This Matcha Opera Cake recipe blends classic French pastry technique with vibrant Japanese green tea. Featuring almond sponge layers soaked in matcha syrup, white chocolate ganache, and matcha buttercream, it's a showstopping dessert perfect for celebrations and tea lovers.
Yields 10 Servings Servings Quarter (2.5 Servings) Half (5 Servings) Default (10 Servings) Double (20 Servings) Triple (30 Servings) Prep Time 1 hrCook Time 15 minsTotal Time 1 hr 15 minsMatcha Joconde Sponge
4 large eggs
4 large egg whites
½ cup sugar, divided
1 cup almond flour
¼ cup all-purpose flour
2 tsp culinary-grade matcha powder
2 tbsp unsalted butter, melted
Matcha Syrup
¼ cup water
¼ cup sugar
1 tsp matcha powder
White Chocolate Matcha Ganache
7 oz white chocolate, finely chopped
½ cup heavy cream
1 tsp matcha powder
Matcha Buttercream
2 large egg yolks
½ cup sugar
3 tbsp water
⅔ cup unsalted butter, softened
2 tsp matcha powder
Optional Matcha Glaze (or dusting)
50 g white chocolate + 2 tbsp cream
OR sifted matcha powder
OR a mirror glaze with matcha gelatin base
Make the Matcha Sponge (Joconde)
1
Preheat oven to 200°C / 390°F . Line a large baking tray (or two smaller ones) with parchment.
In a bowl, beat whole eggs and almond flour until thick and pale (5–7 minutes).
In another bowl, whip egg whites until foamy, gradually add half the sugar and beat to stiff peaks.
Fold egg whites into the egg-almond mixture in batches.
Sift in flour and matcha , gently folding to maintain volume.
Fold in melted butter .
Spread into a thin layer (~½ inch) on your tray and bake 10–12 minutes , until lightly golden. Cool and cut into 3 even rectangles.
Make the Matcha Syrup
2
Heat water and sugar until dissolved.
Stir in matcha. Let cool.
Make the White Chocolate Matcha Ganache
3
Heat cream until just simmering.
Pour over chopped white chocolate and matcha.
Let sit 1 min, then stir until smooth. Cool to spreadable consistency.
Make the Matcha Buttercream
4
Whip egg yolks in a stand mixer until pale and thick.
In a saucepan, heat water and sugar to 115°C / 240°F (soft ball stage).
Slowly drizzle hot syrup into the yolks while mixing constantly.
Beat until cool (5–8 minutes).
Gradually beat in softened butter, then add sifted matcha powder.
Assemble the Opera Cake
5
Place first sponge layer on a tray. Brush generously with matcha syrup .
Spread a thin layer of matcha buttercream .
Add second sponge. Syrup again.
Spread matcha ganache .
Add third sponge, syrup again.
Top with matcha buttercream or matcha glaze (if using).
Chill for at least 2 hours before trimming edges for a clean finish.
Pairing Suggestions
6
Tea: Ceremonial matcha, genmaicha, or jasmine tea
Wine: Moscato d’Asti or chilled plum wine
Cocktail: Matcha gin sour or sake spritz
Tips & Notes
7
Make-ahead: Cake layers and fillings can be prepared a day before.
Clean cuts: Dip knife in hot water and wipe clean between slices.
Flavor balance: Use high-quality culinary matcha for vibrant color without bitterness.
Layer alternatives: Add a layer of yuzu gelée or black sesame cream for fusion flair.
Ingredients Matcha Joconde Sponge
4 large eggs
4 large egg whites
½ cup sugar, divided
1 cup almond flour
¼ cup all-purpose flour
2 tsp culinary-grade matcha powder
2 tbsp unsalted butter, melted
Matcha Syrup
¼ cup water
¼ cup sugar
1 tsp matcha powder
White Chocolate Matcha Ganache
7 oz white chocolate, finely chopped
½ cup heavy cream
1 tsp matcha powder
Matcha Buttercream
2 large egg yolks
½ cup sugar
3 tbsp water
⅔ cup unsalted butter, softened
2 tsp matcha powder
Optional Matcha Glaze (or dusting)
50 g white chocolate + 2 tbsp cream
OR sifted matcha powder
OR a mirror glaze with matcha gelatin base
Directions Make the Matcha Sponge (Joconde)
1
Preheat oven to 200°C / 390°F . Line a large baking tray (or two smaller ones) with parchment.
In a bowl, beat whole eggs and almond flour until thick and pale (5–7 minutes).
In another bowl, whip egg whites until foamy, gradually add half the sugar and beat to stiff peaks.
Fold egg whites into the egg-almond mixture in batches.
Sift in flour and matcha , gently folding to maintain volume.
Fold in melted butter .
Spread into a thin layer (~½ inch) on your tray and bake 10–12 minutes , until lightly golden. Cool and cut into 3 even rectangles.
Make the Matcha Syrup
2
Heat water and sugar until dissolved.
Stir in matcha. Let cool.
Make the White Chocolate Matcha Ganache
3
Heat cream until just simmering.
Pour over chopped white chocolate and matcha.
Let sit 1 min, then stir until smooth. Cool to spreadable consistency.
Make the Matcha Buttercream
4
Whip egg yolks in a stand mixer until pale and thick.
In a saucepan, heat water and sugar to 115°C / 240°F (soft ball stage).
Slowly drizzle hot syrup into the yolks while mixing constantly.
Beat until cool (5–8 minutes).
Gradually beat in softened butter, then add sifted matcha powder.
Assemble the Opera Cake
5
Place first sponge layer on a tray. Brush generously with matcha syrup .
Spread a thin layer of matcha buttercream .
Add second sponge. Syrup again.
Spread matcha ganache .
Add third sponge, syrup again.
Top with matcha buttercream or matcha glaze (if using).
Chill for at least 2 hours before trimming edges for a clean finish.
Pairing Suggestions
6
Tea: Ceremonial matcha, genmaicha, or jasmine tea
Wine: Moscato d’Asti or chilled plum wine
Cocktail: Matcha gin sour or sake spritz
Tips & Notes
7
Make-ahead: Cake layers and fillings can be prepared a day before.
Clean cuts: Dip knife in hot water and wipe clean between slices.
Flavor balance: Use high-quality culinary matcha for vibrant color without bitterness.
Layer alternatives: Add a layer of yuzu gelée or black sesame cream for fusion flair.
