Matcha cake is a vibrant, earthy-sweet treat that blends Japanese tradition with modern baking. Whether you’re a matcha lover or new to the flavor, these recipes offer rich taste, stunning color, and simple steps for homemade success.
If you’ve ever sipped a warm cup of matcha tea and loved its earthy, slightly sweet flavor, then you’re ready to fall for matcha cake. This vibrant green dessert has taken the baking world by storm—not just for its stunning color, but for its rich, complex taste that’s both refreshing and comforting. Whether you’re celebrating a birthday, hosting a tea party, or just craving something different, matcha cake delivers on flavor, beauty, and simplicity.
What makes matcha cake so special? It starts with matcha powder—a finely ground green tea leaf that’s packed with antioxidants and a unique umami flavor. Unlike food coloring or artificial flavors, real matcha gives the cake a natural green hue and a depth of taste that can’t be replicated. And the best part? You don’t need to be a professional baker to make a delicious matcha cake at home. With a few quality ingredients and some basic mixing, you can create a dessert that looks and tastes like it came from a boutique bakery.
Key Takeaways
- Matcha adds unique flavor and color: Its grassy, slightly bitter taste balances sweetness, creating a sophisticated dessert.
- High-quality matcha matters: Use ceremonial or culinary-grade matcha for the best taste and vibrant green hue.
- Easy to customize: Matcha cake pairs well with white chocolate, red bean, whipped cream, or lemon glaze.
- Perfect for any skill level: From simple sheet cakes to layered masterpieces, there’s a matcha recipe for everyone.
- Great for special occasions: The elegant green color makes matcha cakes ideal for birthdays, tea parties, or spring celebrations.
- Can be made ahead: Matcha cakes stay moist for days and often taste better after resting.
- Gluten-free and vegan options available: With simple swaps, you can enjoy matcha cake on most diets.
📑 Table of Contents
Why Matcha Cake Is Worth Baking
Matcha cake isn’t just a trend—it’s a delicious way to enjoy the health benefits of green tea in dessert form. Matcha contains L-theanine, an amino acid that promotes calm focus, and it’s rich in catechins, powerful antioxidants. While you won’t get the same caffeine kick as a cup of coffee, matcha provides a gentle, sustained energy boost without the jitters. That means you can enjoy a slice of cake and feel good about it.
But beyond the health perks, matcha cake is simply a joy to eat. The flavor is smooth and grassy with a hint of sweetness, making it a perfect balance for rich frostings or light whipped cream. It’s also incredibly versatile. You can bake it as a layer cake, cupcakes, loaf cake, or even a no-bake cheesecake. And because matcha is naturally vibrant, your cake will look as good as it tastes—no food coloring needed.
Flavor Profile and Pairings
Matcha has a distinct taste—earthy, slightly bitter, and subtly sweet—that pairs beautifully with a range of ingredients. Classic combinations include white chocolate, which adds creaminess and sweetness to balance the tea’s bitterness. Red bean paste, a staple in Japanese desserts, complements matcha with its mild, nutty flavor. For a lighter option, try pairing matcha with whipped cream or a lemon glaze to add brightness and contrast.
If you’re feeling adventurous, consider adding matcha to a cheesecake or blending it into a mousse. The possibilities are endless, and because matcha is so flavorful, a little goes a long way. Just one to two tablespoons can transform an ordinary cake into something extraordinary.
Choosing the Right Matcha Powder
Not all matcha is created equal—and using the wrong kind can ruin your cake. When baking, you’ll want to use culinary-grade matcha, which is specifically made for cooking and has a slightly stronger, more robust flavor than ceremonial-grade matcha (which is best for drinking). Culinary matcha is still high quality, but it’s more affordable and designed to hold up in recipes.
How to Spot Quality Matcha
Look for matcha that’s bright green—not dull or yellowish. Fresh matcha should smell grassy and fresh, not musty or stale. Avoid brands that list “green tea powder” instead of “matcha,” as these are often lower-quality imitations. Reputable brands like Ippodo Tea, Matcha Kari, or Encha offer reliable culinary-grade options. Store your matcha in an airtight container away from light and heat to preserve its color and flavor.
A quick tip: sift your matcha before adding it to your batter. This prevents clumps and ensures an even distribution of flavor and color. A small whisk or fine-mesh sieve works perfectly.
Classic Matcha Layer Cake Recipe
This recipe makes a moist, fluffy two-layer cake with a delicate matcha flavor and a creamy white chocolate buttercream. It’s perfect for birthdays or special occasions and takes about 90 minutes from start to finish.
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp matcha powder (culinary-grade)
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1 tsp vanilla extract
For the White Chocolate Buttercream
- 1 cup (226g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ½ cup (85g) white chocolate, melted and cooled
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy—about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined—don’t overmix.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the butter until creamy. Gradually add the powdered sugar, then mix in the melted white chocolate, vanilla, and salt. Add cream one tablespoon at a time until the frosting reaches your desired consistency.
Once the cakes are cool, frost the top of one layer, add the second layer, and frost the top and sides. Decorate with matcha-dusted powdered sugar or edible flowers for a beautiful finish.
Easy Matcha Cupcakes for Beginners
If you’re new to baking or short on time, matcha cupcakes are a great place to start. They’re quick to make, easy to decorate, and perfect for sharing. This recipe yields 12 fluffy cupcakes with a light matcha flavor and a simple vanilla glaze.
Ingredients
- 1 ¼ cups (150g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 ½ tbsp matcha powder
- ½ cup (100g) granulated sugar
- ¼ cup (57g) unsalted butter, melted
- 1 large egg
- ½ cup (120ml) milk
- 1 tsp vanilla extract
For the Glaze
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
- Pinch of matcha powder (for color)
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, salt, and matcha. In another bowl, whisk the sugar, melted butter, egg, milk, and vanilla.
Gradually add the dry ingredients to the wet, mixing until just combined. Divide the batter among the liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely before glazing.
For the glaze, whisk all ingredients until smooth. Drizzle over the cooled cupcakes. Let set before serving.
Gluten-Free and Vegan Matcha Cake Options
You don’t need to miss out on matcha cake if you’re gluten-free or vegan. With a few simple swaps, you can enjoy the same great flavor and texture.
Gluten-Free Version
Replace the all-purpose flour with a 1:1 gluten-free baking blend (like Bob’s Red Mill or King Arthur). Be sure to check that your matcha and other ingredients are certified gluten-free. The rest of the recipe remains the same.
Vegan Version
Use plant-based butter and milk (like almond or oat milk). Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes). For the frosting, use vegan butter and powdered sugar, and swap the white chocolate for dairy-free white chocolate chips.
These versions bake up just as moist and flavorful—proof that dietary restrictions don’t mean sacrificing taste.
Tips for Perfect Matcha Cake Every Time
Even the best recipes can go wrong without a few key tips. Here’s how to ensure your matcha cake turns out perfectly:
- Don’t overmix the batter: Overmixing leads to dense, tough cakes. Mix just until ingredients are combined.
- Use room-temperature ingredients: This helps create a smooth, even batter and better rise.
- Bake at the right temperature: Too hot, and the cake will burn; too low, and it won’t rise properly.
- Let cakes cool completely before frosting: Warm cake will melt the frosting and make it slide off.
- Taste as you go: If the matcha flavor is too strong, reduce the amount slightly next time. If it’s too mild, add a bit more.
Conclusion
Matcha cake is more than just a pretty dessert—it’s a delicious way to enjoy the rich flavor and health benefits of green tea in a sweet, satisfying form. Whether you’re baking a classic layer cake, fluffy cupcakes, or a vegan-friendly version, matcha adds a unique twist that’s sure to impress. With quality ingredients, simple techniques, and a little creativity, you can make matcha cake that’s as beautiful as it is delicious. So grab your whisk, sift that matcha, and get baking—your taste buds will thank you.
Frequently Asked Questions
What is matcha cake?
Matcha cake is a dessert made with matcha green tea powder, giving it a vibrant green color and a unique, earthy flavor. It’s popular for its balance of sweetness and subtle bitterness.
Can I use ceremonial-grade matcha in baking?
While you can, culinary-grade matcha is better for baking because it’s more affordable and has a stronger flavor that stands up to other ingredients.
How do I store matcha cake?
Store matcha cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Can I freeze matcha cake?
Yes! Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before frosting and serving.
Why is my matcha cake bitter?
Too much matcha or low-quality powder can make the cake bitter. Use the recommended amount and choose a reputable brand for balanced flavor.
Can I make matcha cake without eggs?
Absolutely. Use a flax egg or commercial egg replacer to make a delicious vegan matcha cake that’s just as moist and flavorful.