Matcha Merry Layer Cake

Matcha Merry Layer Cake

The generous and kind people at KitchenAid gifted me with a KitchenAid K400 Blender. All opinions are my own.

Where are you on the serenity / stress barometer during the holidays? With a few Ninja Baker moves, you’ll discover greater Zen with my Matcha Merry Layer Cake. Simple steps lead to a vanilla cake filled with matcha (Japanese green tea) mousse. Wisps of matcha whipped cream top off this elegant and almost effortless holiday dessert.

One of the reasons Matcha Merry Layer Cake is so easy is the KitchenAid K400 Blender. Matcha mousse is made in one mighty blender. Inspired by the Blender Chocolate Mousse at That Skinny Chick Can Bake, I tested the limits of the new blender with my matcha mousse recipe.

First sugar and eggs went in. I held my breath. A snow flurry of white hit the sides of the blender. Impressive engine that could (and can!) sounds emanated from the machine. I exhaled. Scraping the sides of the blender with a spatula I saw that everything was fine.

The inventors of the KitchenAid K400 Blender obviously considered the home cook and convenience. There is a removable cap in the middle of the top…which is oh, so handy for pouring in the required heavy cream, coconut creamer and matcha to make the mousse. 

More goods news about the KitchenAid K400 Blender:

• The blender’s Intelli-Speed Motor Control, senses contents and maintains the optimal speed to power through all ingredients.
• Ice Crush, Icy Drinks, and Smoothie are 3 Presets.
• The Soft Start Feature starts the motor at a slower speed to pull food into the blade then quickly increases to the selected (one of five) speed setting to avoid splatter.
• It comes with a unique asymmetric blade that blends at four distinct angles to pull the contents into the blade. Working with the 1.5 Peak HP motor, the blade creates a powerful blending vortex to power through the toughest ingredients. (Including congealed gelatin!)
• K400 blender accessories available include 8 oz. small batch jar expansion pack (KSB2042BBA), 16 oz. personal blender jar expansion pack (KSB2032PJA), and are sold separately.

Matcha Merry Layer Cake

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Matcha Merry Layer Cake is like a Japanese tea ceremony in one bite! Edgy matcha green tea flavor complements sweet vanilla frosting and fluffy cake. Plus, the matcha mousse blends harmoniously with the other elements of the cake. 

The Simple Steps of the Matcha Merry Layer Cake: 

  • Bake the cake. Cool.
  • Make Matcha Mousse in a super duper blender like the KitchenAid K400.
  • Fill the cooled cake with matcha mousse and vanilla frosting.
  • Frost the entire cake with vanilla frosting.
  • Decorate with wisps of matcha whipped cream. 

Ninja Baker Note 1: Any extras of the ingredients make for a brilliant British-style trifle!

Ninja Baker Note 2: The recipe for the Matcha Mousse filling is inspired by the Blender Chocolate Mousse at That Skinny Chick Can Bake and the Matcha Green Tea Mousse at The Spruce Eats.


Step 1: Vanilla Cake:
3 eggs
1 Vanilla Cake Mix 
1 cup French Vanilla Coconut Creamer 
½ cup vegetable oil
1 tsp. vanilla extract

Step 2: Matcha Mousse Filling:

4 T. gelatin powder 
12 T. water
2 egg yolks
½ cup sugar
1 cup French Vanilla Coconut Creamer 
1 tsp. vanilla extract
5 T. matcha green tea powder (available on Amazon)
8 T. Warmed French Vanilla Coconut Creamer 
1 cup heavy cream

Step 3: Frosting & Matcha Whipped Cream

9 cups (or 3 cans)  of your favorite vanilla frosting 
3 cups of heavy cream
2/3 cups powdered sugar
4 T. matcha green tea powder


Step 1: Vanilla Cake:

  1. Whip together the 3 eggs in a KitchenAid (or similar) mixer.
  2. Add the cake mix, creamer, vegetable oil and teaspoon of vanilla extract. Beat until smooth on medium-high speed. (About 2 minutes.)
  3. Pour into parchment lined, baking spray covered six-inch cake pans. 1½ cups of batter into each pan. (You will have about a cup of batter left.)
  4. Bake at 350° for about 40 minutes, rotating the pans after 20 minutes.
  5. Note: If you choose to put 2 cups into each of the pans, you’ll get domed cakes. Be sure to bake for 46 minutes, rotating at the halfway mark. Once the cakes are completely cooled. You’ll need to saw off the domes so you’ll have flat tops for your layer cake. The sawed off cake is of course brilliant for a trifle.

Step 2: Matcha Mousse Filling:

  1. Dissolve 4 T. gelatin powder in the 12 T. of water.
  2. In a KitchenAid K400 Blender (or comparable super duper strong blender) blend the egg yolks and sugar at mark 5 (or the highest speed.)  Scrape the sides with a rubber spatula.
  3. Pour in the creamer and the vanilla in a gradual manner. The KitchenAid K400 Blender has a removable cap in the middle of the top…which is oh, so convenient for the streaming action.
  4. In a bowl mix the matcha green tea powder with the warmed creamer.
  5. Again, slowly pour the liquid into the blender; crank up the speed and blend.
  6. Transfer the contents to a large bowl. Cover with wax paper or aluminum foil or plastic wrap; place in the freezer for 7 minutes.
  7. Take the cooled contents out of the freezer and into the blender along with the 1 cup of heavy cream.
  8. Pour into a large bowl (or individual mini bowls if you are saying no thank you to cake.) Cover with plastic wrap; refrigerate for 2 hours.
  9. Spread the mousse in between the layers of cake along with vanilla frosting. 

Step 3: Vanilla Frosting & Matcha Whipped Cream 

  1. Frost the rest of the cake.
  2. On the high speed of a kitchen stand mixer, combine the 3 cups of heavy cream along with 2/3 cups of powdered sugar and 4 T of matcha. 
  3. Decorate with a star tip.

Wishing you much matcha merriment at the holidays and always.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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