Matcha Cake (Print Page)
Light, fluffy Japanese sponge infused with vibrant matcha green tea for afternoon tea or dessert.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups (180 g) all-purpose flour
02 - 2 tbsp matcha green tea powder
03 - 1 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 3/4 cup (150 g) granulated sugar
06 - 1/2 cup (120 ml) whole milk, room temperature
07 - 2/3 cup (150 g) unsalted butter, melted and slightly cooled
08 - 3 large eggs, room temperature
09 - 1 tsp vanilla extract
→ Decoration (Optional)
10 - Powdered sugar for dusting
11 - Whipped cream or fresh berries
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, sift together the all-purpose flour, matcha powder, baking powder, and salt. Set aside.
03 - In a large bowl, whisk the eggs and granulated sugar together until the mixture turns pale and fluffy, approximately 2 to 3 minutes.
04 - Add the melted butter and vanilla extract to the egg mixture, stirring until well incorporated.
05 - Alternately add the sifted dry ingredients and whole milk to the wet mixture, beginning and ending with the dry ingredients. Fold gently just until combined; avoid overmixing to maintain a tender crumb.
06 - Pour the batter into the prepared cake pan and smooth the surface evenly with a spatula.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Dust the cooled cake with powdered sugar and serve alongside whipped cream or fresh berries if desired.
# Expert Tips:
01 -
- The matcha flavor is real and present without being overwhelming, like a gentle hum rather than a shout.
- It uses simple pantry ingredients and comes together in under an hour from bowl to table.
- The sponge stays incredibly moist for days, which means it is just as good on Tuesday as it was on Sunday.
02 -
- I once rushed the cooling step and flipped the cake too early, which caused it to break in half, so patience here genuinely saves you heartache.
- Discovering that alternating flour and milk rather than adding all at once was the single change that turned this from a heavy muffin into a real sponge.
03 -
- Room temperature ingredients are not a suggestion here, they are the difference between a silky batter and a curdled looking mess that bakes into something dense.
- Substituting half the flour with almond flour creates a slightly nuttier, more tender crumb that tastes incredible alongside a cup of green tea.