As someone who’s obsessed with the magical blend of creamy textures, subtle earthy matcha, and crunchy Oreo bits, I just have to share this Matcha Oreo Cake recipe with you!
It’s super easy to make at home with simple ingredients, and every bite hits that sweet spot of flavors—whether you’re craving a cozy afternoon tea treat, a showstopping dessert for a party, or just want to spoil yourself.
Trust me, this cake is a total crowd-pleaser, so let’s jump into the step-by-step process.
Ingredients (Serves 6-8)
For the Cake Layers:
• 50g corn oil
• 5g matcha powder
• 65g milk
• 55g all-purpose flour
• 5 large eggs
• 40g granulated sugar
For the Matcha Ganache (Silky Filling/Topping):
• 80g white chocolate (chopped into small pieces; use high-quality for smoothness)
• 50ml heavy cream
• 10g matcha powder (sifted)
• 5g unsalted butter (optional, for extra silkiness)
For the Matcha Ganache Whipped Cream (for Piping):
• 180g heavy cream
• 20g granulated sugar (adjust based on sweetness preference)
• 50g matcha ganache (from Step 2, pre-cooled)
Instructions
Step 1: Prepare the Cake Layers
1. Make the matcha wet base: In a mixing bowl, add 50g corn oil, 5g sifted matcha powder (sifting avoids lumps), and 65g milk. Stir with a spatula until fully combined—aim for a smooth, even mixture with no visible matcha clumps.
2. Mix in flour & egg yolks: Add 55g all-purpose flour to the wet base, then crack in 5 egg yolks (separated from whites earlier). Stir gently in a “cut-and-fold” motion (not circular, to keep the batter light) until it turns into a smooth, thick yolk batter.
3. Whip the egg whites: In a clean, dry bowl (no oil or water—otherwise, whites won’t whip), add 40g granulated sugar to the 5 egg whites. Beat with an electric mixer until soft peaks form—lift the whisk, and the peak should bend slightly at the tip (don’t over-whip to stiff peaks, or the cake will be dry).
4. Combine the two batters: Scoop 1/3 of the whipped egg whites into the yolk batter. Fold gently with a spatula to lighten the batter, then pour the mixture back into the remaining egg whites. Keep folding until the batter is uniformly light green and fluffy, with no streaks left.
5. Bake the cake: Pour the batter into a greased, parchment-lined pan (e.g., 6-inch round). Tap the pan lightly on the counter 2-3 times to release air bubbles (this prevents hollow spots). Bake in a preheated oven at 150°C (302°F) for 30 minutes. Check if done by inserting a toothpick—if it comes out clean or with a few dry crumbs, the cake is ready.
6. Cool the cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely—this is key! Frosting a warm cake will make the cream melt.
Step 2: Make the Silky Matcha Ganache
1. Prep the chocolate: Place the chopped white chocolate in a heatproof bowl. Set aside.
2. Heat the cream: In a small saucepan, heat 50ml heavy cream over medium-low heat until it just starts to simmer (do not boil—boiling cream can burn the chocolate).
3. Melt the chocolate: Pour the hot cream over the chopped white chocolate. Let it sit for 1 minute to soften the chocolate, then stir gently with a spatula until smooth.
4. Add matcha: Sift 10g matcha powder into the chocolate-cream mixture. Stir slowly but thoroughly to avoid lumps—if there are small lumps, strain the ganache through a fine-mesh sieve for a silkier texture.
5. Finish the ganache: Add 5g unsalted butter (if using) and stir until fully melted. Let the ganache cool at room temperature for 15-20 minutes—it should thicken slightly but still be pourable (if it gets too thick, warm it in the microwave for 5 seconds at a time).
Step 3: Make Matcha Ganache Whipped Cream (for Piping)
1. Mix ingredients: In a clean mixing bowl, add 180g chilled heavy cream, 20g granulated sugar, and 50g pre-cooled matcha ganache.
2. Whip the cream: Use an electric mixer to beat at medium speed. Start with low speed to mix ingredients evenly, then increase to medium until stiff peaks form—lift the whisk, and the cream peak stands straight without bending (avoid over-beating, as it will turn grainy).
3. Prep for piping: Immediately transfer the whipped cream into a piping bag fitted with your desired tip (e.g., star tip for decorative swirls, round tip for filling). Twist the top of the bag to seal—this prevents cream from oozing out during use.
Step 4: Assemble the Cake
1. First layer: Place one cooled cake layer on a serving plate or cake stand. Spread the matcha whipped cream evenly over the top.
2. Add crunch: Sprinkle a layer of crushed Oreos (from the 140g pack) over the cream.
3. Second layer: Place a second cake layer on top of the Oreo layer.
4. Pipe cream: Use the matcha ganache whipped cream in the piping bag to squeeze a layer of cream over the second cake layer.
5. Add texture: Sprinkle a layer of chocolate crunch balls over the cream.
6. Third layer: Place the third cake layer on top of the chocolate crunch balls.
7. Frost the exterior: Spread the remaining matcha whipped cream over the entire cake (top and sides). Use a spoon to gently press and create a rustic, textured finish—no need for perfection!
Step 5: Chill and Serve
Refrigerate the cake for at least 1.5 hours (longer is better!) to let the frosting set and the ganache firm up. The chill also helps all the flavors blend—trust me, the wait is worth it. Slice and serve chilled for the best taste and texture.
Pro Tips
• Matcha quality matters! Use high-quality matcha powder (look for “ceremonial” or “culinary grade”) for a vibrant green color and mellow, earthy flavor—cheap matcha tastes bitter.
• Room temperature ingredients are non-negotiable! Butter, cream cheese, eggs, and milk at room temperature mix better, making the cake tender and the frosting smooth.
• Swap chocolate (if needed): If you don’t like white chocolate, replace it with dark chocolate (70% cacao) in the ganache—just add 5g more powdered sugar to balance the bitterness.
• Storage: Keep the cake in an airtight container in the fridge for up to 4 days. Let it sit at room temperature for 10 minutes before eating—this softens the cake a little for better texture.
I hope you love this creamy, matcha-packed cake as much as I do! The ganache adds that extra “wow” factor, and every bite is a mix of crunchy, soft, and silky goodness. It’s perfect for birthdays, tea time, or just because—your friends and family will definitely ask for seconds!
Matcha Oreo Cake Recipe: Creamy, Earthy & Irresistibly Delicious
Ingredients
For the Cake Layers:
- 50 g corn oil
- 5 g matcha powder
- 65 g milk
- 55 g all-purpose flour
- 5 large eggs
- 40 g granulated sugar
For the Matcha Ganache (Silky Filling/Topping):
- 80 g white chocolate chopped into small pieces; use high-quality for smoothness
- 50 ml heavy cream
- 10 g matcha powder sifted
- 5 g unsalted butter optional, for extra silkiness
For the Matcha Ganache Whipped Cream (for Piping):
- 180 g heavy cream
- 20 g granulated sugar adjust based on sweetness preference
- 50 g matcha ganache from Step 2, pre-cooled
Instructions
Step 1: Prepare the Cake Layers
- 1.Make the matcha wet base: In a mixing bowl, add 50g corn oil, 5g sifted matcha powder (sifting avoids lumps), and 65g milk. Stir with a spatula until fully combined—aim for a smooth, even mixture with no visible matcha clumps.
- 2.Mix in flour & egg yolks: Add 55g all-purpose flour to the wet base, then crack in 5 egg yolks (separated from whites earlier). Stir gently in a “cut-and-fold” motion (not circular, to keep the batter light) until it turns into a smooth, thick yolk batter.
- 3.Whip the egg whites: In a clean, dry bowl (no oil or water—otherwise, whites won’t whip), add 40g granulated sugar to the 5 egg whites. Beat with an electric mixer until soft peaks form—lift the whisk, and the peak should bend slightly at the tip (don’t over-whip to stiff peaks, or the cake will be dry).
- 4.Combine the two batters: Scoop 1/3 of the whipped egg whites into the yolk batter. Fold gently with a spatula to lighten the batter, then pour the mixture back into the remaining egg whites. Keep folding until the batter is uniformly light green and fluffy, with no streaks left.
- 5.Bake the cake: Pour the batter into a greased, parchment-lined pan (e.g., 6-inch round). Tap the pan lightly on the counter 2-3 times to release air bubbles (this prevents hollow spots). Bake in a preheated oven at 150°C (302°F) for 30 minutes. Check if done by inserting a toothpick—if it comes out clean or with a few dry crumbs, the cake is ready.
- 6.Cool the cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely—this is key! Frosting a warm cake will make the cream melt.
Step 2: Make the Silky Matcha Ganache
- 1.Prep the chocolate: Place the chopped white chocolate in a heatproof bowl. Set aside.
- 2.Heat the cream: In a small saucepan, heat 50ml heavy cream over medium-low heat until it just starts to simmer (do not boil—boiling cream can burn the chocolate).
- 3.Melt the chocolate: Pour the hot cream over the chopped white chocolate. Let it sit for 1 minute to soften the chocolate, then stir gently with a spatula until smooth.
- 4.Add matcha: Sift 10g matcha powder into the chocolate-cream mixture. Stir slowly but thoroughly to avoid lumps—if there are small lumps, strain the ganache through a fine-mesh sieve for a silkier texture.
- 5.Finish the ganache: Add 5g unsalted butter (if using) and stir until fully melted. Let the ganache cool at room temperature for 15-20 minutes—it should thicken slightly but still be pourable (if it gets too thick, warm it in the microwave for 5 seconds at a time).
Step 3: Make Matcha Ganache Whipped Cream (for Piping)
- 1.Mix ingredients: In a clean mixing bowl, add 180g chilled heavy cream, 20g granulated sugar, and 50g pre-cooled matcha ganache.
- 2.Whip the cream: Use an electric mixer to beat at medium speed. Start with low speed to mix ingredients evenly, then increase to medium until stiff peaks form—lift the whisk, and the cream peak stands straight without bending (avoid over-beating, as it will turn grainy).
- 3.Prep for piping: Immediately transfer the whipped cream into a piping bag fitted with your desired tip (e.g., star tip for decorative swirls, round tip for filling). Twist the top of the bag to seal—this prevents cream from oozing out during use.
Step 4: Assemble the Cake
- 1.First layer: Place one cooled cake layer on a serving plate or cake stand. Spread the matcha whipped cream evenly over the top.
- 2.Add crunch: Sprinkle a layer of crushed Oreos (from the 140g pack) over the cream.
- 3.Second layer: Place a second cake layer on top of the Oreo layer.
- 4.Pipe cream: Use the matcha ganache whipped cream in the piping bag to squeeze a layer of cream over the second cake layer.
- 5.Add texture: Sprinkle a layer of chocolate crunch balls over the cream.
- 6.Third layer: Place the third cake layer on top of the chocolate crunch balls.
- 7.Frost the exterior: Spread the remaining matcha whipped cream over the entire cake (top and sides). Use a spoon to gently press and create a rustic, textured finish—no need for perfection!
Step 5: Chill and Serve
- Refrigerate the cake for at least 1.5 hours (longer is better!) to let the frosting set and the ganache firm up. The chill also helps all the flavors blend—trust me, the wait is worth it. Slice and serve chilled for the best taste and texture.
