Mini Matcha Cakes with Raspberry Fruit Spread

Mini Matcha Cakes with Raspberry Fruit Spread

Recipe by @bakedbylaora

Servings

4 cakes

Prep Time

1 hours

Cook Time

1 hours

Category

Dessert

Soft matcha sponge layers meet the vibrant fruit flavor of St. Dalfour Raspberry Fruit Spread in these elegant mini cakes. Finished with creamy vanilla filling and airy matcha buttercream, they're a beautiful dessert that's perfect for entertaining or any special occasion.

Ingredients

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    • ¼ cup + 2 tbsp matcha powder (about 30–35 g)  

    • 3 tbsp hot water  

    • 1¾ cups all-purpose flour  

    • 8 large eggs  

    • ⅓ cup vegetable oil or melted unsalted butter  

    • ¾ cup + 2 tbsp granulated sugar 

    • ½ tsp baking powder  

    • 1 teaspoon St. Dalfour Raspberry Fruit Spread

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    • 3½ cups unsalted butter, softened (about 1 lb 12 oz / 8 sticks) 

    • 4½ cups powdered sugar  

    • 3 tbsp matcha powder  

    • 3½ tbsp melted unsalted butter  

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    • 2 cups mascarpone cheese  

    • ⅔ cup heavy whipping cream  

    • 1¼ cups powdered sugar 

    • 1 tsp vanilla bean paste  

    Directions

    1. Preheat the oven to 350°F.  

    2. In a small bowl, whisk together the matcha powder and hot water until smooth. 

    3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed for 8–9 minutes, until the mixture has tripled in volume and is pale and fluffy.  

    4. Add the matcha mixture and mix for 1 minute.  

    5. Sift together the flour and baking powder.  

    6. Gently fold in half of the flour mixture

    7. While continuing to fold, gradually add the vegetable oil (or melted butter) and the remaining flour. Mix just until combined—do not overmix.  

    8. Spread the batter evenly onto a parchment-lined baking sheet. 

    9. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.  

    10. Let the cake cool completely. Using a 4¾-inch round cookie cutter, cut out 12 cake circles. 

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    1. Stir the matcha powder into the melted butter until smooth. 

    2. In a stand mixer fitted with the whisk attachment, beat the softened butter for 3–4 minutes until light and creamy. 

    3. Gradually add the powdered sugar and continue beating for about 5 minutes. 

    4. Add the matcha mixture and whip for another 7–8 minutes until light, fluffy, and airy. 

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    1. In a mixing bowl, combine the mascarpone, powdered sugar, and vanilla bean paste. 

    2. Add the heavy whipping cream and whisk for about 40–50 seconds, or until the mixture is thick and smooth. Be careful not to overwhip.  

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    1. Place one sponge cake layer on a serving plate or cake board. Pipe a ring of matcha buttercream around the edge, then fill the center with 1 teaspoon St. Dalfour Raspberry Fruit Spread and 1½ tablespoons vanilla cream.

    2. Add the second sponge cake layer and repeat the buttercream, fruit spread, and vanilla cream filling.

    3. Top with the final sponge cake layer and apply a thin crumb coat of buttercream. Refrigerate for 30 minutes.

    4. Cover the cake with a smooth final layer of matcha buttercream using a cake scraper or offset spatula.

    5. Finish with a decorative buttercream swirl and garnish with a fresh raspberry.