Jump to Recipe Print RecipeThe first time I tasted a White Chocolate Matcha Mousse Cake, it felt like a culinary awakening. The delightful fusion of earthy matcha and sweet white chocolate captivated my senses and left me craving more. This dessert isn’t just a treat; it’s an elegant centerpiece for any gathering, from casual get-togethers to fancy high tea. It’s wonderfully light yet satisfying, and the layers of creamy mousse paired with a delicate green tea sponge cake make it a show-stopper without requiring hours of effort in the kitchen. Whether you’re a seasoned home chef or just dipping your toes into baking, this recipe is both accessible and rewarding. Trust me—your future guests will marvel at your culinary prowess with every bite! Are you ready to impress with this stunning dessert? Why Choose This White Chocolate Delight? Decadent, this cake combines the richness of white chocolate with the subtle, earthy notes of matcha, creating an extraordinary flavor experience. Elegant Layers of creamy mousse are beautifully contrasted by the fluffy green tea sponge, making every slice a visual delight. Quick & Easy to prepare, even novice bakers can impress with minimal time investment! Versatile and Customizable, you can indulge your creativity by swapping flavors or adding seasonal fruits. Perfect for gatherings, your friends and family will rave about this indulgent showstopper! White Chocolate Matcha Mousse Cake Ingredients For the Cake Milk – Acts as a moisture agent; can substitute with almond milk or any plant-based milk. Unsalted Butter – Provides richness and a tender texture; ensure it’s softened for easy incorporation. Caster Sugar – Sweetens the cake and contributes to its structure; superfine sugar is necessary for smooth mixing. Large Eggs – Provide the structural foundation that gives lift and stability when beaten. Matcha Powder – Adds a unique earthy flavor and vibrant color; use high-quality culinary-grade matcha for the best taste. All-Purpose Flour – Provides structure; can be replaced with gluten-free flour for a gluten-free variant. For the Mousse Gelatin Leaves or Powder – Helps set the mousse; gelatin leaves are preferred for a cleaner texture. (Note: To substitute, 2 gelatin leaves = 1 tablespoon gelatin powder.) White Chocolate – The star ingredient of the mousse, lending sweetness and creaminess; choose good-quality white chocolate for best flavor. Heavy Cream – Used for whipping into peaks for a light and airy mousse. Powdered Sugar – Sweetener for the matcha mousse; can be adjusted for taste. For Decoration Matcha Powder (for decoration) – Adds visual appeal to the presentation, enhancing the beauty of your White Chocolate Matcha Mousse Cake. Step‑by‑Step Instructions for White Chocolate Matcha Mousse Cake Step 1: Prepare the Cake Preheat your oven to 175°C (350°F) and line an 8-inch and a 7-inch cake tin with baking paper and acetate. In a microwave-safe bowl, combine the milk and softened unsalted butter, heating for about 30 seconds until melted. Allow it to cool slightly. In a separate bowl, beat the eggs and caster sugar until the mixture is pale and has tripled in volume. Gently fold in sifted all-purpose flour and matcha powder until just combined, then pour the batter into the 8-inch tin, and bake for 15-20 minutes or until a toothpick comes out clean. Step 2: Set the White Chocolate Mousse While the cake bakes, soak gelatin leaves in cold water for about 5 minutes to soften. In a microwave-safe bowl, combine melted white chocolate, heavy cream, and a splash of cold water, microwaving for 90 seconds until smooth. Once melted, squeeze excess water from the gelatin and stir it into the white chocolate mixture until fully dissolved. Let this mixture cool to room temperature before preparing the whipped cream. Step 3: Whip and Fold the Cream In a large bowl, whip the heavy cream with powdered sugar until it reaches stiff peaks. Take your cooled white chocolate mixture and, in gentle motions, fold it into the whipped cream, being careful not to deflate the airiness you just created. This creates a light and airy white chocolate mousse, which should be poured carefully over the cooled sponge cake in the 7-inch tin, smoothing the top gently with a spatula. Step 4: Prepare the Matcha Mousse To make the matcha mousse, combine matcha powder with a small amount of cold water and cream in a bowl, heating briefly in the microwave until just warm. Soak gelatin as before and add it to the matcha mixture while it’s warm, stirring until fully dissolved. Once cooled, fold this mixture into whipped cream, similar to the white chocolate mousse. Spoon the vibrant green mixture over the white chocolate layer in the 7-inch tin, leveling the top for an even finish. Step 5: Chill to Set Carefully cover the cake and place it in the freezer for at least 4 hours or until all layers are fully set. This chilling time is key for your White Chocolate Matcha Mousse Cake to achieve the perfect texture and stability for slicing. Step 6: Final Touch and Serve Once the cake is set, carefully remove it from the tin by peeling away the acetate and placing it on a serving platter. Dust the top generously with matcha powder for an elegant touch, highlighting the green hue. Slice with a hot knife for clean edges and serve chilled, perhaps garnishing with fresh berries or whipped cream to elevate your delightful dessert experience! What to Serve with White Chocolate Matcha Mousse Cake What complements the exquisite layers of this stunning dessert? Indulging in a White Chocolate Matcha Mousse Cake opens the door to a world of flavor pairings that elevate your dining experience to a new level of elegance. Fresh Berries: The tartness of strawberries and raspberries cuts through the sweetness, adding a refreshing burst of flavor to each bite. Matcha Green Tea: Sipping on a warm cup of matcha tea enhances the earthy tones of the dessert, creating a harmonious tasting experience. Whipped Cream: Light and fluffy, a dollop of unsweetened whipped cream balances the rich flavors, adding a silky texture. Coconut Sorbet: The tropical, creamy delight of coconut sorbet offers a nice contrast to the soft, mousse layers while keeping the palate clean. Almond Biscotti: The crunch of almond biscotti not only brings texture but also complements the matcha’s earthiness with its nutty flavors. Japanese Green Tea Ice Cream: Pairing this dessert with a scoop of matcha or vanilla Japanese ice cream brings a delightful cold element to the table. Lychee Fruit: The sweet, floral notes of lychee add a unique twist, making for an exotic pairing that surprises and delights. Sparkling White Wine: A crisp sparkling wine enhances the mousse’s creaminess and adds elegance to your dessert presentation. Dark Chocolate Shavings: For an extra gourmet touch, sprinkle dark chocolate shavings on top for a rich, cocoa contrast that ties the flavors together. White Chocolate Matcha Mousse Cake Variations Feel free to let your creativity shine by customizing this delightful dessert to suit your taste! Dairy-Free: Substitute dairy milk and heavy cream with coconut cream and almond milk for a delicious plant-based alternative. The flavors of coconut complement matcha wonderfully, giving it a tropical twist! Gluten-Free: Replace all-purpose flour with a gluten-free blend or almond flour, making this cake suitable for those with gluten sensitivities. Just be sure the other ingredients are also gluten-free to maintain texture and flavor. Fruit Layer: Add a layer of raspberry or strawberry puree between the cake and mousse for a fruity burst of flavor. The tartness of the fruit beautifully contrasts with the sweetness of the chocolate. Flavor Infusions: Consider swapping matcha powder with flavors like vanilla or espresso to create a dreamy new mousse. Each option brings its own unique charm, so feel free to experiment! Nutty Crunch: Incorporate crushed pistachios or almonds into the cake batter or as a garnish for an added crunch. This texture contrast takes the dessert to another level, making every bite interesting. Seasonal Spice: Add a dash of cinnamon or nutmeg to the mousse mixture for a warm, spicy kick, perfect for fall gatherings. These spices can enhance the overall flavor profile, offering a cozy treat. Chocolate-Lover’s Dream: Drizzle melted dark chocolate over the top before serving to add indulgent layers of flavor. The bitterness of dark chocolate pairs wonderfully with sweet white chocolate, creating a decadent experience. To further elevate your baking journey, you might also enjoy making a classic Double Chocolate Cake or a refreshing Matcha Chai Latte. Enjoy crafting the perfect dessert tailored to your palate! Make Ahead Options These White Chocolate Matcha Mousse Cake layers are perfect for meal prep, allowing you to create a stunning dessert with ease! You can bake the green tea sponge cake and prepare both mousses up to 24 hours in advance. Simply bake the cake, let it cool, and refrigerate it. Prepare the white chocolate mousse and matcha mousse, allowing them to set in the fridge. To maintain quality, cover the cake tightly with plastic wrap to prevent drying. Then, when you’re ready to serve, simply layer the cooled mousse over the cake and allow it to set for a few hours prior to slicing. With this prep, you’ll enjoy a delightful dessert with minimal effort! Expert Tips for White Chocolate Matcha Mousse Cake Choose Quality Ingredients: Use high-quality white chocolate and matcha powder, as they significantly influence the flavor of your mousse cake. Proper Gelatin Usage: Ensure gelatin leaves are softened in cold water before adding to warm mixtures; this prevents lumps and ensures a smooth texture. Gentle Folding: When combining whipped cream with your chocolate mixtures, use gentle folding motions to maintain the mousse’s light and airy quality. Measure Accurately: Precise measurements for ingredients like sugar and flour are crucial in achieving the right texture in your White Chocolate Matcha Mousse Cake. Cooling Time Matters: Allow both the cake and mousse layers to cool properly before assembly; this prevents melting and helps layers set beautifully. How to Store and Freeze White Chocolate Matcha Mousse Cake Fridge: Keep your White Chocolate Matcha Mousse Cake in an airtight container in the fridge for up to 3 days. This will preserve its fresh taste and creamy texture. Freezer: For longer storage, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then foil, ensuring no air enters to prevent freezer burn. Thawing: When ready to enjoy, transfer the cake to the fridge to thaw overnight. This gentle defrosting process maintains the cake’s delicate layers and flavors. Reheating: If desired, serve cold or let the cake sit at room temperature for about 15 minutes before slicing for better ease in cutting. White Chocolate Matcha Mousse Cake Recipe FAQs How do I choose the best matcha powder for this cake? Absolutely! Opt for high-quality culinary-grade matcha powder, which offers the vibrant green color and rich, earthy flavor that will elevate your mousse cake. Look for brands that specify “ceremonial” or “culinary” grade, as this ensures you’re using matcha that is suitable for baking and adds the best taste. How should I store the White Chocolate Matcha Mousse Cake? Keep your White Chocolate Matcha Mousse Cake in an airtight container in the fridge for up to 3 days. This will ensure it stays fresh and maintains its delightful creamy texture. You can also place a piece of parchment paper between the cake and the lid to avoid moisture buildup! Can I freeze the mousse cake? Yes, you can freeze your White Chocolate Matcha Mousse Cake for up to 2 months! Wrap it tightly in plastic wrap, followed by aluminum foil, to protect it from freezer burn. When you’re ready to enjoy, simply transfer it to the fridge to thaw overnight, allowing the delicate layers to retain their flavor. What should I do if the mousse doesn’t set properly? If your mousse doesn’t set, it may be due to insufficient gelatin. Ensure your gelatin is properly softened before mixing, and that your mixtures cool slightly before combining them with whipped cream to prevent premature setting. If reheating is necessary, gently warm the mixture until the gelatin is fully dissolved, then reassemble and chill again. Is this recipe suitable for those with allergies? This recipe contains dairy and eggs, so it’s not suitable for those with lactose intolerance or egg allergies. However, you can make it gluten-free by substituting the all-purpose flour with a gluten-free flour blend. To accommodate dietary restrictions more broadly, you can look into using dairy-free white chocolate and a substitute for the eggs, like aquafaba, although this may slightly alter the texture. Can other flavors be used instead of matcha? Very! You can definitely swap the matcha powder with different flavor extracts or powders such as vanilla, coffee, or even berry purees for unique mousse variations. Just keep in mind that this will create a different taste profile, but it can be just as delightful and visually appealing! Irresistible White Chocolate Matcha Mousse Cake Recipe This White Chocolate Matcha Mousse Cake combines rich white chocolate and earthy matcha for an elegant and visually stunning dessert. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 20 minutes minsChill Time 4 hours hrsTotal Time 4 hours hrs 50 minutes mins Servings: 8 slicesCourse: DessertCuisine: JapaneseCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake1 cup Milk Can substitute with almond milk or any plant-based milk.1/2 cup Unsalted Butter Ensure it’s softened for easy incorporation.3/4 cup Caster Sugar Superfine sugar is necessary for smooth mixing.3 large Eggs Provide structural foundation.2 tablespoons Matcha Powder Use high-quality culinary-grade matcha.1 cup All-Purpose Flour Can be replaced with gluten-free flour.For the Mousse2 leaves Gelatin Leaves Preferred for a cleaner texture.8 ounces White Chocolate Choose good-quality white chocolate.1 cup Heavy Cream Used for whipping into peaks.1/4 cup Powdered Sugar Can be adjusted for taste.For Decoration1 tablespoon Matcha Powder Adds visual appeal to the presentation. Equipment OvenMixing BowlsCake TinMicrowavewhiskSpatula Method Cake PreparationPreheat your oven to 175°C (350°F) and line an 8-inch and a 7-inch cake tin with baking paper and acetate.In a microwave-safe bowl, combine the milk and softened unsalted butter, heating for about 30 seconds until melted. Allow it to cool slightly.In a separate bowl, beat the eggs and caster sugar until the mixture is pale and has tripled in volume.Gently fold in sifted all-purpose flour and matcha powder until just combined.Pour the batter into the 8-inch tin and bake for 15-20 minutes or until a toothpick comes out clean.Mousse PreparationWhile the cake bakes, soak gelatin leaves in cold water for about 5 minutes to soften.In a microwave-safe bowl, combine melted white chocolate, heavy cream, and a splash of cold water, microwaving for 90 seconds until smooth.Once melted, squeeze excess water from the gelatin and stir it into the white chocolate mixture until fully dissolved.Let this mixture cool to room temperature before preparing the whipped cream.Whipping CreamIn a large bowl, whip the heavy cream with powdered sugar until it reaches stiff peaks.Carefully fold the cooled white chocolate mixture into the whipped cream.Pour this mousse over the cooled sponge cake in the 7-inch tin, smoothing the top gently with a spatula.Matcha Mousse PreparationTo make the matcha mousse, combine matcha powder with a small amount of cold water and cream in a bowl, heating briefly in the microwave.Soak gelatin as before, adding it to the warm matcha mixture while stirring until fully dissolved.Once cooled, fold this mixture into whipped cream.Spoon the matcha layer over the white chocolate layer in the 7-inch tin, leveling the top.Chilling and ServingCover the cake and place it in the freezer for at least 4 hours or until all layers are fully set.Once set, remove it from the tin and dust the top with matcha powder before serving.Slice with a hot knife for clean edges and serve chilled. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg NotesUse high-quality ingredients and measure accurately for the best results. Allow enough cooling time between layers to prevent melting. Tried this recipe?Let us know how it was!
