Matcha Tiramisu Cake

If you’re as obsessed with matcha lattes as I am, you’re in for a treat. Today, I’m taking that earthy, slightly sweet matcha flavor and turning it into a show-stopping dessert—Matcha Tiramisu Cake. But instead of the usual ladyfingers, we’re using a light and airy chiffon cake as our base, giving this classic Italian dessert a unique Japanese twist.

To get started, preheat your oven to 350°F (175°C) and prepare a quarter sheet pan (9×13) by lining the bottom with parchment paper. A quick spray of oil underneath helps the parchment stick perfectly. Next, separate the eggs into whites and yolks. The key to a perfect chiffon cake is in the eggs—getting them whipped just right ensures that the cake is light, fluffy, and full of air. Last little prep is to whisk together matcha powder and boiling hot water until you get a smooth, vibrant green paste. This matcha mixture will infuse the cake with its distinct flavor, so I recommend using the best quality matcha you can find. Set it aside to cool.

Using a stand mixer or electric mixer, beat the egg whites until frothy, then add cream of tartar and sugar. Continue beating until stiff peaks form. This step is crucial for giving the chiffon cake its signature airy texture. Once done, set the egg whites aside.

In another bowl, whisk the egg yolks and sugar until they become pale and thick. Add the vanilla extract and the cooled matcha mixture, whisking until everything is well combined and smooth. Then, slowly stream in the oil, whisking continuously until the mixture is thick and creamy. This process should take about 7 to 8 minutes. Next, sift together the flour and baking powder, and gently fold it into the egg yolk mixture. Be careful not to over mix; we want to keep the batter light and airy.

Now comes the delicate part: folding the whipped egg whites into the egg yolk mixture. Do this in three or four additions, using a gentle cut-and-fold motion to avoid deflating the batter. (Please watch my video to learn more.) Once everything is combined, pour the batter into your prepared sheet pan and spread it evenly. Bake the cake in the preheated oven for 15-20 minutes for until a toothpick inserted in the center comes out clean.

While the cake is baking, let’s make the matcha cream. Whisk together matcha powder and boiling water to create a thick paste. In a large bowl, beat mascarpone cheese with a secret ingredient—melted vanilla ice cream. This shortcut adds richness to the cream without the need for raw eggs. Add vanilla extract, powdered sugar, and the cooled matcha paste, and blend until smooth. For the whipped cream, simply beat heavy cream, vanilla extract, and powdered sugar until stiff peaks form. This will be the final layer of our cake.

Once the cake is baked and completely cooled, it’s time to assemble. You can cut the cake in half to create two layers or cut it into smaller shapes for individual servings. Layer the matcha cream between the cake layers, then top with whipped cream. Chill the cake in the refrigerator for at least 2 hours to let the flavors meld together. Before serving, dust the top with a little more matcha powder for that beautiful finishing touch.

Sipping Suggestions: This Matcha Tiramisu Cake pairs perfectly with a glass of rosé, Prosecco, or even a bold whiskey.