Matcha cake is a moist, tender green tea cake with a distinctive earthy-sweet flavor and a striking pale green crumb. This Las Vegas-style version is inspired by the city’s love for bold, indulgent desserts—it’s a simple layer cake with a creamy white chocolate matcha frosting that’s perfect for celebrations or an afternoon treat. The recipe works because it balances matcha’s slight bitterness with sugar and butter, and it uses buttermilk for a tender crumb that stays soft for days.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp (15 g) culinary-grade matcha powder (not ceremonial, which is too delicate for baking)
- ¾ cup (170 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 1 tsp 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
- 4 oz (115 g) white chocolate, melted and cooled
- 2 tbsp (15 g) matcha powder
- 2–3 tbsp (30–45 ml) heavy cream, as needed
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and 2 tbsp matcha powder. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each, then beat in vanilla.
- With mixer on low, add the flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix just until combined—do not overmix.
- Divide batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, beating until smooth. Beat in melted white chocolate and 2 tbsp matcha powder. Add heavy cream 1 tablespoon at a time until the frosting is spreadable (you may not need all of it).
- Once cakes are completely cool, place one layer on a serving plate. Spread about 1 cup of frosting on top. Place the second layer on top, then frost the top and sides with the remaining frosting.
- Refrigerate the cake for at least 30 minutes before slicing to help it set. Serve chilled or at room temperature.
Tips
- Matcha quality matters: Use culinary-grade matcha for baking—it’s affordable and designed for mixing with flour. Ceremonial grade is too delicate and can turn bitter when heated.
- Don’t overmix: Once you add the flour, mix just until no streaks remain. Overmixing develops gluten, which makes the cake dense and tough.
- Room temperature ingredients: Cold eggs and buttermilk can make the batter curdle. Let them sit out for 30 minutes before starting.
- White chocolate substitution: If you prefer a less sweet frosting, replace white chocolate with 4 oz (115 g) cream cheese and increase powdered sugar to 3 ½ cups (420 g).
Serving Suggestions
Serve this matcha cake with a dusting of extra matcha powder on top and a few fresh raspberries or strawberries on the side—the tart berries cut through the sweetness. It’s also lovely with a scoop of vanilla ice cream or a dollop of whipped cream. For a Las Vegas-style touch, drizzle with a little white chocolate ganache and sprinkle with edible gold dust.
Variations
- Matcha Bundt Cake: Bake the same batter in a greased 10-cup (2.4 L) Bundt pan for 45–50 minutes. Skip the frosting and dust with powdered sugar.
- Lemon-Matcha: Add 1 tbsp lemon zest to the batter and use lemon juice instead of vanilla in the frosting for a bright, citrusy twist.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Add ¼ tsp xanthan gum if your blend doesn’t include it.
- Vegan: Use plant-based butter and buttermilk (1 cup non-dairy milk + 1 tbsp lemon juice), and replace each egg with 1 tbsp ground flaxseed mixed with 3 tbsp water. Note that the texture will be slightly denser.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature for 30 minutes before serving for the best flavor and texture. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the fridge before frosting. The frosting can be refrigerated in a sealed container for up to 1 week—let it soften at room temperature and re-whip before using.
Frequently Asked Questions
Can I use regular green tea instead of matcha? No—regular green tea is not ground into a fine powder and won’t give the same color or flavor. Matcha is essential for this recipe; you can find it at most grocery stores or online.
Why is my cake bitter? Matcha can turn bitter if you use too much or if it’s old. Make sure your matcha is fresh (bright green, not dull) and measure accurately. Also, avoid overbaking—check at 25 minutes.
Can I make this as a sheet cake? Yes, pour the batter into a greased 9×13-inch (23×33 cm) pan and bake for 30–35 minutes. You’ll have a single-layer cake; halve the frosting recipe or spread it thin.
How do I prevent the cake from sticking to the pan? Grease the pans thoroughly with butter or nonstick spray, then line the bottoms with parchment paper. Let the cakes cool in the pan for 10 minutes before turning out—if they cool too long, they can stick.
Can I skip the white chocolate in the frosting? Yes, simply omit it and add an extra ½ cup (60 g) of powdered sugar to compensate for the lost sweetness. The frosting will be lighter but still delicious.
Is this cake safe for pregnant women? Yes, as long as the eggs are fully cooked (the cake is baked at 350°F until done) and the frosting uses no raw eggs. The white chocolate is pasteurized, so it’s safe too. However, if you have specific dietary concerns, consult your healthcare provider.
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