Top 10 Delicious and Aromatic Green Tea Cakes with Easy-to-Follow Recipes You Can Make at Home

Ingredients:

• Green tea powder
• Flour, corn starch
• Butter
• Salt, sugar
• Egg
• Vanilla extract

Instructions:

• Step 1: Mix the green tea powder, flour, and corn starch together.
• Step 2: Using a mixer, beat the butter, salt, sugar, egg white, and vanilla extract together until smooth.
• Step 3: Combine the mixture from step 1 with the mixture from step 2, resulting in a green dough.
• Step 4: Line a baking tray with foil. Shape the dough into your desired form, place them neatly on the tray, and bake at 150-160°C for about 30 minutes. After baking, remove the tray from the oven and enjoy. Preheat the oven 10 minutes before baking, and for the first 10 minutes, bake at 150°C, then reduce the temperature to 140°C to avoid the cookies cracking due to high heat.
• Finally, store the cookies in an airtight glass container at a moderate temperature.

Ingredients:

For the Cake Base:

• 60g all-purpose flour
• 3 eggs
• 60ml fresh milk
• 60g sugar
• 25g vegetable oil
• 1 tablespoon green tea powder
• A pinch of salt

For the Mousse:

• 2 sheets of gelatin
• 70g sugar
• 100g mascarpone cheese
• 175g heavy cream
• 125ml fresh milk
• 1 tablespoon green tea powder

Directions:

• For the cake base:
  • Preheat the oven to 180°C (356°F) for 10 minutes. Separate the egg yolks and whites. Whisk the egg yolks with sugar and vegetable oil.
  • Gradually mix the milk into the green tea powder, stirring to combine smoothly.
  • Mix the green tea and milk mixture into the egg yolk-sugar mixture, whisking until well combined.
  • Sift the flour into the mixture and fold gently, then set aside.
  • In another bowl, beat the egg whites with the remaining sugar and salt until soft peaks form. Stop when the peaks fall back quickly.
  • Gently fold one-third of the whipped egg whites into the green tea mixture, then incorporate the rest until fully blended.
  • Pour the batter into a 30x20 cm baking tray lined with parchment paper and bake for 15 minutes, ensuring ease of removal after baking.
• For the mousse:
  • Soak the gelatin sheets in water to soften, then dissolve in warm milk.
  • In a large bowl, mix the mascarpone with the gelatin-milk mixture and sugar until fully blended.
  • In a separate bowl, whip the heavy cream until smooth and firm, then combine with the mascarpone mixture.
  • Prepare five small bowls. Do not add green tea powder to the first bowl. Gradually increase the amount of green tea powder in the subsequent bowls.
  • Mix a small amount of water into each bowl to dissolve the green tea powder.
  • Pour the mascarpone mixture into each bowl, in reverse order, starting with the bowl containing the most green tea powder.
  • Cut out a round piece of the cake base using a ring mold and discard the excess. Pour the mousse mixture into the mold starting with the lightest color, building up to the darkest.
  • Chill the cake for at least 4 hours to allow the mousse to set, then enjoy a perfectly layered Green Tea Mousse Cake.

Ingredients:

• 100g powdered sugar
• 270g whipping cream
• 300g cream cheese
• 1 cup yogurt
• 150ml fresh milk (preferably unsweetened)
• 8 - 10g matcha powder, adjust to taste
• 4 sheets of gelatin or 10g gelatin powder

Instructions:

• Mix the matcha powder and milk together until smooth. Then, soak the gelatin until it swells to the right size and add it to the milk-matcha mixture, stirring well.
• Steam the cream cheese until soft, then stir in yogurt and a bit of sugar. Next, mix the cream cheese with the prepared matcha milk mixture.
• Whip the cream until stiff peaks form, then gently fold it into the matcha cream mixture.
• Prepare a large mold, line it with parchment paper to prevent sticking, and pour the mixture into the mold. Let the mixture set in the fridge for about 4-5 hours. Before serving, you can decorate the matcha cheesecake with some sifted matcha powder, fresh fruit slices, or whipped cream to make it look fresh and appealing.

Ingredients:

• 3 medium-sized eggs (for Matcha Crepes)
• 470ml unsweetened milk (for Matcha Crepes)
• 40g unsalted butter (for Matcha Crepes)
• 1/4 tsp vanilla extract (optional, for Matcha Crepes)
• 170g all-purpose flour (for Matcha Crepes)
• 10g pure matcha powder (for Matcha Crepes)
• 40g sugar (for Matcha Crepes)
• 3 eggs (for Egg Cream)
• 75g sugar (for Egg Cream)
• 30g all-purpose flour (for Egg Cream)
• 300ml warm milk (for Egg Cream)
• 1/2 tsp vanilla extract (for Egg Cream)
• 6g gelatin (for Egg Cream, or 3 sheets + 50ml cold water for soaking)
• 300ml chilled heavy cream (for Egg Cream, 30-35% fat)
• 20g sugar (for Egg Cream)

Instructions:

• For the Matcha Crepe batter:
  • Crack 3 eggs into a bowl, whisk gently, then add milk (not cold) and whisk until smooth.
  • Melt the butter (you can use hot water or melt it on low heat in a pan). Let it cool slightly before adding it to the egg-milk mixture along with the vanilla extract.
  • Sift 170g all-purpose flour, 10g matcha powder, and 40g sugar into the bowl, then mix well. Gradually pour the dry ingredients into the egg-milk mixture, stirring to combine.
  • Strain the mixture through a fine sieve to remove any lumps. The batter will be quite thin. Cover and refrigerate for 20-30 minutes.

• Cooking the crepes:
  • Heat a pan over medium-low heat and add a small amount of butter. Wipe the pan with a paper towel to remove excess butter. Pour about 3 tablespoons (40-45ml) of batter into the center of the pan.
  • Swirl the pan to spread the batter evenly in a thin circle.
  • Cook for 1-1.5 minutes until the edges are golden and the crepe lifts easily from the pan. Flip and cook for another 45-60 seconds until fully cooked.
  • Remove the crepe and allow it to cool completely on a tray with space between each crepe. This recipe makes 12-15 crepes depending on the batter thickness and crepe size.
• Making the filling:
  • Separate the egg yolks and whisk with sugar until pale and creamy.
  • Sift in the flour and mix well. Gradually add warm milk in small amounts, mixing each addition before adding more. Stir in vanilla extract.
  • Strain the mixture again, then pour it into a pot and cook over medium heat, stirring constantly to prevent the eggs from scrambling. Once thickened and smooth, remove from heat.
  • Transfer the custard to a bowl and whisk for 1-3 minutes until smooth and cool.
  • Cover the custard with plastic wrap, ensuring it touches the surface to prevent a skin from forming, and refrigerate for 30-40 minutes to cool.
  • Soak the gelatin in cold water for 10-15 minutes. Then heat in the microwave for 1-2 minutes or steam until dissolved. Let it cool slightly.
  • Whip the chilled heavy cream with 20g sugar until soft peaks form. Gradually add the gelatin mixture while mixing. Continue whipping at a low speed until the cream reaches near stiff peaks.
  • Fold the whipped cream into the cooled egg custard until smooth and thick. If the mixture is too runny, refrigerate for 20-30 minutes to thicken.
• Assembling the crepe cake:
  • Place a crepe on a serving plate and place a few sheets of paper underneath to prevent mess. Spread a thin layer of cream over the crepe and top with another crepe.
  • Repeat the layers, alternating crepes and cream, until all the crepes and cream are used up.
  • Before serving, sprinkle matcha powder over the top for decoration. You can use a stencil for a neat finish.
  • Chill the assembled cake in the refrigerator for at least 2 hours to allow the layers to set and the filling to firm up.

Ingredients: (For 4 servings):

• 120 ml Whipping cream
• 45 g Sweetened condensed milk
• 3 g Green tea powder (for cream filling)
• 3 g Green tea powder (for mochi dough)
• 20 ml Hot water
• 100 g Shira Tamako rice flour
• 60 g Sugar
• 180 ml Unsweetened milk
• 15 g Vegetable oil
• 30 g Cornstarch (or soft rice flour)

Instructions:

• Prepare the green tea cream:
  • Chill the whipping cream, whisk, and bowl in the fridge. This helps the cream whip better. In a large bowl, combine the cream, condensed milk, and sift the green tea powder to avoid clumps. Using a hand mixer, beat the cream at a low speed, then gradually increase to high speed until it starts thickening and shows soft peaks. Lower the speed when the cream is almost ready to avoid separation. Once whipped, spoon the cream into small molds, seal, and freeze for 1-2 hours until solid. If you don’t have cake pop molds, you can use a container and scoop the frozen cream into small round or dome-shaped portions.
• Prepare the mochi dough:
  • Mix the green tea powder with a little hot water until fully dissolved.
  • In a large bowl, combine the rice flour and sugar. Make a well in the center and slowly pour in the milk, add the oil and green tea mixture.
  • Quickly whisk everything together to form a smooth batter. Sift the mixture to remove any lumps. You can use a hand mixer to beat out stubborn lumps. Once smooth, transfer to a microwave-safe bowl and cover with microwave-safe plastic wrap.
  • Microwave for about 2 minutes at 600 watts, stir, then microwave for another 50-90 seconds until the dough is soft and chewy, translucent, and no longer tastes raw.

• Form the mochi dough:
  • Place parchment paper on a flat surface, then transfer the dough onto it. Fold the edges of the paper over to shape the dough into a square.
  • Cover the dough with a second sheet of parchment paper and roll out the dough to about 0.2 cm thickness using a rolling pin.
  • Allow the dough to cool for 15-20 minutes. You can refrigerate it, but not for too long as it will harden.
  • Dust the dough lightly with cornstarch or soft rice flour to prevent sticking.
  • Use a round cutter with a 6-6.5 cm diameter to cut the dough into circles. Alternatively, use a knife to cut it into 6x6 cm squares.
  • Carefully remove the dough pieces, then place them on small plastic sheets.
  • When forming the mochi, make sure the side without flour faces the plastic wrap. After cutting the dough circles, re-roll the remaining dough and cut more circles.

• Assemble the Mochi Cake:
  • Take the green tea cream out of the freezer, place it in the center of a dough piece, gather the edges tightly, and wrap it in plastic wrap to store.
  • Keep the mochi cakes in the freezer. Before serving, thaw for 10 minutes at room temperature or 15-20 minutes in the refrigerator to soften the outer dough.
  • If the dough is too hard, check whether the wrapping is tight enough and ensure the dough was not too dry.

• Result: The green tea mochi has a soft, chewy outer layer, with a cool, creamy filling that melts in your mouth. It’s a delightful treat!

Ingredients:

• 80 g Unsalted butter
• 50 g Cream cheese
• 2 Eggs
• 10 g Matcha powder
• 10 g Baking powder
• 200 g All-purpose flour
• 80 ml Unsweetened milk
• 30 g Dark chocolate chips
• 30 g White chocolate chips

Instructions:

Prepare the cream cheese mixture:

• In a bowl, combine 80 g butter and 50 g cream cheese. Use a whisk to blend them together until smooth. Then, sift in 100 g of white sugar and whisk until fully incorporated.
• Add 2 eggs one at a time, mixing thoroughly after each addition until both the yolks and whites are fully integrated into the butter-cream mixture.

Mix the dry ingredients:

• Sift 10 g matcha powder and 10 g baking powder into the bowl with the butter-cream mixture. Gradually add 200 g all-purpose flour, stirring gently with a spatula until smooth.
• Pour in 80 ml of milk and mix until the batter is fully combined and smooth.
• Finally, fold in 20 g dark chocolate chips and 30 g white chocolate chips until evenly distributed.

Prepare the muffin cups:

• Place paper muffin cups into a muffin tin. Spoon the batter into the cups, filling them just slightly over the rim. Top each muffin with the remaining 10 g of dark chocolate chips.

Bake the muffins:

• Preheat the oven to 180°C. Bake the muffins for 20-23 minutes, or until a toothpick inserted comes out clean.

Result:

• Once baked, allow the muffins to cool before removing them from the tin. The muffins will have a vibrant green matcha color and a light, fluffy texture. The slight sweetness of the chocolate chips combined with the aromatic matcha flavor creates an irresistible treat.

Ingredients:

• 115g all-purpose flour
• 20g Japanese matcha powder
• 100g unsalted butter (softened)
• 20g cornstarch
• 4 eggs
• 220ml unsweetened milk
• 95g sugar
• A pinch of salt

Instructions:

Making the crispy dough for coating:

• Mix 3g of matcha powder with 50g of flour in a bowl until evenly combined.
• Add 40g of butter and 50g of sugar to the bowl, and use a whisk to blend until smooth. Gradually add the matcha-flour mixture and stir until the ingredients form a sticky dough.

Rolling out and shaping the dough for the crispy layer:

• Place a piece of parchment paper on the table and spread the matcha dough onto it. Cover with another sheet of parchment paper, then roll the dough to about 1/3 of a finger's thickness.
• Using a round cutter (2-3cm in diameter), cut the dough into about 20 small circles, then remove the outer edges of the dough.
• Chill the shaped dough in the refrigerator for 30-60 minutes.
• Any leftover dough can be kneaded and rolled out again to form additional pieces.

Cooking the choux pastry dough:

• Heat a pan and add 120ml of water, 60g of butter, 5g of sugar, and 1/2 tablespoon of salt. Stir until the butter is fully melted. Then add 65g of all-purpose flour and stir until the dough becomes smooth and does not stick to the pan.
• Remove the pan from the heat, crack in two eggs, and whisk until the eggs are fully incorporated into the dough.
• Transfer the dough to a piping bag. Line a baking tray with parchment paper and carefully pipe the dough into spiral shapes.

Applying the crispy dough layer and baking the puffs:

• Dip your finger in water, then gently brush the top of each puff with water and place the crispy matcha dough layer on top.
• Preheat the oven to 220°C for 10 minutes before baking the puffs.
• Place the tray in the oven at 220°C for 10-15 minutes, then reduce the heat to 170°C and bake for an additional 15-20 minutes.
• Once done, remove the puffs and let them cool.

Making the green tea cream filling:

• Separate the yolks from two eggs and place the yolks in a bowl. Add 40g of sugar and 20g of cornstarch. Whisk until smooth.
• Heat 220ml of unsweetened milk until it begins to simmer. Slowly pour the hot milk into the egg mixture while whisking constantly.
• Transfer the mixture to a pot, set the heat to low, and continuously stir with a spatula to prevent burning. Add 5g of matcha powder and stir until the cream becomes thick.
• Place the cream in a bowl, cover the surface with parchment paper, and chill in the fridge for 15-20 minutes.

Filling the puffs:

• Transfer the green tea cream filling into a piping bag.
• Cut each puff in half horizontally, then pipe the filling onto the bottom half of the puff before placing the top half back on.
• Repeat until all the puffs are filled. Finally, dust the tops with the remaining 10g of matcha powder for added fragrance and visual appeal.

Final product:

• The green tea cream puffs are visually stunning with their vibrant colors. When tasted, the crispy outer layer and the rich, creamy green tea filling blend together beautifully, creating a delicious and fragrant treat.

Ingredients:

• Pure matcha powder
• Sweetened condensed milk
• Eggs
• Vegetable oil
• All-purpose flour
• Baking powder

Instructions:

• Step 1: Mix 2 tablespoons of matcha powder with 30ml of water. Add an additional tablespoon of matcha powder and stir well to create a matcha solution. This step is important as it ensures the matcha powder dissolves properly. In a separate bowl, combine the sweetened condensed milk, 4 egg yolks, and 1 tablespoon of vegetable oil. Whisk until fully blended. Gradually add the flour to this mixture and continue to stir until the batter becomes smooth and thick.
• Step 2: In another bowl, whisk the 3 egg whites until frothy. Add 1 teaspoon of baking powder and continue whisking. Add the sweetened condensed milk and whisk until the mixture becomes thick and forms soft peaks.
• Step 3: Slowly combine the mixtures from Step 1 and Step 2, stirring gently until the batter turns a smooth, glossy green.
• Step 4: Pour the batter into a baking mold and bake at 180°C.
• Step 5: Prepare the frosting: In a bowl, whisk 2 egg whites until stiff peaks form. Add 1 teaspoon of matcha powder and continue whisking until the mixture becomes a light green color.
• Step 6: Once the cake is baked, remove it from the oven. Gently tap the mold to release the cake and carefully remove it. Cut the cake into two thin, long layers. Spread the prepared frosting evenly on the surface of the cake, aiming for a thickness of about 0.5cm.
• Step 7: Carefully place the two layers of cake back together. Use a sharp knife to cut the cake into bite-sized pieces for serving.

Ingredients:

• 155g eggs
• 90g sugar
• 10g honey
• 2g vanilla extract
• 40g unsalted butter
• 45g milk
• 115g matcha powder
• 45g sugar
• 20g hot fresh cream
• 60g white chocolate
• 250g whipping cream
• 95g cake flour
• 2g gelatin powder (or 1 sheet gelatin)
• 150g cream cheese
• 45g unsweetened milk

Equipment: Oven, egg beater, bowl, whisk, 18cm round removable bottom cake pan...

Instructions:

• Whisk the eggs: In a bowl, combine 155g eggs, 90g sugar, 10g honey, and 2g vanilla extract. Place the bowl over a pot of hot water (40-50°C), whisk until the egg temperature reaches around 40°C. Remove and continue whisking with a hand mixer until the mixture thickens, becomes smooth, and forms soft peaks.
• Mix the flour: Sift 95g cake flour and 10g matcha powder into the whipped egg mixture. Gently fold in the dry ingredients using a spatula, ensuring not to deflate the batter.
• Mix with butter: Melt 30g butter and allow it to cool to around 50-60°C. Add 45g milk, and mix thoroughly. Gradually add this to the egg-flour mixture and gently fold to combine.
• Pour into the cake pan and bake: Preheat the oven to 170°C for 15 minutes. Pour the batter into a lined 18cm cake pan, tapping the pan to release air bubbles. Bake for 35 minutes. Let the cake cool completely before decorating.
• Prepare the matcha cream cheese mixture: In a bowl, combine 200g cream cheese and 45g sugar. Beat until smooth, then sift in 5g matcha powder and continue beating. Add 250g whipping cream and whisk until the mixture forms soft peaks. Fold in 5g matcha powder into 200g fresh cream, then melt 60g white chocolate in a double boiler. Add 8g butter and 2g gelatin, stirring until the mixture is smooth. Once cooled, pipe the cream on the cake and decorate to your preference.

Serving suggestion: You can sprinkle matcha powder and decorate with green tea leaves. Enjoy the soft and delicate flavor of matcha combined with the creamy texture of the cheesecake!

Ingredients:

• 53g of all-purpose flour
• 7g of matcha powder
• 25g of unsalted butter
• 3g of gelatin
• 100ml of heavy cream (or whipping cream)
• 200g of Mascarpone cheese
• 4 egg yolks
• 3 egg whites
• 45ml of unsweetened milk
• 130g of sugar
• 20ml of hot water

Instructions:

• Beat the eggs:
  • In a large bowl, add 2 egg whites and beat on low speed until the eggs form a foamy texture.
  • Gradually add 60g of sugar in 3 portions, mixing each portion for about 30 seconds before adding the next.
  • When adding the final portion of sugar, increase the speed to high and continue beating until the mixture becomes soft, smooth, and shiny, forming stiff peaks.
  • Add 2 egg yolks into the beaten egg whites and continue to mix on low speed until fully combined.
• Sift and mix the dry ingredients:
  • Sift 53g of flour and 7g of matcha powder into the beaten egg mixture. Gently fold the mixture using a spatula, moving from the bottom to the top, ensuring everything is well combined.
  • In a separate bowl, heat 25ml of milk and 25g of butter over hot water until the butter melts.
  • Add a small portion of the flour mixture into the melted butter and mix until combined.
  • Pour the butter mixture back into the flour mixture and fold to combine thoroughly.

• Pour into molds and bake:
  • Preheat the oven to 190°C for 15 minutes.
  • Prepare a baking pan lined with parchment paper, pour the batter in, and spread it evenly.
  • Bake for 11-13 minutes at 190°C. After baking, let the cake cool on a wire rack, then cover with plastic wrap to cool completely.

• Prepare the egg mixture:
  • In a new bowl, add 2 egg yolks and 20g of sugar. Place the bowl over hot water, stirring until the sugar dissolves and the mixture turns light yellow.

• Mix the cheese cream:
  • In a separate bowl, mix 20ml of milk and 3g of gelatin, allowing the gelatin to bloom for 10 minutes.
  • Combine the gelatin mixture with the egg yolks and stir well.
  • Then, add 200g of Mascarpone cheese and mix until smooth.
  • In a new bowl, whip 100ml of heavy cream with 10g of sugar until it forms soft peaks.
  • Fold the whipped cream into the cheese mixture until fully incorporated.
  • Whip 1 egg white with 10g of sugar until stiff peaks form, then gently fold it into the cheese cream mixture.

• Assemble the tiramisu:
  • Use a skewer to remove the brown crust from the cake's surface. Then, cut the cake into rounds using 15cm and 12cm molds.
  • In a small bowl, dissolve 20g of sugar in 20ml of hot water to make syrup.
  • Place the 15cm cake layer into a 15x6cm mold, brush with the syrup to moisten the cake.
  • Add a layer of the cream mixture, filling almost to the top of the mold.
  • Place the 12cm cake layer on top and cover with the remaining cream mixture. Refrigerate the cake for 2-3 hours until fully set.
  • Once set, remove from the mold, and sprinkle with matcha powder before serving.