This Matcha Cake NYC recipe captures the essence of the city’s beloved bakery-style green tea cakes: a moist, tender crumb with a distinct, earthy-sweet matcha flavor, layered with a light, creamy mascarpone frosting. It’s a showstopper for celebrations or a refined weekend bake, delivering that iconic café experience at home. The combination of high-quality matcha and a simple technique ensures a cake that’s both impressive and approachable.
Ingredients
- 2 1/2 cups (300 g) cake flour, plus more for pans
- 2 tablespoons (15 g) ceremonial-grade matcha powder (see Tips)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- For the frosting:
- 1 1/2 cups (360 ml) heavy cream, cold
- 8 oz (225 g) mascarpone cheese, cold
- 1/2 cup (60 g) powdered sugar, sifted
- 1 tablespoon (8 g) matcha powder, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and dust with flour.
- In a medium bowl, whisk together cake flour, 2 tablespoons matcha powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla.
- With mixer on low, add flour mixture in three additions, alternating with buttermilk, beginning and ending with flour. Mix just until combined; do not overmix.
- Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes, then turn out to cool completely.
- For frosting: In a cold bowl, beat heavy cream until soft peaks form. Add mascarpone and powdered sugar; beat on medium speed until stiff peaks form. Do not overbeat or mixture will curdle.
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Top with second layer. Frost the top and sides with remaining frosting. Dust with extra matcha powder just before serving, if desired.
Tips
- Matcha quality matters: Use ceremonial-grade matcha for the best color and flavor. Culinary-grade can be more bitter; if using it, reduce to 1 1/2 tablespoons (11 g) to avoid overpowering.
- Room temperature ingredients: Ensure butter, eggs, and buttermilk are at room temperature. This helps the batter emulsify properly, resulting in a lighter crumb.
- Don’t overmix: Once flour is added, mix only until no streaks remain. Overmixing develops gluten, making the cake tough.
- Frosting consistency: If the mascarpone frosting seems too soft, chill it for 15 minutes before frosting the cake. If it curdles, it’s overbeaten—start over with fresh cream.
Serving Suggestions
Serve this matcha cake at room temperature with a cup of hot green tea or a matcha latte. It also pairs well with fresh berries, especially raspberries or strawberries, which contrast the earthy matcha. For a more decadent dessert, drizzle with white chocolate ganache or serve with a scoop of vanilla ice cream.
Variations
- Gluten-Free: Substitute the cake flour with a 1:1 gluten-free baking flour blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
- Lemon-Matcha: Add 1 tablespoon of lemon zest to the batter and a teaspoon of lemon juice to the frosting for a bright, citrusy twist.
- Matcha Cupcakes: Divide batter into 12 cupcake liners and bake for 18–20 minutes. Frost as directed.
- Naked Cake: For a rustic look, frost only between layers and on top, leaving sides bare. Dust with matcha and powdered sugar.
Storage and Reheating
Store the unfrosted cake layers wrapped in plastic wrap at room temperature for up to 2 days, or freeze for up to 2 months. Frosted cake keeps in the refrigerator for up to 3 days; bring to room temperature before serving. To freeze frosted cake, place it in the freezer unwrapped for 1 hour, then wrap tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator. Reheat individual slices in the microwave for 10–15 seconds if desired, though this cake is best served at room temperature.
Frequently Asked Questions
Can I use regular all-purpose flour instead of cake flour? Yes, but the cake will be slightly denser. For a closer texture, replace 2 tablespoons of all-purpose flour with cornstarch per cup of flour used.
Why is my matcha cake bitter? Bitterness usually comes from low-quality matcha or overbaking. Use ceremonial-grade matcha and check the cake at 30 minutes. Also, ensure you measure matcha accurately—too much can overpower.
Can I make this cake dairy-free? Yes, substitute butter with vegan butter, buttermilk with almond milk mixed with 1 tablespoon lemon juice, and mascarpone with dairy-free cream cheese. The texture may be slightly different but still delicious.
How do I get a vibrant green color? Use high-quality matcha and avoid overmixing, which can dull the color. Also, do not substitute with green food coloring; it won’t replicate the flavor.
Can I skip the mascarpone and use cream cheese? Yes, replace mascarpone with an equal amount of softened cream cheese. The frosting will be tangier and slightly denser.
How far ahead can I frost the cake? Frost the cake up to 24 hours in advance and store in the refrigerator. Let it sit at room temperature for 30 minutes before serving to soften the frosting.
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