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Overhead shot of a homemade matcha green tea cake recipe on a white marble counter, with a slice cut out showing its soft green crumb and slightly rustic frosting.

Matcha Green Tea Cake Recipe

Light, fluffy, and delicately flavored, this homemade Matcha Green Tea Cake combines the earthy richness of Japanese matcha with a soft, moist crumb. Perfect for tea parties, birthdays, or elegant desserts — ready in just 45 minutes!
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Course: Cake, Dessert
Cuisine: Asian-Inspired, Japanese
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling & Frosting: 1 hour
Total Time: 1 hour 50 minutes
Servings: 12 slices
Calories: 365kcal
Cost: $10

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.

Nutrition

Serving: 120g | Calories: 365kcal | Carbohydrates: 46g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 85mg | Sodium: 180mg | Potassium: 140mg | Fiber: 1g | Sugar: 32g | Vitamin A: 580IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1.3mg