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Perfect Matcha Tiramisu Layer Cake Recipe with Easy Espresso Mascarpone Cream

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A delicate and bold matcha tiramisu layer cake featuring a moist green sponge balanced with a rich espresso-infused mascarpone cream. This crowd-pleasing dessert is quick to make and perfect for celebrations or casual treats.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 2 tsp matcha green tea powder (ceremonial grade recommended)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) vegetable oil or melted unsalted butter
  • 1 tsp vanilla extract
  • 1 cup (240ml) heavy cream, cold
  • 8 oz (225g) mascarpone cheese, room temperature
  • 1/4 cup (60ml) strong brewed espresso, cooled
  • 1/3 cup (40g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Matcha powder for dusting
  • Optional: white chocolate shavings or toasted almonds for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line bottoms with parchment paper.
  2. Sift together flour, matcha powder, baking powder, and salt in a medium bowl; set aside.
  3. Beat eggs and granulated sugar on high speed with an electric mixer for about 5 minutes until pale and fluffy.
  4. In a separate bowl, mix milk, vegetable oil (or melted butter), and vanilla extract.
  5. Gently fold dry ingredients into the egg mixture in three additions, alternating with wet ingredients. Fold carefully to keep batter airy; do not overmix.
  6. Divide batter evenly between prepared pans and tap pans lightly to release air bubbles.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to a cooling rack.
  8. To make espresso mascarpone cream: beat mascarpone with powdered sugar and vanilla extract until smooth.
  9. In a chilled bowl, whip heavy cream until soft peaks form.
  10. Slowly fold whipped cream and cooled espresso into mascarpone mixture until smooth and slightly fluffy; do not overfold.
  11. Place one cake layer on serving plate and spread one-third of the cream evenly over the top.
  12. Add second cake layer and repeat with remaining cream. Smooth sides and top carefully.
  13. Chill assembled cake for at least 2 hours to set and meld flavors.
  14. Before serving, dust top with matcha powder and garnish with white chocolate shavings or toasted almonds if desired.

Notes

Use ceremonial grade matcha powder for best flavor. For gluten-free, substitute all-purpose flour with almond flour but expect a denser texture. For dairy-free, use coconut cream and vegan mascarpone alternatives. Chill mascarpone and cream bowls before whipping for better results. Avoid overmixing mascarpone to prevent curdling. Assemble cake only when layers are completely cooled to prevent cream from sliding off. Optionally brush cake layers with cooled espresso for extra flavor.

Nutrition

Keywords: matcha tiramisu, matcha cake, espresso mascarpone cream, layered cake, green tea dessert, easy tiramisu, matcha dessert, coffee dessert

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