Matcha, Red Bean and Almond Rainbow Cake Recipe

Matcha, Red Bean and Almond Rainbow Cake

Level: Intermediate
Yield: 8 to 12 servings
Active Time: 45 minutes
Total Time: 5 hours 25 minutes (includes cooling and chilling)

Discover a stunning take on an Italian classic, reimagined as a vibrant Asian-inspired cake. Rather than relying on artificial food coloring, this showstopper uses natural ingredients to create its gorgeous rainbow layers. The earthy matcha brings a delicate green hue, while red bean paste adds a subtle, nutty flavor reminiscent of peanut butter. Together with almond, these flavors create a harmonious blend that's as beautiful as it is delicious. Perfect for birthdays and special celebrations, this cake combines elegance with genuine flavor.

Ingredients

For the cake:

Vegetable oil cooking spray
3 large eggs, separated
1/2 cup (100g) plus 2 tablespoons (13g) granulated sugar
1 cup (226g) unsalted butter, softened
6 ounces (173g) almond paste, finely chopped
1/2 teaspoon kosher salt
1 1/2 teaspoons lemon juice
1/2 teaspoon almond extract
1 1/3 cups (174g) all-purpose flour
1 1/2 teaspoons matcha powder
1/4 cup (68g) fine red bean paste
Red food coloring (a few drops)

For assembly and topping:

6 tablespoons (120g) smooth apricot jam
6 ounces (170g) bittersweet or dark chocolate, chopped
3/4 cup (180g) heavy cream
Toasted white sesame seeds

Instructions

Position an oven rack in the center and preheat to 350F. Spray three 8-inch round cake pans with vegetable oil and line the bottoms with parchment paper.
In a stand mixer with whisk attachment, beat egg whites on medium speed until frothy. Increase to medium-high and beat until soft peaks form. Slowly add 2 tablespoons sugar with the mixer running and continue beating until stiff peaks form. Transfer to a separate bowl and set aside. Clean the mixer bowl.
Return the clean bowl to the mixer and switch to paddle attachment. Add butter, almond paste, salt, and remaining 1/2 cup sugar. Mix on medium-high speed for 2-3 minutes until light and fluffy. Reduce speed to medium, add egg yolks one at a time, mixing well after each addition. Beat in lemon juice and almond extract. Gradually add flour on medium-low speed, mixing just until combined. Gently fold in the meringue with a rubber spatula.
Divide batter into three equal portions. Pour one portion into a prepared pan (the plain layer). Transfer another third to a bowl and mix in matcha powder until uniform. Into the last portion, fold in red bean paste and a few drops of red food coloring. Pour the green and red batters into the remaining pans. Spread evenly with an offset spatula.
Bake until tops are just set and a toothpick comes out clean, checking at 10 minutes. Cool in pans for 5 minutes, then transfer to wire racks to cool completely.
Spread 3 tablespoons jam on the red bean cake layer and place the plain layer on top. Spread remaining jam on the plain layer, then place the matcha layer on top upside down. Wrap tightly in plastic and place back in an empty cake pan. Top with a small baking sheet and weigh down with a heavy object. Refrigerate for at least 2 hours or overnight.
Unwrap the cake and place on an 8-inch cardboard round. Set on a wire rack over a rimmed baking sheet.
For the ganache: Place chopped chocolate in a bowl. Heat cream in a small saucepan over medium heat until gently boiling. Pour over chocolate and let sit 5 minutes. Whisk until smooth. Cool slightly until thick but spreadable.
Pour ganache over the cake and smooth with an offset spatula, allowing excess to drip down the sides. Smooth the sides as well. Refrigerate until fully set, at least 2 hours. Sprinkle with toasted sesame seeds.
Remove from pan and slice into thin wedges. Store leftovers in a covered container in the refrigerator for 2-3 days.