Luxurious Matcha Pound Cake with White Chocolate & Cream

We’re making a luxurious Matcha Pound Cake that layers premium Japanese matcha with white chocolate and fresh cream, finished with a syrup infused with Marsala wine for a moist and elegant result.

The moment you slice into it, the knife glides through effortlessly, revealing a soft, fine crumb. Each bite melts gently on your tongue, delivering a silky texture that redefines what pound cake can be.

Using the finest Japanese matcha, this recipe highlights its deep umami and refined, slightly bitter notes. The sweetness of white chocolate and the richness of cream round out the flavor, creating a perfect harmony of Japanese and Western tastes in every slice.

To elevate it further, the freshly baked cake is brushed with Marsala syrup, adding a fragrant aroma and refined sweetness that deepen as the days pass. Enjoy how the flavor matures from the first day to the second, offering a truly indulgent experience.

Carefully crafted step by step, this matcha cake delivers an unforgettable melt-in-the-mouth texture and refined taste. It’s a special dessert that lets you rediscover the charm of Japanese matcha—ideal as a thoughtful gift or a luxurious treat for yourself.

 

What is Matcha?

See: Matcha-Flavored Granola page.

 

The Story Behind This Recipe

Matcha has its roots in the Japanese tea ceremony. The tea ceremony embodies the culture of omotenashi—wholehearted hospitality—where matcha is more than just a drink. It has long been regarded as a symbol of respect and care for one’s guest, with each bowl served as a gesture to bring comfort and a special moment of peace.

By incorporating this matcha into pound cake, a confection that originated in Europe, we’ve created a dessert where East meets West. The moist, fine crumb carries the deep umami and refined bitterness of matcha, harmonized with the gentle sweetness of white chocolate and the rich smoothness of cream, offering an elegant and warming unity of flavors.

In many ways, this is a Western-style cake that expresses the spirit of the tea ceremony in a modern form. Practicing tea ceremony may feel a little out of reach, but with this Matcha Pound Cake, you can share the essence of omotenashi—hospitality and care—not only with loved ones, but also with yourself.

 

Ingredients (for one 18 cm / 7-inch pound cake pan)

 

Instructions

1		Place the butter in a bowl and beat until creamy. Tip The butter should be soft. Leave it at room temperature for 20–30 minutes (40+ minutes in winter) until it yields slightly when pressed with your finger. If in a hurry, you can microwave at 600W for 20 seconds, but avoid overheating—if the butter melts, it will lose its structure and the cake won’t be soft and moist.
2		Add the granulated sugar, fold it in lightly with a spatula, then beat with a hand mixer (or whisk/spatula if you don’t have one) until pale and fluffy. Tip As sugar crystals rub into the butter, they create countless tiny air pockets that expand in the oven, producing a light, fine crumb. Thorough mixing here also prevents separation when eggs are added later. Beat until the butter turns pale and airy. If the mixture warms and the butter begins to melt, set the bowl over ice water to cool.
3		Gradually add the beaten eggs in several additions, mixing well each time with a hand mixer (or whisk/spatula). Tip This step is crucial for emulsification. Poor mixing causes separation, poor rise, and a greasy texture. Use room-temperature eggs, and make sure yolk and whites are well combined before adding. Add the eggs little by little, mixing thoroughly each time. If the batter looks like it might curdle, pause egg addition and mix until fully smooth. If necessary, stabilize with a small pinch of flour before continuing.
4		Add the melted white chocolate combined with cream, and mix thoroughly with a hand mixer (or whisk/spatula). Tip White chocolate adds fat, sweetness, and milky richness, giving the cake a moist, dense yet melt-in-the-mouth texture. Cream enhances richness and helps the cake stay soft and moist even after 2–3 days, during which the flavors mellow and improve. Together, white chocolate and cream increase fat and sugar content, preventing dryness and extending moistness.
5		Sift in the prepared dry ingredients. Fold in lightly with a spatula, then beat well with a hand mixer (or whisk/spatula) until smooth and glossy, about 2 minutes. Tip Most recipes advise minimal mixing after adding flour to avoid gluten development, but here it’s important to mix thoroughly. The heavy batter becomes lighter, smooth, and shiny, resulting in an exceptionally soft, fine-crumbed, and fluffy pound cake.
6		Pour the batter into the lined loaf pan, smooth the surface, tap lightly to release air, then score a shallow line lengthwise down the center. Tip This cut provides a guide for the cake to split evenly, allowing steam to escape and the cake to rise evenly and beautifully.
7		Bake at 170 °C / 338 °F for about 35–50 minutes. Test doneness by inserting a skewer into the center; it should come out clean. Tip If raw batter clings to the skewer, bake 5 minutes longer and test again. A few moist crumbs are ideal.
8		While baking, make the syrup: bring water to a boil, remove from heat, add sugar until dissolved, then stir in Marsala wine. Tip Brushing the cake with syrup prevents dryness and keeps the crumb moist for days. Adding Marsala or another liqueur also imparts a rich, sophisticated aroma.
9		When baked, drop the pan gently from a small height. Tip This releases excess steam and prevents uneven shrinking or soggy bottoms by allowing trapped heat to escape.
10		While the cake is still hot, brush generously with the warm syrup, then wrap in plastic wrap and let rest overnight. Tip Hot cake absorbs syrup most effectively, thanks to capillary action. Applying warm syrup also drives off excess alcohol while keeping the aroma. Wrapping locks in moisture, enhances flavor development, and prevents drying.
11		After resting overnight, slice and serve. Garnish with whipped cream, sweetened red beans (azuki), or fresh herbs if desired.

 

When It Tastes Best

Matcha pound cake isn’t “best right out of the oven.” It actually improves in flavor and texture after resting.

• Next day (Day 1)
  The sweet syrup and fats have settled throughout, so the crumb is moist and the matcha flavor feels well-balanced.
• Day 2 and beyond (Best)
  Moisture and sweetness distribute evenly for an even smoother mouthfeel.
  The bitterness of matcha mellows and blends beautifully with the white chocolate and other elements.

Recommended window: from the next day through Day 2 for peak flavor and texture.

 

Storage