Save I discovered hojicha butter cream cake on a quiet afternoon at a small Tokyo café, where the roasted tea aroma seemed to wrap around everything—the cake, the air, even my thoughts. The baker there mentioned it was becoming popular among people who found regular matcha too intense, and something about that observation stuck with me. When I finally attempted it at home, I was struck by how the toasted notes transformed something as simple as buttercream into something sophisticated and deeply comforting. It's the kind of dessert that makes you pause mid-bite to actually taste what's happening.
My neighbor once popped over unannounced right as I was assembling this cake, and I almost panicked—until she asked if she could stay and watch. By the time I poured the ganache over the top, she was already asking when I'd make it again, and somehow the cake tasted better knowing someone had been there for that small, imperfect moment of creation rather than just enjoying a polished final product.
Ingredients
- Cake flour: This matters more than you'd think—it's lower in protein than all-purpose flour, which keeps your sponge tender and delicate rather than tough and dense.
- Room temperature eggs: Cold eggs won't incorporate properly when you're whipping them, and you'll lose that light, airy structure that makes sponge cake sing.
- Granulated sugar for the batter: It dissolves faster when beaten with eggs, creating those tiny air bubbles that give the cake its signature lift.
- Hojicha loose leaf tea: Tea bags work, but loose leaf steeps more evenly and gives you better control over intensity—I learned this the hard way after one batch tasted oddly bitter.
- Unsalted butter: Room temperature butter beats in smoothly and incorporates air; cold butter just refuses to cooperate.
- Dark chocolate for ganache: The 60 to 70 percent range is the sweet spot—darker chocolate can taste harsh, while lighter chocolate loses that sophisticated edge.
- Heavy cream: Full-fat cream creates a ganache with actual body and shine; lower fat versions just sit there looking sad.
Instructions
- Prepare your pans and heat the oven:
- Preheat to 175°C (350°F) and line two 18 cm round pans with parchment—this prevents the delicate sponge from sticking and tearing when you turn it out. Take a moment to make sure your oven rack is centered; uneven heat is the silent cake killer.
- Whip eggs and sugar until pale:
- This takes 5 to 7 minutes on high speed, and you'll know it's ready when the mixture has tripled in volume and looks light and cloud-like. It should fall in ribbons when you lift the beaters, not plop down like syrup.
- Fold in flour gently in three parts:
- Gentle folding is everything here—overmixing deflates all those air bubbles you just spent time creating. Use a rubber spatula and turn the bowl as you fold, being patient even though your instinct is to rush.
- Make a paste with milk, butter, and vanilla:
- This might seem like an odd step, but it's the secret to keeping your batter light. Add a few spoonfuls of batter to the liquid mixture first, then fold this lightened mixture back in—it distributes evenly without weighing everything down.
- Divide and bake:
- Split the batter evenly between pans and bake for 20 to 22 minutes until a skewer comes out clean. The cake will pull slightly away from the sides when it's done, and your kitchen will smell like vanilla and possibility.
- Cool patiently:
- Ten minutes in the pan lets the crumb set; then turn out onto a wire rack. This is not the time to rush—a warm cake is a fragile cake.
- Steep hojicha in hot milk:
- Prepare the hojicha buttercream:
- Heat milk just below boiling, add hojicha, and let it sit for 10 minutes while the room fills with this toasty, almost caramel-like aroma. Once strained and cooled completely, beat it into softened butter and powdered sugar until the mixture becomes fluffy and pale—this takes about 3 to 4 minutes and is worth the wait.
- Make the ganache:
- Heat cream until it barely steams, pour it over chopped chocolate, and wait 2 minutes before stirring—the heat will melt the chocolate gently, giving you that silky, glossy finish. Rushing this step results in grainy, disappointing ganache.
- Assemble with intention:
- Place the first cake layer down, spread half the hojicha buttercream evenly across, then top with the second layer. Spread remaining buttercream over the top and sides like you're icing a canvas, then pour the cooled ganache so it drips naturally down the edges—let gravity do some of the work.
- Chill before serving:
- Thirty minutes in the refrigerator helps everything set and the flavors meld together beautifully. This also makes slicing cleaner and easier.
Save There's something almost meditative about watching this cake come together—the way the hojicha releases its warmth into cool milk, how the chocolate ganache transforms from separate ingredients into something glossy and unified. When you finally slice into it and see those soft layers of sponge, buttercream, and chocolate, you realize you've made something that tastes like care.
Understanding Hojicha
Hojicha is roasted green tea, which means it's been heated after drying, developing these deep, almost coffee-like notes that are less grassy and more comforting than regular green tea. This roasting process also lowers the caffeine content, making it perfect for desserts where you want the flavor without keeping someone awake. The first time I tasted straight hojicha, I was surprised by how it tasted nothing like the grassy matcha I'd expected—it was warm, nutty, almost caramel-forward, and I understood immediately why it would work so beautifully in a cake.
Why This Cake Feels Fancy But Isn't
A layered cake with ganache looks like you spent hours perfecting technique, but honestly, each component is straightforward—a simple sponge, whipped buttercream, and melted chocolate that comes together through patient assembly rather than complicated cooking. The elegance comes from restraint: just three flavors working together, no fussy decorations needed, just the natural drip of ganache doing the visual work for you. What makes it feel special is partly the hojicha itself, which signals that you've put thought and intention into something a bit more interesting than vanilla cake.
Serving and Pairing Suggestions
This cake becomes something transcendent when served slightly cool with Japanese green tea or a delicate oolong—the tea in your cup echoes the hojicha in the cake, creating this lovely sense of cohesion. I've also found that a simple black tea or even strong coffee works beautifully if that's what you have on hand, and honestly, it needs nothing else—no ice cream, no sauce, just a clean plate and something warm to drink alongside.
- Serve at room temperature for the best flavor, but chilled if your kitchen is warm and you want the frosting to hold its shape longer.
- Dust the top with a tiny pinch of extra hojicha powder or add thin chocolate shavings for a moment of visual interest without overthinking it.
- This cake keeps well covered in the refrigerator for up to three days, making it perfect for baking ahead when you know guests are coming.
Save This cake has become my answer to the question of what to bring when you want to show up with something thoughtful but not overwhelming. It sits somewhere between comfort and elegance, familiar and surprising all at once.
Recipe Help
- → What does hojicha taste like?
Hojicha has a distinctive roasted, earthy flavor with notes of toffee and caramel. Unlike other green teas, it's low in tannins and has a naturally sweet, nutty profile that pairs beautifully with buttercream and chocolate.
- → Can I make this cake ahead of time?
Yes, the sponge layers can be baked and wrapped in plastic for up to 2 days. The buttercream can be refrigerated for 3-4 days. Assemble and chill the finished cake for up to 24 hours before serving.
- → How do I store the finished cake?
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for 30 minutes before serving to allow the buttercream to soften and the flavors to fully develop.
- → Can I substitute the hojicha tea?
You can use genmaicha (brown rice tea) for a nuttier flavor, or Earl Grey for a bergamot twist. However, hojicha's unique roasted profile is traditional and provides the most authentic Japanese-inspired taste.
- → Why is my ganache too runny or stiff?
The ganache consistency depends on the chocolate-to-cream ratio and temperature. If too runny, refrigerate briefly. If stiff, gently reheat over a water bath. Room temperature ganache should spread smoothly but hold its shape.
- → What type of pan works best?
Use 18 cm (7-inch) round cake pans with straight sides for even layers. Light-colored pans prevent over-browning. Parchment paper on the bottom ensures easy release without sticking.