Sometimes, dessert is more than just a sweet treat—it’s an experience. This Matcha White Chocolate Cheesecake Cake is one of those show-stopping creations that combines the earthy richness of matcha, the creamy decadence of white chocolate, and the indulgence of cheesecake.
The first time I made this, I wanted something that felt both elegant and comforting, a dessert that would wow my guests but still feel approachable. The matcha adds a subtle bitterness that balances the sweetness of the white chocolate, and the layers of soft cake and creamy cheesecake create a texture that’s out of this world.
What I love most is the interplay of flavors and colors—the vibrant green of the matcha, the creamy white chocolate, and the perfect balance of sweet and earthy. This cake is perfect for celebrations, tea parties, or any occasion when you want to treat yourself to something extraordinary.
Let’s create this Matcha White Chocolate Cheesecake Cake—a dessert that’s as beautiful as it is delicious.
The Matcha White Chocolate Cheesecake Cake is a layered masterpiece combining matcha-infused cake, rich white chocolate cheesecake, and a silky white chocolate frosting. The flavors of earthy matcha and sweet white chocolate harmonize perfectly, making this a sophisticated dessert for any special occasion.
This recipe looks stunning, tastes incredible, and is easier to make than it seems. It’s sure to impress anyone lucky enough to try it.
An Exciting Story:
The first time I served this Matcha White Chocolate Cheesecake Cake was at a friend’s birthday party. Everyone was mesmerized by the striking layers and the balance of flavors. My husband, who isn’t usually a fan of matcha, declared it one of the best cakes he’d ever had. Now, it’s my go-to dessert for celebrations, and it never fails to steal the show.
Why This Matcha White Chocolate Cheesecake Cake?
- Layered Elegance: Combines matcha cake, cheesecake, and white chocolate frosting in one stunning dessert.
- Balanced Flavors: Sweet white chocolate complements the earthy matcha perfectly.
- Textural Delight: Soft cake, creamy cheesecake, and silky frosting in every bite.
- Visually Stunning: The vibrant green matcha layers make this cake a showstopper.
- Perfect for Celebrations: A dessert that feels as special as the occasion.
What You Need for Matcha White Chocolate Cheesecake Cake
- For the Matcha Cake Layers:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp matcha powder
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- For the White Chocolate Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 6 oz white chocolate, melted and slightly cooled
- For the White Chocolate Frosting:
- 1 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 4 oz white chocolate, melted and slightly cooled
- 4 cups powdered sugar
- 2-3 tbsp heavy cream (as needed)
How to Make Matcha White Chocolate Cheesecake Cake
- Prepare the Cheesecake Layer:
- Preheat the oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing after each addition. Mix in the sour cream and melted white chocolate until smooth.
- Pour the mixture into the prepared pan and bake for 40-45 minutes, or until the center is set. Cool completely, then refrigerate for at least 2 hours.
- Bake the Matcha Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Make the White Chocolate Frosting:
- In a large bowl, beat the butter and cream cheese until smooth. Add the melted white chocolate and mix until incorporated. Gradually add the powdered sugar, beating until fluffy. Add heavy cream as needed to achieve the desired consistency.
- Assemble the Cake:
- Place one matcha cake layer on a serving plate. Spread a thin layer of frosting on top. Place the chilled cheesecake layer on top, then spread another thin layer of frosting. Top with the second matcha cake layer.
- Frost the entire cake with the remaining white chocolate frosting.
- Decorate:
- Garnish with additional matcha powder, white chocolate shavings, or fresh berries if desired.
Tips for Matcha White Chocolate Cheesecake Cake
- Chill the Cheesecake: Ensure the cheesecake layer is fully chilled before assembling the cake.
- Even Layers: Trim the cake layers if needed for a neat and professional finish.
Substitutions and Variations:
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend.
- Add Fruit: Fold fresh raspberries or blueberries into the cheesecake layer for a fruity twist.
- Dairy-Free Option: Use plant-based cream cheese and dairy substitutes.
Make a Healthier Version:
- Use less sugar in the frosting and cheesecake layers.
- Replace some of the flour with almond flour for added nutrients.
Closing for Matcha White Chocolate Cheesecake Cake:
And there you have it—a stunning Matcha White Chocolate Cheesecake Cake that combines vibrant flavors, elegant textures, and a visual wow factor. Perfect for any celebration or as a treat for yourself, this cake is sure to impress everyone who tries it. Let us know how yours turns out, and be sure to explore more of our sophisticated dessert recipes!
Frequently Asked Questions for Matcha White Chocolate Cheesecake Cake
- Can I make this cake ahead of time?
Yes, it’s best made a day in advance to allow the layers to set. - What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. - Can I freeze this cake?
Yes, freeze individual slices wrapped tightly in plastic wrap for up to 2 months. - What if I don’t have matcha powder?
Substitute with green tea powder, though the flavor and color may differ. - Can I use milk chocolate instead of white chocolate?
Yes, but the flavor profile will be less subtle. - What pairs well with this cake?
Serve with green tea, coffee, or a glass of sweet dessert wine. - How do I prevent the cheesecake from cracking?
Bake the cheesecake in a water bath or ensure even oven temperature. - Can I make cupcakes with this recipe?
Yes, divide the batter and cheesecake into cupcake molds for individual servings. - Why is my frosting too soft?
Chill the frosting for 10-15 minutes if it becomes too soft to work with. - What’s a fun serving idea?
Slice thin layers and serve with fresh whipped cream and matcha drizzle for an elegant presentation.
Matcha White Chocolate Cheesecake Cake
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Matcha Cake Layers:
2 2 ½ cups all-purpose flour
2 tsp 2 baking powder
½ tsp baking soda
½ tsp salt
2 tbsp 2 matcha powder
1 cup 1 unsalted butter, softened
1 1 ¾ cups granulated sugar
4 large 4 eggs
1 tsp 1 vanilla extract
1 cup 1 whole milk
- For the White Chocolate Cheesecake Layer:
16 oz 16 cream cheese, softened
½ cup granulated sugar
2 large 2 eggs
½ cup sour cream
6 oz 6 white chocolate, melted and slightly cooled
- For the White Chocolate Frosting:
1 cup 1 unsalted butter, softened
4 oz 4 cream cheese, softened
4 oz 4 white chocolate, melted and slightly cooled
4 cups 4 powdered sugar
2 2 -3 tbsp heavy cream (as needed)
Directions
- Prepare the Cheesecake Layer:
- Preheat the oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing after each addition. Mix in the sour cream and melted white chocolate until smooth.
- Pour the mixture into the prepared pan and bake for 40-45 minutes, or until the center is set. Cool completely, then refrigerate for at least 2 hours.
- Bake the Matcha Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Make the White Chocolate Frosting:
- In a large bowl, beat the butter and cream cheese until smooth. Add the melted white chocolate and mix until incorporated. Gradually add the powdered sugar, beating until fluffy. Add heavy cream as needed to achieve the desired consistency.
- Assemble the Cake:
- Place one matcha cake layer on a serving plate. Spread a thin layer of frosting on top. Place the chilled cheesecake layer on top, then spread another thin layer of frosting. Top with the second matcha cake layer.
- Frost the entire cake with the remaining white chocolate frosting.
- Decorate:
- Garnish with additional matcha powder, white chocolate shavings, or fresh berries if desired.
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