Matcha Cake Bake (Print Version)
A light, fluffy Japanese sponge infused with vibrant matcha green tea for afternoon dessert.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups (180 g) all-purpose flour
02 - 2 tbsp matcha green tea powder
03 - 1 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 3/4 cup (150 g) granulated sugar
06 - 1/2 cup (120 ml) whole milk, room temperature
07 - 2/3 cup (150 g) unsalted butter, melted and slightly cooled
08 - 3 large eggs, room temperature
09 - 1 tsp vanilla extract
→ For Decoration (optional)
10 - Powdered sugar for dusting
11 - Whipped cream or fresh berries
# Directions:
01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, sift together the flour, matcha powder, baking powder, and salt. Set aside.
03 - In a large bowl, whisk the eggs and sugar together until pale and fluffy, about 2 to 3 minutes.
04 - Add the melted butter and vanilla extract to the egg mixture and mix until well incorporated.
05 - Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
06 - Pour the batter into the prepared cake pan and smooth the top with a spatula.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Dust with powdered sugar and serve with whipped cream or fresh berries if desired.
# Expert Tips:
01 -
- The green tea flavor is earthy and subtle without being overpowering, like a quiet afternoon wrapped in cake form.
- It uses everyday pantry ingredients and comes together in under an hour from bowl to table.
- The crumb stays incredibly soft for days if you store it right, which is rare for a sponge this simple.
02 -
- Matcha quality varies wildly between brands so taste your powder first. If it tastes overwhelmingly bitter or flat, your cake will too.
- Room temperature eggs and milk are not optional here. Cold ingredients cause the melted butter to harden into little lumps throughout the batter.
- The cake continues to set as it cools so do not cut into it while warm or the center will seem underdone even when it is perfectly baked.
03 -
- For a bolder matcha flavor, add one extra tablespoon of powder and reduce the flour by the same amount to keep the dry to wet ratio balanced.
- Substitute half the all-purpose flour with finely ground almond flour for a slightly nutty, more tender crumb that pairs especially well with berries.