Best Matcha Mascarpone Layer Cake Recipes

GREEN TEA LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
• In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
• To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
• To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

MATCHA CAKE

Steps:

• Preheat the oven to 325°F. Line and grease three 6-inch cake pans with parchment rounds.
• Add the unsalted butter and granulated sugar into the bowl of a stand mixer. Beat on a high speed with a whisk attachment for a few minutes, scraping down the sides of the bowl as needed with a rubber spatula. The mixture will become lighter in color as air is whipped into it.
• Add the egg whites, and mix at a medium speed until they're incorporated.
• Sift the dry ingredients (cake flour, baking powder, matcha powder, and salt) into a separate bowl.
• Add half of the dry ingredients into the butter mixture, and mix on a low speed until just incorporated.
• Add the sour cream, oil and vanilla extract. Mix at a low speed until combined, scraping the sides and bottom of the bowl as needed!
• Mix in the remaining dry ingredients on a low speed.
• Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, to make sure my layers will be the same height.
• Bake for 34-37 minutes, or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through to help them bake evenly.
• Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
• Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
• Use a serrated knife to level the tops, and trim the sides to remove any caramelization.
• While the cake layers bake and cool, make the fluffy buttercream frosting.
• Place the room temperature pasteurized egg whites and powdered sugar in the bowl of a stand mixer (or a large bowl if you plan to make it with a hand mixer).
• Mix on a low speed to combine.
• Once incorporated, mix on medium high with a whisk attachment for 5 minutes until stiff peaks have formed.
• Swap the whisk attachment for a paddle attachment. This will help make your buttercream be smooth once it's fully made.
• Mix in pieces of room temperature butter on a low speed in 2 additions.
• Once the butter is incorporated, mix on medium speed for an additional 5 minutes.
• Add in 1 Tbsp of vanilla extract and 1/2 tsp of salt. Mix until the buttercream is fluffy and smooth.
• If your frosting breaks in the beginning when you add the butter, don't worry! Just keep mixing it, and it should come together in a few minutes.
• Stir for an additional few minutes by hand with a rubber spatula to get it silky smooth. Set aside.
• While the cake chills with its second coat of frosting, make the matcha white chocolate ganache.
• Heat heavy cream in a heat proof bowl in the microwave for 45 seconds, until it's just beginning to bubble.
• Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow the mixture to sit for 1 minute.
• Stir slowly until the cream and white chocolate are combined. Some bits of chocolate may not be fully melted yet. Heat the mixture again for 20 seconds, and stir.
• Repeat as necessary until all the white chocolate bits are fully melted and incorporated.
• Mix in the matcha powder. Let the mixture cool until desired viscosity is reached (barely warm to the touch).
• If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream! The type of cream and white chocolate that you use can affect the consistency, so feel free to adjust as needed.
• Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
• Add an even layer of buttercream on top of the first cake layer. Stack and frost remaining cake layers.
• Spread a thin coat of frosting around the cake, to fully cover the cake layers.
• Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of buttercream frosting to the cake, and chill the cake again in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
• Use a spoon to add the ganache drips around the cake with the white chocolate matcha ganache.
• Place the remaining frosting into a small piping bag fit with an Ateco 869 frosting tip. Pipe dollops around the top of the cake, and dust with an extra bit of matcha powder.