Mizuba Matcha Layer Cake

Matcha Layer Cake


  • 1 1/4 cup cake flour
  • 2.5 tbsp Mizuba Matcha Powder
  •  6 large eggs
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 2 tsp honey
  • 1/3 cup milk
  • 4 1/2 tbsp butter
  • 8-in cake pan

For the cream

  • 2 cup heavy cream
  • 2 tsp Mizuba matcha powder
  • 1/3 cup sugar


  1. Preheat the oven to 350 degrees Fahrenheit. Melt the butter in a small bowl in the microwave for 15 seconds or on the stove until smooth. Mix in the matcha powder well. Then pour in your milk and stir it in well. Remove from the equation.
  2. Whisk together the eggs, vanilla, honey, and sugar in a large mixing basin. Place the bowl over a saucepan of boiling water and swirl constantly until the temperature reaches 105°F.
  3. Remove the bowl from the boiling water and replace it with the butter bowl from step 1.
  4. Meanwhile, whip the eggs with an electric whisk until they are pale in color and fall in ribbons when the whisk is lifted. Sift the flour into the mixing basin and fold it in gradually until everything is thoroughly mixed.
  5. Remove the butter bowl from the hot water and pour a little amount of batter into the milk bowl, mixing thoroughly. Then, using a spatula, pour the milk mixture back into the batter. Gently fold until everything is properly blended.
  6. Bake the batter for 60 to 70 minutes in an 8-inch cake form.
  7. Remove the cake from the pan carefully and cool it on a wire rack.
  8. 1 cup heavy cream and 1 cup sugar, whisked together in a large mixing basin until soft peaks form.
  9. To put the cake together, follow these steps: Spread 1/2 cup whipped cream over the top of the first cake on a serving platter.
  10. Repeat the technique for the remaining two layers.
  11. To prepare the decorative cream, whip 1 cup heavy cream, sugar, and matcha powder until soft peaks form in a large mixing basin with a hand mixer. Using the matcha whipped cream, ice the cake completely and garnish with fruits!
Matcha Birthday Cake

Source: Mizuba Tea

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