Matcha Green Tea Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Matcha Cake:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">20g high-quality matcha powder (culinary grade)</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">350g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, at room temperature</li><li class="ingredients-single-item">For the White Chocolate Cream Filling:</li><li class="ingredients-single-item">300g white chocolate, chopped</li><li class="ingredients-single-item">500g mascarpone cheese, at room temperature</li><li class="ingredients-single-item">100g powdered sugar, sifted</li><li class="ingredients-single-item">240ml heavy cream, cold</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Decoration:</li><li class="ingredients-single-item">50g white chocolate, for drip</li><li class="ingredients-single-item">30ml heavy cream, for drip</li><li class="ingredients-single-item">5g matcha powder, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle and whisk attachments</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Serrated knife for leveling cakes</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (340°F) fan-forced or 180°C (350°F) conventional. Grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. This prevents any sticking and ensures your cake layers release cleanly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, sift together the flour, matcha powder, baking powder, and salt. Sifting is crucial here as matcha tends to clump - this ensures even distribution of the tea flavor throughout your cake and prevents any bitter concentrated spots.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended beating incorporates air into the mixture that helps create a tender crumb structure in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Mix in the vanilla extract. Don't rush this process - proper emulsification of the eggs ensures a uniform cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, add the dry ingredients in three parts, alternating with two additions of buttermilk, beginning and ending with the dry ingredients. Mix just until combined after each addition. Overmixing at this stage can develop too much gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly among the prepared pans, using a digital kitchen scale if available to ensure layers of identical thickness. Smooth the tops with an offset spatula. The batter should be a beautiful pale green color.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the sides of the pan. The cakes should spring back when lightly touched in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cool in the pans for 10 minutes before inverting onto wire racks to cool completely. Place the cakes in the refrigerator for 30 minutes before assembling - cold cakes are easier to work with and produce cleaner layers.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Meanwhile, prepare the white chocolate cream filling. Place the chopped white chocolate in a heatproof bowl and microwave in 30-second intervals, stirring after each, until completely melted and smooth. Allow to cool until just warm to the touch but still fluid.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>In a large bowl, beat the mascarpone cheese with the powdered sugar until smooth. Gradually pour in the cooled white chocolate while mixing on low speed until incorporated. The slow addition prevents the chocolate from seizing when it meets the cooler cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Using a large spatula, gently fold the whipped cream into the mascarpone mixture in three additions until just combined. The filling should be light and airy but stable enough to hold the cake layers.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Level the tops of your cake layers if necessary using a serrated knife. Place the first layer on a serving plate or cake stand. Spread about one-third of the white chocolate cream filling evenly on top, leaving a 1cm border around the edge (as the weight of the next layer will push the filling outward).</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the second cake layer on top and repeat with another third of the filling. Top with the final cake layer, bottom side up, to create a flat top surface. Spread the remaining filling over the top and sides of the cake. For the cleanest finish, apply a thin crumb coat first, chill for 15 minutes, then apply the final layer of frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the white chocolate drip, place the chopped white chocolate in a small bowl. Heat the heavy cream until it just begins to simmer, then pour over the chocolate. Let sit for 1 minute, then stir until smooth. Allow to cool slightly until it reaches a pourable consistency that's not too runny.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Using a spoon or squeeze bottle, apply the white chocolate drip around the edge of the cake, allowing it to drip down the sides naturally. Then spread the remaining ganache on the top. The contrasting white drips against the pale green create a stunning visual effect.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Refrigerate the cake for 20 minutes to set the drip. Just before serving, dust the top lightly with matcha powder using a fine mesh sieve for an elegant finish that highlights the cake's flavor profile. The cake will keep refrigerated for up to 3 days, but allow it to sit at room temperature for 30 minutes before serving for the best flavor and texture.</li></ol>