Description
This Matcha Oreo Cake is a dreamy blend of creamy delights featuring soft matcha-flavored cake layers, a silky white chocolate matcha ganache, and luscious matcha whipped cream combined with crunchy Oreo layers. Perfectly balanced with a hint of vegetal matcha bitterness and sweet white chocolate richness, this cake makes an elegant and delicious dessert for any occasion.
Ingredients
Scale
Cake Layers
- 1/2 cup Corn Oil (or vegetable oil)
- 2 tablespoons Matcha Powder (use high-quality matcha for best results)
- 1 cup Milk (dairy or non-dairy alternative)
- 1 1/2 cups All-Purpose Flour (or almond flour/gluten-free blend)
- 4 large Eggs, separated
- 1 cup Granulated Sugar
Matcha Ganache
- 8 ounces White Chocolate, chopped (or dark chocolate with extra 5g sugar)
- 1 cup Heavy Cream
- 2 tablespoons Unsalted Butter (optional)
- 2 tablespoons Matcha Powder (sifted)
Matcha Ganache Whipped Cream
- 1 cup Heavy Cream, chilled
- 1/4 cup Granulated Sugar
- Thickened Matcha Ganache (from above)
Additional
- Crushed Oreos for layering
Instructions
- Prepare Cake Layers: Preheat the oven to 150°C (302°F). In a bowl, mix corn oil, sifted matcha powder, and milk until smooth and vibrant. Gently fold in the all-purpose flour and the egg yolks until combined.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites with granulated sugar until soft peaks form. Carefully fold the whipped egg whites into the yolk batter to keep the mixture airy and light, creating a fluffy green batter.
- Bake Cake: Pour the batter into a lined baking pan and bake in the preheated oven for 30 minutes. Remove and let the cake cool completely on a wire rack before assembling.
- Make Matcha Ganache: Heat 1 cup of heavy cream until it just begins to simmer. Pour the hot cream over chopped white chocolate and let sit for a couple of minutes. Stir gently until silky smooth. Mix in sifted matcha powder and add unsalted butter if desired for extra richness. Allow the ganache to cool and thicken.
- Prepare Matcha Ganache Whipped Cream: In a chilled mixing bowl, whip 1 cup of cold heavy cream with 1/4 cup granulated sugar until soft peaks form. Add the cooled thickened matcha ganache to the whipped cream and continue whipping until stiff peaks develop. Transfer this creamy mixture into a piping bag for easy decorating and layering.
- Assemble Cake: Slice the cooled cake horizontally if desired. Start layering the cake with the matcha whipped cream, sprinkle crushed Oreos between the layers, and continue layering. Finish by piping more matcha whipped cream on top and frost the sides evenly with the remaining cream.
- Chill and Serve: Refrigerate the assembled cake for at least 1.5 hours to allow the flavors to meld and the textures to set before slicing and serving.
Notes
- Use high-quality matcha powder to avoid bitterness and achieve the best flavor and color.
- Make sure eggs are at room temperature for optimal batter consistency.
- For a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free baking blend.
- Chilling the heavy cream prior to whipping ensures better volume and stable peaks.
- You can substitute white chocolate with dark chocolate for a richer ganache, but increase sugar by 5 grams to balance bitterness.
- Refrigeration is important to set ganache and cream textures for clean slicing.
