Mini Matcha Layer Cakes

Ingredients

Matcha Sponge Cake

• 3 eggs

• 90 g granulated sugar

• 90 g cake flour

• 10 g matcha powder

• 30 ml milk

• 30 ml vegetable oil

• ½ tsp vanilla extract

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Whipped Cream Filling

• 250 ml heavy cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

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Decoration

• Mango cubes or peach pieces

• Mini cookies or biscuits

• Wafer rolls

• Chocolate pieces

• Fresh herbs (like rosemary for garnish)

• Extra whipped cream

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Instructions

1. Make the Matcha Cake

1. Preheat oven to 170°C (340°F).

2. In a bowl, beat eggs and sugar until light and fluffy.

3. Sift together cake flour and matcha powder.

4. Fold dry ingredients into the egg mixture gently.

5. Add milk, oil, and vanilla and mix until smooth.

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2. Bake

1. Pour batter into a lined baking pan.

2. Bake 18–22 minutes until a toothpick comes out clean.

3. Cool completely.

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3. Cut Mini Cake Layers

Use a round cutter to cut small circles from the cake.
Each mini cake needs 2 layers.

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4. Make Whipped Cream

Whip heavy cream + powdered sugar + vanilla until soft peaks form.

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5. Assemble the Cakes

1. Place one cake layer on a plate.

2. Pipe whipped cream on top.

3. Add the second cake layer.

4. Decorate with more cream.

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6. Decorate

Top with:

• mango cubes

• wafer sticks

• mini cookies

• chocolate pieces

• whipped cream swirls

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✅ Result:
Soft matcha sponge, light cream filling, and cute café-style decorations — perfect for dessert tables or afternoon tea.