This matcha birthday cake is a show-stopping twist on the classic British celebration cake, with a delicate green tea flavour that pairs beautifully with a light vanilla buttercream. The earthy, slightly sweet notes of matcha are balanced by a tender, moist sponge, making it a sophisticated yet fun centrepiece for any birthday. It’s a straightforward bake that uses everyday UK ingredients, and the result is a beautifully layered cake that looks as good as it tastes.
Ingredients
- For the sponge:
300 g (2½ cups) self-raising flour
1½ tsp baking powder
2 tbsp culinary matcha powder (see Tips)
225 g (1 cup) unsalted butter, softened
225 g (1 cup + 2 tbsp) caster sugar
4 large eggs, at room temperature
1 tsp vanilla extract
3 tbsp whole milk - For the buttercream:
250 g (1 cup + 2 tbsp) unsalted butter, softened
500 g (4 cups) icing sugar, sifted
2 tbsp whole milk
1 tsp vanilla extract
1 tbsp matcha powder (for colour and flavour, optional) - For decoration:
Extra matcha powder for dusting
Fresh berries or edible flowers (optional)
Instructions
- Preheat your oven to 180°C (350°F, gas mark 4). Grease and line two 20 cm (8 inch) round cake tins with baking parchment.
- In a bowl, sift together the self-raising flour, baking powder and matcha powder. Set aside.
- In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy, about 3–4 minutes using an electric mixer.
- Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a spoonful of the flour mixture.
- Fold in the vanilla extract and half of the flour mixture, then the milk, then the remaining flour mixture. Fold gently until just combined—do not overmix.
- Divide the batter evenly between the two tins and smooth the tops. Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean. The cakes should be golden and spring back when lightly pressed.
- Leave the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- For the buttercream, beat the softened butter until creamy, then gradually add the icing sugar, beating well. Add the milk and vanilla, and beat for 3–4 minutes until light and fluffy. If using, fold in the matcha powder for a green tint and extra flavour.
- Once the cakes are completely cool, level the tops with a knife if they have domed. Place one cake on a serving plate, spread a generous layer of buttercream on top, then place the second cake on top.
- Use the remaining buttercream to cover the top and sides of the cake, smoothing with a palette knife. Dust with extra matcha powder just before serving, and decorate with berries or flowers if desired.
Tips
- Use culinary-grade matcha: Ceremonial grade is too delicate for baking and can become bitter. Culinary grade is specifically blended for cooking and holds its colour and flavour better.
- Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in a dense, tough sponge. Fold until the flour is just incorporated.
- Ensure ingredients are at room temperature: Cold eggs or butter can cause the batter to curdle, affecting the texture. Take them out of the fridge 30 minutes before starting.
- Substitute for matcha: If you can’t find matcha, you can use 2 tablespoons of green tea powder (from ground sencha leaves), but the colour will be less vibrant and the flavour slightly more astringent.
Serving Suggestions
Serve this cake as the centrepiece at a birthday party, afternoon tea, or any celebration. It pairs wonderfully with a cup of English breakfast tea or a matcha latte. For a more indulgent dessert, serve with a scoop of vanilla ice cream or a dollop of clotted cream. The cake is best enjoyed at room temperature, so take it out of the fridge about 30 minutes before serving.
Variations
- Matcha and White Chocolate: Fold 100 g (3½ oz) of white chocolate chips into the batter for extra sweetness and texture.
- Lemon Matcha Cake: Add the zest of one lemon to the sponge and use lemon juice instead of milk in the buttercream for a citrusy twist.
- Vegan Matcha Cake: Replace the butter with a plant-based block, use 4 flax eggs (4 tbsp ground flaxseed mixed with 12 tbsp water), and use a dairy-free milk and buttercream. The texture will be slightly denser but still delicious.
- Matcha Cupcakes: Divide the batter into 12 muffin cases and bake for 18–20 minutes. Perfect for a party.
Storage and Reheating
The assembled cake can be stored in an airtight container in the fridge for up to 4 days. However, it is best eaten within 2 days for the freshest flavour. If you’ve already dusted with matcha, do so again after storing, as the powder may absorb moisture. The sponge layers (without buttercream) can be wrapped tightly in cling film and frozen for up to 3 months. Thaw overnight in the fridge before assembling. This cake is meant to be eaten cold or at room temperature; do not reheat, as it will dry out.
Frequently Asked Questions
Can I make this cake gluten-free? Yes, substitute the self-raising flour with a gluten-free self-raising flour blend. Add ½ teaspoon of xanthan gum if your blend doesn’t include it. The texture will be slightly more crumbly but still delicious.
Why did my cake sink in the middle? This usually happens if the oven door is opened too early, or if the cake is underbaked. Ensure the oven is fully preheated and don’t open the door until the minimum baking time has passed. Also, check with a skewer before removing from the oven.
Can I use a different type of matcha? Culinary grade is best for baking. Ceremonial grade is more expensive and has a more delicate flavour that can be lost in the cake. If using ceremonial, reduce the amount to 1½ tablespoons to avoid bitterness.
How do I get a really green colour? The colour of matcha can vary. To enhance the green, you can add a tiny drop of green food colouring to the buttercream, but be careful not to overdo it. Also, ensure you sift the matcha with the flour to avoid lumps.
Can I make this cake ahead of time? Yes, you can bake the sponges up to 2 days in advance and store them wrapped in cling film at room temperature. The buttercream can also be made ahead and stored in the fridge for up to 3 days; bring it to room temperature and beat again before using.
Is matcha safe for children? Matcha contains caffeine, but the amount in one slice of this cake is relatively low (about 10 mg per slice, compared to 50 mg in a cup of tea). It is generally safe for children in moderation, but if you are concerned, you can use decaffeinated matcha.
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