Matcha Cake Roll is the perfect blend of earthy green tea flavors and rich, tangy cream cheese filling. Its light and spongy texture, and mesmerizing Swiss roll swirl make it as beautiful as it is delicious.
I’m having a matcha moment (again).
My love for matcha goes back to the early days of my blog, where I began experimenting with its vibrant grassy hue and earthy flavor. Over the years, I’ve shared several matcha-inspired recipes (like !) and it continues to be one of my favorite ingredients. Recently, I developed a drink recipe featuring matcha for a new partnership (more on that soon). One sip was all it took to inspire this Matcha Cake Roll.
Matcha is a finely ground green tea powder known for its vibrant color and earthy, slightly sweet flavor. Unlike steeped tea, it’s whisked into liquid, making it a favorite in drinks and desserts.
Sweet Inspiration!
I’m excited to share that I’ve partnered with , to develop recipes using their products and to create fun videos for social channels. My first recipe was this Iced Strawberry-Matcha Latte. It is so delicious, I’ve had it on repeat as an afternoon pick-me-up. If you’d like to try it for yourself, you can find the recipe in the caption on Instagram. Or on Facebook.
Okay, now on to the cake!
Egg-Based Batter
This fluffy, tender matcha sponge cake starts with eggs. Beating the eggs for a full five minutes is crucial. Because it creates a thick, airy mixture that gives the cake its signature light texture. Slowly add sugar while mixing, then blend in vegetable oil, heavy cream, white vinegar, and vanilla extract. The mixture will deflate slightly, but that’s expected!
Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, sifted matcha powder, baking powder, and salt. Sifting is key to eliminating lumps and evenly distributing the matcha flavor. Gradually add the dry ingredients to the egg mixture, stirring until fully incorporated.
Tip: If you’re looking for a good matcha to keep on hand for baking, then I recommend . Just two teaspoons gave this cake a beautiful flavor and vibrant color.
Bake in a Jelly Roll Pan
Pour the batter into a greased and parchment-lined 15×10-inch jelly roll pan. Use an offset spatula to evenly distribute the batter. Bake at 350°F for 12–15 minutes, checking for doneness by pressing lightly – if it springs back, it’s ready.
Roll the Sponge While Hot
Once baked, immediately turn the cake out onto a tea towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake with the towel from the short end while it’s still warm. This step is essential to prevent cracking later. Let the rolled cake cool completely on a wire rack. Or you can pop it in the fridge to speed cooling.
Cream Cheese Filling
The rich, tangy filling comes together quickly! Beat room-temperature cream cheese and butter until smooth, then mix in confectioners’ sugar and vanilla extract until light and fluffy. Once the sponge cake has cooled, gently unroll it, leaving the tightest curl intact, and spread the filling evenly under the curl, and across the cake’s surface.
Roll and Chill
Carefully re-roll the cake with the filling inside, then wrap it tightly in parchment paper and plastic wrap. Chill for at least an hour to allow the filling to firm.
Tip: See all that sugar sticking to the cake? You can get rid of that with a damp pastry brush. Just dip the brush in water and brush the cake all over to remove the sugar and reveal the cake’s vibrant green color.
Trim the Ends
For the neatest presentation, trim 1/4 to 1/2 inch off both ends of the roll to reveal a clean, stunning swirl. This simple step makes all the difference in the final look of your cake.
Garnishes: Whipped Cream and Strawberries
A couple of easy finishing touches make this Matcha Cake Roll even more special. Whip heavy cream with confectioners’ sugar and vanilla until stiff peaks form. This creates a delicious crème Chantilly. Pipe a decorative swirl along the top, dust with a light sprinkle of matcha powder, and garnish with fresh whole strawberries.
This Matcha Cake Roll is the perfect bright-tasting green dessert for spring gatherings, afternoon tea, or even St. Patrick’s Day if you’re looking for a festive green treat beyond traditional Irish fare. Its delicate flavor and vibrant green hue make it a standout dessert for just about any occasion.
Related recipe:
Matcha Cake Roll
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Equipment
- 15×10 inch pan
- parchment paper
- disposable piping bag
Ingredients
Matcha sponge cake
Cream cheese filling
Toppings
Instructions
Matcha sponge cake
- Preheat oven to 350 degrees. Grease a 15×10 jelly-roll pan with white vegetable shortening and line with parchment paper.
- In the bowl of an electric mixer, beat eggs for 5 full minutes with a timer set. Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter. With the mixer still running, slowly add sugar. Next, add oil, heavy cream, vinegar, and vanilla extract. The whipped eggs will deflate with this addition.
- Sift together flour, matcha tea, baking powder, and salt. Slowly add to the liquid ingredients. Mix until well combined. Pour batter into prepared pan and spread with an offset spatula to distribute batter evenly.
- Sprinkle a cotton tea towel with powdered sugar and rub sugar into the towel with your hands.
- Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers.
- Immediately turn the hot cake out onto the tea towel – do this without delay! Peel off parchment and immediately roll cake into the tea towel, beginning at the narrow end. Roll tightly and as evenly as possible. Place rolled cake on a wire rack seam-side down and let cool completely, about 1 hour. You may also place it in the refrigerator to speed cooling.
Cream cheese filling
- In the bowl of an electric mixer, combine the cream cheese and butter. Whip until combined. Add the confectioners’ sugar and vanilla. Beat on high speed until well combined and lightened in color, about 3 minutes.
- Gently unroll the cooled sponge cake, allowing the most tightly curled end to remain partially curled. Spread the filling into the curl and evenly over the surface of the cake.
Toppings
- Pipe a swirling line of whipped cream down the length of the cake roll. Use a small sieve to dust the whipped cream with a pinch or two of matcha tea powder. Just before serving, arrange the whole strawberries on top of the whipped cream.
