Introduction
A Matcha White Chocolate Cake is a delightful fusion of rich, creamy white chocolate and the earthy, vibrant flavor of matcha green tea. This cake is not only visually stunning with its soft green hue, but it also offers a unique taste experience that balances sweetness with a subtle bitterness. Perfect for tea lovers, dessert enthusiasts, or those looking to impress guests with a beautifully crafted dessert, this cake is a modern twist on traditional flavors. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake promises to be a showstopper.
The History
Matcha, a finely ground powder made from specially grown and processed green tea leaves, has been a staple in Japanese culture for centuries, particularly in tea ceremonies. Its rise in global popularity in recent years has led to its incorporation into a variety of desserts and baked goods. White chocolate, although not technically chocolate in the traditional sense (as it contains no cocoa solids), has been a beloved confection since the mid-20th century. The combination of matcha and white chocolate is a relatively modern one, born from the growing trend of fusion desserts that blend Eastern and Western culinary traditions. This cake is a testament to how beautifully these two ingredients complement each other in both flavor and texture.
Ingredients Breakdown
This Matcha White Chocolate Cake combines a soft, moist matcha sponge with a rich and creamy white chocolate ganache or frosting. The ingredients are chosen to enhance the delicate balance between the earthy matcha and the sweet, buttery white chocolate.
- For the Cake:
- All-purpose flour – provides structure
- Matcha green tea powder – imparts flavor and color
- Baking powder – helps the cake rise
- Salt – enhances flavor
- Unsalted butter – adds richness and moisture
- Granulated sugar – for sweetness and texture
- Eggs – bind the ingredients and add structure
- Milk – creates a smooth, moist batter
- Vanilla extract – adds depth of flavor
- For the White Chocolate Ganache/Frosting:
- White chocolate – provides sweetness and creaminess
- Heavy whipping cream – creates a silky texture
- Unsalted butter (optional) – adds richness and shine
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line a 9×13-inch baking pan.
- In a medium bowl, whisk together 1 and ½ cups all-purpose flour, 2 tablespoons matcha powder, 1 teaspoon baking powder, and ¼ teaspoon salt. Set aside.
- In a large bowl, beat ½ cup unsalted butter and 1 and ½ cups granulated sugar until light and fluffy (about 3–4 minutes).
- Add 3 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with 1 cup milk. Begin and end with the dry ingredients for a smoother batter.
- Pour the batter evenly into the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove and place on wire racks to cool completely.
- Prepare the ganache: Heat 1 cup heavy whipping cream just until simmering. Pour over 1 cup chopped white chocolate in a bowl. Let sit for 2–3 minutes, then stir until smooth. Add 1 tablespoon unsalted butter for extra shine if desired.
- Assemble the cake: Place one cake layer on a plate, spread a layer of ganache on top, then add the second layer. Frost the top and sides with the remaining ganache. Chill for 30 minutes to set the ganache before serving.
Tips
- To ensure vibrant color and flavor, use high-quality ceremonial-grade matcha powder.
- Don’t overmix the batter once you add the flour mixture – this can lead to a dense cake.
- For a smoother ganache, chop the white chocolate very finely before pouring the cream over it.
- Chill the ganache briefly if it becomes too runny to spread properly.
- If the cake layers dome slightly, use a serrated knife to level them for a more even finish.
Variations and Customizations
- Layer Cake: Add a third layer and extra ganache for a more decadent celebration cake.
- Cupcakes: Make matcha white chocolate cupcakes by filling lined muffin tins ⅔ full and baking for 18–20 minutes.
- Glaze Option: Replace ganache with a white chocolate glaze made by mixing melted white chocolate with a bit of milk or cream.
- Add-ins: Fold in white chocolate chips or chopped white chocolate chunks into the batter before baking.
- Fruit Twist: Top the cake with fresh raspberries or strawberries for a tangy contrast.
- Matcha Whipped Cream: Whip 1 teaspoon of matcha into heavy cream for a lighter topping alternative.
Health Considerations and Nutritional Value
While this Matcha White Chocolate Cake is a dessert and should be enjoyed in moderation, it does offer some nutritional benefits:
- Matcha: Rich in antioxidants, particularly catechins, which may support heart health and boost metabolism.
- White Chocolate: High in calories and sugar but contains some calcium and healthy fats from cocoa butter.
- Milk and Eggs: Provide protein and essential vitamins like B12 and D.
For a healthier version, consider the following substitutions:
- Use whole wheat flour or almond flour instead of all-purpose flour.
- Replace some of the sugar with coconut sugar or a natural sweetener like maple syrup (adjusting liquid content accordingly).
- Use low-fat milk and reduce the amount of butter in the ganache.
- Opt for dark chocolate with a high cocoa content instead of white chocolate for a richer flavor and more antioxidants.
Ingredients
For the Cake:
- 1 and ½ cups all-purpose flour
- 2 tablespoons matcha green tea powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 and ½ cups granulated sugar
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
For the White Chocolate Ganache:
- 1 cup heavy whipping cream
- 1 cup white chocolate chips or chopped white chocolate
- 1 tablespoon unsalted butter (optional, for shine)
Directions
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and flouring them or lining a 9×13-inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, matcha powder, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry ingredients.
- Pour the batter into the prepared pans and bake for 25–30 minutes or until a toothpick inserted comes
