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Mini Matcha White Chocolate Cakes

Mini Matcha White Chocolate Cakes

From the Garden to Table 

We teamed up with NY-based bakery From Lucie to create these mini matcha white chocolate cakes, perfect for a company of one or for many! 

About the Cake (from Lucie herself!): Matcha cake with a white chocolate buttercream and a matcha white chocolate drip. Made with MatchaBar's Ceremonial Grade Matcha Powder. Topped with dried fruits, local organic flowers, and crushed nuts. 

Does not contain nuts inside the cake. 

A light and fluffy cake. I use Hustle matcha for its deep flavor and vibrant color. The white chocolate buttercream and drip adds the perfect touch of sweetness.

Matcha lovers, you won't be able to stop eating it! Bon appétit.

Ingredients:

For the cake

  • 300g flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 2 tsp hustle matcha powder 
  • 130g unsalted butter room temperature
  • 300g granulated sugar
  • 2 large eggs 
  • 1 tsp vanilla extract
  • ⅔ cup milk 

For the buttercream 

  • 225g butter room temperature
  • 240g white chocolate melted
  • 1 cup confectioner sugar
  • 1 tsp vanilla 

For the drip

  • 2 tsp hustle matcha powder
  • 1/4 cup heavy cream 
  • 110g white chocolate melted

Create:

  1. Preheat oven to 350°F and if you’re an organized person, grease in advance 8 mini tins.
  2. Combine the butter, sugar, vanilla in a stand mixer with a paddle attachment and mix well. Whisk in the eggs one at a time. 
  3. In a separate bowl sieve dry ingredients and fold until there are no lumps. Add them to the wet ingredients with the milk and give it another good whisk.
  4. Divide the mixture evenly between the mini tins. Bake for 25min or until cake springs back when gently touched and when a knife (cause I never have toothpicks as the experts do) comes out clean.
  5. Cool in pans for 10min before turning out on a cooling rack. 
  6. To make the white chocolate buttercream start by mixing the butter and the melted white chocolate in a stand mixing bowl. Slowly add the icing sugar and the vanilla extract and mix ingredients together on medium to high speed for about 5 minutes, until you get a fluffy and silky buttercream!
  7. For the final matcha drip, whisk by hand the matcha powder, the heavy cream and the melted white chocolate until it forms a liquid paste.
  8. To assemble the cake, simply add as much buttercream as you’d want to the matcha cake and drizzle the matcha drip on top. For a final look, top your mini cakes with scattered crushed dried fruits, organic fresh flowers and whatever else you want, but make it beautiful!

For more recipes & cakes, you can visit and order on From Lucie's website (NY-only) & follow Lucie on Instagram!

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