Matcha Pound Cake

Matcha Pound Cake

Pound Cake

INGREDIENTS

  • WE Pound Cake Mix baking mix

  • 2 sticks butter, room temperature

  • 1/3 cup milk

  • 4 eggs

  • 1 tsp vanilla extract

  • ¼ tsp almond extract

  • 2 tablespoons matcha tea powder

DIRECTIONS

  1. Preheat oven to 325o and butter/flour a 13x9 baking dish.

  2. In a medium bowl, mix together eggs, milk, vanilla, and almond extracts.

  3. In a large bowl, cream the butter with a mixer until light and fluffy.

  4. Add egg mixture, pound cake mix, and Matcha powder to large bowl with butter.

  5. Mix on slow speed until just combined, then beat on high speed until batter is light and fluffy. Spread mixture into prepared baking dish.

  6. Bake for 50-60 mins until lightly browned on top, and a toothpick inserted in center comes out clean.

  7. Let cool to room temperature, or can freeze/refrigerate if needed. If you’d like to make a layered cake, cut the cake horizontally into two sheets.

Raspberry Mousse

INGREDIENTS

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

  • 1 jar (13 oz) raspberry preserves (or jam)

  • 3 teaspoons gelatin powder, unflavored

  • 3 tablespoons lemon juice

DIRECTIONS

  1. In a large bowl, whip the cream, sugar, and vanilla together until stiff peaks form. Place in fridge to keep cool while making the raspberry syrup.

  2. In a small dish, combine lemon juice and gelatin powder (It will become a jelly consistency).

  3. In a small saucepan, heat raspberry jam over low/med heat, stirring consistently, until slightly syrupy and runny. (not boiling! But maybe lightly steaming). Take off heat.

    1. If your jam has seeds in it, you can strain them out if you’d like a smoother texture.

  4. Mix in gelatin/lemon mixture to warm jam, stir until fully dissolved. (you can put back on low heat if needed, just make sure it does not burn/boil).

  5. Once dissolved, pour mixture into bowl and cool to room temperature, about 10-15 mins.

    1. Be sure not to let it cool too long – it should still be a slightly runny consistency, not a jello.

  6. Reserve about ¼ cup of the raspberry syrup for use as a base on the cake.

  7. Gently fold the remaining raspberry syrup to the cold whip cream mixture using a spatula to form the mousse.

  8. Assembly: using the ¼ cup reserved syrup, smooth a thin layer over the matcha cake base. Then smooth on a layer of the raspberry mousse, using a spatula to level it off. You can place in fridge for now while making the white chocolate mousse to help it set.

White Chocolate Mousse

INGREDIENTS

  • ½ cup room temperature butter 

  • 2 tbsp raspberry glaze

  • 2 cups powdered sugar 

  • 1 tsp vanilla extract 

  • 2-4 tbsp water

DIRECTIONS

  1. In a large bowl, whip the cream, sugar, and vanilla together until stiff peaks form. Place in fridge to keep cool while making the white chocolate mixture.

  2. In a small dish, combine water and gelatin powder (It will become a jelly consistency).

  3. In a small saucepan, heat white chocolate and milk over low/med heat, stirring consistently, until slightly runny. (not boiling! But maybe lightly steaming). Take off heat.

  4. Mix in gelatin/water to warm mixture, stir until fully dissolved. (you can put back on low heat if needed, just make sure it does not burn/boil).

  5. Once dissolved, pour mixture into bowl and cool to room temperature, about 10-15 mins.

    1. Be sure not to let it cool too long – it should still be a slightly runny consistency, not a jello.

  6. Gently fold the white chocolate mixture to the cold whip cream mixture using a spatula to form the mousse.

  7. Assembly: Smooth on a layer of the white chocolate mousse on top of the raspberry mousse, using a spatula to level it off. You can add pieces of fresh raspberries, cut roughly in half, to the mousse for extra color and flavor.

  8. If creating a layered cake, top off the mousse with the second layer of matcha pound cake. Refrigerate before cutting to set the gelatin and create a sharper edge when cutting pieces.

Recipe courtesy WBA Lucky Charms, participants of The Great Birmingham Bake-off 2023, and winners of the Grand Champion award and People’s Choice award.

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