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Matcha Vanilla Layer Cake

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Matcha Vanilla Layer Cake_WTbis
  • Author: Delphine Fortin
  • Prep Time: 1 hour 30 mins
  • Cook Time: 22 mins
  • Total Time: 1 hour 52 mins
  • Yield: 8-10 1x
  • Category: Cakes and Pies
  • Cuisine: American recipes

This beautiful layer cake with vanilla and matcha flavors will be perfect for a special occasion!

Ingredients

Scale

For the matcha mousse:

  • 1 egg
  • 1/2 cup (100g) confectioner’s sugar
  • 1 cup (225g) cream cheese
  • 1 teaspoon (5-10g) matcha tea
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

For the cake:

  • 3 1/4 cups (400g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 1 cup (230g) butter
  • 1 3/4 cups (350g) granulated sugar
  • 3 eggs
  • 1/2 cup (125g) greek yogurt
  • 1 1/2 cups (360ml) milk
  • 2 teaspoons vanilla extract
  • 1 vanilla bean (+seeds)

For the vanilla frosting:

  • 1 cup (225g) cream cheese, softened at room temperature
  • 1/2 cup (115g) unsalted butter, at room temperature
  • 2 cups + 1 Tablespoon (420g) confectioner’s sugar
  • 1 1/2 Tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

For decoration:

  • 2/3 cup (100g) raspberries
  • pistachios

Instructions

  1. For the matcha mousse: whisk the yolk with confectioner’s sugar and vanilla extract in a medium bowl until you get a smooth texture. Add cream cheese and matcha tea and whisk vigorously. In another bowl, beat the egg white with a pinch of salt with a stand mixer until it forms stiff peaks, then carefully fold in into the matcha batter. Allow to cool in the fridge for at least 1 hour.
  2. For the cake: preheat the oven to 350°F. Grease 3 round baking pans, 7 x 2 inches each. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Melt the butter and place in a medium bowl. Vigorously whisk in the granulated sugar, then the eggs, yogurt, milk, vanilla extract, and vanilla seeds until combined. Slowly whisk the wet ingredients into the dry ingredients and mix.
  3. Divide the batter evenly between the three prepared cake pans. Bake for 20-22 minutes, making sure to loosely cover the cakes with aluminium foil halfway through to prevent the tops from getting too brown. You can assume that the cakes are done when a toothpick inserted into the center comes out clean. Allow to cool completely.
  4. For the frosting: using a handled or stand mixer with a paddle attachment, beat the cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectionner’s sugar, 1 tablespoon cream, vanilla extract and salt, with the mixer running on low. Increase to high speed and beat for 3 minutes.
  5. To assemble the cake, trim the domed tops of the cakes with a large serrated knife. Place 1 layer on a plate or cake stand. With an offset spatula, spread the top with half of the matcha mousse, then repeat with the second layer and the rest of the matcha mousse. Place the third layer on top and spread the frosting evenly on the top and sides of the cake. There may be some frosting left over, depending on how thick you pile it on. Decorate with raspberries and pistachios and store in the refrigerator for up to 4 days.