Fluffy Matcha Green Tea Cake (Printable)
Light, fluffy matcha-infused cake with delicate green tea aroma — a stunning Japanese-inspired dessert centerpiece.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups (190 g) all-purpose flour
02 - 2 tbsp culinary grade matcha green tea powder
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 1/2 cup (115 g) unsalted butter, room temperature
06 - 1 cup (200 g) granulated sugar
07 - 3 large eggs, room temperature
08 - 1/2 cup (120 ml) whole milk
09 - 1 tsp vanilla extract
→ Optional Topping
10 - 1/2 cup (60 g) powdered sugar
11 - 1/2 tsp matcha powder
# How-To Steps:
01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the room-temperature butter and granulated sugar together using an electric mixer until pale, light, and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
05 - Add half of the dry ingredient mixture to the wet mixture and fold gently until just incorporated. Pour in the whole milk and mix lightly. Fold in the remaining dry ingredients until the batter is smooth and no streaks of flour remain. Do not overmix.
06 - Pour the batter into the prepared 8-inch cake pan and smooth the surface evenly with a spatula.
07 - Bake on the center rack for 28 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then invert onto a wire cooling rack to cool completely.
09 - Whisk together the powdered sugar and matcha powder, then dust evenly over the fully cooled cake before serving.
# Helpful Tips:
01 -
- The subtle earthiness of matcha creates this sophisticated flavor profile that pairs beautifully with the classic buttery sweetness we all crave in cake
- That stunning green hue makes people literally gasp when you slice into it, plus it tastes like something from a fancy Japanese café
02 -
- Overmixing once the flour is added will make this beautiful cake tough and dense instead of tender
- Matcha oxidizes and loses its bright green flavor pretty quickly once opened, so store it in an airtight container away from light
03 -
- Sift your matcha powder with the flour to prevent any small clumps in the final cake
- Wrap the cooled cake tightly and it actually tastes even better the next day as the flavors meld together