There's something magical about slicing into a vibrant green cake that tastes as good as it looks. This Matcha Green Tea Cake Recipe brings the delicate, earthy flavor of Japanese tea into a tender, cloud-like dessert that'll have everyone asking for seconds. I've been making this cake for years, and it never fails to impress at gatherings.
What makes this Matcha Green Tea Cake Recipe so special? It's incredibly simple to make, requires everyday ingredients, and delivers that perfect balance of sweet and slightly bitter tea flavor. Whether you're new to baking with matcha or a seasoned pro, this recipe will become your go-to for elegant desserts.
Why This Japanese-Inspired Cake Deserves a Spot in Your Recipe Box
Japanese matcha desserts have taken the baking world by storm, and for good reason. The beautiful green color comes from high-quality matcha powder, which is packed with antioxidants and gives this cake its distinctive taste. Unlike artificial food coloring, matcha provides natural color while adding depth to the flavor profile. This Matcha Green Tea Cake Recipe creates a moist, tender crumb that pairs beautifully with whipped cream, buttercream frosting, or even a simple dusting of powdered sugar.
The versatility of this Matcha Green Tea Cake Recipe makes it perfect for any occasion. Serve it at afternoon tea parties, birthday celebrations, or as an impressive dinner party finale. It pairs wonderfully with fresh berries, vanilla ice cream, or a simple cup of hot tea. The light, airy texture comes from properly whipped eggs and careful folding techniques, creating that signature Japanese sponge cake feel everyone loves.
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Ingredients
Dry Ingredients
- All-purpose flour; sifted to remove lumps and create a lighter texture
- Culinary-grade matcha powder; use high-quality Japanese matcha for the best color and flavor
- Baking powder; helps the cake rise and stay fluffy
- Baking soda; creates additional lift and tenderness
- Salt; balances the sweetness and enhances the matcha flavor
Wet Ingredients
- Large eggs; at room temperature for better volume
- Granulated sugar; adjust based on your sweetness preference
- Whole milk; creates moisture (substitute with almond milk for dairy-free)
- Vegetable oil; keeps the cake moist for days (coconut oil works too)
- Vanilla extract; complements the green tea flavor
- Lemon juice; brightens the flavor and helps with leavening
For the Frosting (Optional)
- Vanilla extract; adds depth to the frosting
- Unsalted butter; softened to room temperature
- Powdered sugar; sifted for smoothness
- Matcha powder; for that gorgeous green color
- Heavy cream; adjust for desired consistency
See recipe card for quantities.
Instructions
Preparing Your Ingredients and Pan
- Preheat your oven to 350°F (175°C) and position the rack in the center.
- Grease two 8-inch round cake pans with butter or cooking spray.
- Line the bottoms with parchment paper circles for easy removal.
- Dust the pans lightly with flour, tapping out any excess.
- Bring your eggs and milk to room temperature; this helps them incorporate better into the batter.
- Sift together the flour, matcha powder, baking powder, baking soda, and salt into a large bowl.
- Set everything aside while you prepare the wet ingredients.
Mixing the Wet Ingredients
- In a large mixing bowl, beat the eggs with an electric mixer on medium speed for about 1 minute.
- Gradually add the sugar while continuing to beat until the mixture is pale and fluffy (about 3-4 minutes).
- Pour in the vegetable oil in a steady stream while mixing on low speed.
- Add the vanilla extract and lemon juice, mixing just until combined.
- The mixture should look slightly thick and creamy at this point.
- Don't overmix; you want to maintain the air you've incorporated into the eggs.
Combining and Baking
- Add half of the dry ingredient mixture to the wet ingredients, folding gently with a rubber spatula.
- Pour in half of the milk, folding until just combined.
- Repeat with the remaining dry ingredients and milk, alternating between the two.
- Mix until no flour streaks remain, but don't overmix; the batter should be smooth and pourable.
- Divide the batter evenly between your prepared pans.
- Tap the pans gently on the counter to release any air bubbles.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- The tops should spring back when lightly pressed.
Cooling and Frosting
- Place one cake layer on your serving plate, spread with frosting, top with the second layer, and frost the entire cake.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes.
- Run a knife around the edges to loosen, then invert onto a wire rack.
- Peel off the parchment paper and let the cakes cool completely (about 1 hour).
- For the matcha buttercream, beat the softened butter until creamy and pale.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the matcha powder and vanilla extract until fully incorporated.
- Add heavy cream one tablespoon at a time until you reach your desired spreading consistency.
Expert Cooking Tips
- Temperature Matters for Success Room temperature ingredients are crucial for this Matcha Green Tea Cake Recipe. Cold eggs won't whip up as well, and cold milk can cause the batter to seize. Take your eggs and milk out of the fridge 30 minutes before you start baking. If you're short on time, place eggs in a bowl of warm water for 5 minutes.
- Choose Quality Matcha Powder Not all matcha is created equal. For baking, use culinary-grade matcha rather than ceremonial grade (which is pricier and meant for drinking). Look for bright green powder without any brown or yellow tones. Store your matcha in an airtight container in the fridge to preserve its vibrant color and fresh flavor. Old matcha turns brownish and tastes bitter.
Don't Overmix the Batter
- Once you add the flour, mix gently and briefly
- Overmixing develops gluten, which makes the cake tough and dense
- Fold ingredients together using a rubber spatula in a figure-eight motion
- Stop mixing as soon as you no longer see flour streaks
- The Toothpick Test Insert a toothpick into the center of the cake about 5 minutes before the minimum baking time. If it comes out with wet batter, bake for 5 more minutes. If it has a few moist crumbs, the cake is done. A completely clean toothpick means you might have slightly overbaked, but the cake should still be delicious.
- Sifting Makes a Difference Sift your matcha powder and flour together at least twice. Matcha tends to clump, and sifting ensures even distribution throughout the cake. This prevents those bitter green pockets and creates a uniform color. It also aerates the flour, contributing to a lighter texture.
Recipe Variations & Substitutions
Dietary Modifications
- Gluten-Free Version Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Add ½ teaspoon of xanthan gum if your blend doesn't include it. The texture will be slightly denser but still delicious. Almond flour alone won't work well for this Matcha Green Tea Cake Recipe since it doesn't have the structure needed for a layered cake.
- Dairy-Free Option Swap the whole milk for unsweetened almond milk, oat milk, or coconut milk. For the frosting, use dairy-free butter and coconut cream instead of heavy cream. The flavor will have a subtle coconut note, which actually pairs nicely with matcha.
- Reduced Sugar Version You can reduce the sugar by up to ¼ cup without dramatically affecting the texture. However, sugar contributes to moisture and tenderness, so reducing it too much will result in a drier cake. Consider using coconut sugar for a lower glycemic option with a slight caramel flavor.
Creative Flavor Twists
- White Chocolate Matcha Cake; Fold in ½ cup of white chocolate chips into the batter for pockets of sweetness
- Matcha Lemon Cake; Add 2 tablespoons of lemon zest and increase lemon juice to 3 tablespoons for a bright, citrusy version
- Coconut Matcha Cake; Replace ¼ cup of flour with coconut flour and add ½ cup shredded coconut to the batter
- Matcha Swirl Cake; Divide batter in half, leave one portion plain, and swirl together for a marble effect
Different Frosting Options
- You're not limited to matcha buttercream. Try cream cheese frosting with a hint of matcha for tanginess, or go simple with sweetened whipped cream and fresh strawberries. A white chocolate ganache drizzle adds elegance, while a dusting of matcha powder and powdered sugar keeps things minimalist and beautiful.
Equipment Recommendations
- Two 8-inch round cake pans; aluminum or non-stick work best for even baking and easy release
- Electric hand mixer or stand mixer; essential for properly whipping eggs and making smooth frosting
- Fine-mesh sieve; crucial for sifting matcha powder to prevent clumps in your Matcha Green Tea Cake Recipe
- Rubber spatula; perfect for gentle folding without deflating the batter
- Wire cooling racks; allow air circulation for even cooling and prevent soggy bottoms
- Offset spatula; makes frosting smooth and professional-looking
- Parchment paper circles; ensure your cakes release perfectly every time
- Toothpicks or cake tester; for checking doneness accurately
Storage & Meal Prep Tips
Refrigerator Storage
- Store your finished Matcha Green Tea Cake Recipe in an airtight container or covered cake stand in the refrigerator for up to 5 days. The buttercream frosting needs refrigeration, but bring the cake to room temperature 30 minutes before serving for the best flavor and texture. Unfrosted cake layers stay fresh for 3-4 days wrapped tightly in plastic wrap.
Freezing Instructions
- This cake freezes beautifully. Wrap unfrosted layers individually in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. You can also freeze the fully frosted cake; freeze it uncovered for 1 hour until the frosting firms up, then wrap carefully. Thaw in the fridge overnight.
Make-Ahead Strategy
- Bake the cake layers up to 2 days in advance, wrap them well, and store at room temperature. Make the frosting the day before and refrigerate; bring it to room temperature and re-whip briefly before using. This strategy lets you assemble the cake on the day you need it without the stress of baking from scratch.
The Secret Ingredient That Changes Everything
Here's something most recipes won't tell you about making the ultimate Matcha Green Tea Cake Recipe; add a tablespoon of instant coffee or espresso powder to your dry ingredients. It sounds strange, but coffee doesn't make your cake taste like coffee. Instead, it deepens the matcha flavor and makes that green tea taste more pronounced and complex. The bitterness of coffee balances perfectly with the earthiness of matcha.
Another game-changing tip? Let your batter rest for 10 minutes before pouring it into the pans. This simple pause allows the flour to fully hydrate and the leavening agents to start working. The result is a more even rise and a finer crumb structure. Professional bakers use this trick for competition cakes, and now you can too with this Matcha Green Tea Cake Recipe. These two secrets transformed my baking and will do the same for yours.
FAQ
What does matcha taste like in cake?
Matcha in cake has a gentle, earthy flavor with subtle grassy notes and a hint of natural sweetness. It's less intense than drinking matcha tea straight. The baking process mellows the flavor, creating a sophisticated taste that's slightly nutty and not at all bitter when you use quality matcha powder in your Matcha Green Tea Cake Recipe.
What should you not mix with matcha?
Avoid mixing matcha with very acidic ingredients like large amounts of citrus juice or vinegar, as they can turn the bright green color brownish. Also, don't combine matcha with dark chocolate in the same batter, as it will muddy the beautiful green color. Stick with white chocolate or vanilla for the best visual results in your Matcha Green Tea Cake Recipe.
What is the best flour to use for matcha cake?
All-purpose flour works perfectly for this Matcha Green Tea Cake Recipe and creates the ideal texture. Cake flour will give you a slightly more delicate crumb but isn't necessary. Avoid bread flour as it contains too much protein and will make your cake tough and chewy instead of light and tender.
What does matcha do in baking?
Matcha adds natural green color, earthy flavor, and antioxidants to baked goods. It contains caffeine and L-theanine, which provide a gentle energy boost. In terms of texture, matcha powder acts similarly to cocoa powder, absorbing some moisture, so recipes account for this. It also adds a subtle complexity that makes desserts taste more sophisticated and interesting.
Your Next Baking Adventure Awaits
Now that you've mastered this Matcha Green Tea Cake Recipe, you're ready to impress friends and family with a stunning dessert that tastes as incredible as it looks. The light, fluffy texture paired with that distinctive green tea flavor creates a memorable treat that stands out from ordinary cakes. Don't be surprised when this becomes your most requested recipe at gatherings.
Once you've perfected this Matcha Green Tea Cake Recipe, expand your baking repertoire with our Hot Cocoa Poke Cake Recipe for a rich chocolate experience, or try the elegant Raspberry Cake Roll Recipe for another impressive dessert. Both complement the skills you've learned here and offer new flavor adventures. What are you waiting for? Preheat that oven and get ready to enjoy the most delicious Matcha Green Tea Cake Recipe you'll ever make!
With love and a whisk-By Lisa Johnson 🧁
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Pairing
These are my favorite dishes to serve with Matcha Green Tea Cake Recipe
Matcha Green Tea Cake Recipe
Equipment
- 2 8-inch round cake pans Aluminum or non-stick for even baking
- 1 Electric hand mixer or stand mixer For whipping eggs and mixing frosting
- 1 Fine-mesh sieve Sift matcha and flour to remove clumps
- 1 Rubber spatula For gentle folding of batter
- 1 Wire cooling rack Allows cakes to cool evenly
- 1 Offset spatula Smooth frosting evenly
- 1 Parchment paper circles Line cake pans for easy release
- 1 Toothpick or cake tester Check for doneness
Ingredients
Cake Batter
- 2 cups all-purpose flour Sifted for lighter texture
- 3 tablespoons culinary-grade matcha powder High-quality Japanese matcha preferred
- 1 ½ teaspoons baking powder Helps cake rise
- ½ teaspoon baking soda Adds extra lift
- ½ teaspoon salt Balances sweetness
- 4 large eggs Room temperature for best volume
- 1 ½ cups granulated sugar Adjust to taste
- ¾ cup whole milk Substitute almond milk for dairy-free
- ½ cup vegetable oil Or coconut oil for light flavor
- 2 teaspoons vanilla extract Enhances aroma
- 1 tablespoon lemon juice Brightens flavor
Frosting (Optional)
- 1 cup unsalted butter Softened to room temperature
- 4 cups powdered sugar Sifted for smooth frosting
- 2 tablespoons matcha powder Adds vibrant green color
- 3–4 tablespoons heavy cream Adjust consistency
- 1 teaspoon vanilla extract Adds depth to frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch pans with parchment paper.
- Sift together flour, matcha, baking powder, baking soda, and salt.
- Beat eggs and sugar until pale and fluffy. Add oil, vanilla, and lemon juice.
- Gently fold dry ingredients and milk alternately into wet mixture.
- Divide batter into pans, tap out bubbles, and bake for 25–30 minutes.
- Cool cakes, remove from pans, and prepare matcha buttercream.
- Frost cake layers and decorate as desired.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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