Exquisite Matcha Cake Recipe: Achieve Fluffy Layers with Creamy Buttercream
Prepare to be enchanted by this truly exquisite Matcha Cake recipe, a delightful creation featuring layers of incredibly soft, fluffy matcha-infused sponge cake perfectly complemented by a luscious, creamy matcha and vanilla buttercream frosting. The distinct, cozy, and subtly earthy flavor of ceremonial grade matcha balances the cake’s sweetness beautifully, making each bite a harmonious blend of indulgence and unique taste. Beyond its exceptional flavor, this cake boasts a stunning visual appeal, elegantly decorated using an easy-to-achieve watercolor frosting technique that will impress any guest.
As someone who grew up in Japan, surrounded by the rich culture of green tea and even participating in traditional tea ceremonies during my high school years, my standards for matcha treats are undeniably high. When I say this cake is not just good, but truly outstanding, you can trust that it has undergone rigorous testing and been crafted with an abundance of love and attention to detail. This recipe isn’t just a dessert; it’s a culinary journey that brings the authentic, comforting essence of matcha right into your kitchen.
Why You’ll Love This Matcha Cake: Key Recipe Highlights
Before you dive into the delightful process of baking this matcha masterpiece, here are some key highlights and insights into what makes this particular recipe stand out from the rest. Get ready to fall in love with your new favorite dessert!
- Unbelievably Soft & Fluffy Texture: Forget dry or dense cakes! Thanks to a thoughtful combination of delicate cake flour, the subtle tang and moisture of Greek yogurt, and a touch of neutral oil, the cake layers are incredibly soft, airy, and moist. Each forkful melts in your mouth, striking that perfect balance between lightness and richness. It’s a texture dream come true for any cake lover.
- Rich, Authentic Matcha Flavor: For true green tea enthusiasts, this cake is a dream. We’ve incorporated high-quality matcha powder not only into the sponge cake layers but also generously into the buttercream frosting. This dual infusion ensures a deep, authentic matcha flavor throughout the entire dessert, allowing the distinctive, earthy notes of green tea to shine through and perfectly complement the sweetness.
- Visually Stunning & Easy Watercolor Frosting: This cake doesn’t just taste amazing; it looks like a work of art! The watercolor frosting technique creates a beautiful, gradient effect with different shades of green and vanilla buttercream, making it an ideal centerpiece for any occasion. Despite its sophisticated appearance, this technique is surprisingly simple to achieve. All you need are your vanilla and matcha frostings, a palette knife or offset spatula, and a rotating cake stand, and you’ll be creating Instagram-worthy decorations in no time.
- Dietary-Friendly & Easily Adaptable: We believe everyone should be able to enjoy a slice of delicious cake. That’s why this recipe is designed with flexibility in mind. If you or someone you’re baking for has specific dietary needs, rest assured, this recipe can be easily adapted to be both gluten-free and dairy-free without compromising on its incredible flavor or the beloved fluffy texture. Specific instructions for these adjustments are provided below to ensure your success.
A Deep Dive Into Matcha: Choosing the Right Green Tea Powder
The secret to an exceptional matcha cake lies fundamentally in the quality of your matcha powder. Not all matcha is created equal, and choosing the right type will significantly impact both the flavor and vibrant green color of your final dessert. For this recipe, and indeed for any high-quality matcha-based confection, I strongly recommend opting for ceremonial grade matcha over culinary grade.
Ceremonial Grade vs. Culinary Grade Matcha
Ceremonial grade matcha is the highest quality matcha available, specifically cultivated and processed for traditional Japanese tea ceremonies. It boasts a brilliant, vivid jade green color, an incredibly fine and silky texture, and a naturally sweet, fresh, grassy flavor profile with minimal bitterness. This premium grade is made from the youngest tea leaves, meticulously hand-picked and stone-ground, which contributes to its superior taste and color.
In contrast, culinary grade matcha is typically a yellowish-brownish green, its texture can be slightly gritty, and its flavor is often noticeably more bitter and astringent. While it is more affordable and perfectly suitable for adding matcha flavor to smoothies or less delicate baked goods where other strong flavors might mask its nuances, it simply won’t deliver the vibrant color and smooth, complex taste required for a truly outstanding matcha cake. Using culinary grade matcha can result in a dull-colored cake with a less refined, potentially bitter aftertaste.
My Top Recommendation for Matcha
While ceremonial matcha is an investment, the difference in your baked goods is profound and absolutely worth it. It ensures your cake will have that signature beautiful green hue and a perfectly balanced, delightful flavor. My personal favorite matcha brand is AKA Tea. They specialize in small-batch, spray-free ceremonial grade matcha, guaranteeing a product of exceptional purity and quality that will elevate your baking to new heights.
Storing Your Matcha Properly
To preserve matcha’s delicate flavor and vibrant color, proper storage is crucial. Always keep your matcha in an airtight container, away from light, heat, and moisture. Refrigeration is often recommended, especially after opening. Exposure to air and light can quickly degrade the quality of matcha, causing it to lose its color and develop a stale, brownish hue and a more bitter taste. Use it within a few months of opening for the best results.
Essential Ingredients & Expert Notes for Your Matcha Cake
Crafting the perfect matcha cake begins with understanding the role each ingredient plays. Here’s a closer look at some of the key components in this recipe, along with important notes and substitution tips to ensure your baking success. You’ll find the full, detailed list of ingredients with precise measurements below in the dedicated recipe card.
Cake Flour: This ingredient is your secret weapon for achieving that coveted soft, delicate, and tender sponge. Cake flour has a significantly lower protein content (around 7-9%) compared to all-purpose flour (10-12%), which means less gluten development. Less gluten results in a much finer crumb and a more melt-in-your-mouth texture. If you don’t have cake flour on hand, you can create a decent substitute by mixing 1¼ cups of all-purpose flour with ¼ cup of cornstarch. Sift them together thoroughly to ensure even distribution. While it’s not an exact replica of commercial cake flour, this hack works remarkably well in a pinch to prevent a dense cake.
Butter & Oil: My recipe incorporates both butter and oil for a reason! Butter brings a rich, classic flavor and tenderness to the cake that is simply irreplaceable. However, oil is a master at adding pure moisture and keeping the cake incredibly tender, ensuring it stays moist for days. This combination gives you the best of both worlds. If you only have salted butter, remember to reduce the salt in the cake batter by ¼ teaspoon and omit any salt specified for the buttercream. For the oil, it’s crucial to use a neutral-flavored variety such as avocado oil, light olive oil, or vegetable oil. Steer clear of strongly flavored oils like extra virgin olive oil or coconut oil, which can impart undesirable tastes and also cause your cake to harden significantly if refrigerated.
Greek Yogurt: A secret ingredient for incredible moisture and a subtle tang that enhances the overall flavor profile. Greek yogurt adds richness and helps create a tender crumb. Its acidity also reacts with baking soda, contributing to the cake’s lift and fluffiness. If you don’t have Greek yogurt, sour cream can be a good alternative.
Eggs: Always use large eggs at room temperature. Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter and a more consistent cake texture. If you forgot to take them out, simply place them in a bowl of warm water for 5-10 minutes.
Leavening Agents (Baking Soda & Baking Powder): These work in harmony to give your cake its beautiful rise. Baking soda reacts with the acidic Greek yogurt, while baking powder provides additional lift, ensuring a light and airy texture.
Dietary Adjustments
Gluten-Free Adaptation: Making this matcha cake recipe gluten-free is simpler than you might think! Replace the regular cake flour with 1¼ cups (185g) of a high-quality Bob’s Red Mill 1-to-1 Baking Flour Blend, combined with an additional ¼ cup of cornstarch. A crucial step for gluten-free baking is allowing the batter to rest for 20 to 30 minutes before baking. This resting period allows the gluten-free flours to properly hydrate, which is key to preventing a gritty texture and ensuring wonderfully moist, tender cake layers.
Dairy-Free Adaptation: Transforming this recipe into a delicious dairy-free treat is also entirely achievable! For the butter, substitute with an equal amount of good quality vegan butter sticks (ensure they are stick form for best baking results). The Greek yogurt can be replaced with an equal quantity of mayonnaise. While it might sound unusual, I promise you won’t taste it at all! Mayonnaise is essentially an emulsion of eggs, oil, and vinegar, so there’s nothing strange or unappetizing about it – it works wonders for moisture and richness in dairy-free baking, so don’t knock it ’til you try it! For the whole milk, simply use your favorite plain non-dairy milk, such as almond milk, soy milk, or oat milk.
Shortening (for Buttercream): The addition of shortening to the buttercream frosting helps create a very stable, smooth, and fluffy frosting that holds its shape beautifully. It also contributes to a whiter base for vibrant color when tinted. Make sure it’s softened at room temperature for optimal whipping.
Unlock Perfection: Expert Tips for Baking Your Matcha Cake
Baking a show-stopping matcha cake isn’t just about following the recipe; it’s about mastering a few key techniques and understanding why each step matters. These expert tips will help you achieve a perfectly moist, fluffy, and beautifully presented cake every single time.
1. Precisely Weigh Your Flour (and Other Dry Ingredients): This is arguably the most crucial tip for any cake, especially one aiming for a tender crumb. Scooping or spooning flour and then leveling it is notoriously inaccurate because flour settles and compacts, leading to varying amounts depending on how you scoop. This often results in adding too much flour, which makes cakes dense, dry, and tough. To ensure consistently moist and tender cake layers, always use a digital kitchen scale to measure your flour and other dry ingredients. It’s the most accurate method and guarantees consistent results, regardless of humidity or how tightly packed your flour is.
2. Allow Cakes to Cool Completely: Patience is a virtue in baking, especially when it comes to cooling your cake layers. It might be tempting to frost warm cakes, but resist! Frosting a warm cake will cause the buttercream to melt and slide right off, creating a messy disaster and compromising the structural integrity of your cake. Ensure your cake layers are completely cool to the touch – ideally, at room temperature or even slightly chilled – before you even think about applying frosting. This will not only prevent melting but also make the entire cake assembly process much smoother and easier.
3. Avoid Overmixing the Batter: Once you’ve added your wet ingredients to the dry, stir just until the streaks of flour have disappeared and a smooth batter forms. Overmixing develops the gluten in the flour excessively, leading to a tough, rubbery, and chewy cake rather than a tender and soft one. The moment you see no more dry flour, stop mixing! An exception to this rule is if you’re using gluten-free flour, which often benefits from a bit more mixing to ensure proper hydration and prevent a grainy texture, as noted in the ingredients section.
4. Level Your Cake Domes for a Professional Finish: Many cakes bake with a slight dome on top. While this is natural, it can lead to lopsided layers and a less polished appearance once the cake is sliced. After your cake layers have cooled completely, use a serrated knife (like a bread knife) to carefully slice off these domes, creating perfectly flat and even cake layers. This simple step ensures your cake stacks neatly, looks professional, and presents beautifully with clean, uniform layers, making the final presentation much more appealing.
5. Room Temperature Ingredients are Key: Beyond eggs, ensure all your cold ingredients like butter, milk, and Greek yogurt are at room temperature. This allows them to emulsify correctly, creating a smooth, homogenous batter that traps air efficiently, leading to a lighter, more evenly baked cake. Cold ingredients can cause the batter to curdle and result in a dense cake.
6. Don’t Skip the Crumb Coat: For a smooth, pristine final frosting layer, apply a thin “crumb coat” of buttercream all over the cake after stacking. This thin layer traps any loose crumbs, preventing them from mixing into your beautiful final frosting. Chill the crumb-coated cake for 15-20 minutes before applying your main layer of frosting.
Matcha Cake Recipe
Dessert
American, Fusion, Japanese
10 minutes
25 minutes
1 hour
14 minutes
10
slices
558
kcal
Ai Willis
Print
Pin
Rate
Ingredients
Matcha cake
-
1¾
cups
cake flour -
½
teaspoon
fine salt
-
½
teaspoon
baking soda
-
1½
teaspoons
baking powder
-
2
tablespoons
matcha powder -
1
cup
granulated sugar
-
¼
cup
unsalted butter
softened at room temperature -
2
large eggs
-
⅓
cup
greek yogurt -
¼
cup
oil
use a neutral flavor oil like avocado or light olive oil -
⅔
cup
whole milk
Buttercream frosting
-
1
cup
unsalted butter
softened at room temperature -
⅓
cup
shortening
softened at room temperature -
3
cups
powdered sugar
-
¼
teaspoon
fine salt
-
1
teaspoon
vanilla extract
-
1
tablespoon
matcha powder
Instructions
Matcha cake
-
Preheat the oven to 340°F (170°C). Prepare your cake pans by greasing and lining the bottoms of three 6-inch round pans, or two 8-inch round pans with parchment paper. This prevents sticking and ensures easy removal.
-
In a large bowl, meticulously whisk together the cake flour, fine salt, baking soda, baking powder, ceremonial grade matcha, and granulated sugar until they are thoroughly combined and no lumps remain. Add the softened unsalted butter and, using your fingertips or a pastry blender, work it into the dry ingredients until the mixture resembles coarse sand. This step helps create a tender crumb.
-
In a separate medium-sized bowl, whisk together the large eggs, Greek yogurt, and neutral oil until the mixture is completely smooth and well combined. Pour this wet mixture into the bowl of dry ingredients and gently stir until just combined. Next, add the whole milk and stir just until a smooth batter forms. Be careful not to overmix, as this can lead to a tough cake.
-
Evenly divide and pour the prepared batter into your cake pans. Bake in the preheated oven for 23-25 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean with no wet batter clinging to it. Once baked, let the cakes cool in their pans for 5 minutes before carefully inverting them onto a wire rack to cool completely. This prevents sticking and allows for proper cooling.
-
Optional but recommended: Once the cake layers have cooled completely to room temperature, use a long serrated knife (like a bread knife) to carefully slice off any domed tops. This step creates flat, even cake layers, which are essential for a stable, professional-looking stacked cake that won’t be lopsided.
Buttercream frosting
-
In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and an electric hand mixer, beat the softened unsalted butter and shortening together on medium-high speed until the mixture is visibly light and fluffy, which should take about 3 minutes. Gradually add the powdered sugar, ½ cup at a time, beating well after each addition until fully incorporated. Finally, beat in the fine salt and vanilla extract until the frosting is smooth and creamy. Taste the frosting and add more powdered sugar if you prefer a sweeter buttercream.
-
To create the stunning watercolor effect, prepare two small separate bowls. To each bowl, add approximately ¼ of the plain vanilla buttercream. In one bowl, incorporate ½ teaspoon of matcha powder and stir thoroughly until the frosting transforms into a beautiful pastel green color. In the second bowl, add the remaining 2½ teaspoons of matcha powder and stir until you achieve a distinctly darker green frosting. You will now have three shades: vanilla, light matcha, and dark matcha.
Assembly
-
On a cake turntable or serving plate, place your first leveled matcha cake layer. Add a generous amount of vanilla buttercream (about ½ cup) and spread it out evenly across the top using an offset spatula or a knife. Carefully place your second cake layer on top, aligning it perfectly, and spread another smooth layer of buttercream. Finally, position your last cake layer on top. Cover the entire cake with a thin “crumb coat” of vanilla buttercream, smoothing out the sides and top to trap any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
-
Once your crumb coat is set, retrieve the cake. Using a knife or a small offset spatula, strategically add dollops of the vanilla, light matcha, and dark matcha buttercream all around the sides and top of the cake. Vary the size and placement of the dollops to create a natural, organic look, preparing for the watercolor effect.
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To create the watercolor design, take a clean cake scraper or a long, straight offset spatula. Hold it gently against the side of the cake, applying light, even pressure, and slowly turn the cake turntable. The different colored dollops of frosting will blend and swirl, creating a beautiful, artistic watercolor effect. Repeat on the top surface if desired. Continue smoothing and turning until you achieve your desired aesthetic.
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Nutrition
Serving:
1
slice
|
Calories:
558
kcal
|
Carbohydrates:
56
g
|
Protein:
8
g
|
Fat:
34
g
|
Sodium:
323
mg
|
Fiber:
1
g
|
Sugar:
39
g
Storage Directions: Keeping Your Matcha Cake Fresh
Ensuring your delightful matcha cake stays as fresh and delicious as the day it was baked requires proper storage. Here’s how to best preserve your cake, whether you plan to enjoy it over a few days or save it for a special occasion.
Storing at Room Temperature: If you plan to consume the cake within a couple of days, it can be kept covered in an airtight container at room temperature. The buttercream, being primarily butter and powdered sugar, is stable at moderate room temperatures. Storing it covered prevents the cake layers from drying out and keeps the frosting from hardening too much, maintaining that soft, fluffy texture. It will remain fresh and delicious for up to 3 days.
Refrigerating for Extended Freshness: For longer storage, this matcha cake keeps beautifully in the refrigerator. Place it in an airtight container to prevent it from absorbing any odors from other foods and to protect it from drying. Stored in the refrigerator, your cake will maintain its freshness and deliciousness for up to 5 days. Remember to let it come to room temperature for about 30 minutes before serving to ensure the buttercream is soft and creamy.
Freezing for Future Enjoyment: This cake is also excellent for freezing, allowing you to enjoy a slice of matcha heaven whenever a craving strikes! To freeze, first wrap each individual slice (or the entire cake if unfrosted) tightly with a couple of layers of plastic wrap, ensuring no air can get in. Then, place the wrapped slices or cake in a freezer-safe bag or an airtight container. You can keep them frozen for up to 2 months without significant loss of quality. When you’re ready to enjoy, simply defrost the cake overnight in the refrigerator. Once thawed, you can let it sit at room temperature for a short while before serving to achieve the best texture.
Frequently Asked Questions About Matcha Cake
In a cake, matcha contributes a distinctive, slightly earthy, and subtly vegetal taste, often accompanied by delicate notes of sweetness and a pleasant, mild bitterness. This unique flavor profile is incredibly versatile and pairs wonderfully with sweeter elements such as vanilla, white chocolate, or even citrus. When combined thoughtfully, as in this recipe, the result is a beautifully balanced and complex dessert that is both refreshing and deeply satisfying, offering a sophisticated twist on traditional cake flavors.
There are a few common reasons why your matcha cake might lose its vibrant green color and turn brownish. The most frequent culprits are either overbaking the cake, using low-quality culinary grade matcha, or using old/improperly stored matcha. To ensure a beautifully green cake, always use fresh, high-quality ceremonial grade matcha (which has a naturally brighter color). Additionally, keep a close eye on your oven and avoid overbaking. Matcha’s chlorophyll pigments are heat-sensitive, so prolonged or excessive heat can cause them to oxidize and dull, resulting in a brown tint. Always bake until just done!
Cake deflation can be a frustrating issue, often stemming from one of two main reasons: expired baking powder (or baking soda) or prematurely opening the oven door during the baking process. Leavening agents lose their potency over time, so always ensure yours are fresh. You can quickly test baking powder by adding a spoonful to a small bowl and splashing hot water on it – if it vigorously bubbles, it’s still good! More importantly, resist the urge to open the oven door, especially during the first two-thirds of the baking time. A sudden drop in temperature can cause the delicate structure of the rising cake to collapse. Keep the oven door closed for at least 23 minutes (for this recipe) before taking the cake out to test for doneness with a toothpick inserted in the center.
Absolutely! While the vanilla and matcha buttercream combination is fantastic, this versatile matcha cake pairs beautifully with a variety of frostings. A tangy cream cheese frosting would offer a delightful contrast to the matcha’s earthiness, creating a rich and indulgent dessert. Alternatively, a light and airy whipped cream frosting would highlight the delicate flavors of the matcha sponge, making for a less sweet and incredibly refreshing option. Feel free to experiment with your favorite frostings to customize this cake to your preference!
This recipe calls for a total of 3 tablespoons of matcha powder, which typically contains approximately 630 milligrams (mg) of caffeine. When this amount is divided among the 10 suggested slices of cake, each delicious slice of matcha cake will contain roughly 60-65 milligrams of caffeine. To put that into perspective, this is roughly the amount of caffeine found in about half a standard cup of brewed coffee, offering a gentle, pleasant boost rather than an overwhelming jolt.
Yes, you absolutely can! If you prefer a milder matcha flavor, you can reduce the amount of matcha powder in both the cake layers and the buttercream frosting. For the cake, try reducing it to 1.5 tablespoons. For the frosting, adjust the matcha added to the light and dark green portions to your taste, starting with smaller amounts and adding more until you reach your desired intensity. Remember, the key is to taste as you go, especially with the frosting, to ensure you hit that perfect balance of flavor for your palate.
Explore More Delicious Cake Recipes!
If you’re a fan of delightful desserts and enjoyed creating this matcha masterpiece, you’re in luck! I have a collection of other fantastic cake recipes that are sure to tantalize your taste buds and expand your baking repertoire. Whether you’re craving more matcha, a no-bake wonder, or delicious gluten-free options, there’s something here for everyone.
For those who can’t get enough of green tea, make sure to try these matcha cupcakes with white chocolate frosting. They are incredibly fluffy and topped with a decadent white chocolate buttercream that complements the matcha perfectly.
If you’re in the mood for something quick and easy that doesn’t require turning on your oven, this icebox cake is an absolute must-try. It’s a no-bake dessert that is wonderfully creamy and utterly delicious, perfect for warmer days or when you need a speedy treat.
For my gluten-free friends, I’ve got you covered with two incredibly moist and decadent options! Don’t miss this rich gluten-free chocolate cake or the equally irresistible gluten-free German chocolate cake. Both are sure to satisfy your chocolate cravings without compromise.
Seeking a refreshing and zesty dessert? This lemon curd cake strikes the perfect balance between sweet and tangy. The silky lemon curd layers are incredibly delicious and provide a bright, vibrant flavor.
And if you find yourself with an abundance of overripe bananas, this banana coconut upside down cake is the perfect solution. It’s a flavorful and moist cake that makes excellent use of those bananas, turning them into a delightful tropical treat.