Matcha cake is a beloved dessert in Sydney, where the city’s vibrant café culture has embraced the vibrant green powder of Japanese green tea. This recipe delivers a moist, tender crumb with a balanced, earthy-sweet flavor that’s not overly bitter. It’s a straightforward loaf cake that bakes beautifully, making it a perfect treat for afternoon tea or a special celebration.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 2 tablespoons (15 g) culinary-grade matcha powder (see Tips)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115 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 with parchment paper, leaving overhang on the long sides for easy lifting.
- 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 loaf pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil after 30 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Matcha quality matters: Use culinary-grade matcha (not ceremonial, which is more delicate and expensive) for baking. It has a slightly more robust flavor that holds up well. Avoid “drinking” matcha if you can, as it may be too bitter.
- Don’t overmix: Overmixing develops gluten, which can make the cake tough and dense. Mix just until the flour is incorporated—a few streaks are fine.
- Buttermilk substitute: If you don’t have buttermilk, add 1 ½ teaspoons of lemon juice or white vinegar to ½ cup (120 ml) of milk and let it sit for 5 minutes before using. This will still give the cake its tender crumb.
- Check for doneness: Ovens vary, so start checking at 40 minutes. If the top is browning too fast, cover with foil.
Serving Suggestions
Serve slices of matcha cake as is, or dust with a little extra matcha powder for a vibrant finish. For a more indulgent treat, add a dollop of softly whipped cream and a few fresh berries. It also pairs wonderfully with a cup of hot green tea or a flat white, a nod to Sydney’s café culture.
Variations
- Matcha and White Chocolate: Fold in ½ cup (90 g) of white chocolate chips or chunks into the batter before baking. The sweetness of the chocolate balances the earthiness of matcha.
- Citrus Glaze: Whisk 1 cup (120 g) powdered sugar with 2 tablespoons (30 ml) of fresh lemon juice and drizzle over the cooled cake. The citrus brightens the matcha flavor.
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
- Matcha Cupcakes: This batter makes 12 cupcakes. Bake at 350°F (175°C) for 18–20 minutes, and top with a simple cream cheese frosting.
Storage and Reheating
Store the matcha cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 5 days. You can also freeze the cake (whole or in slices) for up to 3 months—wrap well in plastic wrap and foil. To serve, thaw at room temperature for about 1 hour. If you prefer it warm, microwave a slice for 10–15 seconds, but be careful not to overheat as it may dry out.
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 provide the same color or flavor. Matcha is essential for this recipe.
Why is my matcha cake bitter? Bitterness usually comes from using too much matcha or a low-quality grade. Stick to the specified amount and use culinary-grade matcha. Also, overbaking can intensify bitterness, so check for doneness early.
Can I reduce the sugar? You can reduce it to ½ cup (100 g) if you prefer a less sweet cake, but keep in mind that sugar also contributes to moisture and tenderness. The cake will be slightly less moist.
How do I get a bright green color? The color comes from the matcha itself. High-quality matcha will give a vibrant green. Also, avoid overmixing, as that can cause the batter to lose some greenness. Baking too long can also dull the color.
Can I make this cake dairy-free? Yes, substitute the butter with a dairy-free margarine or coconut oil (use ½ cup / 115 g) and use a dairy-free milk mixed with 1 teaspoon of lemon juice for the buttermilk. The texture may be slightly different but still good.
Why did my cake sink in the middle? A sunken middle often happens if the batter is overmixed or if the oven door is opened too early during baking. Make sure your baking powder and baking soda are fresh, and don’t open the oven until at least 35 minutes have passed.
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