Save My friend brought home a tin of hojicha from Kyoto, and I spent an entire afternoon just breathing in the roasted aroma before deciding it had to become a cake. That gentle, toasty warmth felt too special for tea alone, so I began layering it into buttercream, watching the milk transform from cream to soft caramel as the tea steeped. The first slice I cut revealed those perfect layers, and suddenly the whole kitchen smelled like a Japanese tea house on a quiet afternoon.
I made this cake for my neighbor's book club, and the room went silent for a moment after everyone took their first bite, which is honestly the highest compliment you can get. One of them asked what that subtle, almost nutty flavor was, and explaining hojicha led to a whole conversation about tea they'd never tried before. That's when I realized this cake does something beyond tasting good—it opens doors to curiosity.
Ingredients
- Cake flour: Use the sifted kind if you can find it pre-sifted, and don't skip sifting again—it keeps your sponge tender and stops dense pockets from forming.
- Eggs at room temperature: They incorporate air more easily and create that cloud-like crumb that makes this cake special.
- Granulated sugar: Whip it with the eggs longer than you think necessary; that pale, thick ribbon is what gives you height and structure.
- Hojicha loose leaf tea: The whole leaves give a cleaner flavor than tea bags, but either works—just steep it fresh each time for maximum aroma.
- Unsalted butter for buttercream: Room temperature is non-negotiable here; cold butter won't beat smooth, and it'll look grainy when you add the hojicha milk.
- Powdered sugar: Sift it before mixing to eliminate lumps that never fully dissolve into the buttercream.
- Dark chocolate for ganache: Choose 60–70% cocoa so it's rich but not so intense it overpowers the hojicha's delicate notes.
- Heavy cream: It's what transforms chopped chocolate into that silky, pourable gloss, so don't substitute with milk or anything lighter.
Instructions
- Prepare your pans and preheat:
- Line two 18 cm round pans with parchment paper and get your oven to 175°C (350°F). This gives you time to focus on the batter without worrying about timing.
- Beat eggs and sugar into clouds:
- Use an electric mixer on high speed to whip eggs and granulated sugar for 5–7 minutes until the mixture is thick, pale, and leaves ribbons when you lift the beaters. This aerating step is your cake's secret to staying light and airy.
- Fold in flour gently:
- Sift the cake flour and salt, then fold it into the egg mixture in three additions, using a spatula and rotating the bowl rather than stirring aggressively. Each fold should just blend the flour in without deflating your hard-earned air.
- Temper the wet ingredients:
- Mix the milk, melted butter, and vanilla together, then stir a few spoonfuls of the batter into that mixture to bring the temperature up. Fold this back into the main batter so the cold milk doesn't shock the eggs and create a dense spot.
- Bake until just set:
- Divide batter evenly between pans and bake for 20–22 minutes until a skewer comes out clean and the tops spring back when touched gently. Don't overbake; these thin layers are delicate and dry out quickly once they cool.
- Cool with patience:
- Let cakes sit in the pans for 10 minutes (they'll release easier), then turn out onto wire racks to cool completely. Rushing this step leads to soft, crumbly layers that tear during assembly.
- Steep hojicha into the milk:
- Heat milk until just steaming, add the hojicha, and let it sit for 10 minutes so the roasted flavor fully blooms. Strain out the leaves and let the liquid cool to room temperature before using it.
- Beat butter into clouds again:
- Combine room-temperature butter with sifted powdered sugar and a pinch of salt, beating for 3–4 minutes until light and fluffy. This is your foundation for a buttercream that pipes smoothly and tastes cloud-soft, not greasy.
- Marry hojicha milk into the butter:
- Gradually add the cooled hojicha-infused milk while beating, pouring slowly so the buttercream stays smooth instead of separating or becoming grainy. If it looks broken, keep beating; sometimes it comes back together with patience.
- Create silky ganache:
- Heat heavy cream until it just steams, pour it over chopped chocolate, wait 2 minutes, then stir until glossy and smooth. Let it cool to room temperature so it's pourable but not runny when you drape it over the cake.
- Build your creation:
- Set the first cake layer on your plate, spread half the hojicha buttercream evenly over the top, then place the second layer and cover the top and sides with the remaining buttercream. Pour the cooled ganache over the top and let it naturally drip down the edges for that dramatic finish.
- Chill before the big reveal:
- Refrigerate for at least 30 minutes so the layers set and the cake becomes easier to slice cleanly. The cold also deepens the hojicha flavor and makes each bite more defined.
Save The first time someone said this cake tasted like drinking hojicha tea but somehow better, because you could taste the butter, the chocolate, the care, I understood why I spent all that time getting every step right. That's when recipes stop being instructions and become tiny acts of kindness shaped like cake.
Why Hojicha Belongs in Dessert
Hojicha is roasted green tea, which means it's warm, mellow, and almost creamy in flavor—nothing sharp or grassy like you might expect from other teas. It doesn't shout; it whispers, making it perfect for layered desserts where it plays well with butter, chocolate, and delicate sponge. The roasting process also reduces caffeine, so eating a slice of this cake won't keep you wired at night, though the comfort might keep you smiling.
Timing and Make-Ahead Strategy
You can bake the cake layers a day ahead and wrap them tightly in plastic wrap; they actually taste better the next day once they've settled. The buttercream is best made fresh the day you assemble, but you can prepare the hojicha-infused milk a few hours earlier and store it covered in the fridge. The ganache is the only component that truly benefits from being made close to serving time, though it holds well at room temperature for several hours before assembly.
Customizing the Flavor to Your Taste
If you want a stronger hojicha presence, use an extra tablespoon of loose leaf tea or steep for 12–15 minutes instead of 10, but taste it first to make sure you're not crossing into bitter. For a lighter cake, reduce the buttercream by a quarter and use white chocolate ganache instead of dark. You can also garnish the top with a dusting of hojicha powder, finely grated dark chocolate, or even a few candied orange peel pieces if you want to add a subtle citrus note.
- Toast a few hojicha leaves under the broiler for 30 seconds before garnishing for an extra visual and aromatic pop.
- If dark chocolate feels too intense, a 50–50 split of dark and milk chocolate in the ganache mellows it beautifully.
- Always taste your hojicha milk before adding it to the buttercream so you can adjust sweetness or strength if needed.
Save This cake became my answer to the question what do you make when you want someone to feel truly seen. It's fancy, it's thoughtful, and it tastes like you spent far more time in the kitchen than you actually did.
Recipe FAQs
- → What does hojicha taste like?
Hojicha is a roasted Japanese green tea with a distinctive earthy, nutty flavor profile. The roasting process removes bitterness, creating notes of caramel and toasty warmth that pair beautifully with sweet buttercream and chocolate.
- → Can I make the sponge cake in advance?
Yes, bake the sponge layers up to 2 days ahead. Wrap tightly in plastic wrap and store at room temperature. The cakes actually slice more cleanly when slightly aged, making assembly easier.
- → What if I can't find hojicha tea?
You can substitute with other roasted teas like Chinese roasted oolong or even a strong Earl Grey, though the flavor profile will change. Lapsang souchong would add a smoky element, while genmaicha provides a similar roasted rice note.
- → How should I store the finished cake?
Refrigerate in an airtight container for up to 3 days. Bring to room temperature 20-30 minutes before serving for the best texture and flavor. The buttercream firms when chilled but becomes silky at room temperature.
- → Can I freeze this cake?
Freeze the unfilled sponge layers for up to 3 months. Once assembled with buttercream and ganache, freezing isn't recommended as the texture of the dairy-based frosting can become grainy upon thawing.
- → Why is the ganache dripped rather than frosted?
The pourable ganache creates a sophisticated drip effect that showcases both the hojicha buttercream and chocolate layers. It also provides structural contrast—firm yet yielding ganache against the fluffy buttercream filling.