Pandan matcha cake is a soft, tender layer cake that pairs the nutty, vanilla-like aroma of pandan with the earthy, slightly bitter notes of matcha. The two flavors complement each other beautifully, creating a dessert that is both visually striking and deliciously balanced. This recipe uses a chiffon-style base, which keeps the cake light and airy, and the natural green hues from pandan and matcha make it perfect for celebrations or afternoon tea.
Ingredients
- 2 cups (250 g) cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 large eggs, separated, at room temperature
- 1 1/2 cups (300 g) granulated sugar, divided
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) coconut milk
- 2 teaspoons pandan extract (or 1 teaspoon pandan paste)
- 1 tablespoon matcha powder (culinary grade)
- 1/4 cup (60 ml) hot water
- 1 teaspoon cream of tartar (or 1/2 teaspoon lemon juice)
- For the frosting: 1 1/2 cups (360 ml) heavy cream
- 1/4 cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Have ready two 9-inch (23 cm) round cake pans, lined with parchment paper at the bottom.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the egg yolks with 1/2 cup (100 g) of the sugar until pale and slightly thickened. Add the oil and coconut milk, and whisk until combined.
- Stir in the pandan extract. The mixture will turn a bright green.
- In a small bowl, dissolve the matcha powder in the hot water, stirring until smooth. Set aside.
- Add the dry ingredients to the pandan mixture, mixing until just combined. Do not overmix.
- In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar, then gradually add the remaining 1 cup (200 g) sugar, beating until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the pandan batter to lighten it. Then fold in the remaining whites until no streaks remain.
- Divide the batter evenly between the two prepared pans. Drop the pans on the counter a few times to release air bubbles.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The top should 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.
- While the cakes cool, prepare the matcha cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the reserved matcha paste until the cream is evenly green.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of matcha cream on top. Place the second layer over it, and frost the top and sides with the remaining cream.
- Refrigerate the cake for at least 30 minutes before slicing, to let the cream set.
Tips
- Pandan extract vs. paste: Pandan extract is liquid and less concentrated than paste. If using paste, use half the amount. Both are available at Asian grocery stores or online. If you can’t find them, substitute 1 teaspoon vanilla extract, but the flavor will be different.
- Matcha quality: Use culinary-grade matcha for baking. Ceremonial grade is more delicate and may lose its vibrancy when baked. Sift the matcha into the hot water to avoid lumps.
- Egg whites: Make sure the bowl and beaters are completely clean and free of grease, or the whites won’t whip properly. Room-temperature eggs beat up higher than cold ones.
- Don’t overmix: When folding the egg whites, use a gentle hand. Overmixing deflates the batter and results in a dense cake.
Serving Suggestions
Serve this cake chilled or at room temperature. It pairs beautifully with a cup of jasmine tea or a simple espresso. For a festive touch, garnish with toasted coconut flakes or a dusting of matcha powder just before serving. The cake is also lovely with a scoop of coconut or vanilla ice cream.
Variations
- Pandan-only cake: Omit the matcha and increase the pandan extract to 3 teaspoons. You’ll have a vibrant green, single-flavor cake.
- Matcha-only cake: Omit the pandan and use 2 tablespoons of matcha powder dissolved in 1/4 cup (60 ml) hot water. Add it to the yolk mixture instead of the pandan.
- Layer swap: Make a three-layer cake by using three 6-inch pans. Adjust baking time to about 25–30 minutes.
- Filling: Add a thin layer of sweetened red bean paste between the cake layers for a classic Asian twist.
Storage and Reheating
Store the cake in an airtight container in the refrigerator for up to 3 days. The cream will soften the cake slightly, which is fine. For longer storage, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting. This cake is best served cold or at room temperature; there’s no need to reheat it.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour? Yes, but the cake will be slightly denser. To mimic cake flour, replace 2 tablespoons of all-purpose flour with cornstarch per cup.
Why did my cake sink in the middle? The most common causes are underbaking or opening the oven door too early. Always test with a toothpick, and avoid opening the oven for the first 20 minutes of baking.
Can I make this cake dairy-free? Yes, use a dairy-free milk alternative in place of coconut milk (if you want a neutral flavor) and use a plant-based whipped cream or a dairy-free buttercream. The cake itself is already dairy-free if you use coconut milk.
Is pandan extract the same as pandan essence? They are often the same, but check the label: some products are artificial, while others are natural. Both work, but natural extract gives a more authentic flavor.
Can I use a bundt pan instead of round pans? Yes, you can bake the batter in a greased bundt pan. The baking time will be longer, about 40–45 minutes. Check with a toothpick.
Why does my matcha cream turn brown? Matcha can oxidize when exposed to air. Whipping it into the cream immediately and keeping the cake refrigerated helps. Adding a tiny pinch of vitamin C powder (or a drop of lemon juice) can help preserve the color.
Related
- Poaching vs Simmering: Key Differences & How to Do Both
- Best Pots for Slow Cooking: Materials, Sizes, and Safety
- Poultry Deboning Machine: How to Use One
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).