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Matcha Ombre Cake
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5 from 3 votes

Matcha Cake with White Chocolate Mascarpone Buttercream

This Ombre Matcha Cake stacks up three layers of matcha sponge cake all wrapped up in silky soft white chocolate & mascarpone buttercream. Adorned simply with freeze dried raspberries and grated white chocolate this cake is stylish enough to serve for dessert.
Note: The recipe is baked in 3 x 6 inch cake tins. Adjust the recipe upwards if you wish to use bigger tins.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Baking, Dessert
Cuisine: Worldwide


For the Matcha Cake

  • 180 g/ 6 1/2oz Butter - softened
  • 180 g/ 6 1/2oz Caster Sugar
  • 180 g/ 6 1/2oz Plain flour
  • 1 1/2 tsp Baking powder
  • 3 Eggs (large)
  • 1 tbsp Whole Milk
  • 1 3/4 tsp Matcha powder (culinary grade)

For the White Chocolate Mascarpone Buttercream

  • 180 g/ 6 1/2oz White Chocolate
  • 240 g/ 8 1/2 oz Butter - softened
  • 200 g/ 7 oz Icing (confectioners) sugar
  • 150 g/ 5 1/2 oz Mascarpone cheese


  • 1 tbsp White chocolate - grated
  • 2 tsp Freeze dried raspberries


  • Preheat the oven 170°/ 325°F/ GM3
  • Grease and line 3 x 6 inch circular baking tins (note these are smaller than average tins)
  • Divide the flour equally into 3 small bowls. Add 1/2 tsp baking powder to each bowl. Next add 1/4 tsp matcha powder to the first bowl, 1/2 tsp matcha powder to the second bowl and 1 tsp matcha to the final bowl. Stir the contents of each bowl and put aside
  • In a bowl beat the butter and sugar until light and fluffy, using electric beaters
  • Crack the eggs into a bowl and beat, then gradually add a little beaten egg to the creamed butter and sugar, beating well each time (adding a little at a time helps prevent the mix from splitting)
  • Once all of the egg has been incorporated beat in the milk
  • Divide the mix equally between 3 small mixing bowls (approx 180g/ 6 1/4 oz per bowl)
  • Take the first bowl of flour and sieve the contents into one of the bowls of cake batter. Gently fold the flour in, then spoon into a baking tin and spread it out. Repeat with the remaining bowls of flour and cake mix. Take care to keep a mental note of which tin contains which strength of matcha (1/4 tsp/ 1/2 tsp/ 1 tsp)
  • Bake all three cakes for 20-25 minutes until the cake springs back when lightly pressed or a skewer comes out clean
  • Let cool in the tins for 2 minutes, then remove from the tins, peal off the baking parchment from the bottom of each sponge cake and let cool completely on a wire rack. Again, keep note of which cake is which in terms of matcha strength

Make the White Chocolate Mascarpone Buttercream

  • Gently melt the white chocolate (in short bursts in a microwave or using a bain marie). Set aside to cool for 5-10 minutes
  • Meanwhile beat the butter and gradually add the icing sugar (sieved) until light and smooth
  • Beat half of the mascarpone cheese into the white chocolate, followed by the rest of the mascarpone
  • Mix this mixture into the buttercream

Assemble the Cake

  • Lay the strongest (darkest) matcha cake onto a board and pipe/ spread 150g (5 1/4 oz) of the icing on top, then place the mid strength layer of cake carefully on top of the layer of icing
  • Pipe or spread a further 150g (5 1/4 oz) onto the top of this layer of cake then place the final (lightest) layer of cake on top of this
  • Reserve 150g (5 1/4ox) of the icing to decorated the top and use the remaining icing to cover the top and sides of the cake in a thin (naked) layer. Use the reserved icing to pipe rosettes on top of the cake
  • Scatter the freeze dried raspberries around the outer circle of rosettes and sprinkle the grated white chocolate over the centre of the cake
  • If not eating within a few hours store in an airtight container in the fridge for up to 3 days. Bring back to room temperature before eating