Delicate, creamy, and beautifully green—this Matcha Mousse Cake is the perfect no-bake dessert for tea lovers. It features a soft sponge or biscuit base layered with a smooth matcha mousse made from ceremonial-grade green tea powder. Elegant enough for celebrations, yet easy enough for weekend treats.
🌿 What Is Matcha Mousse Cake?
Matcha mousse cake is a light and airy dessert that blends the umami-rich depth of matcha with the cloud-like texture of mousse. It’s typically built on a biscuit or sponge cake base and chilled until set, offering a refreshing contrast to baked cakes.
It’s a harmonious balance of earthy and sweet—perfect for fans of Japanese-inspired pastries.
🧾 Ingredients (for one 6-inch cake)
Base (choose one):
- 100g crushed digestive biscuits or graham crackers
- 50g melted butter
Matcha mousse:
- 200ml heavy cream (cold)
- 100ml milk
- 2 tsp Leafmill ceremonial-grade matcha (sifted)
- 50g sugar
- 5g gelatin powder (or 2 sheets)
- 2 tbsp water (for blooming gelatin)
Optional toppings:
- Whipped cream, extra matcha dust, white chocolate shards, edible flowers
👩🍳 How to Make Matcha Mousse Cake
1. Make the base
Mix crushed biscuits with melted butter. Press into the base of a springform pan or cake ring. Chill in the fridge for 30 minutes to firm up.
2. Bloom the gelatin
In a small bowl, add gelatin to water. Let sit for 5–10 minutes.
3. Heat milk & matcha
Warm milk and sugar in a saucepan over low heat. Whisk in sifted matcha until fully dissolved and smooth.
4. Add gelatin
Remove from heat and stir in bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.
5. Whip the cream
In a chilled bowl, whip the heavy cream to soft peaks. Gently fold the cooled matcha mixture into the whipped cream.
6. Assemble
Pour the matcha mousse over the chilled base. Smooth the top and chill for at least 4 hours (or overnight) until fully set.
7. Decorate & serve
Carefully remove from the mold. Dust with extra matcha or top with cream, fruit, or chocolate if desired. Slice and enjoy!
💡 Pro Tips
- Use Leafmill ceremonial-grade matcha for vibrant color and smooth flavor.
- Don’t overwhip the cream—soft peaks blend best for mousse texture.
- Chill thoroughly for clean slices and full flavor development.
🌱 Why Choose LEAFMILL Matcha?
Grown in the high mountain tea gardens of Zhejiang, Fujian, and Hubei, Leafmill Matcha is shade-grown and stone-ground from first-harvest leaves. Its vibrant color, fresh aroma, and clean taste make it the perfect matcha for both drinks and delicate desserts like mousse cake.
Find more matcha-powered breakfasts on our Recipes Page, or visit our Tea Garden Page to learn where our tea comes from.
