Green matcha cake is a tender, lightly sweet loaf or layer cake made with ceremonial or culinary grade matcha powder, giving it a distinctive earthy flavor and a beautiful jade-green color. It works well because the matcha pairs with butter, sugar, and eggs to create a moist, fine crumb that is neither too dense nor too airy. This recipe yields a simple, versatile cake that is perfect for tea time, brunch, or a subtle dessert.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 2 tablespoons (15 g) matcha powder (culinary grade)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving some overhang on the long sides for easy removal.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the softened butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, starting and ending with the dry ingredients. Mix just until combined; do not overmix. The batter will be smooth and slightly thick.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30 minutes.
- Let the cake cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift the cake out and transfer to the wire rack to cool completely before slicing and serving.
Tips
- Matcha quality matters: Use culinary grade matcha for baking; ceremonial grade is more delicate and expensive, and its flavor can get lost in the cake. Sift the matcha with the flour to avoid lumps.
- Room temperature ingredients: Bring the butter, eggs, and buttermilk to room temperature before starting. This helps the batter emulsify properly, resulting in a more even crumb.
- Don’t overmix: Overmixing the batter can develop gluten and make the cake tough. Mix just until the flour disappears.
- Check for doneness: Ovens vary, so start checking the cake at 40 minutes. A toothpick inserted in the center should come out clean, not wet with batter.
Serving Suggestions
Serve this matcha cake slightly warm or at room temperature. It’s delicious on its own, or with a light dusting of powdered sugar. For a richer treat, serve with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of white chocolate ganache. It also pairs beautifully with a cup of hot green tea, jasmine tea, or a latte.
Variations
- Lemon Matcha Cake: Add 1 tablespoon of lemon zest to the batter along with the vanilla. The citrus brightens the earthy matcha flavor.
- Matcha Pound Cake: Replace the buttermilk with whole milk and increase the butter to ¾ cup (170 g) for a denser, richer pound cake texture.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender, but it works well.
- Layer Cake: Double the recipe and bake in two 8-inch (20 cm) round pans for about 25-30 minutes. Fill and frost with a simple vanilla buttercream or cream cheese frosting.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cooled cake tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature to serve. To reheat individual slices, microwave for 10-15 seconds, or warm in a 300°F (150°C) oven for 5-7 minutes. Avoid reheating too long or the cake will dry out.
Frequently Asked Questions
Can I use ceremonial grade matcha instead of culinary grade? Yes, you can, but ceremonial grade is more delicate and expensive. The cake will have a more subtle, high-quality matcha flavor, but it may be less vibrant in color. If you use ceremonial grade, reduce the amount to 1 ½ tablespoons (11 g) to avoid bitterness.
Why did my matcha cake turn brown? Matcha is sensitive to heat and can oxidize, turning brown during baking. This is normal, especially on the outside. To minimize browning, don’t overbake, and tent the cake with foil if the top is getting too dark. The inside should remain green.
Can I make this cake without buttermilk? Yes. To make a buttermilk substitute, add 1 ½ teaspoons of lemon juice or white vinegar to ½ cup (120 ml) of milk and let it sit for 5-10 minutes until it thickens slightly. This will work in the recipe.
My cake is dense and heavy. What went wrong? A dense cake is often caused by overmixing the batter, which develops too much gluten. It could also be that your baking powder or baking soda is expired. Make sure your leaveners are fresh and mix just until combined.
Can I add white chocolate chips or nuts? Absolutely. Fold in ½ cup (90 g) of white chocolate chips or ½ cup (60 g) of chopped macadamia nuts or pistachios after mixing the batter. This adds texture and complements the matcha flavor.
How do I know when the cake is done? Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs, not wet batter. The edges should also start to pull away from the pan slightly.
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