Foolproof Matcha Cake

TahiraJaved

This Matcha Cake Recipe bakes a soft, tender green tea cake in one 9 inch pan, using ceremonial grade matcha for a natural color and an earthy flavor. Sour cream keeps the crumb moist, and a gentle 340°F oven protects the green color from browning. Finished with a smooth white chocolate glaze, this homemade matcha cake makes every slice look bakery ready.

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Prep Time 20

Cook Time 40

Cool Time 45

Servings: 12 People

Course: Dessert

Cuisine: Japanese

Calories: 315

Ingredients Equipment Method Notes

Ingredients

For the Cake:

1 3/4 cups all purpose flour
3 tbsp ceremonial grade matcha powder
2 tsp baking powder
1/2 tsp fine salt
1/2 cup unsalted butter softened
1 cup granulated sugar
3 large eggs at room temperature
1 tsp alcohol free vanilla extract
1/2 cup full fat sour cream
1/2 cup whole milk

For the White Chocolate Glaze:

4 oz white chocolate finely chopped
1/4 cup heavy cream

For Garnish:

1/2 tsp matcha powder for dusting
Fresh raspberries or crushed pistachios optional

Equipment

1 Fine mesh sieve breaks up matcha clumps for an even green crumb
1 Digital kitchen scale measures flour exactly for a tender cake
1 Oven thermometer confirms 340°F to prevent browning
1 Parchment paper lifts the cake out cleanly
1 Hand or stand mixer creams the butter and sugar until fluffy
1 Wire rack cools the cake evenly

Method

Preheat the oven to 340°F and line a greased 9 inch round pan with parchment.
Sift the flour, matcha, baking powder, and salt together twice.
Cream the butter and sugar for 3 minutes until pale and fluffy.
Beat in the eggs one at a time, then the vanilla.
Stir the sour cream and milk together, then fold in the dry mix in three parts, alternating with the milk mixture.
Bake for 35 to 40 minutes, until a toothpick shows a few moist crumbs.
Cool 15 minutes in the pan and 30 minutes on a rack.
Pour steaming cream over the white chocolate, stir until smooth, cool 5 minutes, then glaze and dust with matcha.

Bake at 340°F and keep the oven door closed for the first 30 minutes; a hotter oven turns matcha cake brown and flat tasting.

Notes

Test your matcha for freshness before baking, since old powder turns the cake olive.
Weigh the flour to keep the crumb tender.
Cool the cake fully before glazing so the glaze stays smooth and does not slide off.

STORAGE: Keep covered up to 2 days at room temperature, refrigerate up to 5 days, or freeze the unglazed cake up to 2 months.