This matcha cake is a moist, tender green tea layer cake with a creamy white chocolate or vanilla buttercream, inspired by the cozy, refined coffee-shop style of Seattle. It balances the grassy, slightly bitter notes of ceremonial-grade matcha with a soft crumb and sweet frosting, making it a perfect centerpiece for afternoon tea or a special celebration. The recipe uses a reverse-creaming method for a fine, even texture and a buttermilk soak for extra tenderness, so it stays moist for days.
Ingredients
- 2 ½ cups (300 g) cake flour, sifted
- 2 tablespoons (15 g) matcha powder (ceremonial grade, sifted)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
- For the frosting: 1 cup (226 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 2 tablespoons (30 ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 4 oz (115 g) white chocolate, melted and cooled, for a white chocolate buttercream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans, or line the bottoms with parchment paper.
- In a medium bowl, whisk together the cake 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 3 minutes.
- Add the eggs one at a time, beating well after each addition. Beat 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.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The cakes should spring back when lightly touched.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- While the cakes cool, make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating on low speed until incorporated. Add the heavy cream, vanilla, and salt, and beat on medium-high speed until light and fluffy, about 2 minutes. If using white chocolate, fold in the melted and cooled white chocolate after the frosting is whipped.
- 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.
- Slice and serve at room temperature.
Tips
- Use high-quality matcha: Ceremonial grade matcha has a vibrant green color and a smoother, less bitter flavor. Culinary grade works but will be duller and more astringent. Sift it with the flour to avoid lumps.
- Don’t overmix: Overmixing the batter develops gluten, which can make the cake tough. Mix just until the flour is incorporated.
- Room temperature ingredients: Butter, eggs, and buttermilk should be at room temperature so the batter emulsifies properly, giving a lighter crumb.
- Substitutions: If you don’t have buttermilk, make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill with milk to the 1-cup line. Let sit for 5 minutes before using.
Serving Suggestions
Serve this matcha cake with a cup of hot green tea or a latte, as they do in Seattle cafés. For a dessert pairing, a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream complements the earthy matcha. You can also dust the top with a little extra matcha powder just before serving for a beautiful presentation.
Variations
- Matcha and white chocolate: Add melted white chocolate to the frosting for a sweeter, creamier contrast to the matcha.
- Lemon matcha: Add 1 tablespoon of lemon zest to the batter and use a lemon buttercream instead of vanilla for a bright, citrusy twist.
- Gluten-free: Substitute the cake flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly denser but still delicious.
- Sheet cake: Bake the batter in a 9×13-inch (23×33 cm) pan for 30–35 minutes and frost with a simple glaze instead of buttercream.
Storage and Reheating
Store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature 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 refrigerator before frosting.
Frequently Asked Questions
Can I use regular all-purpose flour instead of cake flour? Yes, but the cake will be slightly denser. For a closer texture, remove 2 tablespoons of flour per cup and replace with cornstarch (so for 2 ½ cups, use 2 ¼ cups all-purpose flour + ¼ cup cornstarch).
Why did my cake turn brown? Matcha is sensitive to heat. If the oven runs hot or the cake bakes too long, the chlorophyll breaks down and the green fades to brown. Use an oven thermometer and check for doneness at 25 minutes.
Can I make this cake dairy-free? Yes, use a plant-based butter substitute, and replace the buttermilk with almond milk mixed with 1 tablespoon of lemon juice. Use a dairy-free cream for the frosting.
How do I get a smooth frosting? Make sure the butter is soft but not melted, and sift the powdered sugar to avoid lumps. Beat the frosting on medium-high for at least 2 minutes to incorporate air and create a silky texture.
Can I use matcha latte powder instead of pure matcha? Latte powder usually contains added sugar and milk powder, which will alter the taste and texture. It’s best to use pure matcha for baking.
Is it okay to eat raw cake batter? No, raw batter contains raw eggs, which can carry harmful bacteria. Please wait until the cake is fully baked before eating.
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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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