Name: Matcha Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1.5 cups All-purpose flour; 2 tbsp Ceremonial grade matcha powder; 1.5 tsp Baking powder; 0.25 tsp Salt; 0.75 cup Unsalted butter, softened; 1 cup Granulated sugar; 3 pieces Large eggs; 1 tsp Vanilla extract; 0.5 cup Whole milk

Desserts

Matcha Cake

Indulge in this vibrant, velvet-textured sponge cake infused with premium ceremonial grade matcha. Its delicate balance of earthy notes and subtle sweetness makes it the perfect accompaniment to your afternoon tea or a stunning dessert centerpiece for any occasion.

Prep

20m

Cook

35m

Serves

Calories

320kcal

Qty	Ingredient
1.5 cups 185 g	All-purpose flour
2 tbsp 12 g	Ceremonial grade matcha powder
1.5 tsp 6 g	Baking powder
0.25 tsp 1.5 g	Salt
0.75 cup 170 g	Unsalted butter, softened
1 cup 200 g	Granulated sugar
3 pieces 150 g	Large eggs
1 tsp 5 ml	Vanilla extract
0.5 cup 120 ml	Whole milk

2 Method

Step 1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or parchment paper.

Step 2. Sift together the all-purpose flour, matcha powder, baking powder, and salt into a medium bowl to ensure no green clumps remain.

Step 3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light, pale, and fluffy (about 3-4 minutes).

Step 4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Step 5. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 6. Pour the green batter into the prepared cake pan and smooth the top with a spatula.

Step 7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before frosting or serving.

·
Always use high-quality ceremonial grade matcha for the most vibrant green color and a less bitter profile.
·
Ensure your eggs and milk are at room temperature to prevent the batter from curdling during mixing.
·
Sifting the matcha is a mandatory step as the powder tends to clump, which can leave bitter spots in the finished cake.
·
For an extra layer of flavor, consider a white chocolate ganache or a light honey whipped cream frosting.

? FAQ

Can I use culinary grade matcha instead?

Yes, but the cake will have a duller, more olive-green color and a slightly more astringent flavor compared to ceremonial grade.

How should I store the leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.

Why did my matcha cake turn brown on the outside?

The natural chlorophyll in matcha is heat-sensitive. If your oven runs hot, try tenting the cake with aluminum foil halfway through baking.

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Ugly Cake Shop

Matcha Cake

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

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