Vibrant green slice of matcha cake with cream cheese frosting. Crumbs on the plate in a casual homemade setting.

Matcha Cake Recipe

This vibrant matcha cake is soft, earthy, and packed with real Japanese green tea flavor. Perfect with cream cheese frosting or whipped cream for any celebration or tea-time treat.

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Course: Dessert, Tea Cake

Cuisine: Asian-Inspired, fusion, Japanese

Prep Time: 25

Cook Time: 30

Cooling Time: 1

Total Time: 1 55

Servings: slices

Calories: 370kcal

Cost: $7–$10

Equipment

2 8-inch cake pans Round or square
1 Electric mixer Stand or hand mixer
1 Fine-mesh sieve For sifting matcha and flour
2 Mixing bowls 1 large, 1 medium
1 Rubber spatula For folding and scraping
1 Cooling rack To cool cakes evenly
1 Offset spatula Optional, for frosting application

Ingredients

For the Cake

2 cups Cake flour Sifted for light texture
2 tablespoon Matcha powder Culinary or ceremonial grade
2 teaspoon Baking powder
½ teaspoon Salt
1 cup Unsalted butter Softened
1½ cups Granulated sugar
4 Eggs Room temperature
1 teaspoon Vanilla extract
¾ cup Buttermilk Or use whole milk
½ teaspoon Almond extract Optional, enhances green tea flavor

Frosting (Cream Cheese Option)

8 oz Cream cheese Softened
½ cup Unsalted butter Softened
4 cups Powdered sugar
1 teaspoon Vanilla extract

Instructions

Preheat oven to 350°F and line two 8-inch pans with parchment.
Sift cake flour, matcha powder, baking powder, and salt together.
Cream butter and sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, beating well after each. Mix in vanilla and almond extract.
Alternate adding dry ingredients and buttermilk to wet mix. Start and end with dry.
Divide batter into pans and smooth tops. Bake 25–30 minutes.
Cool cakes in pans 10 minutes, then transfer to wire rack to cool fully.
Beat cream cheese frosting until fluffy. Frost cooled cakes and serve.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition