Matcha green tea layer cake with mascarpone cream

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Matcha green tea layer cake with mascarpone cream

This post was written in collaboration with Kitchenaid

One of the things we loved most about Japan was the matcha flavoured… well, everything. From chocolate and desserts to noodles and coffee, there’s nothing the Japanese can’t turn that pretty shade of matcha green. Indeed, so ubiquitous was the verdant powder that we formed a little bit of an addiction.

And by a little bit, I mean we were gorging ourselves silly on anything we spied that was even moderately tinged with its unmistakable green hue.

We indulged in warm bowls of it during meditational Japanese tea ceremonies, where every movement and gesture was predefined and the entire process less about drinking the matcha brew, and more about the aesthetics and ritual of preparing it.

Tea ceremony Japan

We ate it as ice cream, we slurped it as noodles in soup, we devoured it in KitKats and cakes… oh, so many cakes. And they were good.

Matcha soft serve in Kyoto

Which is why, when we were asked if we’d like to create some #minimoments in a new KitchenAid Mini, the kids immediately suggested that we could try and recreate the light and delicate matcha green tea layer cake they had loved so much in Japan. Something, if I’m being honest, that I’d been studiously avoiding.

You see, my ridiculously tiny kitchen was bereft of anything but a handheld mixer and the idea of standing around with one of those long enough to get the meringue stiff enough and the yolks fluffy enough to recreate one of the feather light sponges, didn’t appeal.

While I’d long coveted an original Kitchenaid Stand Mixer, Mr EatsWorld steadfastly refused to entertain even letting one through our front door, due to our kitchen being roughly the same size as an amoeba. But the KicthenAid Mini is 25 per cent lighter and 20 per cent smaller than the original, without losing any of its power or performance, so he could hardly say no when the Mini come along. And if he’d tried I would have blended him!

And with the gorgeous mixer in the house I could hardly say no to the kids’ repeated requests for a matcha cake. In fact, the shiny “hot sauce” red Mini proved so exciting to them, and so easy to use, that they volunteered to help make it.

The kids making matcha green tea cake with our KitchenAid Mini #minimoments

And with a little experimenting our matcha green tea layer cake eventually turned out light and fluffy with perfect teeny, tiny pores. Just like the ones in Japan… only with a couple of tasty Eats World twists.

Disclosure: The Eats World received a KitchenAid Mini to trial but all opinions and recipes are our own.

14 Comments on Matcha green tea layer cake with mascarpone cream

  1. stuntman
    November 25, 2016 at 9:13 am (7 years ago)

    Wow, that cake looks delish!

      November 25, 2016 at 9:39 pm (7 years ago)

      My first effort was a bit heavy. But I found that by a very stiff four egg meringue mix seemed to do the trick. The flavour was nice but it was the texture I was after more than anything.

  2. georgie watts
    November 26, 2016 at 12:46 pm (7 years ago)

    GET! IN! MY! TUMMY!!!
    Holy Moly Aleney, that looks PROFESSIONAL! Go you!

      November 26, 2016 at 2:53 pm (7 years ago)

      Thanks Georgie. It took a bit of playing to get the texture right and I don’t know if it tasted professional but we were pretty happy with it. 🙂

      November 27, 2016 at 9:09 am (7 years ago)

      Totally Amazeballs Amy!

  3. Cindy@YKOT
    November 26, 2016 at 6:53 pm (7 years ago)

    The KA mini looks adorable! Where do you buy Matcha powder? What does it taste like? It looks like green tea cake – yum!

      November 27, 2016 at 9:11 am (7 years ago)

      It is fantastic! All the fabulousness of KA in a smaller package. I bought the matcha I used in this cake in Kyoto last year. It has a very earthy flavour. My local Asian grocer sells a few brands of Matcha Powder!

      November 27, 2016 at 9:09 am (7 years ago)

      Thanks. The general consensus was that it was pretty yummy

  4. Rita hardi
    April 25, 2020 at 5:03 pm (4 years ago)

    Can we replace the grapeseeds oil with others?

    • Aleney de Winter
      April 25, 2020 at 5:43 pm (4 years ago)

      I haven’y tried but I expect it would be ok to replace it with a flavourless oil like peanut oil.


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Hey, I’m Aleney! A mum, award-winning travel writer, magazine editor and gallivanting glutton. He’s Raff, the “boy” in boyeatsworld, and a fearless foodie, adventurer and eco-warrior. Along with his all-singing, all-dancing, all-adventurous sister, Sugarpuff, we’re exploring the world’s colour, culture and cuisine on a food safari for the junior set.

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