrup and Cream

1. Syrup. Simmer the water and sugar until the sugar dissolves, then cool. This keeps thin layers moist; skip it if your sponge is already soft.
2. Whipped cream. Beat the cold mascarpone with the powdered sugar and vanilla until smooth. Pour in the cold heavy cream and whip on medium-high to stiff peaks, about 2 to 4 minutes. Stop as soon as it holds firm peaks so it does not turn grainy.

Assemble

1. Split the layers. Trim any domes flat. With a long serrated knife, split each sponge horizontally into two even layers, giving you four thin rounds.
2. Stack. Place one layer on a cake stand or board and brush lightly with syrup. Spread about 3/4 cup whipped cream evenly to the edge. Repeat with the second and third layers, then top with the fourth layer, cut side down.
3. Tidy the sides. Smooth any cream that squeezes out with an offset spatula so the sides look clean and the stripes show. Leave them bare for the naked look.
4. Pipe the top. Spread a thin layer of cream over the top, then fill a piping bag with the rest and pipe small kisses close together to cover the whole surface.
5. Chill and dust. Refrigerate at least 2 hours so the cream sets. Just before serving, dust the top lightly with matcha through a fine sieve.

Tips for the Best Matcha Layer Cake

Fold Gently

Air from the whipped whites is what makes the sponge soft. Fold with a wide spatula, cutting down the middle and sweeping up the side.

Chill the Sponges Before Slicing

Cooled, then briefly chilled sponge splits more cleanly. A wobbly warm cake tears and gives uneven layers.

Measure the Cream Per Layer

Using the same amount of cream between each layer keeps the stripes even, which is what makes the cut slice look so neat.

Dust Matcha at the Last Minute

Matcha absorbs moisture from the cream and darkens over time. Dust it right before serving for a bright green finish.

Use a Hot Knife to Slice

Dip a sharp knife in hot water, wipe it dry and cut. Clean the blade between slices for crisp layers.

Variations

• Matcha cream: whisk 1 to 2 teaspoons sifted matcha into the whipped cream for pale green filling.
• Strawberry layers: add thin strawberry slices on the cream between layers.
• Red bean filling: spread a thin layer of sweet red bean paste on two of the layers before the cream.
• White chocolate: fold a little melted, cooled white chocolate into the cream for a richer filling.
• Cupcakes: bake the batter in lined cupcake tins for 16 to 18 minutes and top with piped cream and a dusting of matcha.

Storage

Refrigerator: Keep the assembled cake covered in the fridge for up to 3 days. A cake box or an upturned large bowl protects the cream kisses.

Make-ahead sponges: Wrap cooled sponges tightly and refrigerate up to 2 days, or freeze up to 1 month. Thaw wrapped before splitting.

Freezing slices: Freeze individual slices on a tray until firm, then wrap. Thaw in the fridge; the cream softens slightly but holds.

Serving: Take the cake out 10 to 15 minutes before serving so the sponge softens and the flavor opens up.

Frequently Asked Questions

Why does my matcha cake taste bitter?

Too much matcha or a low-quality powder can taste harsh. Stick to 2 tablespoons for this size and use fresh culinary-grade matcha stored airtight.

Why did my sponge turn brownish instead of green?

Overbaking or a hot oven dulls matcha color. Bake at 325°F and pull the sponge as soon as it springs back.

Can I skip the mascarpone?

Yes, but plain whipped cream is softer and can slide. Serve the cake the same day, or stabilize the cream with a teaspoon of bloomed gelatin instead.

Can I bake one tall sponge instead of two?

Yes. Use an 8-inch pan with 3-inch sides, bake about 40 to 45 minutes and slice into four layers once cooled.