Matcha cake is a vibrant green tea dessert that brings the earthy, slightly sweet flavor of Japanese matcha into a moist, tender crumb. This San Diego-inspired version balances the matcha’s natural bitterness with a light vanilla note and a silky cream cheese frosting, making it a refreshing treat for coastal afternoons. It works because the high-quality matcha powder is whisked into the batter, ensuring every slice is evenly green and aromatic.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons (15 g) matcha powder (culinary grade)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- For the frosting:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon matcha powder (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them 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 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 mixture. Mix just until combined—do not overmix.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be springy to the touch.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- For the frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until creamy. Stir in the vanilla extract.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Sift a little matcha powder over the top for garnish, if desired. Slice and serve.
Tips
- Use high-quality matcha: Culinary grade matcha is ideal for baking; it has a vibrant color and a balanced flavor. Ceremonial grade is too delicate and expensive for cake.
- Don’t overmix: Overmixing the batter can make the cake dense and tough. Mix just until the flour disappears.
- Room temperature ingredients: Butter, eggs, and buttermilk should be at room temperature to ensure a smooth, even batter.
- Check for doneness early: Ovens vary, so start checking the cake at 30 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Serving Suggestions
This matcha cake is perfect with a cup of hot green tea or a latte. For a San Diego twist, serve it with a dollop of whipped cream and fresh berries, like strawberries or raspberries, which complement the earthy matcha. It also makes a lovely dessert for brunch or a spring celebration.
Variations
- Lemon Matcha Cake: Add 1 tablespoon of lemon zest to the batter and use lemon juice in the frosting for a citrusy lift.
- Matcha Cupcakes: Pour the batter into a lined muffin tin and bake for 18-22 minutes. Frost as desired.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly.
- Vegan: Use plant-based butter, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and a dairy-free yogurt or milk mixed with 1 teaspoon vinegar instead of buttermilk.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor. You can also freeze the unfrosted cake layers, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw overnight in the refrigerator before frosting.
Frequently Asked Questions
Can I use regular green tea instead of matcha? No, regular green tea is not ground into a powder and will not provide the same color or flavor. Matcha is essential for this recipe.
Why is my matcha cake bitter? Matcha can be bitter if you use too much or if it is low quality. Stick to the specified amount and use culinary grade matcha. Also, be sure not to overbake, as that can intensify bitterness.
Can I make this cake without buttermilk? Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
How do I prevent the cake from sticking to the pan? Grease the pans thoroughly with butter and dust with flour, or use parchment paper circles at the bottom. Let the cakes cool in the pan for 10 minutes before turning out.
Can I use a different frosting? Absolutely. A simple whipped cream or a white chocolate ganache also pair nicely with matcha. If you prefer a less sweet option, try a mascarpone frosting.
Is matcha cake safe for children? Yes, matcha contains caffeine, but in small amounts in a cake slice it is generally safe for children. However, if you are concerned, you can use decaffeinated matcha.
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