Matcha Cake Perth: Easy Green Tea Layer Cake

Matcha cake is a moist, tender green tea layer cake made with ceremonial-grade matcha powder, giving it a vibrant green crumb and a subtle, earthy-sweet flavor. It works beautifully as a celebration cake or an afternoon treat, and this version is designed to be straightforward for home bakers in Perth, where quality matcha is easy to find. The cake is light, not overly sweet, and pairs perfectly with a creamy vanilla or white chocolate frosting.

Ingredients

2 ½ cups (300 g) cake flour
2 tablespoons (15 g) matcha powder (ceremonial grade)
1 tablespoon (12 g) baking powder
½ teaspoon (3 g) salt
¾ cup (170 g) unsalted butter, softened
1 ½ cups (300 g) granulated sugar
3 large eggs, at room temperature
1 teaspoon (5 ml) vanilla extract
1 cup (240 ml) whole milk, at room temperature
For the frosting: 1 cup (226 g) unsalted butter, softened
3 cups (360 g) powdered sugar
2 tablespoons (30 ml) heavy cream
1 teaspoon (5 ml) vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans, or line the bottoms with parchment paper.
In a medium bowl, whisk together the cake flour, matcha powder, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden green and spring back when lightly pressed.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This takes about 1 hour.
While the cakes cool, make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating on low speed until incorporated. Add the heavy cream, vanilla, and salt, then beat on medium-high speed for 2–3 minutes until light and fluffy.
Once the cakes are completely cool, place one layer on a serving plate. Spread about 1 cup of frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
Slice and serve. The cake is best enjoyed at room temperature.

Tips

Use good matcha: Ceremonial-grade matcha gives the best color and flavor. Culinary-grade will work but may be more bitter and less vibrant.
Don’t overmix: Overmixing the batter can develop gluten, making the cake tough. Mix just until the flour disappears.
Room temperature ingredients: Ensure your eggs, milk, and butter are at room temperature to create a smooth, even batter.
Substitution: If you don’t have cake flour, use 2 cups (240 g) all-purpose flour plus 2 tablespoons (16 g) cornstarch. This will approximate cake flour.

Serving Suggestions

Serve this matcha cake as a dessert for a dinner party, or with a cup of hot green tea or coffee in the afternoon. It also makes a lovely birthday cake—decorate with fresh berries, edible flowers, or a dusting of extra matcha powder. For a more indulgent treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations

Matcha Cupcakes: Divide the batter into 12–14 lined muffin tins and bake for 18–20 minutes. Frost as desired.
Lemon-Matcha: Add 1 tablespoon of lemon zest to the batter for a bright citrus note that complements the matcha.
White Chocolate Ganache: Instead of the buttercream, top with a white chocolate ganache: heat ½ cup (120 ml) heavy cream and pour over 6 oz (170 g) chopped white chocolate; stir until smooth and pour over the cake.
Vegan Option: Substitute the butter with vegan butter, the eggs with 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water), and use a plant-based milk like oat or almond. The texture will be slightly denser but still delicious.

Storage and Reheating

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cake layers, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator before frosting. If you have leftover slices, they can be refrigerated for 3–4 days; no reheating is needed—serve at room temperature or slightly warm in the microwave for 10 seconds if desired.

Frequently Asked Questions

Can I use regular all-purpose flour instead of cake flour? Yes, but the cake may be slightly denser. To mimic cake flour, remove 2 tablespoons of flour per cup and replace with 2 tablespoons of cornstarch, then sift together.

Why did my cake turn brown? If your matcha is old or of low quality, it can oxidize and turn brown during baking. Also, baking at too high a temperature can cause browning. Use fresh, high-quality matcha and check your oven temperature with an oven thermometer.

Can I reduce the sugar? You can reduce the sugar to 1 cup (200 g) if you prefer a less sweet cake, but note that sugar also affects moisture and tenderness, so the texture may change slightly.

How do I know when the cake is done? Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The cake should also pull away slightly from the edges of the pan.

Can I make this cake gluten-free? Yes, use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture will be slightly more crumbly, but it will work.

What if I don’t have a mixer? You can beat the butter and sugar by hand with a wooden spoon, but it will take more effort and time. Make sure the butter is very soft to make it easier.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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