Matcha tea cake is a moist, tender loaf cake with a distinctive earthy-sweet flavor and a beautiful pale green crumb. Made with culinary-grade matcha powder, butter, and buttermilk, it strikes a perfect balance between the grassy bitterness of green tea and a delicate vanilla sweetness. This recipe is simple enough for a weekday bake yet elegant enough for a tea party or brunch.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 2 tablespoons (12 g) culinary-grade matcha powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 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) buttermilk, at room temperature
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 some 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 together 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 buttermilk in two additions, starting and ending with the dry ingredients. Mix just until no streaks of flour remain. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. 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 lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.
Tips
- Use culinary-grade matcha: Ceremonial-grade is too delicate for baking and will lose its vibrant color and nuanced flavor. Culinary-grade is specifically blended for baking and gives a stronger, more stable green tea taste.
- Do not overmix the batter: Overmixing develops gluten, which can make the cake tough and dense. Mix just until the flour is incorporated.
- Room temperature ingredients: Butter, eggs, and buttermilk should be at room temperature to ensure a smooth, evenly mixed batter that rises properly.
- Check for doneness early: Ovens vary, so start checking the cake at 45 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Serving Suggestions
Serve slices of matcha cake as is, or dust with powdered sugar for a simple finish. It pairs beautifully with a cup of hot green tea, jasmine tea, or a light oolong. For a more indulgent treat, serve with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of white chocolate ganache.
Variations
- Lemon-Matcha: Add the zest of one lemon to the batter along with the vanilla. The citrus brightens the matcha’s earthiness.
- Matcha Pound Cake: Replace the buttermilk with an equal amount of sour cream or plain yogurt for a denser, richer crumb.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
- Marble Matcha Cake: Divide the batter in half and mix 1 tablespoon of cocoa powder into one half. Layer the batters in the pan and swirl with a knife for a beautiful marble effect.
Storage and Reheating
Store the matcha cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To refresh, warm individual slices in a microwave for 10-15 seconds or in a toaster oven at 300°F (150°C) for 5 minutes.
Frequently Asked Questions
Can I use regular green tea instead of matcha? No, regular green tea is not a substitute. Matcha is a finely ground powder made from whole tea leaves, which gives the cake its color and concentrated flavor. Regular tea leaves would not incorporate properly and would result in a bland, texturally unpleasant cake.
Why is my matcha cake bitter? Overusing matcha or using a lower-quality grade can make the cake bitter. Stick to the recipe’s amount and use culinary-grade matcha. Also, be sure to measure accurately—too much matcha can easily overpower the cake.
Can I make this cake dairy-free? Yes, you can substitute the butter with a high-quality vegan butter stick and the buttermilk with a dairy-free milk mixed with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using. The texture may be slightly different, but it will still be delicious.
Why did my cake sink in the middle? A cake can sink if the oven temperature is too low, the batter is overmixed, or the cake is underbaked. Make sure your oven is properly calibrated and check for doneness before removing it from the oven.
Can I bake this in a different pan? Yes, you can use a 9-inch round cake pan or make 12 muffins. Adjust the baking time: about 25-30 minutes for a round cake and 18-20 minutes for muffins. Always test with a toothpick.
How do I get a bright green color? The color of matcha can vary by brand and harvest. To preserve the green color, avoid overbaking the cake, as prolonged heat can dull the color. Also, using a high-quality culinary-grade matcha will give the best green hue.
Related
- Slow Cooker Pork Roast with BBQ Sauce Recipe
- Simmering Short Ribs Recipe: Tender & Rich
- Simmering Vinegar to Remove Odors: How-To
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).