Vanilla Bean Cake with Matcha Mascarpone Cream

Celebrating Saint Patrick’s Day by adding some antioxidants to My Dessert Diet….

Fluffy Vanilla Cake and Matcha Mascarpone

….Fluffy Vanilla Cake + Matcha Mascarpone Cream = Best Cake I’ve had in a Looong Time

Fluffy Vanilla Cake and Matcha Mascarpone Slice


For Fluffy Vanilla Cake:

  • 5 large egg whites, at room temperature
  • 1 whole egg, at room temperature
  • 1 1/4 whole milk, at room temperature
  • 2 1/4 teaspoon pure vanilla extract
  • 1 vanilla bean, scraped.
  • 3 cups cake flour, sifted
  • 2 cups granulated white sugar
  • 1 tablespoon and 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 13 tablespoon unsalted butter, cold and cut into 52 smaller even pieces (small cubes) – keep in refrigerator or freezer until needed.

For Matcha Mascarpone Cream Frosting:

  • 2 egg yolks, at room temperature
  • 1/2 cup granulated white sugar
  • 1 tablespoon dry white wine.
  • 1 cup (8 ounces) mascarpone cheese
  • 1 cup chilled whipped cream
  • 1 tablespoon matcha powder
  • 1 tablespoon hot water

Whipped Cream for Mascarpone Cream Frosting:

  • 1 cup heavy whipping cream
  • 3 tablespoon confectioner’s sugar
  • 1 teaspoon pure vanilla extract

Fluffy Vanilla Cake and Matcha Mascarpone Overhead View


For Fluffy Vanilla Cake:

  • Preheat oven to 350F degrees.
  • Line 9 x 13 inch pan with parchment paper.
  • In a medium bowl, whisk together egg whites, whole egg, 1/4 cup milk, vanilla extract and vanilla bean seeds and then set aside.
  • With paddle attachment on standing mixer, on low speed, combine the cake flour, sugar, baking powder and salt and stir thoroughly.
  • Add butter one piece at a time, a couple of pieces every few seconds and continue to stir on low speed until the mixture is a fine crumble texture (this could take a few minutes).
  • Slowly add the remaining 1 cup milk to the mixture at low speed.
  • Allow mixture to continue on low speed for the next 5 minutes.
  • Add the egg mixture in three separate batches and continue mixing until light and fluffy and will have a nice glistening pearl shine to the batter – approximately 4-5 minutes.
  • Pour batter into 9 x 13 inch pan and bake for 30-40 minutes.
    • Alternatively, can bake in two 8-inch round pans and bake for 20-30 minutes.
  • Once the pan is removed from the oven, allow the cake to cool for a few minutes, but then as soon as you are able to, flip the cake on a cooling rack.
  • Allow the cake to fully cool down before frosting.

For Matcha Mascarpone Cream Frosting:

  • In small bowl, mix matcha powder and hot water together to create a paste and set aside.
  • For whipped cream:
    • With whisk attachment on standing mixer, on medium speed, whisk together heavy whipping cream, sugar and vanilla extract.
    • Continue to mix until soft peaks start to form – approximately 5-7 minutes.
    • Set whipped cream on side.
  • In a medium bowl, over simmering water, whisk together egg yolks and sugar, but be careful not to cook the eggs.
    • Continue to whisk until the mixture thickens (approximately 3-5 minutes)
    • Add the white wine to the mixture, so it loosens a little bit and continue to mix for another 3-5 minutes and set mixture on side to cool slightly.
  • Whisk mascarpone cheese into the egg yolk and sugar mixture until just combined.
  • Whisk matcha paste to the mixture.
  • Add the whip cream in three separate batches by gently folding the mixtures together (do not overmix or the cream will deflate).
  • Once combined, either keep in airtight container in refrigerator until needed or can be used immediately for frosting.

Fluffy Vanilla Cake and Matcha Mascarpone Inside View


  • Use a sharp knife to cut off the edges of the cake along with the top and bottom layer of the cake.
  • Use a round cutter to cut circular shape into the cake (you can use 4-inch or 6-inch cutters).
    • I used a 6-inch round cutter for a larger cake, but note that  you will have a large amount of leftover cake (the rest of the cake was cut into 2-inch squares and made into mini sized cakes).
    • With a 4-inch round cutter, you will be able to make two cakes.
  • Slice the height of the cake into two halves (to make the cake into two thinner round cakes).
  • Place the round cutter on the serving plate and place one of the cake rounds into the cutter on the plate.
  • Take 3/4 cup of matcha cream and use a mini bent icing knife to evenly distribute the cream on the bottom layer cake on the plate.
  • Place second cake round on top of the first layer (into the cutter) and then add another 3/4 cup of cream on top and spread evenly.
  • Take the round cutter off and top with raspberries.
    • Alternative option – sliced strawberries would make for an amazing combination as well.

Enjoy the best matcha cake ever!

Fluffy Vanilla Cake and Matcha Mascarpone Side View

Fluffy Vanilla Cake recipe adapted from Sweetapolita.


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