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Matcha Layer Cake with Strawberry Mousse and Pistachio Crunch

2022-02-15 - Written by: Emily J. Miller

Matcha Layer Cake Strawberry Mousse Pistachio Crunch

Matcha Layer Cake with Strawberry Mousse and Pistachio Crunch

A layered cake that combines the brightness of matcha green tea with the sweetness of strawberry mousse and the crunch of pistachios.

Matcha Layer Cake with Strawberry Mousse and Pistachio Crunch

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk, at room temperature
  • 2 large eggs
  • 2 teaspoons matcha powder
  • 1 tablespoon vegetable oil

For the strawberry mousse:

  • 1 pint strawberries, hulled and sliced
  • 8 ounces mascarpone cheese
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt

For the pistachio crunch:

  • 1 cup chopped pistachios
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt

Instructions

Preheat oven and prepare pans

Preheat your oven to 350°F (180°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.

Make the cake

In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, whisk together milk, eggs, matcha powder, and oil. Add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter evenly among the prepared pans and smooth the tops.

Bake the cake

Bake for 20-25 minutes or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Make the strawberry mousse

In a blender or food processor, puree the strawberries until smooth. In a medium bowl, whisk together mascarpone cheese, granulated sugar, cornstarch, lemon juice, and salt. Add the strawberry puree to the mascarpone mixture and whisk until combined.

Assemble the cake

Place one of the cooled cakes on a serving plate or cake stand. Spread a layer of strawberry mousse on top of the cake. Repeat with the remaining two cakes, creating a stacked effect.

Make the pistachio crunch

In a small bowl, mix together chopped pistachios, granulated sugar, and salt.

Top the cake with pistachio crunch

Sprinkle the pistachio crunch over the top of the cake.

Notes

  • To ensure that your matcha layer cake is evenly flavored, use high-quality matcha powder.
  • If you want a stronger strawberry flavor in your mousse, use more strawberries or let them sit for a few hours to release their juices.
  • The pistachio crunch adds a delightful textural element to the cake.