Matcha chocolate cake is a moist, tender layer cake that pairs the earthy, slightly bitter notes of green tea powder with deep, semi-sweet chocolate. The two flavors balance each other beautifully—the matcha adds a subtle grassiness while the chocolate keeps the cake rich and indulgent. This recipe uses a simple reverse-creaming method for a fine, even crumb and a shiny ganache glaze that sets up perfectly.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch-process)
- 2 tablespoons (12 g) matcha powder (culinary grade)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (227 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
- 1/2 cup (120 ml) hot coffee or hot water
For the ganache glaze:
- 1 cup (240 ml) heavy cream
- 12 oz (340 g) semi-sweet chocolate, finely chopped
- 1 teaspoon matcha powder, sifted (for dusting)
Instructions
- Preheat the 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 flour, cocoa powder, matcha powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar 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, then beat in the vanilla.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Stir in the hot coffee or water until the batter is smooth. The batter will be thin; that’s okay.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until just simmering (not boiling). Pour the hot cream over the chocolate and let stand for 5 minutes, then stir until smooth and glossy. Let cool slightly until it thickens to a pourable consistency, about 10–15 minutes.
- Place one cake layer on a serving plate. Spread a thin layer of ganache over the top. Place the second layer on top. Pour the remaining ganache over the top, letting it drip down the sides. Smooth with a spatula if needed.
- Dust the top with sifted matcha powder just before serving. Let the cake set for at least 30 minutes before slicing.
Tips
- Matcha quality: Use culinary-grade matcha for baking; ceremonial-grade is too delicate and expensive. Sift the matcha with the dry ingredients to avoid lumps.
- Buttermilk substitute: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let sit for 5 minutes.
- Don’t overmix: Overmixing the batter after adding the flour can develop gluten and make the cake tough. Mix until the streaks disappear.
- Ganache too thick? If the ganache becomes too thick to pour, warm it gently in the microwave for 10-second intervals, stirring in between.
Serving Suggestions
Serve this cake at room temperature with a cup of green tea or coffee. For an extra touch, add a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. The cake is also delicious with a sprinkle of sea salt on top to enhance the chocolate flavor.
Variations
- Matcha cream cheese frosting: Swap the ganache for a cream cheese frosting flavored with matcha (beat 8 oz cream cheese, 1/2 cup butter, 2 cups powdered sugar, and 1 tablespoon matcha).
- Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
- Add-ins: Fold in 1/2 cup of chocolate chips or chopped white chocolate for extra sweetness.
- Layered with fruit: Add a thin layer of raspberry or strawberry jam between the cake layers for a fruity contrast.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days—bring to room temperature before serving. The cake can be frozen (without the ganache) for up to 3 months; wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator. To reheat individual slices, microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use white chocolate instead of semi-sweet? Yes, but white chocolate is sweeter and less intense. Use 10 oz (285 g) of white chocolate and reduce the cream to 3/4 cup (180 ml) to keep the ganache firm.
Why is my cake dry? Overbaking is the most common cause. Check the cake at 30 minutes and remove it as soon as a toothpick comes out clean. Also, measure your flour correctly—spoon it into the cup and level it off, don’t scoop.
Can I make this cake in a 9×13 pan? Yes, pour the batter into a greased 9×13-inch pan and bake for 35–40 minutes. You won’t need to layer it; just pour the ganache over the top.
Does the coffee make the cake taste like coffee? No, the coffee enhances the chocolate flavor without adding a coffee taste. You can substitute hot water if you prefer.
Can I skip the matcha dusting? Yes, the dusting is optional. If you dust too early, the matcha can absorb moisture and turn dull; do it just before serving.
How do I get clean slices? Use a sharp knife dipped in hot water and wiped dry between cuts. This helps the ganache slice neatly.
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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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