Uji matcha green tea cake is a moist, tender pound-style cake made with premium shade-grown matcha from the Uji region of Japan. The cake balances the grass-like, slightly sweet bitterness of the tea with a soft crumb and a subtle vanilla note, making it a favorite for afternoon tea or a light dessert. It works well because the matcha is whisked into the dry ingredients, ensuring even distribution and a vibrant green crumb that stays moist for days.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 2 tablespoons (15 g) Uji matcha powder (ceremonial grade)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) whole milk, at room temperature
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 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 sugar with an electric mixer on medium speed until light and fluffy, about 3–4 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, 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.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil after 30 minutes.
- Let the cake cool in the pan on a wire rack for 15 minutes, then lift it out using the parchment and cool completely on the rack before slicing.
Tips
- Use ceremonial-grade matcha: Culinary-grade matcha works, but it may be more bitter and less vibrant. For the best color and flavor, choose a bright green ceremonial grade from Uji.
- Room-temperature ingredients: Butter, eggs, and milk should be at room temperature so the batter emulsifies properly, giving a smooth, even crumb.
- Don’t overmix: Overmixing develops gluten and can make the cake tough. Mix just until the flour disappears.
- Check for doneness: Ovens vary, so start checking at 45 minutes. The cake is done when a toothpick comes out clean or with just a few moist crumbs.
Serving Suggestions
Serve slices of this matcha cake with a dusting of powdered sugar or a dollop of lightly sweetened whipped cream. It pairs beautifully with a cup of hot green tea, coffee, or a glass of cold milk. For a more decadent treat, serve with a scoop of vanilla ice cream or a drizzle of white chocolate ganache.
Variations
- Matcha Pound Cake: Replace the milk with buttermilk and add 1 tablespoon of lemon zest for a tangy twist.
- Matcha Marble Cake: Divide the batter in half, add an extra 1 tablespoon of matcha to one half, and swirl the two together in the pan for a marbled effect.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender and crumbly.
- Matcha Cupcakes: Pour the batter into a 12-cup muffin tin lined with paper liners and bake at 350°F (175°C) for 18–22 minutes.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap the cooled cake tightly in plastic wrap and then foil; it will keep for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat individual slices, microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 5–7 minutes until just heated through.
Frequently Asked Questions
Can I use culinary-grade matcha instead of ceremonial?
Yes, but expect a more pronounced bitterness and a duller green color. If using culinary grade, reduce the amount to 1½ tablespoons to avoid overpowering the cake.
Why did my cake turn brown instead of staying green?
Matcha can oxidize and lose its bright color when exposed to high heat for too long. Make sure your oven is at the correct temperature, and avoid overbaking. Also, use a high-quality matcha and store it in a cool, dark place.
Can I make this cake dairy-free?
Yes, substitute the butter with a high-quality vegan butter and the milk with almond, oat, or soy milk. The texture may be slightly denser, but it will still be delicious.
Why is my cake dense and heavy?
This usually happens when the batter is overmixed or the ingredients were too cold. Mix just until combined and ensure all ingredients are at room temperature before starting.
Can I add white chocolate chips or nuts?
Absolutely. Fold in ½ cup (90 g) of white chocolate chips or ½ cup (60 g) of chopped pistachios after the batter is mixed. This adds texture and complements the matcha flavor.
How do I know when the cake is done without a toothpick?
You can gently press the center of the cake—it should spring back. Alternatively, use an instant-read thermometer: the internal temperature should read around 200°F (93°C) when done.
Related
- New Year’s Hair Simmer: A Festive Hair Rinse Recipe
- Meat Temperature Rise While Resting: How Much & Why
- Slow Cooker Brisket: Easy, Tender, Foolproof
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).