Matcha Cake: Soft, Fluffy Green Tea Sponge

Matcha cake is a soft, moist sponge cake flavored with green tea powder, with a subtly bitter, earthy note that balances its sweetness. It’s a favorite in Japanese and other East Asian bakeries, often served as a tea-time treat or layered with cream. This recipe uses a genoise-style method—whipping whole eggs with sugar—to create a light, airy crumb that stays tender for days.

Ingredients

4 large eggs (about 200 g / 7 oz), room temperature
3/4 cup (150 g) granulated sugar
1 cup (120 g) cake flour (or all-purpose flour, see Tips)
1 1/2 tablespoons (12 g) matcha powder (culinary grade)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (60 ml) whole milk, warmed slightly
3 tablespoons (42 g) unsalted butter, melted and cooled
1 teaspoon vanilla extract (optional)

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 small bowl, whisk together the cake flour, matcha powder, baking powder, and salt. Set aside.
In a large mixing bowl, combine the eggs and sugar. Place the bowl over a pot of simmering water (make sure the water doesn’t touch the bowl) and whisk constantly for 2–3 minutes, until the sugar dissolves and the mixture is warm to the touch (about 110°F / 43°C). Remove from heat.
Using a hand mixer or stand mixer with the whisk attachment, beat the egg mixture on high speed for 5–7 minutes, until it triples in volume and forms a thick ribbon that falls back into the bowl in a slow, dissolving ribbon when you lift the whisk. This is the key to a fluffy cake.
In a small bowl, mix the warm milk and melted butter together (and vanilla if using).
Sift the flour mixture over the egg foam in three additions, gently folding with a rubber spatula after each addition. Fold until just combined—do not overmix, or you’ll deflate the batter.
Take about 1 cup of the batter and stir it into the milk-butter mixture until smooth. Then pour this mixture back into the main batter and fold gently until no streaks remain. The batter should be smooth and airy.
Pour the batter into the prepared pan. Tap the pan on the counter a few times to release large air bubbles.
Bake for 28–32 minutes, until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean. The cake should be golden-green and slightly domed.
Let the cake cool in the pan on a wire rack for 10 minutes, then run a knife around the edges and invert onto the rack to cool completely. Serve plain or with a dusting of powdered sugar.

Tips

Use cake flour for the best texture: Cake flour has lower protein, which gives a softer crumb. If using all-purpose flour, replace 2 tablespoons (16 g) of it with cornstarch to approximate cake flour.
Don’t skip the warm milk-butter step: Adding cold milk or butter can deflate the batter. Warm them slightly (but not hot) so they fold in smoothly.
Matcha quality matters: Culinary grade matcha is fine for baking; ceremonial grade is too delicate and expensive. Sift the matcha with the flour to avoid lumps.
Beat the eggs enough: Under-whipping leads to a dense cake. The ribbon stage—when the batter falls in a thick ribbon that holds its shape for a few seconds—is crucial.

Serving Suggestions

Serve slices of matcha cake with a dollop of lightly sweetened whipped cream and a few fresh berries, like raspberries or strawberries, which contrast nicely with the earthy matcha. It’s also delicious with a cup of hot green tea or a matcha latte. For a richer dessert, split the cake in half and fill with a layer of white chocolate ganache or sweetened red bean paste (anko).

Variations

Matcha Marble Cake: Divide the batter in half; add an extra 1/2 teaspoon matcha to one half. Spoon the batters into the pan in alternating dollops, then swirl with a knife for a marbled effect.
Citrus Matcha Cake: Add 1 tablespoon of lemon or orange zest to the flour mixture for a bright, floral note.
Gluten-Free Matcha Cake: Replace the cake flour with a gluten-free all-purpose blend that contains xanthan gum (like King Arthur’s). The texture will be slightly more tender but still delicious.
Matcha Cupcakes: Divide the batter among 12 lined muffin tins and bake for 18–20 minutes, until a toothpick comes out clean.

Storage and Reheating

Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days (bring to room temperature before serving). For longer storage, wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. To refresh a slightly dry cake, microwave a slice for 10–15 seconds, or warm it in a 300°F (150°C) oven for 5 minutes.

Frequently Asked Questions

Why did my cake sink in the middle?
This usually happens if the batter was overmixed, which deflates the air you whipped into the eggs. Fold gently and stop as soon as the flour is incorporated. Also, avoid opening the oven door during baking, as a sudden temperature drop can cause sinking.

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. You need matcha powder specifically. If you don’t have it, you can substitute 1 tablespoon of finely ground green tea leaves, but the flavor will be more grassy and less vibrant.

Why does my matcha cake taste bitter?
Matcha is naturally bitter, but if it’s overwhelming, you may have used too much, or the matcha is old or low-quality. Try reducing to 1 tablespoon (8 g) next time, and make sure your matcha is fresh and bright green. Also, don’t overbake—overbaking can intensify bitterness.

Can I make this cake without a mixer?
Yes, but it’s more work. Whisk the eggs and sugar by hand over the simmering water, then beat vigorously with a wire whisk for about 10 minutes until thick and pale. It’s tiring but doable. A stand mixer or hand mixer saves time and effort.

Can I use butter instead of oil?
This recipe already uses butter. If you want to substitute oil, use a neutral oil like canola or vegetable oil in the same amount (3 tablespoons). The cake will be slightly more moist and less rich in flavor.

How do I know when the cake is done?
Insert a toothpick into the center—it should come out clean, with no wet batter. The top should spring back when gently pressed. If the toothpick has moist crumbs, bake for another 2–3 minutes and check again.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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