How long can I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can bake the sponge a day in advance and assemble it on the day of serving.

What can I substitute for white chocolate?

You could use milk chocolate as a substitute, but the flavor profile will be different.

Is there a dairy-free version?

Substitute coconut cream for heavy cream and use dairy-free white chocolate.

Can I omit matcha powder?

Yes, but replacing it will completely change the cake's identity.

Ethereal Japanese Matcha White Chocolate Ganache Cake

Name: Ethereal Japanese Matcha White Chocolate Ganache Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Dessert
Ingredients: All-purpose flour; Matcha powder; Baking powder; Salt; Large eggs; Granulated sugar; Unsalted butter; Milk; White chocolate chips; Heavy cream; Vanilla extract; Heavy cream; Powdered sugar; Matcha powder; Fresh berries; Edible flowers

A delightful fusion of delicate matcha flavors and creamy white chocolate

This cake is an elegant treat that combines the earthy tones of matcha with the smoothness of white chocolate, perfect for any special occasion.

3 h 10 min
8
Intermediate

Ingredients

Matcha Sponge

All-purpose flour

1 cup, sifted

Matcha powder

1 tbsp

Baking powder

1 tsp

Salt

1/4 tsp

Large eggs

4, room temperature

Granulated sugar

3/4 cup

Unsalted butter

1/4 cup, melted and cooled

Milk

1/4 cup, room temperature

White Chocolate Ganache

White chocolate chips

1 cup

Heavy cream

1/2 cup

Vanilla extract

1/2 tsp

Matcha Whipped Cream

Heavy cream

1 cup, chilled

Powdered sugar

1 tbsp

Matcha powder

1 tsp, sifted

Assembly

Fresh berries

Edible flowers

optional

Preparation

Preparing the Matcha Sponge

Preheat Oven

Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake tin with parchment paper.

Use ceremonial-grade matcha for the best color and flavor.

Combine Dry Ingredients

In a bowl, combine the flour, matcha powder, baking powder, and salt.

Mix Batter

In another bowl, beat the eggs and sugar until light and fluffy. Gradually fold in the flour mixture, followed by melted butter and milk.

Do not overmix the batter to maintain a light sponge.

Making the White Chocolate Ganache

Heat Cream

In a small saucepan, heat the heavy cream until just boiling, then pour over the white chocolate chips in a heatproof bowl.

Stir Until Smooth

Let sit for a minute, add vanilla extract, and stir until smooth. Allow to cool to room temperature.

Chill Ganache

Refrigerate until slightly thickened, about 30 minutes.

Cooking Process

Baking the Sponge

Pour the batter into the prepared tin and bake for 25–30 minutes.

Cooling the Sponge

Allow the sponge to cool completely on a wire rack.

Assembling the Cake

Once cooled, layer the cake with ganache and top with whipped cream before garnishing.

Plating & Serving