Matcha cake with white chocolate cream (Eat around the World challenge)

I think I wanted to do an Eat Around the World blog challenge because I wanted an excuse to make foods I normally do not make. Take this matcha cake for example — or any cake in general. So far a lot of the foods I shared around the theme of celebration have been foods made by others like this wedding cake or this croissant. As someone who calls herself a home cook, I wanted to show something I made.

This past Sunday was Father’s Day and I wanted to take the opportunity to make a cake to celebrate my husband’s first Father’s Day. I normally don’t bake cake because it looks intimidating, it looks like it is a lot of work in terms of time or resources. But also I feel like if I have to make cake, it needs to be for a lot of people. I don’t think I would make a cake for just me and my husband.

This matcha cake is coated in what was suppose to be white chocolate whipped cream that turned into white chocolate buttercream. I whipped the heavy cream mixture for too long. I should have caught it when it started looking like stiff peaks. Anyways it’s all good. Maybe my mistake is an excuse to try again :-).

The recipe for the matcha sponge is from The whipped cream frosting is from Carve Your Cravings. It’s not as intimidating as I thought. The ingredients for the matcha sponge are ingredients I already had at home — yup, including the matcha powder. Instead of using a round tin, I used a bread loaf tin to bake the sponge. I made the sponge on Saturday night to let it cool into the following day. From there, I sliced the sponge in half and made the frosting. I chose white chocolate whipped cream because I did not have any cream cheese on hand.

Here is the final product:

Matcha cake with white chocolate frosting green tea
Matcha cake with white chocolate frosting green tea
Matcha cake with white chocolate frosting green tea

I saved the cake scraps because I did not want to waste food. Plus I learned there are recipes that use cake scraps; you can make cake pops, cake truffles, mix it into ice cream, ice cream sandwiches, cake in a jar, and a milkshake.

Things I would do differently the next time I make this cake:

  • put fresh strawberries or pistachios in the filling or on top
  • make them into cupcakes or donuts!
  • stopped whipping the cream when it gets to stiff peaks
  • cover the cake with whipped cream frosting with touch of maple syrup

“Eat around the World is a monthly writing/photography challenge where I invite people to share a dish around a theme, ingredient, or technique. June’s theme is “Wedding Cake…and other Celebratory Treats.” All themes are open to interpretation. Cooking skills are not required to participate.

9 thoughts on “Matcha cake with white chocolate cream (Eat around the World challenge)”

  1. Julie, you are adorable. I love this post about your experiment cooking. I’m not a great cook or baker, but I love to experiment, too. I love that you keep track of your learning on her. This blog will be such a valuable resource for your through the years. I have chosen this post to link to your name on the attendance roster for the Story Chat Summary this month. Thanks so much for commenting on Debbie’s story. 🙂

    Liked by 1 person

    1. Thank you for stopping by, Marsha. I am trying to catch up on comments. But yes, experimenting is fun — it’s my way of being creative. I know my cake is not “Pinterest” picture worthy and I messed up on the frosting, but that is ok. Cake is normally not something I make as often as bread so my “mistakes” is an excuse to make it another time :-).


      1. I am just the opposite. I rarely make bread. Actually, I rarely make cake anymore because I’d just eat it all. But with a name like Julie, you should be a cook. Did you ever see the movie Julie and Julia? Cutest movie ever.


  2. Well done, Julie!
    I hear you – our celebration cakes tend to be bought from a store, too! But increasingly, we are trying to make our own as well.

    May I share my new favourite way to use up cake scraps? I blitz the leftovers in the food processor and then mix it with a quantity of butter, sugar & milk powder. Spread it flat on a tray and bake at a low temperature until it’s crunchy – and then we eat it with yogurt, ice cream, panna cotta, cupcake topping.

    Liked by 1 person

    1. Of course you can share! I never worked with cake scraps because I never made a celebration cake. Your recipe reminds me of streusel topping. Matcha streusel? Love the idea!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s