This Matcha Cake is a light, airy chiffon dessert layered with whipped matcha ganache, offering a delicate balance of sweetness and earthy green tea flavor.
Matcha powder provides antioxidants and a gentle energy boost, while egg yolks contribute protein and healthy fats.
The cake is low in fiber but rich in plant-based nutrients and high-quality fats from cream and chocolate, making it a satisfying treat without being overly heavy.
Its chiffon structure ensures a soft, fluffy texture, while the whipped matcha ganache adds a creamy, luxurious finish.
Perfect for special occasions or an elegant everyday dessert, this cake is approachable for home bakers with basic tools, yet sophisticated enough to impress guests.
It’s also ideal for meal prep or dessert trays, as it holds its shape well and can be refrigerated for later enjoyment.
Must-Have Tools for Perfect Results
Kitchen Scale
Ensures precise measurement of flour, matcha, and sugar for consistent cake texture. Also invaluable for baking accuracy and portion control.
Fine Mesh Sieve
Essential for sifting matcha and flour to remove clumps, creating a smooth, even batter. Perfect for all baking projects requiring aeration.
Stand Mixer
Makes whipping egg whites to stiff peaks effortless and evenly incorporates ingredients for a fluffy chiffon cake. Also useful for bread, frosting, and batters.
Mixing Bowls
Large, sturdy bowls allow safe folding and mixing of egg yolks, meringue, and ganache. Multipurpose for baking, marinating, or prepping ingredients.
6-Inch Round Cake Pans (x3)
Ensures uniform layers for a multi-tiered chiffon cake. Versatile for other layered cakes, cheesecakes, and desserts.
Light and Fluffy Matcha Cake
Equipment
- 1 Kitchen Scale
- 1 Fine-Mesh Sieve
- 1 stand mixer, mixing bowls
- 3 x 6-inch round cake pans
- 3 parchment paper rounds
Ingredients
Matcha Chiffon Cake
- 1 cup 120 g cake flour
- 2 tbsp 12 g matcha powder
- ½ tsp 2 g baking powder
- 6 large eggs separated
- ¼ tsp cream of tartar
- ¾ cup 150 g granulated sugar
- ¼ tsp 1 g salt
- ⅓ cup 80 ml full-fat milk
- 1 tsp 5 g vanilla extract
- ¼ cup 50 g vegetable oil
Matcha Ganache Frosting
- 2 cups 473 ml heavy whipping cream, divided
- 1 ½ cups 250 g white chocolate
- 1 ½ tbsp 8 g matcha powder
Instructions
- Prepare Cake Pans and Oven: Preheat your oven to 350°F (176°C). Line the bottoms of three 6-inch round cake pans with parchment paper to prevent sticking and ensure even baking. Set aside while preparing the batter.
- Mix Dry Ingredients: In a large mixing bowl, sift together the cake flour, matcha powder, and baking powder. Whisk gently to combine, ensuring there are no clumps. This creates a smooth, uniform base for the chiffon cake.
- Whip the Egg Whites: In a clean mixing bowl, use a stand mixer or hand mixer to beat the egg whites until foamy. Add cream of tartar and gradually add 1/3 of the sugar one tablespoon at a time, whipping until stiff peaks form. The meringue should be shiny, smooth, and hold its shape.
- Prepare Egg Yolk Mixture: In another large bowl, beat the egg yolks with the remaining sugar, salt, milk, and vanilla extract until pale and fluffy. Slowly fold in the vegetable oil by first mixing a few spoonfuls with the yolk mixture, then gently incorporating it fully to avoid deflating the batter.
- Combine Dry Ingredients with Yolks: Add the sifted dry ingredients to the egg yolk mixture in three additions, gently folding after each addition. Mix just until incorporated to maintain the cake’s light and airy texture, avoiding over-mixing.
- Fold Meringue into Batter: Divide the whipped egg whites into three portions and gently fold each into the egg yolk batter using an upward motion. Stop folding once no streaks remain, being careful not to deflate the meringue to preserve volume and fluffiness.
- Bake and Cool Cakes: Divide the batter evenly among the prepared pans, tapping gently to remove air bubbles. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then release edges and transfer to a wire rack to cool completely before frosting.
Notes
- Gradually add sugar to egg whites to prevent meringue collapse.
- Whip egg whites to stiff peaks; tips should stand and slightly droop.
- Beat egg yolks until pale yellow for a light, fluffy texture.
- Mix vegetable oil with a portion of batter first to avoid deflating.
- Sift and fold dry ingredients just until combined to maintain cake volume.
- Combine meringue in three parts, folding gently to avoid deflation.
- Tap cake pans gently to release air bubbles before baking.
- Chill matcha ganache and use cold heavy cream for easier, fluffier frosting.
- Ensure cakes are fully cooled before frosting to prevent melting.
Chef’s Secrets For Fluffy Matcha Cake
Achieving the perfect matcha chiffon cake starts with careful handling of the batter.
Whipping the egg whites to stiff peaks while gradually adding sugar ensures a stable, airy meringue.
Folding the meringue into the yolk mixture in three parts helps maintain volume.
Sifting matcha powder prevents clumps and guarantees a uniform green color.
Tapping the pans gently removes large air bubbles, creating an even crumb.
Chilling the ganache and using cold cream ensures the frosting becomes light, fluffy, and holds its shape.
Patience and precision in these steps result in a cake that is tender, airy, and visually striking.
Serving Suggestions For Elegant Presentation
This matcha cake pairs beautifully with fresh fruits like strawberries, raspberries, or kiwi for a vibrant contrast.
A dusting of powdered sugar or a drizzle of white chocolate adds a refined touch.
Serve with green tea, coffee, or a light dessert wine to enhance the earthy matcha flavor.
Slice carefully with a serrated knife to maintain clean edges.
This cake is ideal for celebrations, afternoon tea, or as a sophisticated centerpiece dessert.
Storage Tips To Maintain Freshness
Store the fully frosted cake in an airtight container in the refrigerator for up to 3 days.
Cover lightly to prevent the frosting from drying out or absorbing other odors.
If un-frosted, wrap each cake layer in plastic wrap and refrigerate for up to 2 days.
The matcha ganache can also be whipped and stored separately in the fridge for 1–2 days.
Allow refrigerated cake to come to room temperature for 15–20 minutes before serving to restore its soft, airy texture.
Frequently Asked Questions Answered
1. Can I use low-fat milk instead of full-fat?
Yes, but full-fat milk contributes to a richer, more tender chiffon cake. Low-fat milk may slightly affect texture and softness.
2. Can I substitute white chocolate?
You can use high-quality milk or dark chocolate, but white chocolate complements matcha’s flavor best for a subtle, creamy sweetness.
3. What if my egg whites deflate?
If meringue collapses, gently re-whip until soft peaks form, then fold carefully into the yolk mixture in small portions.
4. How do I prevent frosting from melting?
Ensure the cake is fully cooled before applying frosting and keep the ganache chilled. Frost in a cool environment to maintain structure.
5. Can I make this cake ahead of time?
Yes, bake and cool the layers, store wrapped in the fridge, and frost up to a day before serving. Assemble closer to serving for best freshness.
This recipe has been adapted and simplified from the original version by takestwoeggs. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
