Matcha White Chocolate Cake

This decadent cake combines a few of my favorite flavors.
Matcha White Chocolate Cake

I originally made this cake for a friend who loves matcha, and I’ve been making it ever since. Even if you don’t think you love matcha give this cake a try – it’s that good. The white chocolate brings a sweetness to the matcha and the almond milk keeps it light. I get a kick out of making all the layers, but the cake would be lovely with just a regular layer of frosting. Make it your own and don’t be afraid to  go over the top or to simplify as you wish.

Make the Cake:

Pre heat the oven to 350 and grease the cake pans.

  1. In a large bowl whisk together the eggs, almond milk, vanilla extract and oil. If you are using coconut oil you may need to warm it a little so it is liquid.
  1. In a medium bowl stir together the flour, sugar, baking powder, salt, cinnamon and matcha. Mix well.
  1. Add the dry ingredients to the wet ingredients and whisk until incorporated.
  1. Slowly stir in the hot water until the batter comes together.
  1. Pour the batter into the cake pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to come to room temperature before assembling.

Make the Buttercreams:

  1. In a stand mixer or using a hand mixer whip together the room temperature butter and cream cheese until light and fluffy.
  1. Add the sugar, vanilla and salt and beat together until smooth.
  1. Place about a third of the frosting into a large bowl and set aside. Add the matcha powder and cocoa powder to the larger portion of frosting and mix until creamy.
  1. Fold the melted white chocolate into the smaller portion of frosting and mix to combine.

Make the Ganache:

The ganache sets quickly so I recommend making this last when all the other components are ready and you are all set to assemble the cake.

  1. Place the white chocolate pieces in a medium bowl. Sprinkle the matcha powder on top.
  1. In a small saucepan bring the cream to a simmer. As soon as the cream is bubbling, take it off the heat and pour it on top of the white chocolate.
  1. Let the cream and white chocolate sit undisturbed for 2-3 minutes, then whisk to combine. The white chocolate should melt into the cream creating a thick liquid. Keep stirring until the chocolate is totally dissolved and the ganache starts to thicken.
  1. Within a few minutes the ganache should be thick but still pourable, don’t wait too long to assemble the cake or the ganache will be too thick to work with. If does get too thick just heat it up a little bit before topping the cake with it.

To Assemble the Cake :

Instructions for a 3 layer cake

The naked cake look aka not frosting the sides feels really festive and unfussy to me. To make a bakery worthy naked cake you can assemble the naked cake in a cake ring or use strips of acetate to help you build the cake. You can also just carefully frost and stack the cake. This cake is going to be topped with gooey ganache and it will drip down the sides, so don’t worry if the frosting is dripping a little bit too.

  1. If your cake layers are uneven, level them so they are roughly the same size. If one layer is nicer looking than the others, reserve this layer for the top of the cake.
  1. Place the first layer of cake on a plate or cake stand. Use a spoon to dot the white chocolate buttercream all over the cake and then spread it out with a spatula. Or put the buttercream in a food storage bag and cut off the tip of the bag creating a make shift piping tool. Either way, create a nice even layer of white chocolate buttercream.
  1. Spoon or pipe on the matcha buttercream. Top with the next layer of cake. Gently press down to adhere all the layers below. If too much frosting is escaping from the sides just use a knife or offset spatula to clean it up.
  1. Frost the top of the cake with a layer of white chocolate buttercream followed by matcha buttercream and end with your last layer of cake.
  1. Place the cake in the freezer for at least 10 minutes, or refrigerate for up to 2 days before adding the ganache.
  1. Use a large spoon to gently pour the ganache over the top of the cake. Depending on the thickness of the ganache or the temperature of the cake you may have to spoon on a little at a time or you may want to help the ganache drip down along the edges.
  1. Decorate! Top the cake with anything you like, try using chocolate bark, meringues, sprinkles, chocolate chips, or a light dusting of matcha powder and/or cocoa powder.