Matcha layer cake is a stunning green tea dessert made with soft, moist vanilla or matcha-infused sponge layers, filled and frosted with a creamy matcha buttercream. Originating from Japan, matcha (powdered green tea) lends a vibrant color and a slightly bitter, earthy flavor that balances beautifully with sweet frosting. This recipe delivers a showstopping cake that’s perfect for birthdays, celebrations, or any time you want a touch of elegance.
Ingredients
- 2 ½ cups (300 g) cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons (20 g) matcha powder (culinary grade)
- ¾ cup (170 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) whole milk, at room temperature
- For the matcha buttercream:
- 1 cup (226 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 2 tablespoons (15 g) matcha powder
- 2 tablespoons (30 ml) heavy cream (or milk)
- 1 teaspoon vanilla extract
- Pinch of salt
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, baking powder, salt, and matcha powder. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions, 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 into the center comes out clean. 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 buttercream: In a large bowl, beat the softened butter until creamy. Add the powdered sugar, matcha powder, heavy cream, vanilla, and salt. Beat on low speed until combined, then increase to medium-high and beat for 2-3 minutes until light and fluffy. If the frosting is too thick, add more cream (1 teaspoon at a time). If too thin, add more powdered sugar.
- Once the cakes are completely cool, level the tops with a serrated knife if they domed. Place one layer on a serving plate or cake stand. Spread about 1 cup of buttercream evenly over the top.
- Place the second layer on top. Frost the top and sides of the cake with the remaining buttercream. Use an offset spatula for a smooth finish, or create swirls as desired.
- Chill the cake in the refrigerator for at least 30 minutes before slicing to help the frosting set.
Tips
- Use culinary-grade matcha: Ceremonial grade is too delicate and expensive for baking; culinary grade is designed for cooking and gives a stronger color and flavor.
- Don’t overmix the batter: Overmixing develops gluten, which can make the cake tough. Mix just until the flour is incorporated.
- Room temperature ingredients: Butter, eggs, and milk should be at room temperature for a smooth, evenly mixed batter that rises properly.
- Substitution: If you don’t have cake flour, use 2 cups (240 g) all-purpose flour plus 2 tablespoons cornstarch. Sift together before using.
Serving Suggestions
Serve this matcha layer cake as the centerpiece of an afternoon tea, a birthday party, or a spring celebration. It pairs wonderfully with a cup of hot green tea, coffee, or a glass of cold milk. For a decorative touch, dust the top with a little extra matcha powder or add fresh berries like strawberries or raspberries—their sweetness complements the earthy matcha.
Variations
- Matcha White Chocolate Cake: Add 4 oz (115 g) melted white chocolate to the buttercream for a sweeter, creamier frosting.
- Lemon Matcha Cake: Add 1 tablespoon of lemon zest to the cake batter and use lemon juice instead of vanilla in the frosting for a bright, citrusy twist.
- Gluten-Free Matcha Cake: Substitute the cake flour with a 1:1 gluten-free baking flour blend. The texture may be slightly denser but still delicious.
- Matcha Cupcakes: Divide the batter into a lined muffin tin and bake for 18-20 minutes at 350°F (175°C). Frost as directed.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 15-20 minutes before serving to soften the buttercream. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the refrigerator before frosting. This cake is best served at room temperature, so no reheating is necessary.
Frequently Asked Questions
Can I use regular flour instead of cake flour? Yes, you can substitute with all-purpose flour, but the cake will be slightly denser. To mimic cake flour, remove 2 tablespoons of flour per cup and replace with cornstarch, then sift.
Why did my cake turn brown? Matcha is sensitive to heat and can oxidize, turning brownish. To prevent this, avoid overbaking and use a good-quality culinary matcha. Also, make sure your oven temperature is accurate—too hot can cause browning.
Can I make this cake dairy-free? Yes, substitute the butter with a plant-based butter alternative and use a dairy-free milk like almond or oat milk. The texture may vary slightly, but it will still be delicious.
How do I get a smooth frosting finish? Chill the cake layers before frosting, and use a bench scraper or offset spatula. Dip the spatula in hot water, wipe dry, and smooth the sides for a clean finish.
Can I add food coloring to make the green more vibrant? Yes, a drop or two of green food coloring can enhance the color, but it’s not necessary if you use good matcha. Remember that the matcha flavor will still come through.
Is matcha cake safe for children? Yes, matcha contains caffeine, but the amount per slice is small. If you’re concerned, use decaffeinated matcha or serve it to older children.
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