Matcha cake is a moist, tender green tea cake made with matcha powder, flour, eggs, and butter or oil. Originating from Japan, matcha (powdered green tea) gives the cake a vibrant green color and a slightly bitter, earthy flavor that pairs beautifully with sweet frosting. This recipe creates a balanced, not-too-sweet cake that’s perfect for tea time or a light dessert, and it’s a great way to enjoy the antioxidants of green tea in a delicious form.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 2 tbsp (15 g) matcha powder (culinary grade)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan, or line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. 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 buttermilk, 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 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be springy to the touch.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting or serving.
Tips
- Use good quality matcha: Culinary grade matcha is perfect for baking. Ceremonial grade is more delicate and expensive, but you can use it if you prefer a more vibrant color and smoother flavor. Avoid using low-quality matcha that may turn the cake muddy green and bitter.
- Don’t overmix: Overmixing the batter can develop gluten, making the cake tough and dense. Mix just until the flour is incorporated.
- Buttermilk substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 ½ teaspoons of lemon juice or white vinegar to ½ cup (120 ml) of milk. Let it sit for 5 minutes before using.
- Check for doneness: Ovens vary, so start checking the cake at 25 minutes. If the top is browning too quickly, loosely cover it with foil for the last 10 minutes.
Serving Suggestions
This matcha cake is delicious on its own, but it’s even better with a light dusting of powdered sugar or a dollop of whipped cream. For a more indulgent treat, serve it with a scoop of vanilla ice cream or a drizzle of white chocolate ganache. It also pairs beautifully with a cup of hot green tea or coffee.
Variations
- Matcha Layer Cake: Double the recipe and bake in two 9-inch pans. Fill and frost with a simple cream cheese frosting or a white chocolate buttercream.
- Add citrus: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy twist that complements the earthy matcha.
- Make it 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.
- Add nuts: Fold in ½ cup (60 g) of chopped white chocolate or macadamia nuts for extra texture and flavor.
Storage and Reheating
Store the unfrosted cake in an airtight container at room temperature for up to 3 days. If frosted, keep it in the refrigerator for up to 4 days. You can also freeze the unfrosted cake for up to 2 months—wrap it tightly in plastic wrap and then foil. To thaw, leave it in the refrigerator overnight. To reheat individual slices, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5-7 minutes.
Frequently Asked Questions
Can I use milk instead of buttermilk? Yes, you can use regular milk, but the cake may be slightly less tender. Buttermilk adds acidity that helps activate the baking soda and creates a softer crumb. If using milk, add 1 teaspoon of lemon juice or vinegar to mimic the effect.
Why is my matcha cake bitter? Matcha naturally has a bitter undertone, but if it’s overpowering, you may be using too much matcha or a low-quality brand. Try reducing the matcha to 1 ½ tablespoons (11 g) or use a better quality culinary grade matcha.
Can I make this cake without eggs? Yes, you can substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The cake will be a bit denser and less fluffy, but it will still be tasty.
Can I use olive oil instead of butter? Yes, you can replace the butter with ½ cup (120 ml) of neutral oil like canola or vegetable oil. The cake will be more moist and have a slightly different texture, but it will work well.
How do I know when the cake is done? Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s done. The top should also spring back when lightly pressed.
Can I make this cake ahead of time? Absolutely! You can bake the cake a day ahead and keep it wrapped at room temperature. Frost it the next day if desired.
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