Matcha Yuzu Cake – Light, Refreshing & Totally Unique!

Matcha Yuzu Cake Recipe

Let’s be honest — most cakes out there are either chocolate, vanilla, or strawberry. Nothing wrong with that, but sometimes, you just want something different. That’s where this Matcha Yuzu Cake comes in. It’s not too sweet, it’s super refreshing, and it looks absolutely adorable. 

If you’ve never tried the combo of matcha and yuzu before, this is your sign to give it a go! Matcha gives you that calm, earthy flavor while yuzu (a Japanese citrus fruit) adds a bright, zesty kick. The two together feel like spring and fall had a baby — light, cozy, and refreshing all at once. Every bite is soft, creamy, and just melts in your mouth. 

Perfect for afternoon tea or when you want to impress guests without spending hours in the kitchen. The cake is made up of three layers: a soft matcha sponge cake, a matcha milk pudding (like a light jelly layer), and fluffy yuzu whipped cream on top. It sounds fancy, but trust me — it’s totally doable, even if you’re not a pro baker. 

Plus, the soft green and cream colors make it look super dreamy. Whether you’re a matcha lover or just curious about new dessert flavors, this cake is a must-try. It’s light, pretty, and tastes like a gentle breeze — perfect for cozy weekends or as a cute gift. Ready to make it? Let’s go!

🍵 Matcha Yuzu Cake – Light, Refreshing, and Totally Unique!

🧁 Ingredients

Matcha Sponge Cake:

• 40g corn oil
• 50g matcha milk
• 45g cake flour (or low-protein flour)
• 5g matcha powder
• 4 eggs
• A few drops of lemon juice
• 45g sugar

Matcha Milk Pudding:

• 200g matcha milk
• 8g gelatin sheets (or 6g powdered gelatin + water)

Yuzu Cream:

• 500g heavy cream (chilled)
• 30g sugar
• Yuzu jam or yuzu paste (to taste)

👩‍🍳 Step-by-Step Instructions

1. Make the Matcha Sponge Cake:

1. Preheat your oven to 320°F (160°C).
2. In a bowl, mix corn oil and matcha milk until combined.
3. Sift in cake flour and matcha powder, then mix well.
4. Separate the eggs. Beat egg whites with lemon juice and slowly add sugar until stiff peaks form.
5. Gently fold the yolks into the flour mix, then carefully fold in the egg whites.
6. Pour the batter into a lined cake pan and bake for 25–30 minutes. Let cool and slice into layers.

2. Make the Matcha Milk Pudding Layer:

1. Soak gelatin sheets in cold water for 5–10 minutes.
2. Heat matcha milk in a small pot, then stir in softened gelatin until melted.
3. Pour into a mold or shallow container and chill until slightly set.

3. Whip Up the Yuzu Cream:

1. In a cold bowl, beat heavy cream with sugar until soft peaks form.
2. Mix in yuzu jam or paste — adjust to your taste preference.

4. Assemble the Cake:

1. Place the first matcha sponge slice on a plate or inside a cake ring.
2. Add the matcha pudding layer (pour or scoop depending on consistency).
3. Place the second sponge layer on top.
4. Frost with yuzu cream using a spatula or piping bag.
5. Decorate with citrus zest, matcha powder, or fresh fruit.

Your Matcha Yuzu Cake is done — soft, creamy, and full of fresh flavor! It’s the kind of cake that looks impressive but is super chill to make. I recommend chilling it for a few hours before serving so the flavors really come together. Trust me, it’s *chef’s kiss*.