Matcha cake, as enjoyed in San Francisco’s vibrant cafés, is a tender, moist single-layer cake with a distinct green tea flavor—earthy, slightly bitter, and balanced by sweet vanilla buttercream. This recipe captures that style: a soft, fine-crumbed cake made with culinary-grade matcha powder, buttermilk for tenderness, and a simple Swiss meringue buttercream that’s not too sweet. It’s a straightforward bake that delivers a beautiful, café-worthy dessert at home.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons (15 g) culinary-grade matcha powder (not ceremonial, for baking)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- For the buttercream:
- 3 large egg whites
- 3/4 cup (150 g) granulated sugar
- 1 cup (226 g) unsalted butter, softened, cut into cubes
- 1 teaspoon vanilla extract
- 1 tablespoon (7 g) matcha powder, sifted (optional, for color and flavor)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, 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 buttermilk, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden green and spring back when lightly touched.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. This is important—warm cake will melt the buttercream.
- While the cake cools, make the Swiss meringue buttercream. In a heatproof bowl set over a pot of simmering water (make sure the water doesn’t touch the bowl), whisk the egg whites and sugar together until the sugar dissolves and the mixture reaches 160°F (71°C) on a food thermometer. This is the safe minimum temperature for egg dishes, per USDA FSIS guidelines.
- Remove from heat and beat the mixture with an electric mixer on high speed until stiff peaks form and the bowl is cool to the touch, about 8–10 minutes.
- Add the softened butter, a few cubes at a time, beating well after each addition. The mixture may look curdled at some point—keep beating until it comes together into a smooth, silky buttercream. Beat in the vanilla and sifted matcha powder (if using).
- Once the cake is completely cool, spread the buttercream over the top and sides. Slice and serve.
Tips
- Use the right matcha: Culinary-grade matcha is ideal for baking because it’s more affordable and has a stronger, more robust flavor that stands up to the cake. Ceremonial grade is finer but more delicate; it can be used but may result in a less intense green color.
- Don’t overmix: Overmixing develops gluten, which makes the cake tough. Mix just until the flour is incorporated—a few small lumps are okay.
- Room temperature ingredients: Cold eggs and buttermilk can cause the batter to curdle and the cake to be dense. Let them sit out for 30 minutes before starting.
- Storage: The frosted cake keeps well in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
Serving Suggestions
Serve this matcha cake with a dusting of extra matcha powder or a few fresh raspberries on top—the tartness cuts through the sweetness. A cup of hot green tea or a latte pairs beautifully. For a San Francisco touch, serve it alongside a small scoop of vanilla ice cream or a dollop of whipped cream.
Variations
- Lemon-Matcha: Add 1 tablespoon of lemon zest to the batter and replace the vanilla in the buttercream with 1 tablespoon of fresh lemon juice. The citrus brightens the matcha’s earthiness.
- Chocolate-Matcha: Swirl 1/2 cup (85 g) of melted dark chocolate into the batter before baking for a marbled effect. Use a chocolate buttercream instead of matcha buttercream for a richer contrast.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly more crumbly, but the flavor remains.
- Vegan: Use a plant-based butter and buttermilk (mix 1 cup non-dairy milk with 1 tablespoon lemon juice). For the buttercream, use a vegan butter and aquafaba (chickpea brine) instead of egg whites—whip it like meringue.
Storage and Reheating
Store the unfrosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Once frosted, refrigerate for up to 4 days. To freeze, wrap the unfrosted cake tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator. To reheat, microwave individual slices for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes—this works best for unfrosted cake. Frosted cake is best served at room temperature, so let it sit out for 30 minutes before serving.
Frequently Asked Questions
Can I use regular green tea instead of matcha? No, regular green tea is not ground into a fine powder and won’t dissolve into the batter. You’d end up with a gritty texture and a weaker flavor. Stick with matcha powder.
Why is my cake bitter? Matcha can be bitter if you use too much or if it’s low quality. Stick to the 2 tablespoons in the recipe and use culinary-grade matcha. Also, be careful not to overbake—dry cake intensifies bitterness.
Can I make this as a layer cake? Absolutely. Double the recipe and bake in two 9-inch pans. You’ll need to increase the buttercream by 1.5 times to fill and frost. The baking time may be slightly shorter—check at 25 minutes.
My buttercream curdled—what went wrong? This often happens if the butter is too cold or too warm. If it looks curdled, keep beating; it usually comes together. If it’s too warm, refrigerate the bowl for 10 minutes, then beat again.
Can I use a different frosting? Yes, a simple cream cheese frosting or a whipped cream frosting also work well. For a lighter option, use a matcha glaze (powdered sugar, matcha, and milk) instead.
Is it safe to eat raw batter? No, raw batter contains raw eggs and flour, which can carry harmful bacteria. Always bake the cake fully before eating.
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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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