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Elegant Iced Matcha Latte Cake with White Chocolate Ganache

iced matcha latte cake - featured image
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An elegant and comforting cake that combines the delicate, earthy notes of matcha with creamy white chocolate ganache, perfect for special occasions or a peaceful treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tablespoons ceremonial grade matcha green tea powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs (room temperature)
  • 1 cup (240ml) buttermilk
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 8 ounces (225g) white chocolate chips or chopped white chocolate
  • ¾ cup (180ml) heavy cream
  • 1 tablespoon unsalted butter, softened
  • Optional garnish: edible gold leaf or matcha dusting, fresh berries or white chocolate shavings

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, sift together the flour, sugar, matcha powder, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs until frothy. Add buttermilk, melted butter, and vanilla extract; mix gently but thoroughly.
  4. Slowly add the wet mixture to the dry ingredients, folding with a rubber spatula until smooth with no visible flour streaks. Avoid overmixing.
  5. Divide the batter evenly between the prepared pans and smooth the tops. Tap gently to release air bubbles.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let the cakes rest in the pans for 10 minutes, then turn out onto cooling racks to cool completely.
  8. To make the ganache, warm the heavy cream in a small saucepan over medium heat until it just begins to simmer.
  9. Pour the hot cream over the chopped white chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth.
  10. Stir in the softened butter for extra shine.
  11. Place one cake layer on a serving plate and spread a thin layer of ganache on top.
  12. Place the second layer on top and pour the remaining ganache over the cake, letting it drip down the sides. Smooth or swirl with an offset spatula.
  13. Refrigerate the cake for 20-30 minutes to set the ganache before serving.

Notes

Use ceremonial grade matcha powder for best flavor and color. Avoid overmixing the batter to keep the cake tender. If ganache is too thick to spread, warm gently over a double boiler. Let cakes cool completely before applying ganache to prevent melting. Buttermilk can be substituted by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes. For dairy-free or vegan versions, use coconut oil instead of butter and plant-based cream and white chocolate.

Nutrition

Keywords: matcha cake, iced matcha latte cake, white chocolate ganache, elegant cake, matcha dessert, easy matcha cake

Find it online: https://lirafood.com/elegant-iced-matcha-latte-cake-recipe-with-white-chocolate-ganache-easy-steps/