<- Back To Recipes
Matcha Layer Cake with Raspberry Swirls and White Chocolate Ganache

2023-02-20 - Written by: Emiko Nakamura

Japanese-inspired desserts Matcha dessert recipes Layered cakes

Matcha Layer Cake with Raspberry Swirls and White Chocolate Ganache

A layered matcha sponge cake filled with raspberry jam and topped with a white chocolate ganache and fresh raspberries.

Matcha Layer Cake with Raspberry Swirls and White Chocolate Ganache

Introduction

Emiko Nakamura's recipe for matcha layer cake is a unique twist on traditional Japanese desserts. The combination of matcha sponge cake, raspberry jam swirls, and white chocolate ganache creates a delightful flavor profile that will leave your taste buds singing.

Ingredients

For the Matcha Sponge Cake:

  • 2 1/4 cups (285g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 3 teaspoons matcha powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 2 tablespoons unsalted butter, softened

For the Raspberry Jam Swirls:

  • 1 cup (120g) fresh raspberries
  • 1 tablespoon granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water

For the White Chocolate Ganache:

  • 8 ounces white chocolate chips
  • 2 tablespoons unsalted butter
  • 2 cups heavy cream

Instructions

To Make the Matcha Sponge Cake:

  1. Preheat your oven to 375°F (190°C). Grease and flour three 6-inch round cake pans.
  2. In a medium bowl, whisk together the flour, sugar, matcha powder, baking powder, and salt.
  3. In a separate large bowl, whisk together the eggs and butter until light and fluffy.
  4. Add the dry ingredients to the egg mixture and mix until just combined.
  5. Divide the batter evenly among the prepared pans and smooth the tops.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

To Make the Raspberry Jam Swirls:

  1. In a small saucepan, combine the raspberries, granulated sugar, cornstarch, and water.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and the berries have broken down.
  3. Strain the jam through a fine-mesh sieve into a clean bowl.

To Assemble the Layer Cake:

  1. Once the cakes are cool, place one cake layer on a serving plate or cake stand.
  2. Spread a thin layer of raspberry jam over the top of the cake.
  3. Repeat this process two more times, ending with a layer of cake on top.

White Chocolate Ganache

  • In a small saucepan, heat the white chocolate chips and butter over low heat, stirring constantly, until smooth.
  • Stir in the heavy cream and cook for an additional 2-3 minutes or until heated through.
  • Remove from the heat and let cool to room temperature.

Assembly

  1. Drizzle the cooled ganache over the top of the cake.
  2. Top with fresh raspberries and serve.

This recipe is sure to impress your friends and family with its unique flavor combination and beautiful presentation!