Matcha doughnut cake combines the nostalgic shape and tender crumb of a classic doughnut with the earthy, slightly sweet flavor of ceremonial-grade matcha green tea. Baked in a doughnut pan, it delivers the look of a fried doughnut without the fuss of deep-frying, while the simple glaze adds a glossy finish and extra sweetness. This recipe is a quick, reliable way to enjoy a café-style treat at home, with a soft, springy texture that stays moist for days.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 2 tsp (6 g) matcha powder (culinary grade is fine; ceremonial for brighter color)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- For the glaze:
- 1 cup (120 g) powdered sugar, sifted
- 1 tbsp (15 ml) milk or cream
- 1/2 tsp matcha powder (optional, for extra color)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 6-cavity doughnut pan (each cavity about 3 inches in diameter) with butter or nonstick spray; set aside.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. Ensure the matcha is fully incorporated with no lumps.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides.
- Add the egg and vanilla extract, beating until combined. The mixture may look slightly curdled; that’s okay.
- With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk in two additions, starting and ending with the dry. Mix just until no streaks of flour remain. Do not overmix.
- Spoon the batter into the prepared doughnut pan, filling each cavity about 2/3 full. Smooth the tops with the back of a spoon.
- Bake for 22–25 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the thickest part comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and matcha (if using) until smooth. If too thick, add a few drops of milk; if too thin, add more powdered sugar.
- Dip the top of each cooled cake into the glaze, letting the excess drip off. Place on a wire rack and let the glaze set for about 15 minutes before serving.
Tips
- Matcha quality: Use culinary-grade matcha for baking; ceremonial-grade is pricier and its delicate flavor can get lost. Sift the matcha with the flour to avoid bitter clumps.
- Buttermilk substitute: If you don’t have buttermilk, mix 1/2 cup (120 ml) milk with 1 1/2 tsp lemon juice or white vinegar, let sit for 5 minutes, then use.
- Pan filling: For even rings, use a piping bag or a zip-top bag with a corner snipped off to fill the cavities. Overfilling will cause the holes to close.
- Don’t overbake: Matcha can turn brown if overbaked, so start checking at 20 minutes. The cakes should be just set, not dry.
Serving Suggestions
Serve these doughnut cakes as a delightful breakfast treat with a cup of hot green tea or a latte. They also make a lovely dessert after a light meal, especially when paired with fresh berries or a scoop of vanilla ice cream. For a brunch spread, arrange them on a platter with other pastries and fresh fruit.
Variations
- Citrus Matcha: Add 1 teaspoon of lemon or orange zest to the batter for a bright, tangy twist.
- White Chocolate Glaze: Instead of the simple glaze, melt 1/2 cup (85 g) white chocolate chips with 1 tbsp (15 ml) coconut oil and dip the tops.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender, but still delicious.
- Bake as a Cake: Pour the batter into a greased 6-inch (15-cm) round cake pan and bake for 30–35 minutes. Adjust glaze amount as needed.
Storage and Reheating
Store the glazed doughnut cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them unglazed in the refrigerator for up to 5 days, or freeze for up to 2 months. To reheat, place on a baking sheet in a 300°F (150°C) oven for 5–7 minutes, or microwave for 10–15 seconds. Reheat unglazed cakes before glazing for best results.
Frequently Asked Questions
Can I use a regular muffin tin instead of a doughnut pan? Yes, you can bake the batter in a greased muffin tin. Fill each cup about 2/3 full and bake for 18–22 minutes, or until a toothpick comes out clean. You’ll get about 8 muffins.
Why is my matcha doughnut cake bitter? Bitterness usually comes from using too much matcha or overbaking. Stick to the amount in the recipe and check for doneness early. Also, make sure your matcha is fresh; stale matcha can turn bitter.
Can I make this recipe dairy-free? Absolutely. Use a plant-based butter substitute (like vegan butter sticks) and replace the buttermilk with 1/2 cup (120 ml) unsweetened almond or oat milk mixed with 1 1/2 tsp lemon juice. For the glaze, use a non-dairy milk.
How do I prevent the glaze from being too runny? The glaze should be thick enough to coat the back of a spoon. If it’s too runny, add more powdered sugar a tablespoon at a time. If too thick, add a few drops of milk.
Can I skip the glaze? Yes, the cake is delicious on its own. You can also dust the cooled cakes with powdered sugar or a little extra matcha for a simpler finish.
How long do these stay fresh? Glazed cakes are best within 1–2 days. Un-glazed, they stay moist for up to 4 days at room temperature in an airtight container.
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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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