How to make Matcha Roll Cake with Mochi 抹茶ロールケーキ（餅入り）

Have you ever wondered what happens when fluffy sponge cake meets chewy mochi and rich matcha flavor? The answer is simple: you get the most delightful and unique dessert Matcha Roll Cake with Mochi. This special Japanese treat is soft, sweet, creamy, and a little chewy all at once. It might look fancy, but with this easy guide, you can make your very own Matcha Roll Cake at home, even if you’re a beginner.

Why This Matcha Roll Cake Is So Special

This Matcha Roll Cake recipe is one of those desserts that looks hard but is fun and rewarding to make. Soft whipped cream is spread inside, while a tender strip of green tea mochi adds a chewy surprise at the center. The cake is rolled up to make beautiful swirls and can be decorated with cute designs.

• Time Needed: About 2 hours total, including chilling.
• Skill Level: Moderate (you don’t need to be a pro).
• Result: A soft, flavorful Matcha Roll Cake that feels light yet satisfying.

You’ll love how the earthy taste of matcha blends with the creamy center and chewy mochi. It’s a fun recipe to try with kids, for birthdays, or when you want to impress guests.

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Matcha Roll Cake with Mochi @JapanDishes

Essential Ingredients for Matcha Roll Cake

Let’s take a look at what you’ll need to make your Matcha Roll Cake with Mochi from scratch:

For the Decorating Paste:

• 2 tablespoons unsalted butter (soft, not melted)
• 2½ tablespoons granulated sugar
• ⅓ cup cake flour (sifted)
• 1 large egg white
• Pink food coloring (optional, for fun designs)

For the Matcha Cake:

• 4 large eggs (separated into yolks and whites)
• ¾ cup cake flour
• ½ teaspoon baking powder
• 2 tablespoons matcha powder
• ½ cup granulated sugar (split into two ¼ cup portions)
• 2 tablespoons warm milk

For the Whipped Cream Filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

For the Matcha Mochi:

• ¾ cup mochiko (sweet rice flour)
• 4 tablespoons granulated sugar
• 1 teaspoon matcha powder
• ¾ cup water
• Cornstarch (for dusting)

Substitutions and Variations:

• Use coconut cream instead of whipping cream for a dairy-free option.
• Try cocoa powder in place of matcha for a chocolate roll.
• Add sliced strawberries or red bean paste to the filling for extra flavor.

How to Make Matcha Roll Cake Step-by-Step

Step 1: Make the Decorating Paste

1. Grease a 15 x 10-inch jelly roll pan. Place parchment paper on the bottom.
2. Mix the softened butter and sugar into a smooth paste.
3. Stir in the flour until combined, then add the egg white and mix well.
4. Divide the paste into two. Add pink food coloring to one half if using.
5. Place each color into a piping bag and snip a small opening (2mm).
6. Pipe your designs onto the parchment. Freeze while making the batter.

Step 2: Prepare the Matcha Sponge Cake

• Preheat the oven to 350°F (175°C).
• In one bowl, beat egg yolks with ¼ cup sugar until pale and thick.
• In another bowl, beat cold egg whites until foamy, then gradually add the rest of the sugar. Whip to stiff peaks.

• Gently fold ⅓ of the whipped whites into the yolk mixture. Add the rest and fold carefully.
• Sift in flour, baking powder, and matcha powder. Fold in slowly until just combined.
• Add warm milk and mix gently.

• Pour batter over the frozen decoration in the pan and spread evenly.

• Tap the pan to remove air bubbles and bake for 10–12 minutes.
• When done, carefully invert the cake onto a new sheet of parchment paper.
• Remove the backing to reveal your design. Flip again so the design faces down.
• While warm, gently roll the cake using parchment paper. Let cool for 1 hour.

Secrets to Success for the Best Matcha Roll Cake

• Roll While Warm: The sponge is flexible right out of the oven. Rolling it while warm helps prevent cracks.
• Use Good Matcha: Choose high-quality matcha for bright color and rich flavor.
• Be Gentle: Use a light hand when folding the batter to keep it fluffy.
• Don’t Overbake: A dry cake will crack when rolled. Watch closely at the 10-minute mark.

Make the Whipped Cream Filling

1. Chill your mixing bowl in the freezer for 10 minutes.
2. Beat the cream, powdered sugar, and vanilla until stiff peaks form (3–4 minutes).
3. Store in the fridge until ready to spread on the cake.

Make the Matcha Mochi

1. In a microwave-safe bowl, mix mochiko, sugar, and matcha powder.
2. Add water and stir until smooth.
3. Cover with plastic wrap and microwave for 2 minutes.
4. Stir with a wet spatula, then microwave for 30 more seconds.
5. Dust your jelly roll pan with cornstarch.
6. Pour the hot mochi onto the pan and dust the top with more starch.
7. Carefully shape into a 10-inch log and let it cool.

Assembling Your Matcha Roll Cake with Mochi

1. Carefully unroll the cooled sponge cake.
2. Spread the whipped cream evenly across the surface, leaving a 1-inch border.
3. Place the matcha mochi roll at the edge where you begin rolling.
4. Gently roll the cake again, design side out.
5. Wrap the roll tightly in plastic wrap.
6. Chill for 2 hours or overnight for best results.

Storage and Make-Ahead Advice

• Store your Matcha Roll Cake in the fridge for up to 3 days.
• Don’t freeze the whole roll; slices can be frozen if wrapped tightly.
• Mochi texture is best on the first day, but still enjoyable the next.

Recipe Variations for Creative Cooks

• Strawberry Matcha Roll Cake: Add sliced strawberries inside the cream.
• Chocolate Matcha Twist: Use cocoa in the sponge and keep the mochi matcha.
• Red Bean Delight: Swap cream with sweet red bean paste for a classic Japanese touch.
• Mini Matcha Rolls: Slice and serve as bite-sized pieces for parties.

Conclusion: Try It, Love It, Make It Again

Making a Matcha Roll Cake with Mochi might seem like a big task at first, but with a bit of patience and a step-by-step approach, anyone can do it. The mix of flavors and textures makes this roll cake something truly special. It’s light, creamy, chewy, and just the right amount of sweet. Whether you’re hosting a tea party or just baking for fun, this Matcha Roll Cake will impress every time.

Once you make it, you might find yourself making it again and again, trying out different fillings and flavors. Go ahead—roll up some happiness in your kitchen today.

FAQs

Q: What is matcha?
A: Matcha is finely ground green tea leaves. It has a rich flavor and is full of antioxidants.

Q: Can I skip the mochi part?
A: Yes, the Matcha Roll Cake tastes great even without mochi. But the mochi adds a fun texture.

Q: How long does the cake stay fresh?
A: It’s best within 2–3 days. Keep it wrapped in plastic in the fridge.

Q: Can I make this without a jelly roll pan?
A: You can use any shallow rectangular baking tray that fits the cake batter evenly.

Q: Is this cake healthy?
A: It’s a dessert, but matcha adds some natural antioxidants. You can also use less sugar or swap in light cream.

If you enjoyed this recipe, check out more Japanese desserts and kitchen inspiration at Japan Dishes. And if you’re planning a trip to Japan or want cultural tips, visit Japan to Visit.

Let this Matcha Roll Cake bring a little joy to your kitchen one roll at a time.

If you’re ready to try something beautiful and tasty, give this Matcha Roll Cake with Mochi a go. It might just become your new favorite dessert.