Matcha cake, as made in Austin, Texas, is a moist, tender green tea layer cake with a distinctly earthy-sweet flavor and a striking emerald hue. This recipe delivers a soft, buttery crumb with a creamy white chocolate matcha frosting, balancing the grassiness of ceremonial-grade matcha with rich sweetness. It’s a versatile dessert that works for birthdays, brunches, or a simple weekend bake, and it’s easier than it looks—no special equipment required.
Ingredients
- For the cake:
- 2 ½ cups (300 g) cake flour (or all-purpose flour, see Tips)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons (22 g) ceremonial-grade matcha powder (see Tips)
- ¾ cup (170 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- For the frosting:
- 1 cup (226 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 2 tablespoons (15 g) matcha powder
- 2 tablespoons (30 ml) heavy cream (or whole milk)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and 3 tablespoons of matcha powder. Set aside.
- Cream butter and sugar: In a large bowl, using a hand or stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate dry and wet: With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk in two additions, starting and ending with the dry. Mix just until combined—do not overmix.
- Divide and bake: Divide the batter evenly between the prepared pans. Smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden at the edges and spring back when lightly touched.
- Cool completely: Let the cakes cool in the pans on a wire rack for 10 minutes, then turn them out onto the rack to cool completely. This is essential before frosting—warm cake will melt the frosting.
- Make the frosting: While the cakes cool, make the frosting. In a large bowl, beat the softened butter until smooth. Add the powdered sugar, 2 tablespoons of matcha, heavy cream, vanilla, and salt. Beat on low until combined, then increase to medium-high and beat for 2–3 minutes until light and fluffy. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar.
- Assemble the cake: Once the cakes are completely cool, place one layer on a serving plate. Spread about 1 cup of frosting over the top. Place the second layer on top. Frost the top and sides with the remaining frosting. Use an offset spatula for a smooth finish or leave it rustic.
- Chill and serve: Refrigerate the assembled cake for at least 30 minutes to set the frosting before slicing. Serve chilled or at room temperature.
Tips
- Matcha quality matters: Use ceremonial-grade matcha for the best color and flavor. Culinary-grade is more bitter and less vibrant. If you only have culinary-grade, reduce the amount in the cake to 2 tablespoons (15 g) to avoid bitterness.
- Flour substitution: If you don’t have cake flour, use 2 ½ cups (300 g) all-purpose flour minus 2 tablespoons (about 15 g), and add 2 tablespoons cornstarch. This mimics cake flour’s lower protein content.
- Don’t overmix: Overmixing the batter develops gluten, leading to a tough cake. Mix just until the flour disappears.
- Room temperature ingredients: Cold eggs and buttermilk can make the batter curdle. Let them sit out for 30 minutes before starting.
Serving Suggestions
Serve this matcha cake as a centerpiece for afternoon tea, a birthday celebration, or a bridal shower. It pairs beautifully with a cup of hot green tea, a latte, or even a glass of cold milk. For a Texas twist, add a few toasted pecans on top of the frosting—they echo the state’s love for pecans and add a nice crunch.
Variations
- Matcha Cupcakes: Divide the batter into 12–14 cupcake liners and bake for 18–20 minutes. Frost as usual.
- Lemon-Matcha: Add 1 tablespoon of lemon zest to the cake batter and use lemon juice instead of vanilla in the frosting for a bright citrus contrast.
- Gluten-Free: Substitute the cake flour with a 1:1 gluten-free baking flour blend. The texture will be slightly denser but still delicious.
- White Chocolate Ganache: For a richer frosting, melt ½ cup (85 g) white chocolate chips with 2 tablespoons heavy cream, cool slightly, then fold into the buttercream.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring slices to room temperature before serving for the best flavor and texture. The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months; thaw overnight in the refrigerator before frosting. Frosted cake can also be frozen for up to 2 months—unwrap, freeze until firm, then wrap in plastic and foil. Thaw in the fridge overnight. Do not microwave the cake; it will dry out.
Frequently Asked Questions
Can I use regular green tea instead of matcha? No—regular green tea is not powdered and won’t give the same color or concentrated flavor. Stick with matcha.
Why is my cake bitter? Overusing matcha or using low-quality culinary-grade matcha can cause bitterness. Also, baking too long can intensify bitterness. Check your oven temperature with an oven thermometer.
Can I make this cake without buttermilk? Yes, mix 1 cup (240 ml) whole milk with 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes, then use as buttermilk.
How do I get a bright green color? Use ceremonial-grade matcha and do not overbake. Overbaking can dull the color. Also, adding a tiny pinch of baking soda helps preserve the green hue.
Can I skip the frosting? Absolutely—serve the cake plain or dusted with powdered sugar. It’s still moist and delicious.
How far ahead can I make this cake? You can bake the layers a day ahead and store them wrapped in the fridge. Frost the cake the day you plan to serve it for the freshest look.
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