This matcha red bean cake brings an authentic Japanese dessert into your home. It’s the perfect cake for the spring and summer hols and to celebrate special people and occasions like birthdays and anniversaries.

When I want a beautiful cake, this matcha red bean cake is one of my absolute favourites.

With Mother’s Day just around the corner, it’s the perfect cake to celebrate the special women in our lives.

It’s made with three layers of soft and fluffy matcha sponge cake, filled with sweetened azuki red beans covered in vanilla-flavoured mascarpone cream and frosted in totally delish matcha whipped cream.

A close-up view showing 3 layers of matcha sponge cake filled with mascarpone whipped cream and sweet adzuki beans, covered with matcha cream frosting. this recipe

All that said, this matcha cake won’t overwhelm you with its earthy flavour. It tastes so light and fresh, even my matcha-averse hubby enjoys it (no easy feat, mind you, though I do think his weakness for azuki beans was the tipping point 😉)

And for all of you true matcha lovers, you’ll get lots of your favourite tea to savour in the cake and whipped cream frosting. It’s a win-win all around!

Table of contents

Why this matcha red bean cake is a favourite

  • So soft and pillowy, this matcha sponge cake literally melts in your mouth. With a light hint of matcha that won’t overwhelm, even folks who don’t usually take to matcha will enjoy it!
  • Mascarpone whipped cream. So much better than ordinary whipped cream, it’s practically gourmet. Thicker, richer, creamier, and peppered with vanilla bean specks.
  • Matcha whipped cream. So deliciously light, smooth and creamy, it’s like soft-serve matcha! ON THE CAKE.
A matcha red bean cake covered with matcha cream frosting, topped with blackberries, and decorated with flowers and mint leaves.

What you can leave out in the recipe

The good news? You can skip an ingredient or two if you don’t want to make that extra grocery trip.

Mascarpone cheese: Not a fan of mascarpone? No worries. Leave it out and you end up with a lightly sweetened Chantilly cream (vanilla flavoured whipped cream) that’s totally delicious with azuki beans too.

Gelatin: Don’t have it in your pantry? Skip it entirely and you get a wonderfully light and airy matcha whipped cream that will hold well if sealed and stored properly. Serve straight from the chiller or stand at room temperature for no more than 30 minutes.

Vanilla bean paste or extract: Omit entirely or use an alternative extract like almond.

A close-up view showing a forkful of matcha red bean cake. The slice has 3 matcha sponge cake layers filled with mascarpone whipped cream and sweet adzuki beans with a matcha cream frosting.

Ingredients for matcha red bean cake

This ingredient list covers everything you’ll need to make the 3 components of this matcha red bean cake:

  1. matcha sponge cake
  2. mascarpone whipped cream
  3. matcha whipped cream
Ingredients you need to make matcha red bean cake
Ingredients to make matcha cream frosting and mascarpone cream.

  • cake flour. The best choice for a light and tender sponge cake with its lower protein content (between 8 to 9%). Due to how it’s bleached, cake flour also absorbs moisture and provides structure to the cake.
  • matcha powder. Use culinary grade matcha or green tea powder which you can get at baking supply stores or purchase online. It’s less expensive and has a bolder and more nuanced flavour that stands up well to other ingredients in baked goods and desserts.
  • eggs. Use large eggs, each weighing between 60 – 63 g / 2 – 2.25 oz still in its shell.
  • caster sugar. Ideal for whipping up light and airy desserts, caster sugar is sometimes labelled as ‘superfine sugar’. If unavailable, just use regular white sugar.
  • milk. Full-cream dairy milk gives the best flavour. If opting for non-dairy options, you can use coconut milk, oat milk or unsweetened almond milk.
  • oil. Oil, in place of melted butter, is what makes this sponge cake moist. Neutral-flavoured oils like canola, sunflower, grapeseed or safflower oil work best.
  • baking powder. Acts as leavening to give the sponge cake added lift.
  • salt. Enhances the flavours of all the other ingredients.
  • canned azuki beans. Available in Japanese supermarkets or Asian food marts, though purchasing online is an easy and quick option as well these days. Some labels like Yude Azuki red bean paste are actually ready-to-eat, sweetened red beans (which is what you want) and not a paste.
  • mascarpone cheese – optional but highly recommended. Gives whipped cream a thicker consistency and richer, creamier flavour.
  • heavy cream (whipping cream). This is whipping cream with at least 35% dairy fat. It can be substituted with non-dairy whipping cream as well.
  • icing sugar (powdered sugar). Sweetens the mascarpone cream filling as well as the matcha cream frosting.
  • powdered gelatin – optional. Stabilizes whipped cream so that your piped decorations can better hold their shape in warm weather conditions. You can skip it altogether if serving your frosted cake right out of the chiller.
  • vanilla bean paste or extract. Use vanilla bean paste if you want those lovely specks in the cream for a bit of a gourmet look and appeal.

How to make matcha red bean cake: Step-by-step instructions

These step-by-step shots cover the key and important steps of the recipe. The recipe instructions are laid out in full detail in the recipe card below.

When following the recipe, do refer to these pictures for visual cues to make sure you’re on the right track. You’ll also find it very helpful to watch this video tutorial on how to make a basic genoise sponge cake.

Make the matcha sponge cake (25 mins)

Step 1. Combine dry ingredients. Sift cake flour, baking powder, salt, and matcha powder into a mixing bowl.

Step 2: Beat the egg mixture. In a heatproof mixing bowl, lightly beat eggs and sugar to combine. Place the bowl over a bain-marie and keep whisking as the mixture warms.

Step 3: Warm to 33 – 36°C (91.4 – 96.8°F). When the egg mixture reaches this temperature, immediately pour it into the bowl of a stand mixer fitted with a whisk (or whip directly in the bowl with handheld beaters).

Step 4: Whip to the ribbon stage. Whip at medium-high speed until the egg mixture foams, triples in volume, pales in colour and reaches the ribbon stage, about 8 to 10 minutes. To eliminate big air bubbles, reduce to low speed and whip for 1 – 2 minutes until the mixture is very smooth and glossy.

Powdered ingredients in a sifter placed over a glass mixing bowl.
A food thermometer recording the temperature of the beaten egg mixture.
Shows the whipped eggs mixture in a stand mixer bowl forming 'ribbons' that stay on the surface when the whisk is lifted.

Steps 5 & 6: Fold in the dry mixture. Sift the flour-matcha mixture over the egg batter in 3 lots – sifting the second time keeps the flour mixture light and loose so it won’t sink. Use a light and gentle hand to prevent deflating the batter.

Steps 7 & 8: Add the liquids. Fold in the milk until well combined, followed by the oil last. Once the cake batter runs smoothly off the spatula without breaking or clumping, it is at the ideal consistency. 

The dry mixture being folded with a into the whipped eggs mixture with a silicon spatula.
The dry mixture being folded with a into the whipped eggs mixture with a silicon spatula.
Folding the milk into the batter by hand with a silicon spatula.
The batter falling off the spatula into the matcha sponge cake batter.

TIP! How to check for ribbon stage

  • Consistency. The egg batter should have a thick and airy, foam-like consistency. When the whisk is lifted, the batter falls in thick trails or ‘ribbons’ which stay suspended on top of the batter before slowly disappearing. If the trails disappear almost instantly or within a matter of seconds, it has not quite reached the ribbon stage yet. Continue beating for a few more minutes and test again.
  • Appearance. The egg batter should lighten considerably, and turn a very pale shade of yellow. It should look generally smooth, with some trapped air bubbles at the surface or edges of the batter.
  • Volume. The egg mixture should increase tremendously in volume, as much as tripling in size due to the trapped air bubbles.

Bake! (40 mins)

Bring the mixing bowl as close as you can to the cake pan. Pour gently into the pan to prevent the batter from deflating.

Next, run a bamboo or metal skewer through the batter. Finally, tap the pan twice firmly on the counter to break large air bubbles.

Bake at 170°C (338°F) for 40 minutes until the cake turns golden brown and is fully baked. 

Release and cool: Once the pan is out of the oven, immediately drop it onto the counter from a height of 6″ (15 cm) – this minimizes shrinkage.

Let the cake sit for 5 minutes, then release the cake and peel away the baking paper. Cool on a wire rack.

The matcha sponge cake batter being poured into a round cake pan lined with parchment paper.
A metal skewer run through the batter to eliminate large air bubbles.
The baked matcha sponge cake sits in its round cake pan, set on a tea cloth on a counter-top.
The parchment paper being peeled off the bottom of the matcha sponge cake.

Make the mascarpone cream filling (10 mins)

  • While the cake is cooling, beat the cold mascarpone cheese in the mixing bowl at medium speed for 15 seconds. Slowly add ½ of the cold whipping cream, beating until the mixture is closer to a liquid consistency.
  • Add the remaining cold whipping cream and continue whipping until the whisk starts to leave faint tracks in the cream. Add the icing sugar and vanilla bean paste (or extract) and reduce speed to low.
  • At this point, watch closely. I personally prefer to finish whipping cream by hand, because it can get over-whipped all too quickly. Stop once the mascarpone cream is thick, firm and forms stiff peaks. Keep the mascarpone cream in the chiller until needed.
A close-up view of mascarpone whipped cream and vanilla bean specks incorporated throughout.

Make the matcha cream frosting (15 mins)

  • In a small bowl, sprinkle gelatin powder over cold water and let it sit for 5 minutes. Microwave on a low power setting for 10 – 15 seconds until the gelatin fully dissolves. Cool to room temperature.
  • In a clean (preferably chilled) mixer bowl, whip cold whipping cream, icing sugar, matcha powder, and vanilla bean paste or extract until the mixture thickens (again, watch for the whisk leaving tracks in the cream) and forms soft peaks.
  • Pour in the room-temperature gelatin mixture and continue whipping until stiff peaks form. Chill until needed.
Gelatin powder and water left to sit on the counter top.
Whipping cream, matcha powder, powdered sugar and vanilla extract combined in a stand mixer bowl fitted with a whisk.
Matcha whipped cream with stiff peaks on a stand mixer whisk attachment, set on a counter top.
Whipped matcha cream in a stand mixer bowl.

Assemble the cake (15 mins)

  • Slice the cooled matcha sponge cake into 3 layers. Reserve ¼ cup of mascarpone cream.
  • Place one of the cake layers on a serving plate. Spread a thin layer of mascarpone cream with an offset spatula. Scatter ½ of the canned azuki beans on top (leaving 0.5″/1 cm of the edges free), and cover with another thin layer of mascarpone cream. 
  • Do the same with the second layer. After placing the last layer on top, fill any gaps in the sides of the cake with the reserved mascarpone cream. Use any left-over for a light crumb coat. If time permits, chill the cake for 15 minutes to allow the mascarpone cream to firm up a bit.
The first matcha sponge cake layer spread with mascarpone cream to the edges and topped with sweet azuki beans.
Two layers of matcha sponge cake spread with mascarpone cream to the edges and topped with sweet azuki beans.
All 3 layers of matcha sponge cake spread with mascarpone cream to the edges and topped with sweet azuki beans.
A crumb coating of mascarpone cream coats the sides of the cake.

Cover and decorate the cake (30 mins)

  • Spread a thick layer of matcha whipped cream around the sides and across the top of the cake. Smoothen with a metal scraper or offset spatula.
  • Fit a piping bag with your favourite piping tip. Fill with left-over matcha whipped cream and pipe your desired decorations on the top and/or around the base. 
  • Top with more red azuki beans (if you have extra) or fruit – I used blackberries and fresh mint leaves. Chill for at least an hour.
A close-up view showing 3 layers of matcha sponge cake filled with mascarpone whipped cream and sweet adzuki beans, covered with matcha cream frosting.

How to store

Once filled and frosted, a matcha red bean cake needs to be kept in the refrigerator because of its dairy content. Store in an air-tight cake box or well-sealed container for up to 5 days. I do not recommend freezing this cake.

How to make ahead

The sponge cake: Bake the sponge cake ahead of time and freeze it for up to a month. Once cooled, wrap the cake securely in a few layers of clingwrap. Pull it out of the freezer and thaw in the chiller overnight, the day before you intend to fill and frost it.

Mascarpone cream: Once whipped to stiff peaks, cover mascarpone whipped cream securely with cling wrap and chill for up to 3 days. However, I recommend using it within 24 hours for the best results. Unlike a buttercream frosting, you can run the risk of over-whipping if you re-whip it and end up with a broken, buttery slush.

Stabilized matcha whipped cream: You can also make stabilized matcha whipped cream days in advance. Under-whip it slightly, then cover securely with cling wrap and store in the chiller. Give it a final whip to get it to the desired firmness when you’re ready to pipe decorations or frost your cake.

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If there’s one thing I’m sure of, this matcha red bean cake is as delicious as they come.

With its soft and fluffy crumb, sweet bean-filled mascarpone cream and light matcha whipped cream frosting tasting almost like a delicious soft-serve on the cake, there’s plenty to savour and enjoy.

Mom would definitely approve.

More recipes you may like:

Matcha Red Bean Cake

Matcha red bean cake with mascarpone whipped cream and matcha cream frosting
4.8 from 8 reviews
Prep Time: 1 hour
Cook Time: 45 minutes
Assembly: 30 minutes
Total Time: 2 hours 15 minutes
Yield: 10 servings
Print Recipe Pin Recipe Leave a Review
This matcha red bean cake is made with soft and fluffy matcha sponge layers, filled with delicious mascarpone whipped cream, sweet red beans and covered in matcha whipped cream for the full matcha taste experience.

Ingredients

For the matcha sponge cake

  • 80 g cake flour
  • ½ tsp baking powder
  • ⅛ tsp salt
  • 2 tsp matcha powder
  • 3 large eggs (each weighing 60 – 63 g / 2 – 2.25 oz still in its shell)
  • 75 g caster sugar
  • 40 g full-cream dairy milk Note 1 (or coconut milk)
  • 40 g vegetable oil

For mascarpone cream filling

  • 190 g canned sweetened red beans (yude azuki) Note 2 drained of liquid
  • 250 g cold heavy whipping cream (35 – 38% dairy fat)
  • 125 g cold mascarpone cheese
  • 62 g icing sugar (powdered sugar)
  • 1 tsp vanilla bean paste or extract

For stabilized matcha cream frosting

  • 375 g cold heavy whipping cream (35 – 38% dairy fat)
  • 35 g icing sugar (powdered sugar)
  • 1.5 tsp unflavored gelatin
  • 3 tbsp cold water
  • 1½ – 2 tbsp matcha powder
  • 1 tsp vanilla bean paste or extract

Instructions
 

  • Preheat the oven to 170°C (338°F). Line the sides and base of a deep 6" x 3" (15 x 7.6 cm) or regular 7" (18 cm) round pan with parchment paper.
  • To set up a stovetop bain-marie (double boiler), heat a medium-sized pot filled with an inch of water until barely simmering. Turn off the heat.

Make the matcha sponge cake

  • Sift cake flour, baking powder, salt, and matcha powder into a mixing bowl.
  • In a heatproof mixing bowl, lightly beat eggs and sugar to combine. Place the bowl over the bain-marie, and keep beating with a whisk until the mixture warms to between 33 – 36°C (91.4 – 96.8°F). Immediately pour the egg mixture into the bowl of a stand mixer (or whip directly in the bowl with handheld beaters).
  • Whip on medium-high speed until the egg mixture greatly increases in volume, turns pale and foamy and reaches the ribbon stage Note 3, about 8 to 10 minutes.
  • Reduce mixer speed to low and whip for another 1 – 2 minutes until the mixture looks very smooth and glossy (gets rid of big air bubbles in the batter).
  • Sift the flour-matcha mixture over the egg batter in 3 additions, each time folding in gently (don't lose those trapped air bubbles) with a rubber spatula until well incorporated.
  • Next, gently fold in the milk until well incorporated. Lastly, gently fold in the oil until the batter is of the same consistency throughout. Once the batter runs smoothly off the spatula without breaking or clumping, it is at the ideal consistency.
  • Bring the mixing bowl as close as you can to the cake pan and pour gently to prevent the batter from deflating. Run a bamboo or metal skewer through the batter. Tap the pan twice firmly on the counter. Bake in the preheated oven for 40 minutes until the top of the cake turns brown. 
    Test for doneness: Gently press a few fingers on the top of the cake – it should spring back when done. If your fingers leave impressions, the cake isn't quite done yet. Bake for another 5 minutes before checking again.
  • Remove the pan from the oven and immediately drop it onto the counter from a height of 6" (15 cm) – this minimizes shrinkage. Let the cake sit in the pan for 5 minutes. Release the cake, and peel away the baking paper from the sides and bottom. Cool on a wire rack.

Make the mascarpone whipped cream

  • In a stand mixer fitted with a whisk or using handheld beaters, beat cold mascarpone cheese on medium speed for about 15 seconds. Slowly pour in roughly ½ of the cold whipping cream, allowing the mixture to combine and become more liquid.
  • Add the remaining cold whipping cream and continue whipping until the whisk starts to leave faint tracks in the cream. Add the icing sugar and vanilla extract and reduce speed to low.
  • At this point, watch closely (I like to finish up by hand) and stop once the mixture is thick, firm and forms stiff peaks. Caution: This can happen quickly – be careful not to over-beat or else you'll end up with a curdled, clumpy mess. Chill until needed.

Make the stabilized matcha whipped cream

  • In a small bowl, sprinkle gelatin powder over cold water and let it sit for 5 minutes. Microwave on a low-medium power setting for 10 – 15 seconds until the gelatin is fully dissolved. Set aside to cool to room temperature.
  • In a clean (preferably chilled) mixer bowl, combine cold whipping cream, icing sugar, matcha powder, and vanilla bean paste or extract. Whip on medium-high speed until the mixture starts to thicken (again, watch for the whisk leaving tracks in the cream) and forms soft peaks.
    Note: I recommend tasting the cream at this point. Add more matcha powder if you prefer a bolder flavour or deeper hue.
  • Pour in the room-temperature gelatin mixture all at once. Continue whipping until stiff peaks form.

Assemble the cake

  • Slice the cooled matcha sponge cake into 3 layers. Reserve ¼ cup of mascarpone cream for a crumb coat.
  • Place one of the cake layers on a serving plate. Spread a thin layer of mascarpone cream with an offset spatula. Scatter ½ of the canned azuki beans on top (leaving 0.5"/1 cm of the edges free), and cover with another thin layer of mascarpone cream.
  • Place another cake layer on top and spread the mascarpone cream and remaining azuki beans. Put the final cake layer on top. Fill any gaps in the sides of the cake with the reserved mascarpone cream. Use any left-over cream for a crumb coat. Chill the cake for 15 minutes to allow the mascarpone cream to firm up a bit.

Cover and decorate the cake

  • Spread a thick layer of matcha whipped cream around the sides and across the top of the cake. Smoothen with a metal scraper or offset spatula.
  • Fit a piping bag with your favourite piping tip. Fill with left-over matcha whipped cream and pipe your desired decorations on the top and/or around the base.
  • Top with red azuki beans (if you have extra), choice of berries, fresh mint leaves and edible flowers. Chill for at least an hour before serving.

Notes

1. Milk

Full-cream dairy milk gives the best flavour. If opting for non-dairy options, you can use coconut milk, oat milk or unsweetened almond milk.

2. Azuki beans

Available in Japanese supermarkets, or Asian food marts, though purchasing online is an easy option these days. Some labels like Yude Azuki red bean paste are actually ready-to-eat, sweetened red beans (which is what you want) and not a paste.

3. How to test for ribbon stage

  • Consistency. The egg batter should have a thick and airy, foam-like consistency. When the whisk is lifted, the batter falls in thick trails or ‘ribbons’ which stay suspended on top of the batter before slowly disappearing. If the trails disappear almost instantly or within a matter of seconds, it has not quite reached the ribbon stage yet. Continue beating for a few more minutes and test again.
  • Appearance. The egg batter should lighten considerably, and turn a very pale shade of yellow. It should look generally smooth, with some trapped air bubbles at the surface or edges of the batter.
  • Volume. The egg mixture should increase tremendously in volume, as much as tripling in size due to the trapped air bubbles.

Nutrition Information:

Serving: 1serving, Calories: 425kcal, Carbohydrates: 29g, Protein: 10g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 98mg, Potassium: 131mg, Fiber: 1g, Sugar: 19g, Vitamin A: 1479IU, Vitamin C: 1mg, Calcium: 91mg, Iron: 2mg
Cuisine: Asian, Japanese
Course: Breakfast, Dessert, Snacks and Treats, Tea
Author: Celia Lim
Did you make this recipe? Be sure to leave a rating and a review in the section below, and tag @foodelicacy on Instagram and hashtag it #foodelicacy so I can see!