Matcha honey cake is a moist, tender loaf that pairs the earthy, slightly bitter notes of green tea powder with the floral sweetness of honey. It’s a simple tea cake that works for breakfast, brunch, or an afternoon treat, and it comes together quickly with pantry staples. The combination of matcha and honey creates a balanced flavor that isn’t too sweet, and the cake’s fine crumb stays soft for days.
Ingredients
- 1 ¾ cups (210 g) all-purpose flour
- 2 tablespoons (15 g) matcha powder (culinary grade)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ⅔ cup (160 ml) honey
- 2 large eggs, at room temperature
- ½ cup (120 ml) whole milk, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving some overhang on the long sides for easy lifting.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and honey together with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk, 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 45–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, loosely cover 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
- Use good matcha: Culinary grade matcha is ideal for baking. Ceremonial grade is more delicate and expensive, and may lose its vibrant color when baked. Avoid “matcha-flavored” mixes that contain sugar.
- Measure honey accurately: Honey is sticky and dense. Spray your measuring cup with a little nonstick spray before adding honey—it will slide right out.
- Room temperature ingredients matter: Cold eggs or milk can make the batter curdle. Set them out 30 minutes before you start, or warm the milk briefly in the microwave (about 15 seconds) and place the eggs in a bowl of warm water for 5 minutes.
- Don’t overmix: Overmixing develops gluten, which can make the cake tough. Mix until the flour is just incorporated, even if a few streaks remain.
Serving Suggestions
Serve slices of matcha honey cake with a cup of plain green tea or a matcha latte. For a dessert, top with a dollop of lightly sweetened whipped cream and a few fresh raspberries or sliced strawberries—the tartness balances the honey. A drizzle of extra honey or a dusting of powdered sugar also works well.
Variations
- Lemon Matcha Honey Cake: Add the zest of one lemon to the batter along with the butter. The citrus brightens the matcha flavor.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but still delicious.
- Vegan: Use ½ cup (120 ml) unsweetened applesauce instead of eggs, and replace the butter with coconut oil (melted) and the milk with almond or oat milk. The cake will be denser and less rich.
- Matcha Honey Bundt Cake: Double the recipe and bake in a greased 10-cup (2.4 L) bundt pan for 50–60 minutes. You may need to increase the baking time by 10 minutes.
Storage and Reheating
Store the 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, or freeze for up to 3 months. To freeze, wrap the cooled cake (whole or in slices) in plastic wrap and then foil. Thaw overnight in the refrigerator or at room temperature for a few hours. To reheat, place slices in a toaster oven or microwave for 10–15 seconds until just warm.
Frequently Asked Questions
Can I use regular green tea instead of matcha? No, matcha is a fine powder made from whole green tea leaves. Regular green tea leaves won’t dissolve into the batter and would give a gritty texture and weak flavor.
Why did my cake turn out bitter? Matcha can become bitter if you use too much, or if you bake it at too high a temperature. Stick to 2 tablespoons, and make sure your oven is at 350°F (175°C). Also, avoid overmixing, which can release more bitterness from the matcha.
Can I reduce the honey? Honey contributes to both sweetness and moisture. Reducing it will make the cake drier and less sweet. If you want to reduce, add a few tablespoons of milk or yogurt to compensate, but the texture may change.
Is it okay to use a different type of honey? Yes, but the flavor will vary. Wildflower honey is mild and floral; buckwheat honey is strong and earthy. For a neutral taste, use clover honey. Avoid honey with a very strong flavor that might overpower the matcha.
Why did my cake sink in the middle? This can happen if the batter is overmixed (which creates too much gluten), if the oven door is opened too early, or if the cake is underbaked. Make sure to bake until a toothpick comes out clean, and don’t open the oven for the first 30 minutes.
Can I make this into cupcakes? Yes, divide the batter among 12 lined muffin cups and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
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