Matcha Cake Roll – Sprinkle Bakes

Matcha Cake Roll is the perfect blend of earthy green tea flavors and rich, tangy cream cheese filling. Its light and spongy texture, and mesmerizing Swiss roll swirl make it as beautiful as it is delicious.

I’m having a matcha moment (again).

My love for matcha goes back to the early days of my blog, where I began experimenting with its vibrant grassy hue and earthy flavor. Over the years, I’ve shared several matcha-inspired recipes (like this one!) and it continues to be one of my favorite ingredients. Recently, I developed a drink recipe featuring matcha for a new partnership (more on that soon). One sip was all it took to inspire this Matcha Cake Roll.

Sweet Inspiration!

I’m excited to share that I’ve partnered with Mayfield Dairy, to develop recipes using their products and to create fun videos for social channels. My first recipe was this Iced Strawberry-Matcha Latte. It is so delicious, I’ve had it on repeat as an afternoon pick-me-up. If you’d like to try it for yourself, you can find the recipe in the caption of this video on Instagram. Or here on Facebook.

Okay, now on to the cake!

Egg-Based Batter

This fluffy, tender matcha sponge cake starts with eggs. Beating the eggs for a full five minutes is crucial. Because it creates a thick, airy mixture that gives the cake its signature light texture. Slowly add sugar while mixing, then blend in vegetable oil, heavy cream, white vinegar, and vanilla extract. The mixture will deflate slightly, but that’s expected!

Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, sifted matcha powder, baking powder, and salt. Sifting is key to eliminating lumps and evenly distributing the matcha flavor. Gradually add the dry ingredients to the egg mixture, stirring until fully incorporated.

Tip: If you’re looking for a good matcha to keep on hand for baking, then I recommend Suncore Foods Midori Jade Matcha Powder. Just two teaspoons gave this cake a beautiful flavor and vibrant color.

Bake in a Jelly Roll Pan

Pour the batter into a greased and parchment-lined 15×10-inch jelly roll pan. Use an offset spatula to evenly distribute the batter. Bake at 350°F for 12–15 minutes, checking for doneness by pressing lightly – if it springs back, it’s ready.

Roll the Sponge While Hot

Once baked, immediately turn the cake out onto a tea towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake with the towel from the short end while it’s still warm. This step is essential to prevent cracking later. Let the rolled cake cool completely on a wire rack. Or you can pop it in the fridge to speed cooling.

Cream Cheese Filling

The rich, tangy filling comes together quickly! Beat room-temperature cream cheese and butter until smooth, then mix in confectioners’ sugar and vanilla extract until light and fluffy. Once the sponge cake has cooled, gently unroll it, leaving the tightest curl intact, and spread the filling evenly under the curl, and across the cake’s surface.

Roll and Chill

Carefully re-roll the cake with the filling inside, then wrap it tightly in parchment paper and plastic wrap. Chill for at least an hour to allow the filling to firm.

Tip: See all that sugar sticking to the cake? You can get rid of that with a damp pastry brush. Just dip the brush in water and brush the cake all over to remove the sugar and reveal the cake’s vibrant green color.

Trim the Ends

For the neatest presentation, trim 1/4 to 1/2 inch off both ends of the roll to reveal a clean, stunning swirl. This simple step makes all the difference in the final look of your cake.

Garnishes: Whipped Cream and Strawberries

A couple of easy finishing touches make this Matcha Cake Roll even more special. Whip heavy cream with confectioners’ sugar and vanilla until stiff peaks form. This creates a delicious crème Chantilly. Pipe a decorative swirl along the top, dust with a light sprinkle of matcha powder, and garnish with fresh whole strawberries.

This Matcha Cake Roll is the perfect bright-tasting green dessert for spring gatherings, afternoon tea, or even St. Patrick’s Day if you’re looking for a festive green treat beyond traditional Irish fare. Its delicate flavor and vibrant green hue make it a standout dessert for just about any occasion.

Related recipe: Matcha Chantilly Cakes

Matcha Cake Roll

Heather Baird

This Matcha Cake Roll has a light and airy matcha sponge rolled with a creamy, tangy cream cheese filling. This elegant dessert features a beautiful swirl, topped with whipped cream and fresh strawberries—perfect for spring gatherings or afternoon tea.These days you can find matcha at most well stocked grocery stores in the tea and coffee aisle. Or find it at specialty tea shops, Asian grocery stores, and online retailers.

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American, Japanese

Matcha sponge cake

• 4 large eggs at room temperature
• 3/4 cup extra-fine granulated sugar such as caster sugar
• 1 tablespoon vegetable oil
• 2 tablespoons heavy cream
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 teaspoons matcha tea powder sifted
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Cream cheese filling

• 1/4 cup unsalted butter at room temperature
• 8 ounces cream cheese at room temperature
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract

Toppings

• 1/2 cup heavy whipping cream
• 2 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon matcha powder for sprinkling
• 4 whole strawberries stems intact

Matcha sponge cake

• Preheat oven to 350 degrees. Grease a 15×10 jelly-roll pan with white vegetable shortening and line with parchment paper.

• In the bowl of an electric mixer, beat eggs for 5 full minutes with a timer set. Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter. With the mixer still running, slowly add sugar. Next, add oil, heavy cream, vinegar, and vanilla extract. The whipped eggs will deflate with this addition.

• Sift together flour, matcha tea, baking powder, and salt. Slowly add to the liquid ingredients. Mix until well combined. Pour batter into prepared pan and spread with an offset spatula to distribute batter evenly.

• Sprinkle a cotton tea towel with powdered sugar and rub sugar into the towel with your hands.

• Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers.

• Immediately turn the hot cake out onto the tea towel – do this without delay! Peel off parchment and immediately roll cake into the tea towel, beginning at the narrow end. Roll tightly and as evenly as possible. Place rolled cake on a wire rack seam-side down and let cool completely, about 1 hour. You may also place it in the refrigerator to speed cooling.

Cream cheese filling

• In the bowl of an electric mixer, combine the cream cheese and butter. Whip until combined. Add the confectioners’ sugar and vanilla. Beat on high speed until well combined and lightened in color, about 3 minutes.

• Gently unroll the cooled sponge cake, allowing the most tightly curled end to remain partially curled. Spread the filling into the curl and evenly over the surface of the cake.

• Roll up the cake from the short curled end. Wrap the roll in parchment paper and then in plastic wrap. Place in the refrigerator until the filling is firm, about 1 hour. When firm, remove from the fridge and dust off excess powdered sugar. If white powdery sugar remains, dampen a pastry brush and brush over the cake to dissolve the sugar.

• Trim away a 1/4 to 1/2 inch slice from both sides of the cake roll to reveal the swirl. Place the cake on a serving plate. Refrigerate the cake while you prepare the whipped cream Chantilly.

Toppings

• In the bowl of an electric mixer, whip the cream until it thickens slightly, about 1 minute. Then add the confectioners’ sugar and beat again until combined. Add the vanilla extract and mix until stiff peaks form. Transfer the whipped cream Chantilly to a piping bag fitted with a large closed star decorator piping tip.

• Pipe a swirling line of whipped cream down the length of the cake roll. Use a small sieve to dust the whipped cream with a pinch or two of matcha tea powder. Just before serving, arrange the whole strawberries on top of the whipped cream.

• Store the cake in the refrigerator. Bring slices to room temperature before serving for best flavor and texture, about 15-20 minutes.

Extra-Fine Sugar: This recipe calls for extra-fine granulated sugar, which is sometimes sold as ‘caster sugar’. If you don’t have caster sugar, then regular granulated sugar will work. The sponge may be slightly heavier, but no less tasty.
Matcha Flavor: This cake has subtle matcha flavor. If you like a bolder flavor and color, increase the matcha amount to 1 1/2 tablespoons.

Keyword chantilly cream, cream cheese filling, eggs, matcha cake roll, matcha swiss roll, matcha tea powder, roulade cake, sponge roll