Matcha cake is a soft, tender dessert made with matcha green tea powder, giving it a distinctive flavor that is earthy, slightly bitter, and subtly sweet. It originated in Japan, where matcha has been used in traditional tea ceremonies, and has since become a favorite in cakes, cookies, and other sweets worldwide. The bitterness of matcha is balanced by sugar and butter, creating a complex taste that is both refreshing and indulgent—unlike any other cake.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp (15 g) matcha powder (culinary grade)
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ¾ cup (180 ml) whole milk, at room temperature
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, baking powder, salt, and matcha powder. 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 2-3 minutes.
- 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 until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden green and spring back lightly when touched.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Tips
- Substitutions: If you don’t have whole milk, use any milk or a non-dairy alternative like almond or oat milk. For a dairy-free version, replace butter with an equal amount of coconut oil or vegan butter, and use a plant-based milk.
- Storage: Store unfrosted cake in an airtight container at room temperature for up to 3 days. If frosted, keep refrigerated and bring to room temperature before serving.
- Common mistake: Overmixing the batter can make the cake dense and tough. Mix just until the flour disappears. Also, be careful not to overbake, which can dry out the cake and intensify the bitterness.
- Matcha quality: Use culinary-grade matcha for baking; ceremonial grade is more delicate and expensive, and its flavor may get lost in the cake. Sift the matcha with the flour to avoid lumps.
Serving Suggestions
Serve this matcha cake plain, dusted with powdered sugar, or with a light glaze made from powdered sugar and milk. It pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or a cup of hot green tea. For a more decadent treat, top with a simple cream cheese frosting or a white chocolate ganache.
Variations
- Matcha Layer Cake: Double the recipe and bake in two 9-inch pans. Fill and frost with a vanilla buttercream or cream cheese frosting.
- Matcha Marble Cake: Divide the batter in half, add an extra 1 tbsp of matcha to one half, and swirl the two batters together in the pan for a marbled effect.
- Add-ins: Fold in ½ cup (85 g) of white chocolate chips or chopped macadamia nuts for extra texture and sweetness.
- Citrus twist: Add 1 tbsp of lemon zest to the batter for a bright, citrusy contrast to the earthy matcha.
Storage and Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat, place a slice in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-7 minutes until just warm.
Frequently Asked Questions
Does matcha cake taste like green tea? Yes, it has a distinct green tea flavor—earthy, grassy, and slightly bitter, but balanced with sweetness. The taste is more intense than a regular green tea drink because the powder is concentrated.
Can I use regular green tea instead of matcha? No, regular green tea is not a substitute. Matcha is a fine powder made from whole tea leaves, providing a vibrant color and robust flavor. Regular tea leaves would not grind fine enough and would alter the texture.
Why is my matcha cake bitter? Matcha naturally has a bitter note, but overbaking or using too much matcha can make it overpowering. Stick to the recipe’s amount and bake just until a toothpick comes out clean. Also, ensure you’re using culinary-grade matcha, as ceremonial grade can be more bitter when baked.
Can I make this cake gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly more crumbly, but it will still be delicious. Add ¼ tsp xanthan gum if your blend doesn’t include it.
How do I get a bright green color? The color depends on the quality and freshness of your matcha. High-quality culinary matcha will give a vivid green. Also, avoid overbaking, which can dull the color. Adding a tiny pinch of baking soda can help preserve the green hue, but it may affect the taste.
Can I reduce the sugar? You can reduce the sugar to ½ cup (100 g) if you prefer a less sweet cake, but keep in mind that sugar balances the bitterness of matcha. Reducing too much may make the cake taste more bitter and dry.
Related
- Meat Temperature Rise While Resting: How Much & Why
- Slow Cooker Brisket: Easy, Tender, Foolproof
- Slow Cooker Roast: Tender & Juicy Every Time
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).