Matcha cake slice is a moist, tender loaf cake infused with ceremonial-grade green tea powder, delivering a vibrant green crumb and a subtle, earthy-sweet flavor. It’s a beloved treat in Japanese bakeries and cafés, and this version is simple enough for home bakers. The combination of buttermilk and oil keeps the cake incredibly soft for days, while the matcha provides a gentle caffeine lift and a beautiful color that makes every slice look special.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons (15 g) matcha powder (ceremonial or culinary grade)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1/4 cup (60 ml) vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy lifting.
- 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 with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
- 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 after each addition.
- Pour in the vegetable oil and fold it in with a spatula until fully incorporated. The batter will be smooth and slightly glossy.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover with foil after 30 minutes.
- Let the cake cool in the pan on a wire rack for 15 minutes, then lift it out using the parchment overhang and cool completely on the rack before slicing.
Tips
- Use good matcha: The flavor of the cake depends heavily on the matcha. Ceremonial grade gives a vibrant color and smooth taste, while culinary grade is more bitter. If using culinary grade, reduce the amount to 1 1/2 tablespoons (11 g) to avoid overwhelming bitterness.
- Don’t overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten, which can make the cake dense and tough instead of tender.
- Room temperature ingredients: Cold eggs and buttermilk can cause the batter to curdle. Let them sit on the counter for 30 minutes before starting.
- Check for doneness: Ovens vary, so start checking at 50 minutes. The cake is done when a toothpick comes out clean, and the top springs back lightly when pressed.
Serving Suggestions
Serve slices of matcha cake as an afternoon treat with a cup of sencha or a matcha latte. For a more indulgent dessert, dust with powdered sugar or serve with a dollop of lightly sweetened whipped cream and fresh strawberries. The cake also pairs beautifully with a scoop of vanilla ice cream or a drizzle of white chocolate ganache.
Variations
- Matcha Glaze: Whisk 1 cup (120 g) powdered sugar with 1 tablespoon matcha and 2–3 tablespoons milk until smooth, then drizzle over the cooled cake.
- Citrus Twist: Add the zest of one lemon or orange to the batter along with the vanilla for a bright, aromatic note.
- Nutty Crunch: Fold in 1/2 cup (60 g) chopped white chocolate or macadamia nuts for extra texture.
- Vegan Version: Replace the butter with 3/4 cup (170 g) coconut oil (solid), the eggs with 3 flax eggs (3 tablespoons ground flaxseed + 9 tablespoons water), and the buttermilk with 1/2 cup (120 ml) plant milk mixed with 1 teaspoon lemon juice. Bake as directed; the texture will be slightly denser.
Storage and Reheating
Store the matcha cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cooled cake tightly in plastic wrap and refrigerate for up to 1 week, or freeze for up to 3 months. To thaw, leave it in the refrigerator overnight or at room temperature for a few hours. To reheat, place a slice in the microwave for 10–15 seconds or warm it in a toaster oven at 300°F (150°C) for 5 minutes to restore softness.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour works fine. The cake will be slightly denser than if you used cake flour, but it will still be tender and delicious.
Why did my matcha cake turn brown on the inside?
Matcha can lose its bright green color if exposed to high heat for too long or if the baking powder is old. To keep it green, use fresh matcha, don’t overbake, and consider adding a tiny pinch of baking soda (already in the recipe) to help preserve the color.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly more crumbly, but it will still be delicious.
Why is my cake bitter?
Bitterness usually comes from using too much matcha or a low-quality, overly bitter grade. Stick to the recommended amount and use ceremonial grade for the best flavor. Also, ensure you don’t overbake, as that can intensify bitterness.
Can I reduce the sugar?
You can reduce the sugar to 3/4 cup (150 g) without drastically affecting the texture, but the cake will be less sweet and the matcha flavor will be more pronounced. Keep in mind that sugar also helps with moisture, so don’t reduce it further.
How do I know when the cake is done without a toothpick?
If you don’t have a toothpick, insert a thin knife or a skewer into the center. It should come out clean, with no wet batter clinging to it. The top should also feel springy to the touch.
Related
- Simmering Steak Recipe: Tender, No-Fail Method
- Simmering vs Boiling: Key Differences & When to Use Each
- Simmering vs Stewing: Key Differences Explained
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).