Matcha Dot Cakes

We couldn’t resist giving the viral dot cake a matcha twist.
Light, airy matcha sponge layered with soft cream and finished with playful sprinkles — cute, nostalgic, and surprisingly elegant.

🌿 You’ll Need:

For the Cake Layers:

• 3 eggs
• A pinch of salt
• 1 tsp lemon juice
• 55 g sugar
• 40 g sunflower oil
• 50 g milk
• 65 g flour
• 7 g premium matcha powder @matchaunion

For the Cream:

• 130 g mascarpone
• 160 g heavy cream
• A splash of vanilla extract
• 2 tbsp powdered sugar

Plus:

• Candy sprinkles ✨

✨ Method:

1️⃣ Whip the egg whites
Separate eggs. Whip egg whites with salt, sugar, and lemon juice for about 8 minutes until thick and fluffy.

2️⃣ Make the matcha batter
In another bowl, sift flour and matcha. Add egg yolks, oil, and milk. Whisk until smooth.

3️⃣ Fold gently
Carefully fold the matcha mixture into the whipped egg whites until fully combined and airy.

4️⃣ Bake
Pour into a lined baking pan. Tap gently to remove air bubbles and smooth the surface.
Bake at 165°C (329°F) for ~20 minutes. Let cool completely.

5️⃣ Prepare the cream
Whip mascarpone, heavy cream, vanilla, and powdered sugar until smooth and fluffy.

6️⃣ Cut & layer
Cut 6 circles from the cake. Layer cake rounds with cream in small bowls or molds.

7️⃣ Create the “dot” top
Press the top cream layer gently into a plate of sprinkles so they stick.

8️⃣ Serve & enjoy
Soft, fluffy, and ready to impress 💚

☁️ Optional Touches:

• Add fresh berries between layers
• Use pastel sprinkles for a softer aesthetic
• Dust lightly with matcha before serving

Light, creamy, and full of texture — this Matcha Dot Cake is the kind of dessert that’s just as fun to make as it is to eat. 🍵💚✨