Matcha Roll Cake Recipe

Matcha roll cake is a delightful dessert that combines the earthy aroma of matcha green tea with a light, fluffy sponge and a creamy filling. This Japanese-inspired treat is perfect for tea lovers and anyone looking for a refined yet easy-to-make dessert. 

The matcha’s balance of sweetness and slight bitterness makes this cake irresistible. It also pairs beautifully with fruit-forward desserts like Strawberry Swiss Roll.

In this guide, I’ll walk you through a foolproof matcha roll cake recipe, share helpful baking tips, and suggest fun variations to try. Whether you’re a beginner or an experienced baker, you’ll love how simple yet elegant this cake is!

Why You’ll Love This Recipe

• Light and airy texture – The sponge cake is soft, moist, and rolls without cracking.
• Perfect matcha flavor – The balance between sweetness and matcha’s earthy bitterness is spot-on.
• Beautiful presentation – This cake looks as good as it tastes, making it a great choice for special occasions.
• Customizable filling – The possibilities are endless, from classic whipped cream to red bean paste or white chocolate!

Recipe Overview

Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 35 minutes
Servings: 6-8 slices
Difficulty Level: Intermediate
Dietary Information: Can be made dairy-free or gluten-free with substitutions

You can try Gluten-Free Chocolate Cake for another easy, allergy-friendly dessert.

Ingredients

For the Matcha Sponge Cake:

• 3 large eggs, room temperature
• 1/2 cup (100g) granulated sugar
• 2 tablespoons vegetable oil
• 2 tablespoons milk (or non-dairy alternative)
• 3/4 cup (90g) cake flour (or all-purpose flour sifted with cornstarch)
• 1 tablespoon matcha powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Filling:

• 1 cup (240ml) heavy cream (or coconut cream for dairy-free version)
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon matcha powder (optional for extra flavor)

Equipment

• Mixing bowls
• Hand or stand mixer
• Sifter
• Baking sheet (10×15 inches)
• Parchment paper
• Spatula
• Whisk
• Cooling rack

Step-by-Step Instructions

1. Prepare the Sponge Cake

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk eggs and sugar in a bowl until pale and fluffy (about 3-5 minutes with an electric mixer).
3. Slowly add oil and milk, mixing until well combined.
4. Sift in the dry ingredients (flour, matcha powder, baking powder, and salt) and gently fold until just combined.
5. Spread the batter evenly onto the lined baking sheet.
6. Bake for 12-15 minutes or until the top is springy to the touch.

2. Rolling the Cake

1. Once baked, immediately transfer the cake onto a clean towel or another parchment paper and gently roll it while still warm.
2. Let it cool completely in the rolled shape to prevent cracks when filling.

3. Prepare the Filling

1. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. If using matcha in the filling, sift and fold it into the whipped cream.

4. Assemble the Roll

1. Unroll the cooled cake gently.
2. Spread an even layer of whipped cream for a creamy filling, you could also try a richer tang using the lemon pastry cream from our Lemon Pastry Cream recipe.
3. Re-roll the cake carefully, using parchment paper to guide it.
4. Wrap in plastic wrap and refrigerate for at least 30 minutes to set.

5. Serve & Enjoy!

Dust with extra matcha powder or powdered sugar before slicing. Serve chilled for the best texture!

Issa’s Tips for the Perfect Matcha Roll Cake

• Use fresh, high-quality matcha – Bright green matcha gives a more vibrant color and better flavor.
• Sift the dry ingredients to avoid lumps in the batter.
• Don’t overmix the batter – This keeps the cake light and airy.
• Roll the cake while it’s warm to prevent cracks.
• Chill the whipped cream filling before spreading for better consistency.

Variations You Can Try

• Matcha & Red Bean: Add a thin layer of sweetened red bean paste before the whipped cream.
• Matcha & White Chocolate: Melt white chocolate and fold it into the whipped cream for a decadent twist.
• Vegan Matcha Roll Cake: Use aquafaba instead of eggs and coconut cream for the filling.

Matcha roll cake is an elegant yet simple dessert that brings the rich, earthy flavors of green tea into a light and fluffy sponge. With the proper technique and quality ingredients, you can create a beautifully rolled cake that looks as good as it tastes. Whether you stick to the classic whipped cream filling or experiment with fun variations, this recipe will surely impress!

Enjoy your homemade matcha roll cake and share your baking success with friends and family.