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Matcha Layer Cake with Strawberry Mousse and Coconut Cream

2023-02-20 - Written by: Emiko Tanaka

Japanese Desserts Matcha Layer Cake Strawberry Mousse

Matcha Layer Cake with Strawberry Mousse and Coconut Cream

A vibrant matcha layer cake filled with a sweet strawberry mousse and topped with whipped coconut cream, perfect for any occasion.

Matcha Layer Cake with Strawberry Mousse and Coconut Cream

Ingredients

For the Matcha Cake:

  • 2 1/4 cups (285g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon matcha powder
  • 1 cup (200g) granulated sugar
  • 1 cup (235ml) whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

For the Strawberry Mousse:

  • 1 cup (120g) hulled and sliced strawberries
  • 1 tablespoon granulated sugar
  • 8 ounces (225g) mascarpone cheese
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt

For the Coconut Cream Whipped Topping:

  • 1 can (14 oz or 400g) full-fat coconut milk, chilled
  • 2 tablespoons granulated sugar

Instructions

Step 1: Prepare the Matcha Cake Batter

Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, matcha powder, and granulated sugar. In a large mixing bowl, whisk together milk, eggs, and vanilla extract. Gradually pour the dry ingredients into the wet ingredients, whisking until smooth.

Step 2: Bake the Matcha Cakes

Divide the cake batter evenly among the prepared pans and smooth the tops. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Prepare the Strawberry Mousse

In a blender, puree the sliced strawberries with granulated sugar until smooth. In a medium bowl, whip the mascarpone cheese with honey and salt until stiff peaks form. Fold in the strawberry mixture until well combined.

Step 4: Assemble the Layer Cake

Place one of the cooled matcha cakes on a serving plate or cake stand. Spread a thin layer of strawberry mousse over the top of the cake. Repeat this process with the remaining two matcha cakes, stacking them on top of each other.

Step 5: Prepare the Coconut Cream Whipped Topping

Open the chilled coconut milk and scoop out the solid coconut cream into a bowl. Whip the coconut cream with granulated sugar until stiff peaks form.

Tips & Variations

  • For an added pop of color, garnish the top of the cake with matcha powder or shredded coconut.
  • If you prefer a stronger matcha flavor, increase the amount of matcha powder in the recipe to 1 1/2 teaspoons or more.
  • Experiment with different flavors by using different types of fruit purees or extracts in the strawberry mousse.