These Matcha Cake Bites are soft, tender, and packed with layers of flavor! Silky matcha cream sandwiched between fluffy cake and topped with crunchy oat clusters – perfect for tea time or gifting.
My Ultimate Matcha Cake Bites (They’re Easier Than They Look!)
I absolutely adore matcha, especially when it’s transformed into desserts.
I’m constantly adding it to my baking, from chewy Matcha Red Bean Mochi and rich Matcha Cream Cheese Cookies to a dreamy Homemade Matcha Oreo Ice Cream that puts the store-bought kind to shame.
And for an elegant dinner party treat, you can’t beat a layered Matcha White Chocolate Panna Cotta.
If you share my matcha obsession, you simply have to try these new Matcha Cake Bites.
They might look intricate, but I promise they are zero difficulty to make!
These cake bites might look like little buns, but inside, they’re soft, tender matcha sponge cakes.
Sandwiched within each cake is a layer of silky matcha cream, topped with crispy oat clusters that add texture and crunch.
The best part? The method for the cake is exactly the same as making a classic sponge cake, so if you’ve ever whipped egg whites, you’re already a pro.
Ingredients and Substitutions
- Corn Oil – I recommend using a neutral-tasting vegetable oil like corn oil for this recipe, as it keeps the cake crumb very soft and doesn’t compete with the delicate matcha flavor. Avoid using butter, as it will change the cake’s texture and taste.
- Milk – Whole milk is great for adding richness and moisture to the cake batter. If you don’t have milk, you can use water as a direct substitute, though the cake will be slightly less tender.
- Cake Flour – This is the key to achieving a soft, fluffy, and tender cake. Its low protein content is essential to prevent the cake from becoming tough. Do not substitute it with all-purpose or bread flour.
- Matcha Powder – For the best color and flavor, use a high-quality matcha powder. Lower-quality or “culinary grade” matcha can often be dull and taste unpleasantly bitter, which will come through in both the cake and cream.
- Eggs – You’ll need to separate the yolks from the whites. Using eggs at room temperature makes the whites whip up to a greater volume and helps all the ingredients incorporate more smoothly.
- Granulated Sugar – The sugar is used specifically for stabilizing the whipped egg whites, which gives the cake its structure. The amount is carefully measured to provide just enough sweetness without overpowering the matcha.
- Heavy Cream – Make sure your heavy cream has a fat content between 30%-36% so it whips up thick and holds its shape for the filling. Using a non-dairy or low-fat alternative will not yield the same silky, stable results.
- Oat Clusters & Dried Fruit – The oat clusters add a wonderful crunchy texture. The dried fruit, like cranberries or raisins, is optional but provides a nice chewy contrast and a pop of color.
How to make Matcha Cake Bites
1. Prepare and Preheat
Preheat your oven to 140°C (285°F) with both top and bottom heat. Line a baking sheet with parchment paper.
Separate your egg yolks and whites, placing them in two clean, dry bowls.
2. Make the Matcha Cake Batter
In a medium bowl, combine the corn oil and milk.
Whisk vigorously until the mixture is fully blended and appears slightly creamy (emulsified).
Sift the cake flour and the 5g of matcha powder directly into the wet ingredients.
Use a whisk to gently stir in a “Z” shape until you have a smooth paste with no dry flour; be careful not to overmix.
Add the egg yolks and whisk just until the batter is uniform and smooth.
3. Whip the Egg Whites
Using an electric mixer, begin whipping the egg whites on low speed.
Once they become frothy with large bubbles, gradually add the granulated sugar in three parts, increasing the mixer speed to medium-high.
Once all the sugar is added and the whites are nearly at stiff peaks, reduce the speed to low for a final minute to create a stable, smooth meringue. It’s ready when you lift the whisk and the peak stands straight up.
4. Combine the Batter and Meringue
Add about one-third of the meringue to the matcha batter.
Use a silicone spatula to gently fold it in until mostly combined. This lightens the batter.
Pour this mixture back into the bowl with the remaining meringue.
Carefully fold the two together using a cutting-and-folding motion, just until no white streaks remain. Be gentle to keep the air in the batter.
5. Pipe and Bake the Cakes
Transfer the batter to a piping bag.
Pipe small, evenly-sized rounds (about 5cm in diameter) onto the prepared baking sheet, leaving about 2cm of space between them for expansion.
Bake on the middle rack for about 25 minutes, or until the cakes spring back lightly when touched. Let them cool completely on a wire rack before assembling.
6. Whip the Matcha Cream
Combine heavy cream, matcha powder, and sugar in a bowl. Beat on medium speed until thick and creamy. Avoid overwhipping to prevent graininess.
Transfer to a piping bag for easy assembly.
7. Assemble the Cake Bites
Take one cooled cake round and pipe a layer of matcha cream onto it.
Sprinkle some oat clusters over the cream.
Pipe another small dollop of cream on top of the clusters, then gently press a second cake round on top to create a sandwich.
Finally, add a small dollop of cream on the top shell and decorate with dried fruit and oat clusters. Repeat with the remaining cakes.
Storage
Assembled Matcha Cake Bites are best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 2 days. The cake may soften slightly over time.
Tips & Tricks
- Don’t Skip Sifting: Sifting the matcha and cake flour is crucial for preventing lumps and ensuring a perfectly smooth batter and cream.
- Fold Gently: The key to a fluffy cake is preserving the air bubbles in the whipped egg whites. Fold the batter gently and only until combined.
- Cool Completely: Make sure your cake rounds are completely cool to the touch before adding the cream. If they are even slightly warm, the cream will melt and become runny.
- Dissolve the Matcha for the Cream: Taking the time to dissolve the matcha powder in a little warm water first is a non-negotiable step. If you add dry matcha powder directly to the cream, it will be speckled and can have bitter lumps.
Frequently asked questions
Why did my cakes turn out flat and dense?
This usually happens if the meringue was under-whipped, if the sugar was added all at once, or if the batter was overmixed and deflated during the folding stage.
Can I make the components ahead of time?
Yes, you can bake the cake rounds a day in advance and store them in an airtight container at room temperature. The matcha cream should be whipped on the day you plan to assemble for the best texture.
Mini Matcha Cakes Filled with Silky Cream – Beginner Friendly!
Ingredients
Matcha Cake Base
- 30 g corn oil
- 35 g milk
- 40 g cake flour
- 5 g matcha powder
- 3 medium eggs separated
- 25 g granulated sugar
Matcha Cream Filling
- 240 g heavy cream cold
- 20 g granulated sugar
- 10 g matcha powder dissolved in a little warm water
Toppings
- Oat clusters to taste
- Dried fruit e.g., cranberries, raisins, to taste (optional)
Instructions
Prepare and Preheat
- Preheat your oven to 140°C (285°F) with both top and bottom heat. Line a baking sheet with parchment paper.
- Separate your egg yolks and whites, placing them in two clean, dry bowls.
Make the Matcha Cake Batter
- In a medium bowl, combine the corn oil and milk.
- Whisk vigorously until the mixture is fully blended and appears slightly creamy (emulsified).
- Sift the cake flour and the 5g of matcha powder directly into the wet ingredients.
- Use a whisk to gently stir in a "Z" shape until you have a smooth paste with no dry flour; be careful not to overmix.
- Add the egg yolks and whisk just until the batter is uniform and smooth.
Whip the Egg Whites
- Using an electric mixer, begin whipping the egg whites on low speed.
- Once they become frothy with large bubbles, gradually add the granulated sugar in three parts, increasing the mixer speed to medium-high.
- Once all the sugar is added and the whites are nearly at stiff peaks, reduce the speed to low for a final minute to create a stable, smooth meringue. It's ready when you lift the whisk and the peak stands straight up.
Combine the Batter and Meringue
- Add about one-third of the meringue to the matcha batter.
- Use a silicone spatula to gently fold it in until mostly combined. This lightens the batter.
- Pour this mixture back into the bowl with the remaining meringue.
- Carefully fold the two together using a cutting-and-folding motion, just until no white streaks remain. Be gentle to keep the air in the batter.
Pipe and Bake the Cakes
- Transfer the batter to a piping bag. Pipe small, evenly-sized rounds (about 5cm in diameter) onto the prepared baking sheet, leaving about 2cm of space between them for expansion.
- Bake on the middle rack for about 25 minutes, or until the cakes spring back lightly when touched. Let them cool completely on a wire rack before assembling.
Whip the Matcha Cream
- Combine heavy cream, matcha powder, and sugar in a bowl. Beat on medium speed until thick and creamy. Avoid overwhipping to prevent graininess.
- Transfer to a piping bag for easy assembly.
Assemble the Cake Bites
- Take one cooled cake round and pipe a layer of matcha cream onto it.
- Sprinkle some oat clusters over the cream.
- Pipe another small dollop of cream on top of the clusters, then gently press a second cake round on top to create a sandwich.
- Finally, add a small dollop of cream on the top shell and decorate with dried fruit and oat clusters. Repeat with the remaining cakes.
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