Hey Lykkers, craving a dessert that feels gentle and not overly sweet? This soft matcha cloud cake pairs a light sponge with whipped cream frosting, all scented with fragrant green tea for bakery-style comfort at home.

It's elegant enough for celebrations yet simple enough for a cozy afternoon bake.

Why Matcha Cake

This recipe uses a chiffon-style sponge, built on whipped egg whites rather than heavy butter. The texture turns tall and cotton-soft, with enough richness from milk and oil to keep each slice moist, even after chilling in the fridge. Matcha adds earthy depth and a naturally elegant green color.

Paired with lightly sweetened cream, the flavor stays refreshing and balanced, perfect for Lykkers who enjoy refined, tea-inspired desserts instead of very sugary cakes.

Key Ingredients

1. For one 8-inch layered cake:

2. Sponge

3. Eggs, separated

4. Whole milk

5. Neutral vegetable oil

6. Cornstarch

7. All-purpose flour

8. Matcha powder (good-quality culinary or ceremonial grade)

9. Sugar for the meringue

10. Cream frosting

11. Heavy or thickened cream

12. Sugar

13. Matcha powder, finely sifted

Optional: a hint of vanilla in the cream, fresh berries between layers, or a final dusting of matcha for extra color.

Step-by-Step

Follow these steps for a soft sponge and stable cream:

1. Preheat the oven to 160°C (fan).

2. Line only the base of an 8-inch round cake tin with parchment; leave sides ungreased.

3. In a medium bowl, whisk egg yolks, whole milk, vegetable oil and cornstarch until smooth.

4. Sift flour and matcha together, then whisk into the yolk mixture just until combined.

5. In a clean bowl, whip egg whites, slowly adding sugar, until stiff, glossy peaks form.

6. Fold one-third of the meringue into the yolk batter to loosen it.

7. Gently fold in the remaining meringue in two additions, using broad, light strokes.

8. Pour the batter into the tin and tap gently to release large air bubbles.

9. Place the tin in a larger tray and pour in boiling water to about 1 cm depth.

10. Bake for about 70 minutes, or until the top springs back when lightly pressed and a skewer comes out clean.

11. Remove from the water bath and cool the tin on a rack.

12. When just warm, run a thin tool around the edge and invert the cake to release it.

13. Wrap the cooled sponge in cling wrap and refrigerate until firm enough to slice.

Matcha whipped cream

1. Chill the mixing bowl and whisk attachment for several minutes.

2. Add cold cream and sugar to the bowl.

3. Sift in matcha powder to prevent clumps.

4. Whisk on medium speed until medium–stiff peaks form; the cream should hold its shape but stay smooth.

5. Keep covered in the fridge until assembly.

Assembly and finishing

1. With a serrated tool, slice the sponge horizontally into three even layers.

2. Place the first layer on a turntable or serving plate.

3. Spread a thin, even layer of matcha cream over the surface.

4. Add the second layer and repeat with cream, adding berries if using.

5. Top with the final layer, aligning the edges.

6. Cover the whole cake with a thin coat of cream, smoothing the sides and top.

7. Pipe a decorative border around the top edge with the remaining cream.

8. Lightly dust the surface with matcha powder.

9. Chill for 1–2 hours so the layers set and the flavor develops.

Tips & Fixes

To prevent collapse, make sure the center is fully baked; if it still feels soft, extend the baking time slightly.

A rubbery texture usually means overmixed batter or weak meringue. Fold gently, stop as soon as streaks disappear, and whip egg whites to firm, shiny peaks before combining.

To avoid grainy cream, keep everything cold and stop whipping at medium–stiff peaks.

Serving Ideas

This matcha cake suits afternoon tea, birthdays or any moment you want a dessert that feels calm yet festive. Thin slices pair well with hot green or floral teas, while thicker portions match nicely with chilled milk. For a fresh twist, tuck sliced strawberries or raspberries between layers.

For a simple, elegant look, keep the sides smoothly frosted, dust the top with matcha and add a few fruit pieces along the border.

Conclusion

Soft, tall and delicately scented with green tea, this matcha cloud cake offers Lykkers a beautiful balance of airy sponge and light cream. With careful whipping, patient baking and gentle folding, every slice can taste as if it came from a favorite bakery.

Lykkers, how will you serve your version—plain and serene, filled with fruit, or styled as the centerpiece of a special celebration?