Name: How To Make Matcha Mousse Cake (Triple Layer Matcha & Chocolate Mousse Cake)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3
Cuisine: Japanese
Ingredients: 3 Eggs; 60 g White Sugar; 40 g Flour; 10 g Cocoa Powder; 1 Tbsp White Sugar (for syrup); 1 Tbsp Water (for syrup); 100 ml Heavy Cream; 50 ml 3.25% Milk; 40 g White Sugar; 1 Tbsp Matcha Powder; 4 g Gelatin; 100 ml Heavy Cream; 80 g White Chocolate; 50ml 3.25% Milk; 4 g Gelatin; 1 tsp Vanilla Extract; Matcha Powder, for garnish

How To Make Matcha Mousse Cake (Triple Layer Matcha & Chocolate Cake)

CakeFusion FoodJapanese SweetsMatchaParty FoodPotluck-Friendly

The Matcha Mousse Cake is a dessert that blends the unique taste of matcha with a classy look. It’s more than just a sweet treat; it’s a whole sensory experience with a perfect mix of textures and flavors.

Matcha brings a calm bitterness and deep aroma that makes this cake feel refined rather than overly sweet. Because matcha is finely ground green tea, it blends smoothly into creams and batters, giving both color and flavor without heaviness. This balance is one reason matcha desserts are often chosen for elegant occasions.

It starts with a light, fluffy chocolate sponge cake. Made with eggs, sugar, and flour, the cocoa adds depth while the matcha elements add contrast. The sponge is soft but sturdy, allowing it to support the mousse layers without collapsing or becoming soggy. This creates clean slices and a polished presentation.

The real star is the matcha mousse. This creamy, airy mousse is made with heavy cream, milk, matcha powder, sugar, and gelatin to achieve its light texture. Folding the mixture gently keeps the mousse smooth and fluffy while preserving the matcha’s rich aroma and color.

In the middle, a layer of white chocolate adds indulgence and balance. Its mild sweetness softens the bitterness of matcha and adds a creamy contrast that makes each bite feel complete.

This cake also benefits from resting time in the refrigerator. Chilling allows the layers to set fully and helps the flavors meld together, resulting in a smoother texture and more defined taste. It also makes the cake easier to slice and serve, especially for guests.

To finish, the cake is often garnished with matcha powder, white chocolate curls, or edible flowers. These simple touches enhance both flavor and appearance. Best served chilled, this Matcha Mousse Cake is refreshing, balanced, and ideal for celebrations or an elegant homemade dessert.

Overview

Prep time: 30 minsCook time: 10 minsTotal time: 40 mins

Total servings: 3

Difficulty: Medium

For Chocolate Sponge Cake

Eggs

White Sugar

60 g

Flour

40 g

Welna Violet Special Flour for Tempura and Confectionery 1kg

Cocoa Powder

10 g

For Syrup

White Sugar

1 Tbsp

Water

1 Tbsp

For Matcha Mousse

Heavy Cream

100 ml

Milk (3.25%)

50 ml

White Sugar

40 g

Matcha Powder

1 Tbsp

J Taste Multipurpose Sweetened Matcha Green Tea Powder 90g

Gelatin

4 g

For White Chocolate Mousse

Heavy Cream

100 ml

White Chocolate

80 g

Milk (3.25%)

50 ml

Gelatin

4 g

Vanilla Extract

1 tsp

Matcha Powder

for garnish

Instructions

1) Gathering the Ingredients

lining a mold with a piece of plastic wrap and rubber band

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Gather the ingredients together. Preheat the oven to 400°F.

Place 1 tbsp of white sugar and water in a microwave-safe bowl. Heat it in the microwave for a minute to make a syrup.

Sift flour and cocoa powder together.

Prep a mold by wrapping the bottom tightly with plastic wrap without wrinkles, and secure it with a rubber band. Our mold is approximately 5cm by 8cm.

Prepare the gelatin by following the instructions.

2) Making the Chocolate Sponge Cake Batter

eggs, after they have become pale and fluffy

adding the sifted flour and cocoa powder

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Prepare a 104°F water bath. Warm the eggs while mixing with a hand mixer. Gradually add the white sugar in three parts while whisking. Whisk until the mixture is stiff enough that a toothpick inserted stays upright.

Add the flour and cocoa powder mixture, and mix it with a spatula. Do not overmix.

Expert's Tip

J Taste Multipurpose Natural Matcha Green Tea Powder 90g

J Taste Multipurpose Natural Matcha Green Tea Powder is the best matcha powder for cooking and baking! Its color stays vibrantly green even when baked. It can also be added to hot water or milk for a quick pick-me-up.

3) Baking the Chocolate Sponge Cake

pouring the chocolate sponge cake batter into a baking sheet

getting rid of all of the air bubbles in the cake

using a mold to cut out circles in the sheet cake

placing a piece of the cake inside of the mold

brushing the top of the cake with sugar syrup

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Pour the batter into the baking pan, spreading it evenly with a spatula.

Place it in the preheated oven and bake for 10 minutes. Use a cake mold to cut the cake, then put the cut cake into the mold that we prepared earlier.

Brush the syrup that we prepared earlier onto the sponge cake.

4) Making the White Chocolate Mousse

whipping the cream until soft peaks form

adding white chocolate, vanilla, and milk into another bowl

melting the chocolate mixture and then adding gelatin to it

mixing the white chocolate mixture until the gelatin has completely dissolved

adding the white chocolate mixture to the whipped cream

mixing everything together with a spatula

adding the white chocolate mousse on top of the chocolate cake

placing the matcha cake in the fridge to chill

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Whip the heavy cream for the white chocolate and matcha mousse. Do not overwhip. Divide the whipped cream into 100-gram portions.

Place the white chocolate, vanilla extract, and milk into a small bowl and heat it in the microwave for 1 minute. Add gelatin and mix until it melts.

Once cooled, add it to the whipped cream and mix well. Pour it into the mold and refrigerate until set.

5) Making the Matcha Mousse

adding the matcha powder, sugar, and milk into a bowl

mixing everything together until the matcha powder and sugar have dissolved

adding the gelatin to the matcha mixture

adding the whipped cream to the matcha mousse mixture

adding a layer of the matcha mousse on top of the white chocolate mousse

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Add matcha powder, sugar, and ½ tbsp of milk into a small bowl. Microwave for 30 seconds and mix well until the matcha powder is smooth. Add gelatin and the remaining milk, mixing well. Add the whipped cream and mix thoroughly. Pour into the mold and refrigerate until set.

6) Removing the Matcha Mousse Cake From the Mold

dusting the matcha mousse cake with matcha powder

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Once all of the layers have set, remove the plastic wrap from the matcha mousse cake and dust it with even more matcha powder.

Press a warm, damp cloth against the sides, then release the cake from the mold.

7) Plating the Matcha Mousse Cake

putting the matcha mousse cake on a plate

Place the matcha mousse cake on a plate

8) Serving the Matcha Mousse Cake

Enjoy your matcha mousse cake!

Mana Sobral

Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.

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