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Matcha Layer Cake With White Chocolate Ganache Drip – filled with decadent whipped mascarpone cream and topped with homemade mini meringue cookies.

Matcha Layer Cake With White Chocolate Ganache Drip Recipe

Looking for a beautiful cake to make this holiday season?

Planning a party? Birthday? Love matcha?

Quite a few question marks, right guys?

Sorry, but can I say I’m proud of this matcha layer cake?

It did not take much time to make and I used some of my favorite ingredients.

Matcha and mascarpone cheese in a layer cake.

Fluffy layers of flavorful and sweet matcha cake, creamy and extremely delicious mascarpone cream.

Mascarpone whipped cream is one of my favorite cake fillings and I’ve used it in many desserts like these Tartlets With Whipped Mascarpone Cream and these Whipped Mascarpone Cream Puffs.

And not to mention the trendy white chocolate ganache drip, that you can see on so many cakes.

I’m obsessed with these drip cakes.

They look cool!

Matcha Layer Cake With White Chocolate Ganache Drip Recipe

And this dripping technique requires minimal efforts and makes cakes like this matcha layer cake look gorgeous.

Or at least I think so!

To make the cake even more festive, I topped it with some simple mini meringue cookies, which I prepared myself.

I felt bad slicing it, I loved it so much!

For this cake, I baked two 8-inch layers, which I then cut in half, using a serrated knife.

To make the cake extra moist and delicious, I brushed the layers with simple syrup, before adding the filling.

Matcha Layer Cake With White Chocolate Ganache Drip Recipe

You can use more whipped cream on the outside, but I’ve been into those “naked”/”semi-naked” cakes lately, so I just lightly frosted it and scraped the excess frosting on the sides and top of the cake.

Matcha Layer Cake With White Chocolate Ganache Drip Recipe

For the ganache drizzle/drip – I use a piping bag/zip lock bag to add ti to the edges of the cake.

I’m a big fan of coffee, but I also like green tea.

Matcha Layer Cake With White Chocolate Ganache Drip Recipe

This means I also like matcha. I need to experiment with it in baked goods more, hopefully in the new year!

Hope you like this Matcha Layer Cake With Mascarpone Whipped Cream And White Chocolate Ganache Drip!

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matcha layer cake, thin layers, made from scratch, with whipped mascarpone cream filling, naked, white chocolate ganache drip and meringue cookies
5 from 1 vote

Matcha Layer Cake With White Chocolate Ganache Drip

Matcha Layer Cake With White Chocolate Ganache Drip - filled with decadent whipped mascarpone cream and topped with homemade mini meringue cookies.
Prep: 30 minutes
Cook: 40 minutes
Total: 2 hours
Servings: 16


For the matcha cake layers:

  • 4 large eggs at room temperature
  • 1 1/4 cup sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 3 tbsp Matcha powder
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt

For the mascarpone whipped cream:

  • 8 0 z, (225 grams) Mascarpone cheese
  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup powder sugar

For the simple syrup:

  • 1/4 cup granulated sugar
  • 1/4 cup water

For the white chocolate ganache:

  • 10 oz white chocolate
  • 3/4 cup heavy cream

For the meringue cookies:

  • 2 large egg whites
  • pinch of cream of tartar
  • 1/4 tsp vanilla extract
  • 1/2 cup sugar


For the matcha cake layers:

  • In the bowl of a stand mixer, with the whisk attachment, beat eggs and sugar together, for 4-5 minutes until foamy.
    Add oil and vanilla extract, beat for 1 minute, until combined.
    In a bowl. sift together flour, salt, baking powder and Matcha powder.
    Add dry ingredients to the wet ones and beat until just combined.
    Preheat oven to 325F.
    Spray two 8-inch cake pans with oil spray, line with parchment paper and spray over the paper.
    Divide mixture between both pans.
    Bake for 25-30 minutes, until cooked through (I usually bake for 30 minutes).
    Let the cake cool inside the pans for 5 minutes, then carefully remove and transfer to a cooling rack to cool completely.

For the mascarpone whipped cream:

  • In the bowl of a stand mixer with the whisk attachment, beat together mascarpone cheese, sugar, heavy cream and vanilla extract fo

For the simple syrup:

  • In a small saucepan, combine sugar and water. Bring to a boil. Stir to make sure the sugar is dissolved.
    Remove from heat. Cool completely.

For the white chocolate ganache:

  • In a small saucepan heat heavy cream, until it just starts to boil. Remove from heat. Add white chocolate.
    Slowly start to mix the mixture with a whisk or a spatula (it may take a few minutes), until incorporated. Cool.
    If it gets too hard, you may add more heavy cream to thin it.

For the meringue cookies:

  • Beat egg whites for 1 minute on medium speed. Add cream of tartar.
    Slowly add sugar, beating on medium-high. Beat until stiff peaks form. (Whisk attachment should leave stiff peak and mixture should look glossy).
    Add vanilla extract and beat to combine.
    Fill a pastry bag (use a tip of your choice like open or closed star tip, I just cut off the tip of the bag for these cookies) with the meringue mixture.
    Line baking sheets with parchment paper and pipe 1/2 inch cookies, leaving space between them.
    Bake at 175 F for 1 hour and 30 minutes and then let cookies cool inside the oven.

To assemble:

  • Cut off the dome from each cake, then using a serrated knife, slice each cake in half.
    Place the first layer on a cake platter. Brush with simple syrup. Spread generous amount of cream on top. Add the second layer, repeat the process. Repeat with the third layer and add the fourth one. Do not brush the fourth with simple syrup. Spread some cream on the top of the cake and the sides. Scrape with a spatula to achieve the "naked" look.
    Fill a small piping bag/ zip lock bag with ganache. Ganache needs to be thin and runny. Squirt ganache on the edge to the cake, and it will drip down.
    Decorate cake with meringue cookies, dust with matcha.


Calories: 474kcal, Carbohydrates: 58g, Protein: 7g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 100mg, Sodium: 127mg, Potassium: 200mg, Sugar: 39g, Vitamin A: 805IU, Vitamin C: 0.3mg, Calcium: 99mg, Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!


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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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  1. Thank you for this amazing recipe! I just made it for my mum’s birthday and everyone loved it. I also added matcha pocky sticks around the outside as my “naked: look didn’t quite look as good as yours!

  2. Hello,

    First i would like to say that this is such a gorgeous cake!! I am planning on making it but I was wondering how I would store it. I need to make it this coming Sunday and I need to serve it Tuesday night. Should it be kept refrigerated or on the counter top?

    1. Hi Shelly! Thanks a lot! This cake needs to be refrigerated and possibly in a covered container (cake dome container). It is good for up to a week. The meringue cookies though will not last more than a day in the fridge, they will get soggy. I suggest that you add them to the top right before serving so they stay firm. Also don’t dust matcha on top when you make the cake, do it before serving. The whipped mascarpone cream will be ok and the cake layers should stay moist. Let me know if any questions.

  3. Hi! Planning on making this cake. Do you think I could make the sponges a day ahead and freeze them?

    1. Hi,
      Yes, definitely make them ahead! If it is just a day, you don’t need to freeze them, just wrap tightly in plastic wrap and refrigerate.

  4. I made this cake 2 days ago and followed the directions to the letter. The cake itself sunk like a stone. Actually it hardly rose at all. I couldn’t use it because I was making it for my baking business so I had to do another cake. Since I wasn’t going to use the cake I tasted it and the texture was very heavy. Sorry, I really wanted this to work.

    1. Hi,
      First of all sorry for your experience!
      I’ve made the cake many times and I have over 15 readers email me that this specific recipe worked perfect for them.
      Before you leave an angry message and bad review, don’t you think that you may have not followed the recipe closely? Don’t you think that your baking powder may have been old, issues with the oven and also under baked? This cake is not heavy at all, so I don’t know what happened, since I was not there with you. Sorry! Also since you have a business, as I do, I recommend testing recipes before using them for sale or to give to people.

      Sorry for your experience, but please know that this recipe works fine for me, otherwise I wouldn’t post it, (look at the photos), it has worked for other people as well. Just move on to another recipe. Have a nice day!

  5. What a gorgeous cake. Just wondering around the density of this cake whether it’s chiffon cake light or more sponge cake texture. I’m hoping to make this for my brother’s birthday next weekend and was wondering if this cake can be covered with fondant? Thanks so much.

    1. Hi Jen, this cake is on the dense side, not like chiffon cake. I think it will work well with fondant.