Matcha Merry Layer Cake

matcha japanesesweets easyrecipe japanesefood cake

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.