Description
Fluffy, moist, and packed with earthy green tea flavor, this matcha cake is the perfect sweet treat for tea lovers and dessert fans alike.
Ingredients
Scale
- 1½ cups cake flour
- 1 tbsp baking powder
- 2 tbsp ceremonial matcha powder
- ¼ cup granulated sugar (for egg whites)
- 3 large eggs, separated
- ½ cup vegetable oil
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp ceremonial matcha (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Sift together cake flour, baking powder, and 2 tbsp ceremonial matcha in a large bowl.
- In another bowl, beat egg whites with ¼ cup granulated sugar until stiff peaks form.
- In a separate bowl, whisk egg yolks, vegetable oil, milk, and vanilla extract.
- Combine the yolk mixture with the sifted dry ingredients until smooth.
- Gently fold in the whipped egg whites until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted comes out with moist crumbs.
- Let cakes cool completely at room temperature before frosting.
- To make frosting, whip heavy cream, powdered sugar, and 1 tsp matcha until thick and spreadable.
- Frost the top of one cake, stack the second, and cover the entire cake evenly with the whipped matcha cream.
Notes
Use ceremonial grade matcha for best color and flavor. Don’t overbake—check with a toothpick for moist crumbs. For a cleaner finish, chill cake before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: matcha cake, green tea dessert, fluffy cake, Japanese dessert, tea cake