Matcha roll cake: the fancy dessert you need

Matcha roll cake: the fancy dessert you need

Ever walked into a cute coffee shop, saw the yummy pastries and baked goods behind the glass, and thought "Ugh, I wish I could make that at home"? Honestly, I’m a total sweet tooth (and not a great baker), so this happens quite often.

I’ve decided it’s time to change that. I’m officially on a mission to turn my Pinterest dreams into reality. And up my baking game. Even if it takes a few tries before getting it right (hint: it does).

This is where this matcha roll cake (aka matcha swiss roll) comes into play: a light, spongy cake wrapped around silky matcha-infused cream, airy, creamy, and straight-up stunning. Sounds fancy, right? I won’t lie, I’d say this is a recipe that intimidated me a lot when I first tried it, because it’s not only getting the cake right. You have to roll it up and make it look cute. But, listen, I’m all here for a challenge, and after a few tries I’m actually getting the hang of it. So you can too ;)

Why matcha? If that’s even a question I need to answer (it shouldn’t), matcha is your best ally for your baked goods and desserts. It’s iconic:

✅ That vibrant green glow = instant food porn
✅ Packed with antioxidants = self-care in dessert form
✅ Earthy, umami-rich taste = the perfect balance of sweet and sophisticated

So yeah, I add it to almost every recipe I try out. And yes, it’s a hit. Every. Single. Time. 

Ready to roll? (Sorry, I had to do it). Let’s go.

What you’ll need

For the cake:

  • 4 large eggs (separated)

  • ¾ cup cake flour (for ultimate fluffiness)

  • ½ teaspoon baking powder

  • 2 tablespoons Matcha DNA’s matcha powder (the best matcha green tea powder for max flavor)

  • ½ cup sugar, divided

  • 3 tablespoons whole milk, warmed

For the matcha cream filling:

  • ¾ cup heavy whipping cream (chilled for best results)

  • 1 ½ tablespoons sugar

  • 2 teaspoons matcha tea powder

How to make it:

Prep time: 1 hour 30 minutes | Cook time: 12 minutes | Resting & cooling time: 2 hours 30 minutes

  1. Prep your cake canvas: Preheat your oven to 375°F (190°C) and line a 15 x 10-inch jelly roll pan (it’s basically a sheet pan) with parchment paper.

  2. Separate the eggs into yolks and whites:

    1. Whisk the egg yolks with half of the sugar until thick and pale. Set aside.

    2. Beat the egg whites separately until foamy. Then add the remaining sugar, beating until stiff, glossy peaks form.

  3. Get your dry ingredients: In a separate bowl (yes, prepare to get the kitchen messy), sift the cake flour, baking powder and matcha powder 3 times for a smooth batter.

  4. Fold your mixtures:

    1. First, gently fold the egg yolks with the egg whites.

    2. Then, fold in the dry ingredients using a silicone spatula, but make sure you don’t overmix! This is one of the main mistakes when baking, apparently.

    3. Finally, add the warm milk and fold until incorporated.

  5. Bake it: Spread the batter evenly in the pan and tap lightly to remove air bubbles. Bake it for 10 to 12 minutes, or until golden. 

  6. Roll it: While it’s still warm, place a sheet of parchment paper on top and flip it onto a clean surface. Peel off the original parchment paper and roll the cake (with the new parchment) into a tight log. This is a bit tricky if it’s the first time you’re doing it, and you have to be gentle unless you want your cake to break! Cover it with a kitchen towel and let it cool completely.

  7. Prepare the filling: Whip the chilled cream, sugar, and matcha powder in a large bowl until thick and fluffy.

  8. Assemble the roll: Unroll the cooled cake carefully and spread the matcha cream evenly, leaving a ½ inch border. Re-roll the cake and wrap it tightly in plastic wrap.

    1. Pro tip: use less filling towards the end so it doesn’t spill out when rolling.

  9. Chill, slice, and serve: Refrigerate the roll for at least 2 hours to set (trust the process, go explore other matcha tea recipes while you’re waiting). Once that time passes, throw away the plastic wrap, slice off the edges for a clean, pro-level swirl, cut into portions, and serve!

That’s it, friend.

I never said it was fast. Or easy, tbh. This one is not your easiest recipe. But I swear if I managed to do it, you can too. And it’s sososo tasty and cute, once you get it right you’ll want to make it for all your friends and family.

So if you do try it out, show it off!! Tag us @matcha.dna (TikTok) or @matchadna (IG) so that I can see your masterpieces and support you 💚

And if you want more recipe ideas, go check out more matcha tea recipes here on the blog.

Let’s go roll up some matcha magic.