Matcha Dusted Cake: Easy Green Tea Loaf Recipe

This matcha dusted cake is a moist, tender pound-style loaf with a delicate green tea flavor and a striking dusting of vivid green matcha powder on top. The bitterness of the matcha is balanced by the sweetness of the cake, making it a perfect companion for tea or coffee. It’s simple to make with everyday ingredients, and the result is a beautiful, bakery-worthy treat that’s sure to impress.

Ingredients

1 ½ cups (188 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 tablespoons (15 g) matcha powder, plus extra for dusting
½ cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120 ml) whole milk, at room temperature

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy lifting.
In a medium bowl, whisk together the flour, baking powder, salt, and 2 tablespoons of matcha powder. Set aside.
In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and sugar together until light and fluffy, about 2-3 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 milk, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil after 30 minutes.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once completely cool, dust the top generously with additional matcha powder just before serving.

Tips

Use culinary-grade matcha: For baking, use culinary-grade matcha, which is less expensive than ceremonial grade but still vibrant and flavorful. Ceremonial grade works too, but it’s a waste of money for baking.
Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps the batter emulsify properly, resulting in a smoother, more even crumb.
Don’t overmix: Once you add the dry ingredients, mix just until the flour is incorporated. Overmixing develops gluten, which can make the cake tough and dense.
Dust right before serving: If you dust the cake with matcha powder too far in advance, the powder can absorb moisture from the cake and become dull or streaky. Dust it right before serving for the prettiest presentation.

Serving Suggestions

This matcha cake is wonderful on its own, but it’s even better with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For an extra touch, serve it with a side of fresh berries or a drizzle of white chocolate ganache. It pairs beautifully with a cup of hot green tea, matcha latte, or coffee.

Variations

Lemon Matcha Cake: Add 1 tablespoon of lemon zest to the batter along with the vanilla. The bright citrus flavor complements the earthy matcha beautifully.
White Chocolate Matcha Cake: Fold ½ cup (90 g) of white chocolate chips into the batter before baking. The sweetness of white chocolate balances the bitterness of matcha.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly more crumbly, but it will still be delicious.
Matcha Bundt Cake: Bake the batter in a greased 10-cup Bundt pan. You may need to increase the baking time by 10-15 minutes, so check for doneness with a toothpick.

Storage and Reheating

Store the matcha cake in an airtight container at room temperature for up to 3 days. If you’ve already dusted it with matcha, the dusting may fade slightly, but the cake will still taste great. For longer storage, wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat, place a slice in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-7 minutes until warmed through.

Frequently Asked Questions

Can I use a different type of flour? Yes, you can substitute all-purpose flour with cake flour for a lighter texture. If using cake flour, reduce the amount to 1 ½ cups (170 g) and omit the baking powder? Actually, cake flour already contains leavening, so you may want to reduce the baking powder to 1 teaspoon. For a whole wheat option, use white whole wheat flour, but the cake will be denser.

Why is my cake bitter? Matcha can be bitter if you use too much or if it’s low quality. Stick to the amount in the recipe and use culinary-grade matcha. Also, make sure you’re not overbaking, as that can intensify bitterness.

Can I make this cake dairy-free? Yes, you can substitute the butter with a plant-based butter or coconut oil, and the milk with almond, soy, or oat milk. Just make sure the substitutes are at room temperature. The texture may be slightly different, but it will still be delicious.

How do I know when the cake is done? Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s done. The top should be golden and spring back when lightly pressed.

Can I add more matcha for a stronger flavor? You can increase the matcha to 3 tablespoons, but be aware that too much matcha can make the cake overly bitter and dry. If you want a stronger matcha flavor, consider adding a matcha glaze instead of increasing the amount in the batter.

Can I use a different pan? Yes, you can use a 9-inch round cake pan or a 12-cup muffin tin. Adjust the baking time accordingly: about 30-35 minutes for a round cake, and 20-25 minutes for muffins. Check for doneness with a toothpick.

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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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