Matcha Cake Recipe

Introduction

This matcha cake is a delightful treat that blends the earthy flavor of green tea with a moist, tender crumb. Topped with a smooth vanilla frosting and optional fresh strawberries, it’s perfect for any occasion.

Ingredients

• 7 tablespoons unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 tablespoons matcha powder
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 1/4 teaspoons baking powder
• 5 tablespoons buttermilk
• 4 ounces unsalted butter (softened, for frosting)
• 2 cups powdered sugar (sifted)
• 1 1/2 teaspoons vanilla extract (for frosting)
• 1 1/2 tablespoons heavy cream
• Fresh strawberries (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 325°F. Line an 8-inch square pan with parchment paper and lightly spray the exposed sides.
2. Step 2: In a medium bowl, beat the softened unsalted butter with granulated sugar using an electric mixer until light and fluffy, about 1-2 minutes.
3. Step 3: Add the eggs, matcha powder, and vanilla extract to the butter and sugar mixture. Mix until just combined.
4. Step 4: In a separate small bowl, sift together the all-purpose flour and baking powder. Add half of this mixture to the wet ingredients, stirring gently.
5. Step 5: Mix in the buttermilk, then add the remaining flour mixture. Stir until just combined, being careful not to overmix.
6. Step 6: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
7. Step 7: Allow the cake to cool in the pan for about 15 minutes. Then run a knife along the edges and lift the cake out onto a cooling rack to cool completely.
8. Step 8: For the frosting, beat the softened butter with sifted powdered sugar, vanilla extract, and heavy cream until light and fluffy.
9. Step 9: Slice the cooled cake horizontally in half to create two rectangular layers. Spread a layer of frosting between them, then use the remaining frosting to cover the top and sides if desired.
10. Step 10: Garnish with fresh strawberries, if you like, before serving.

Tips & Variations

• Use high-quality matcha powder for the best flavor and vibrant color.
• If you don’t have buttermilk, substitute with regular milk mixed with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes.
• For a lighter frosting, you can fold in whipped cream after beating the butter and sugar.
• Add a sprinkle of toasted white sesame seeds on top for a nutty contrast.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving for the best flavor. Leftover cake can also be frozen for up to 1 month; thaw overnight in the refrigerator and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle before using.

Is it necessary to sift the powdered sugar for the frosting?

Sifting helps avoid lumps and creates a smoother frosting, so it’s recommended for the best texture, but you can skip it if you’re in a hurry.

Matcha Cake Recipe

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5 from 150 reviews

This Matcha Cake is a delightful blend of earthy matcha flavor and sweet, creamy frosting. Perfectly moist and tender, it’s an elegant dessert that combines traditional matcha powder with a buttery cake base and a luscious vanilla buttercream frosting. Finished with fresh strawberries for a pop of color and freshness, this cake is a must-try for matcha lovers and those looking for a sophisticated treat.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-inspired

Ingredients

Scale 1x2x3x

Cake:

• 7 tablespoons unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 tablespoons matcha powder
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 1/4 teaspoons baking powder
• 5 tablespoons buttermilk

Frosting:

• 4 ounces unsalted butter (softened)
• 2 cups powdered sugar (sifted)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 tablespoons heavy cream

Optional Garnish:

• Fresh strawberries

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper and lightly spray the exposed sides with cooking spray to prevent sticking.
2. Cream Butter and Sugar: In a medium bowl, beat the softened unsalted butter with granulated sugar using an electric mixer until the mixture becomes light and fluffy, about 1-2 minutes.
3. Add Eggs, Matcha, and Vanilla: Incorporate the eggs, matcha powder, and vanilla extract into the creamed butter and sugar. Mix just until combined to maintain a light texture.
4. Combine Dry Ingredients: In a separate small bowl, sift together the all-purpose flour and baking powder. This ensures even distribution of leavening and prevents lumps.
5. Mix Batter: Add half of the flour mixture to the wet ingredients and stir gently. Then pour in the buttermilk, followed by the remaining flour mixture. Stir carefully until just combined, avoiding overmixing which can make the cake dense.
6. Bake the Cake: Pour the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
7. Cool Cake: Allow the cake to cool in the pan for about 15 minutes. Then carefully run a knife along the edges and lift the cake out using the parchment paper onto a wire cooling rack. Let it cool completely before frosting.
8. Prepare Frosting: Beat the softened unsalted butter with sifted powdered sugar, vanilla extract, and heavy cream using an electric mixer until the frosting is light, fluffy, and spreadable.
9. Assemble Cake: Once the cake is completely cooled, slice it horizontally into two equal rectangular layers. Spread a layer of frosting evenly on the bottom piece. Then place the second layer on top and cover the top (and sides, if there is enough frosting) with the remaining frosting.
10. Optional Garnish: Decorate the frosted cake with fresh strawberries to add a fresh, vibrant touch before serving.

Notes

• Be careful not to overmix the batter to keep the cake tender.
• You can substitute buttermilk with plain yogurt or milk with a splash of lemon juice if needed.
• The cake tastes best when fully cooled before frosting to prevent the frosting from melting.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For a stronger matcha flavor, you can increase the matcha powder to 2 tablespoons but it may affect cake texture slightly.

Keywords: matcha cake, green tea cake, buttercream frosting, Japanese dessert, moist cake, strawberry garnish