This cake with vanilla and matcha layers, coated with white chocolate and dusted with matcha powder is tasty and visually stunning!
Happy St. Paddy’s Day! I feel that it is fitting to share a green-colored food today for the occasion. I am beyond excited to share this cake recipe as it combines two of my favorite flavors.. white chocolate and matcha! The reason the combination works so well is because white chocolate is incredibly sweet while matcha is bitter so combining the two balances out both flavors. If you’ve ever had a green tea kit kat, this cake basically tastes like that. The cake is cooked using broiling rather than baking. Many ovens have a broil function which means the only heat source is the top whereas in an oven, the heat source is on both the top and bottom. I used broiling in my convection countertop oven since I wanted to cook the cake layers without drying out the whole cake. The cake appears to have 4 distinct layers, alternating white and green, but I had to broil in 8 increments to achieve this as I feared cooking in 4 increments wouldn’t result in the outcome I desired.
Since I was coating the cake with white chocolate, I felt that a cake dusting design of matcha green tea would be highly effective. Using a doily as the stencil would be the easiest approach, but I didn’t have a 6 inch. doily so I browsed online for patterns and cut out the design using an exacto knife. Doing so is tedious and requires patience, but I found it rather relaxing! I used this Round Lace Doily template. I recommend printing it out on cardstock, but printer paper (what I used) works well too.
I use matcha a lot so I have tried several different brands. I used Sencha Naturals Culinary Grade matcha powder and it is one of my favorite brands yet! The matcha flavor is deep and the hue is a bright and vibrant green rather than a dull green. This product isn’t the highest quality, which would be ceremonial grade, but it’s great for the price. Costco sells this item so go grab one if you have a membership!
Cake making tips:
- Whisk eggs and sugar until fluffy and pale. Fold in the dry ingredients gently without deflating the batter too much. This can create a dense cake.
- Generously butter pan and flour the pan. This acts as the parchment paper and works incredibly well to prevent sticking.
- Use a springform pan for easier removal. I use I use Fat Daddio’s 6 in. pan .
- Broil the cake layers for 3-5 min or until just solid. Start with 3 min. and then broil a little longer if needed to allow the layer to cook.
- Use a pastry scraper or spatula to smooth out the layer.
- Broil the cake on the bottom rack.
- Once the cake is baked, allow cake to cool in pan for 10 min. and then remove the cake to cool on a cooling rack completely.
White Chocolate Matcha Cake
yield: 6 x 2 in. cake
total cook time: 45 min.
- 4 large eggs, room temperature
- 100 g. or 1/2 c. granulated sugar
- 70 g. or 1/4 c. + 1 tbsp. whole milk
- 78 g. or 5 1/2 tbsp. unsalted butter, melted
- 4 g. or 1 tsp. vanilla extract
- 30 g. or 2 1/2 tbsp. orange juice
- 190 g. or 1 1/3 c. + 1 tsp. cake flour
- 8 g. or 2 tsp. baking powder
- 5 g. or 1 1/2 tsp. matcha powder
- 130 g. or 3/4 c. white chocolate chips
- additional matcha powder to dust
- Generously butter and flour a 6 in. springform pan. Remove the excess flour
- In a large bowl, whisk together eggs and sugar on high speed for 5 min. until pale yellow and fluffy. Add in the milk, butter, vanilla extract, and orange juice and whisk briefly to combine the ingredients.
- Sift in the cake flour and baking flour and gently fold until incorporated. Don’t overfold as it can deflate the powder!
- Separate the batter in half so now you have two bowls of batter. Each half should weigh around 335-360 g.
- In a small bowl add 5 g. matcha and a bit of batter from one of the batters. A green paste should form. Add the paste back to the one batter and whisk of fold gently to make the green batter.
- Preheat oven to 400 F. Turn down to 390 F when the cake goes in.
- Add a quarter of the white batter to the pan and flatten with a pastry scraper of spatula. Broil in the oven on the bottom rack at 390 F for 3-5 min. or until the cake is just cooked and no longer runny.
- Add another quarter of the white batter on top and Broil in the oven at 390 F for 3-5 min. or until the cake is just cooked and no longer runny.
- Add a quarter of the green batter on top and flatten with a pastry scraper of spatula. Broil in the oven on the bottom rack at 390 F for 3-5 min. or until the cake is just cooked and no longer runny.
- Add another quarter of the green batter on top and Broil in the oven at 390 F for 3-5 min. or until the cake is just cooked and no longer runny.
- Repeat steps 7-10 for the remaining batter. In total you cook 8 layers, but it will appear to be 4 distinct layers.
- Once the last layer is broiled, remove the pan from oven and cool the cake in the pan for 10 min. Then remove cake from pan and cool on cooling rack completely.
- Melt the white chocolate over a double boiler and coat the cake with the white chocolate and on the sides. Use a spatula to spread.
- Allow the white chocolate to harden at room temperature or in the fridge.
- Place the cake stencil on top of the cake and dust with matcha powder. Carefully remove the stencil to reveal the pattern. Slice and enjoy!
*Nutrition facts are estimates. Label contains facts for cake without chestnuts.
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