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Perfect Matcha White Chocolate Layer Cake with Strawberry Mascarpone Buttercream

matcha white chocolate layer cake - featured image
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A moist and luxurious matcha green tea sponge cake with melted white chocolate folded into the batter, layered and frosted with a tangy and creamy strawberry mascarpone buttercream. Perfect for special occasions and easy to make in under 90 minutes.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 tbsp matcha green tea powder (ceremonial grade recommended)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • 4 oz (115 g) white chocolate, chopped and melted
  • 1 cup (225 g) unsalted butter, softened (for buttercream)
  • 8 oz (225 g) mascarpone cheese, cold
  • 4 cups (480 g) powdered sugar, sifted
  • 1 cup (150 g) fresh strawberries, pureed and strained
  • 1 tsp vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. Sift together flour, matcha powder, baking powder, baking soda, and salt into a medium bowl. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until fluffy and pale, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract.
  5. Alternately add sifted dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  6. Gently fold melted white chocolate into the batter using a spatula until glossy and rich.
  7. Divide batter evenly between prepared pans and smooth tops gently.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  9. Let cakes cool in pans for 10 minutes, then turn out onto a cooling rack to cool completely before frosting.
  10. For the buttercream, beat softened butter until creamy. Add mascarpone cheese and beat until smooth.
  11. Gradually add powdered sugar, mixing on low speed, then increase speed and beat until fluffy.
  12. Fold in strawberry puree, vanilla extract, and a pinch of salt. Taste and adjust sweetness if needed.
  13. Place one cake layer on serving plate. Spread a generous layer of buttercream on top.
  14. Top with second cake layer and frost the top and sides evenly.
  15. Chill cake for 30 minutes to set before slicing.

Notes

Use ceremonial grade matcha for best flavor and color. Melt white chocolate gently using a double boiler or microwave in short bursts to avoid burning. Use room temperature eggs and buttermilk for better emulsification. Chill cake layers before frosting to prevent buttercream from melting. Strain strawberry puree to remove seeds for smooth buttercream. If buttercream is too soft, refrigerate 10-15 minutes and rewhip before frosting.

Nutrition

Keywords: matcha cake, white chocolate cake, strawberry mascarpone buttercream, layer cake, easy dessert, homemade cake, green tea cake

Find it online: https://piperplate.com/perfect-matcha-white-chocolate-layer-cake-recipe-with-strawberry-mascarpone-buttercream-for-easy-homemade-dessert/