Matcha Cake: 3 Proven Secrets for Perfect Baking
Light, fluffy, and full of green tea flavor—this matcha cake is the perfect balance of earthy and sweet. Learn how to make it step by step!
Equipment
- Mixing bowls
- Fine-mesh sieve for sifting matcha & flour
- Hand mixer or stand mixer
- Measuring cups & spoons
- Rubber spatula
- 8-inch round cake pan greased & lined
- Oven thermometer recommended
- Wire cooling rack
Ingredients
- 1 ½ cups 190 g all-purpose flour
- 1 –2 tsp high-quality culinary-grade matcha powder sifted
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup 115 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- 3 large eggs room temperature
- ½ cup 120 ml milk (room temperature)
- 1 tsp vanilla extract
Optional Add-ins: white chocolate chips, strawberries, or chopped nuts.
Instructions
- Preheat Oven: Heat oven to 325–350°F (165–175°C). Place rack in the center. Grease & line an 8-inch cake pan.
- Sift Dry Ingredients: In a bowl, sift flour, matcha, baking powder, and salt. This removes clumps and evenly distributes matcha.
- Cream Butter & Sugar: In a large mixing bowl, beat softened butter and sugar until light and fluffy.
- Add Eggs: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Wet & Dry: Alternate adding dry ingredients and milk, beginning and ending with dry. Mix just until combined.
- Check Batter: Batter should be smooth and flow steadily from a spatula — not too thick or too runny.
- Bake: Pour batter into prepared pan. Bake 25–35 minutes, or until the cake springs back when lightly pressed and a toothpick comes out clean.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust with extra matcha powder, top with whipped cream, or enjoy plain.