Soft matcha cake with fluffy cream frosting: a light, airy sponge paired with dreamy cream. Perfect for birthdays, tea time, or any sweet craving.
There’s something magical about a cake that feels like a cloud when you bite into it. That’s exactly what this Soft Matcha Cake with Fluffy Cream Frosting promises: light, airy layers infused with earthy matcha and a cream topping that’s so soft, it practically melts on your tongue. It’s not just a cake; it’s a little celebration of calmness and joy, baked right into each slice.
Here at Make Me Eat, we love turning everyday ingredients into desserts that feel special. Whether you’re searching for the perfect matcha birthday cake, experimenting with a twist on cheese cake matcha, or just craving something unique that goes beyond a regular sponge, this recipe is your answer. And if you’ve ever marveled at the elegance of a matcha crepe cake, this fluffy version gives you the same delicate charm but with a traditional layered style.
Why You’ll Love This Cake
Imagine taking the comforting taste of green tea and transforming it into a dessert that feels both refreshing and indulgent. Matcha has a natural sweetness with a slightly earthy edge, which pairs beautifully with whipped cream. The result is a cake that isn’t too heavy, too sweet, or too plain it’s perfectly balanced.
Plus, it looks stunning. The soft green layers peeking out from beneath a cloud of fluffy cream frosting make it an instant showstopper for birthdays, tea parties, or even just a “treat yourself” weekend.
Ingredients You’ll Need
For the Matcha Sponge Cake:
- 1 cup (120 g) all-purpose flour
- 2 tbsp matcha green tea powder (good quality, culinary grade)
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- ⅓ cup (80 ml) whole milk, room temperature
- ¼ cup (60 ml) vegetable oil
- 1 tsp vanilla extract
For the Fluffy Cream Frosting:
- 2 cups (480 ml) heavy whipping cream, chilled
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
Optional toppings:
- Fresh strawberries or raspberries
- A light dusting of matcha powder
- White chocolate shavings
Step-by-Step Instructions
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a bowl, sift together flour, matcha powder, baking powder, and salt. This step is crucial to avoid clumps of matcha, which can create uneven color and taste in your sponge.
In a separate large bowl, whisk eggs and sugar until the mixture becomes pale and fluffy. You’re aiming for ribbons when you lift the whisk, the batter should fall back slowly in a smooth line.
Add in milk, oil, and vanilla extract. Gently fold in the sifted dry ingredients, taking care not to overmix.
Step 2: Bake the Cake
Divide the batter evenly between your prepared pans. Smooth the tops with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. The cakes should spring back lightly when pressed.
Let them cool in the pans for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
Step 3: Make the Fluffy Cream Frosting
Whip the chilled heavy cream, powdered sugar, and vanilla extract together in a mixing bowl. Use a hand or stand mixer on medium speed until soft peaks form.
You don’t want stiff peaks for this recipe the goal is light, fluffy cream that spreads easily.
Step 4: Assemble the Cake
Once your sponge layers are fully cooled, place one layer on a serving plate. Spread a generous amount of whipped cream frosting on top. Add sliced strawberries if you want a fresh touch.
Place the second cake layer on top, then cover the whole cake with the remaining cream frosting. Smooth it out with a spatula, but don’t stress about making it perfect. The slightly rustic, cloud-like look is part of its charm.
Dust with extra matcha powder or garnish with berries for a fresh pop of color.
A Little Fun Tip
If you want an even fancier touch, try creating a marbled swirl on top. Sprinkle a tiny amount of matcha powder over the frosted cake and swirl gently with a toothpick. It looks like café-style latte art on a cake!
And speaking of frosting, if you love experimenting with creamy toppings, you might enjoy my TikTok cinnamon rolls recipe with cream cheese frosting on Make Me Eat. It’s another fun, soft, and sweet recipe that brings smiles at the table.
Storage Tips
- Keep the cake refrigerated because of the whipped cream. It will stay fresh for 2-3 days.
- For the best texture, take it out of the fridge 15 minutes before serving so the cream softens slightly.
FAQs
Does matcha go with whipped cream?
Absolutely, yes! Matcha’s earthy bitterness is balanced beautifully by the sweetness and lightness of whipped cream. The two are often paired together in Japanese desserts for this reason.
How to make whipped cream for sponge?
To make whipped cream for sponge cakes, use cold heavy cream, a bit of powdered sugar, and vanilla. Whip until soft peaks form. Don’t overwhip it should be fluffy, not stiff, so it can soak into the sponge and stay light.
Can I use whipped cream frosting to decorate a cake?
Yes, whipped cream frosting is perfect for decorating cakes, especially when you want a soft and natural finish. It’s not as firm as buttercream, but it gives a dreamy, cloud-like appearance that looks elegant and inviting.
What is the whipped cream frosting called?
It’s often simply called whipped cream frosting or chantilly cream. In some recipes, it’s also known as stabilized whipped cream if gelatin or cornstarch is added for extra firmness.
Final Thoughts
This soft matcha cake with fluffy cream frosting is more than just dessert it’s a little escape into comfort and elegance. It’s light, flavorful, and versatile enough to be your next matcha birthday cake or a sweet surprise at a weekend get-together.
The earthy green tones, the soft bite of sponge, and the creamy finish come together in a way that makes every slice feel special. This cake is one of my favorites to share on Make Me Eat, and I hope it inspires you to try something new in your kitchen too.
Mubashir Wahab is the writer behind Make Me Eat, a food blog where he shares simple, home-style recipes that connect food with personal stories. He loves experimenting with flavors and creating recipes that anyone can try in their own kitchen.