Matcha cake, containing matcha green tea powder, is vibrant green in color and has a slightly earthy flavor. Matcha powder adds an additional dimension to the cake, balancing the sweetness with subtle umami taste.
Which matcha powder to use to make matcha cake?
Matcha powder comes in two common grades – ceremonial matcha and culinary matcha. Ceremonial matcha is generally used to drink as matcha green tea, while culinary matcha is used for cooking and baking. Ceremonial matcha has a subtle flavor while culinary matcha has more prominent umami flavor. Both types of matcha can be used to make cake, depending on personal taste. We suggest using high quality culinary matcha powder to balance the sweetness of the cake.
Ingredients for matcha cake
- 2 cups all-purpose flour
- 2 tablespoons matcha green tea powder (vary quantity according to taste preference)
- 1 ½ teaspoons baking powder (not baking soda)
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk. (The natural acid in butter milk will react with the baking powder to rise the cake and make it fluffy. If you do not have butter milk, use normal whole milk with 1/3 cup Cornstarch, which will do the same job with baking powder to make the cake fluffy).
- 1/3 cup vegetable oil (oil gives the cake a more plush and moist texture).
Ingredients for matcha cream frosting
- 2 cups thickened cream
- 3/4 cup powdered sugar
- 1-2 tablespoons matcha green tea powder (keeping in mind the cake also has matcha powder, vary quantity according to taste preference)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9- or 12-inch round cake pan, depending on the desired thickness of the cake.
- Mix well together the flour, matcha powder, baking powder. (If using cornstarch, also add it in this mixture and mix well). Set aside.
- In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer for this. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to this butter mixture, alternating with buttermilk or whole milk. Begin and end with the flour mixture. Keep mixing and be careful not to overmix.
- Finally, add the vegetable oil and stir until the batter is smooth, and velvety.
- Add the prepared mix in step 5 to the cake pans prepared in step 1. Smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
- Remove the cake from the oven and let them cool in the pan for about 10 minutes.
- While the cakes are cooling, prepare the matcha cream frosting. In a mixing bowl, beat the softened butter and thickened cream until creamy. Gradually add the powdered sugar and matcha powder, beating well after each addition and ensure consistency. Stir in the vanilla extract.
- Once the cake has cooled completely, place it on a serving plate. Slice carefully in the middle to create two layers or make thinner multiple layers. Spread matcha cream frosting in the middle of the layers and a generous layer of frosting over the top and sides.Smooth the fronting with spatula or create patterns.
- For an extra touch, you can decorate the cake with sifted matcha powder, edible flowers, or other toppings of your choice.
Slice and serve the delicious matcha cake!
Can you use regular matcha for baking?
Any matcha can used for baking – cakes, cookies, brownies or any other delicacies. Ceremonial matcha has a subtle earthy flavor and bright green color, while culinary matcha has a stronger umami flavor, even a bit on the bitter side. Whether you use ceremonial or culinary matcha, we recommend good quality and organic matcha should be used for consumption, including baking.
Why did my matcha cake turn brown?
Matcha powder is made from green tea leaves. In nature, leaves turn brown when aged or in heat conditions. Same thing happens to matcha in cake when the cake is baked in oven. This makes the cake turn brown. To prevent this, add smaller quantity of good quality matcha and do not overheat the oven. Also take the cake out of oven as soon as it is ready. You can also use smaller amount of matcha in cake and larger quantity in matcha cream topping or frosting. This will bring the flavour of matcha to cake without the risk of browning in the oven.
