This matcha wedding cake is a stunning, elegant layer cake with a delicate green tea flavor and a light, airy crumb, finished with a silky white chocolate buttercream. Originating from Japan, matcha (powdered green tea) lends a subtle earthiness and a beautiful pale green hue that makes this cake perfect for weddings, anniversaries, or any special celebration. The combination of moist vanilla sponge and creamy, slightly sweet frosting creates a balanced, refined dessert that is both visually impressive and delicious.
Ingredients
- 3 cups (360 g) cake flour
- 2 tablespoons (15 g) matcha powder (culinary grade)
- 1 tablespoon (12 g) baking powder
- ½ teaspoon (3 g) salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 1 cup (240 ml) whole milk, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (226 g) unsalted butter, softened (for frosting)
- 4 cups (480 g) powdered sugar
- ¼ cup (60 ml) heavy cream
- 1 teaspoon (5 ml) vanilla extract (for frosting)
- ½ cup (120 g) white chocolate, melted and slightly cooled (for frosting)
- Additional matcha powder for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper.
- In a medium bowl, whisk together the cake flour, matcha powder, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- With the mixer on low speed, alternately add the dry ingredients and the milk, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
- Divide the batter evenly among the prepared pans. 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 out onto a wire rack to cool completely.
- While the cakes cool, make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating on low speed until incorporated.
- Add the heavy cream, vanilla extract, and melted white chocolate. Beat on high speed for 2-3 minutes until fluffy and smooth.
- Once the cakes are completely cool, level the tops with a serrated knife if needed. Place one layer on a serving plate or cake stand.
- Spread a generous amount of frosting over the first layer, then top with the second layer. Repeat with the third layer.
- Frost the top and sides of the cake with the remaining buttercream. Use an offset spatula for a smooth finish.
- If desired, dust the top of the cake with a little extra matcha powder just before serving.
Tips
- Use high-quality matcha: Culinary grade matcha is ideal for baking; it has a vibrant color and balanced flavor. Ceremonial grade is more delicate and expensive, but can be used if you prefer a subtler taste.
- Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature before starting. This ensures a smooth, evenly mixed batter and a tender crumb.
- Don’t overmix: Overmixing the batter can develop gluten, resulting in a dense cake. Mix just until the flour is incorporated.
- Chill for clean slices: For neat, professional-looking slices, chill the assembled cake in the refrigerator for 30 minutes before cutting. Use a sharp, thin-bladed knife and wipe it clean between cuts.
Serving Suggestions
Serve this matcha wedding cake as a show-stopping centerpiece at a wedding, bridal shower, or anniversary party. It pairs beautifully with a cup of hot green tea or a glass of sparkling sake. For a more casual occasion, enjoy it with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
Variations
- Matcha Raspberry Cake: Add a thin layer of raspberry jam between the cake layers, and top with fresh raspberries for a tart contrast to the earthy matcha.
- Lemon Matcha Cake: Add 1 tablespoon of lemon zest to the cake batter and replace the vanilla extract in the frosting with 1 teaspoon of lemon juice. The citrus brightens the matcha flavor.
- Naked Cake: Skip the side frosting for a rustic “naked” look, and just frost between layers and on top. This reduces the sweetness and highlights the cake’s green layers.
- Vegan Version: Substitute the butter with vegan butter, the eggs with 4 flax eggs (4 tablespoons ground flaxseed mixed with 12 tablespoons water), and the milk with almond or oat milk. Use a vegan white chocolate for the frosting.
Storage and Reheating
Store the cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 20-30 minutes before serving to soften the buttercream. The cake can also be frozen, unfrosted or frosted, for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving. Do not reheat the cake; it is best served at room temperature or slightly chilled.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour? Yes, you can substitute 3 cups all-purpose flour minus 6 tablespoons (about 2 ¾ cups) and add 6 tablespoons cornstarch. This mimics cake flour’s lower protein content, resulting in a tender crumb.
Why is my matcha cake bitter? Matcha can become bitter if overbaked or if too much is used. Ensure you measure accurately and bake just until a toothpick comes out clean. Using a good quality culinary grade matcha also helps avoid bitterness.
Can I make this cake ahead of time? Absolutely! You can bake the cake layers up to 2 days in advance, wrap them tightly in plastic wrap, and store them at room temperature. The frosting can be made ahead and refrigerated for up to 3 days; bring it to room temperature and re-whip before using.
How do I get a smooth frosting finish? Use a turntable and an offset spatula. First, apply a thin “crumb coat” of frosting, chill the cake for 15 minutes, then apply the final layer of frosting. This traps crumbs and gives a clean finish.
Can I use a different frosting? Yes, a classic cream cheese frosting or a Swiss meringue buttercream would also work well. Cream cheese adds a tangy note, while Swiss meringue is lighter and less sweet.
Is this cake safe for pregnant women? The cake contains eggs and dairy, so it is safe if fully baked and refrigerated promptly. However, if you are serving it to a pregnant guest, ensure the eggs are fully cooked (the cake is baked, so they are) and that the cake hasn’t sat at room temperature for more than 2 hours.
Related
- Slow Cooker Roast: Tender & Juicy Every Time
- Slow Cooker Baby Back Ribs in Oven Recipe
- Slow Cooking Beef: Easy, Tender Results
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).