Quick Recipe Version (TL;DR)
Quick Ingredients
- Cake layers: 2 1/2 cups (300 g) cake flour, 2 tbsp high-quality matcha powder, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp fine salt, 1 3/4 cups (350 g) sugar, 3/4 cup (170 g) unsalted butter, 1/3 cup (80 ml) neutral oil, 4 large eggs, 2 tsp vanilla, 1 1/4 cups (300 ml) whole milk, 1/2 cup (120 ml) sour cream.
- White chocolate ganache: 1 1/4 cups (210 g) finely chopped white chocolate or chips, 1/2 cup (120 ml) heavy cream, pinch of salt.
- White chocolate buttercream: 1 cup (240 g) unsalted butter, 3 1/2–4 cups (420–480 g) powdered sugar, 6 oz (170 g) melted and cooled white chocolate, 1/4 cup (60 ml) heavy cream, 2 tsp vanilla, pinch of salt.
- Decoration: Extra matcha powder for dusting, white chocolate bar for shavings/curls.
Do This
- 1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- 2. Whisk cake flour, matcha, baking powder, baking soda, and salt. In another bowl, cream butter, sugar, and oil, then beat in eggs and vanilla.
- 3. Alternate adding dry ingredients and a mixture of milk and sour cream to the butter mixture. Divide batter between pans and bake 22–25 minutes.
- 4. While cakes cool completely, make ganache by pouring hot cream over white chocolate; let thicken. Make buttercream by beating butter, powdered sugar, melted white chocolate, cream, vanilla, and salt until fluffy.
- 5. Level cooled cake layers. Fill and stack with white chocolate buttercream, then apply a crumb coat and chill.
- 6. Add a smooth final coat of buttercream, chill briefly, drizzle with white chocolate ganache, and finish with a light dusting of matcha and white chocolate shavings.
Why You’ll Love This Recipe
- Beautiful contrast of earthy matcha cake with silky, sweet white chocolate frosting.
- Vibrant green layers create a stunning centerpiece for celebrations.
- Step-by-step guidance keeps this elegant cake accessible for home bakers.
- Flexible enough for birthdays, tea parties, or any Japanese-inspired gathering.
Grocery List
- Produce: None required (optional: fresh berries for serving).
- Dairy: Unsalted butter, whole milk, sour cream, heavy cream.
- Pantry: Cake flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, neutral oil, high-quality matcha powder, white chocolate (bars or chips), vanilla extract.
Full Ingredients
Matcha Cake Layers (three 8-inch rounds)
- 2 1/2 cups (300 g) cake flour, spooned and leveled
- 2 tbsp (about 10 g) high-quality culinary matcha powder, sifted
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 1/3 cup (80 ml) neutral oil (such as canola, sunflower, or grapeseed)
- 4 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 1/4 cups (300 ml) whole milk, at room temperature
- 1/2 cup (120 ml) sour cream, at room temperature
White Chocolate Ganache Drip
- 1 1/4 cups (210 g) high-quality white chocolate, very finely chopped or chips
- 1/2 cup (120 ml) heavy cream
- 1 pinch fine sea salt
White Chocolate Buttercream
- 1 cup (240 g) unsalted butter, softened to room temperature
- 6 oz (170 g) white chocolate, melted and cooled to room temperature
- 3 1/2–4 cups (420–480 g) powdered sugar, sifted
- 1/4 cup (60 ml) heavy cream, plus up to 2 tbsp (30 ml) more as needed
- 2 tsp pure vanilla extract
- 1/4 tsp fine sea salt (or to taste)
Decoration
- 1–2 tsp high-quality matcha powder, for dusting
- 1 small white chocolate bar, for shavings or curls
Step-by-Step Instructions
Step 1: Prepare the pans and preheat the oven
Preheat your oven to 350°F (175°C) with a rack in the center. Grease three 8-inch (20 cm) round cake pans with butter or nonstick spray. Line the bottoms with circles of parchment paper, then grease the parchment as well. Lightly dust the pans with flour, tapping out any excess. This extra prep will help your matcha layers release cleanly and keep their edges neat.
Set out the butter, eggs, milk, and sour cream to reach room temperature if you have not already. Room-temperature ingredients blend more easily, creating a finer crumb and a level, evenly baked cake.
Step 2: Mix the dry ingredients with matcha
In a medium bowl, whisk together the cake flour, matcha powder, baking powder, baking soda, and salt until fully combined and no streaks of green remain. If your matcha seems clumpy, sift it first directly into the flour. This step is important: evenly dispersing the matcha ensures your cake has a uniform color and flavor, without bitter pockets of concentrated tea powder.
Set this dry mixture aside; you will alternate it with the milk mixture in a later step, which helps prevent overmixing and keeps the cake tender.
Step 3: Cream the butter and sugar, then add eggs and vanilla
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the softened butter and granulated sugar. Beat on medium-high speed for 3–4 minutes, scraping down the sides as needed, until the mixture is pale, fluffy, and slightly increased in volume. Add the neutral oil and beat for 30 seconds more; the batter will look creamy and glossy.
Beat in the eggs, one at a time, mixing well after each addition. If the batter looks slightly curdled at this stage, that is normal and will smooth out once the dry ingredients are added. Mix in the vanilla extract until just combined.
Step 4: Combine wet and dry, then bake the matcha layers
In a small bowl or measuring jug, whisk together the milk and sour cream until smooth. With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture in two additions. Start and end with the dry ingredients: add 1/3 of the flour mixture, half the milk mixture, another 1/3 of the flour, the remaining milk, then the final 1/3 of the flour. Mix just until each addition is incorporated, stopping to scrape the bowl as needed. Do not overmix; you want a smooth, thick but pourable batter.
Divide the batter evenly among the prepared pans (using a scale helps; aim for about the same weight in each). Smooth the tops with a spatula and tap each pan gently on the counter to release large air bubbles.
Bake for 22–25 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pans halfway through baking if your oven has hot spots.
Let the cakes cool in the pans on wire racks for 10–15 minutes, then carefully turn them out, peel off the parchment, and cool completely on the racks. The layers must be fully cool before frosting.
Step 5: Make the white chocolate ganache drip
Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium-low heat until it just begins to steam and small bubbles appear around the edges. Do not let it boil. Immediately pour the hot cream over the white chocolate, add a pinch of salt, and let it sit undisturbed for 2–3 minutes to soften.
Whisk gently from the center outward until the mixture is smooth, shiny, and fully combined. If a few pieces of chocolate remain, warm the bowl over a pan of gently simmering water for 10–15 seconds, then whisk again. Set the ganache aside at room temperature to thicken; you want it to reach a pourable but slowly dripping consistency before using it on the chilled cake. This usually takes 20–30 minutes, depending on your kitchen temperature.
Step 6: Prepare the white chocolate buttercream
Ensure the melted white chocolate has cooled to room temperature but is still fluid; if it is too warm, it will melt the butter, and if too cold, it may seize. In a large bowl, beat the softened butter on medium-high speed for 2–3 minutes until creamy and lighter in color.
With the mixer on low speed, gradually add 3 1/2 cups (420 g) of the powdered sugar, about 1/2 cup at a time, mixing until incorporated and scraping down the bowl as needed. Pour in the cooled melted white chocolate, then add the heavy cream, vanilla, and salt. Increase the speed to medium-high and beat for 2–3 more minutes until the frosting is light and fluffy.
Check the consistency: if it is too thick, add extra cream, 1 tablespoon at a time. If it is too soft, add up to an additional 1/2 cup (60 g) powdered sugar, a little at a time, until it holds soft peaks and spreads smoothly.
Step 7: Assemble, frost, and decorate the cake
Once the cake layers are completely cool, use a long serrated knife to level the tops if they have domed, creating flat surfaces for stacking. Place one layer on a cake stand or serving plate, securing it with a small dab of buttercream underneath.
Spread about 3/4–1 cup of buttercream evenly over the first layer. Top with the second layer, pressing gently to level, and repeat with another layer of frosting. Place the final layer on top, bottom-side up for the flattest surface.
Apply a thin “crumb coat” of buttercream over the entire cake, just enough to seal in crumbs. Chill the cake for 20–30 minutes until the frosting is firm to the touch. Then add a thicker, smooth final coat of buttercream, using an offset spatula or bench scraper to neaten the sides and top. Chill again for 15–20 minutes so the ganache will drip cleanly.
When the ganache has thickened to a slow-dripping consistency, transfer it to a squeeze bottle or use a spoon. Working around the top edge of the chilled cake, gently coax small drips down the sides, then fill in the center with the remaining ganache, smoothing it lightly. Let it set for 10–15 minutes.
To finish, lightly dust the top with matcha powder through a fine sieve, focusing toward one side or in a soft diagonal for an elegant look. Use a vegetable peeler to shave curls from a white chocolate bar and arrange them on top of the cake. Slice with a warm, clean knife and serve.
Pro Tips
- Use good matcha: Choose a fresh, vibrant green culinary or ceremonial-grade matcha. Dull or yellowish matcha will give less color and a more muted flavor.
- Room-temperature ingredients: Let butter, eggs, milk, and sour cream sit out for at least 30 minutes so they blend smoothly and prevent a dense cake.
- Do not overmix the batter: Once the flour goes in, mix just until combined. Overmixing will develop gluten and make the cake tougher.
- Adjust ganache thickness: If your ganache is too runny, let it cool longer; if too thick, warm it gently or whisk in 1–2 teaspoons of warm cream.
- Chill between stages: A short chill after crumb coating and before adding the ganache drip will keep the layers stable and your drips clean and defined.
Variations
- Strawberry or raspberry accent: Add a thin layer of strawberry or raspberry jam on top of each buttercream layer for a fruity contrast to the earthy matcha and sweet white chocolate.
- Matcha buttercream twist: Whisk 1–2 teaspoons of matcha powder into a small portion of the buttercream and use it for decorative piping or a subtle ombré effect.
- Two-layer version: Bake the batter in two 9-inch (23 cm) pans instead of three 8-inch pans; increase baking time by 3–5 minutes and check for doneness.
Storage & Make-Ahead
The fully assembled cake will keep, covered, in the refrigerator for 3–4 days. For the best texture, let slices sit at room temperature for 20–30 minutes before serving so the buttercream softens.
You can bake the matcha cake layers up to 2 days ahead. Once completely cool, wrap each layer tightly in plastic wrap and store at room temperature, or freeze for up to 1 month. Thaw frozen layers, still wrapped, at room temperature before assembling.
The buttercream can be made up to 3 days ahead and refrigerated in an airtight container. Bring it to room temperature and re-whip briefly before using. The white chocolate ganache is best prepared on the day you decorate, but can be gently re-warmed if it sets too firmly.
Nutrition (per serving)
Approximate values per slice (1 of 12): about 700 calories, 9 g protein, 85 g carbohydrates, 35 g fat, 21 g saturated fat, 1.5 g fiber, and 55 g sugars. These numbers are estimates and will vary depending on the exact ingredients and portion sizes you use.
