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Matcha Cake Recipe

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★★★★★

4.7 from 61 reviews

This delightful Matcha Cake combines the earthy bitterness of matcha green tea powder with a tender, buttery crumb and a creamy, sweet frosting. Perfectly moist and subtly flavored, this cake serves as a unique and elegant dessert with an optional garnish of fresh strawberries for added freshness and color.

Ingredients

Scale

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. Line an 8-inch square pan with parchment paper and lightly spray the exposed sides 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 is light and fluffy, approximately 1 to 2 minutes.
  3. Add Wet Ingredients: Incorporate the eggs, matcha powder, and vanilla extract into the butter-sugar mixture. Mix until the ingredients are just 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 a smooth, lump-free batter.
  5. Mix Batter: Add half of the sifted flour mixture to the wet ingredients and stir gently. Then add the buttermilk followed by the remaining flour mixture. Stir until just combined, being careful not to overmix to keep the cake tender.
  6. Bake: Pour the batter into the prepared pan and bake in the preheated oven for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean.
  7. Cool Cake: Let the cake cool in the pan for about 15 minutes. Then run a knife along the edges to loosen and carefully lift the cake out onto a cooling rack to cool completely.
  8. Prepare Frosting: Beat the softened butter with sifted powdered sugar, vanilla extract, and heavy cream until the frosting is light and fluffy. This will create a smooth and creamy topping.
  9. Assemble Cake: Slice the cooled cake horizontally in half to create two layers. Spread a layer of frosting between them, then cover the top (and sides if you have enough frosting) with the remaining frosting. Garnish with fresh strawberries if desired for an additional burst of flavor and color.

Notes

  • Do not overmix the batter after adding the flour to prevent a tough cake texture.
  • Allow the cake to cool completely before frosting to avoid melting.
  • Fresh strawberries add a nice contrast but can be substituted with other fresh berries or omitted entirely.
  • For a stronger matcha flavor, you can increase the matcha powder up to 2 tablespoons, but be mindful as it may affect the cake’s texture slightly.
  • The cake is best enjoyed within 2-3 days and can be stored covered at room temperature or refrigerated for longer freshness.

Keywords: matcha cake, green tea cake, matcha dessert, frosting, baked cake, Japanese cake, tea-flavored cake

Find it online: https://flavorsbymaya.com/matcha-cake-recipe/