Green Tea Cake Recipe

Green Tea Cake Recipe

Earthy, aromatic, and visually stunning with its natural green hue — this Green Tea Cake, made with matcha powder, is a treat that merges traditional Asian flavors with classic Western baking. Whether you’re a long-time matcha fan or trying it for the first time, this soft, slightly sweet cake is a unique and delightful dessert.

Matcha, a finely ground powder of specially grown green tea leaves, not only provides color and flavor but also brings antioxidants and a gentle caffeine boost. This cake is perfect for tea parties, birthdays, or a light afternoon treat. Pair it with white chocolate frosting, whipped cream, or enjoy it simply with a dusting of powdered sugar.

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1–2 tbsp matcha green tea powder (adjust to taste)
• ¾ cup (170g) unsalted butter, softened
• 1 ¼ cups (250g) granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup (120ml) milk
• ½ cup (120ml) plain yogurt or sour cream

Optional White Chocolate Glaze or Frosting:

• ½ cup (120ml) heavy cream
• 6 oz (170g) white chocolate, chopped
• Garnish (Optional):
• Matcha dusting
• Edible flowers
• Fresh berries
• Whipped cream

How to Make Green Tea Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).

Grease and line two 8-inch round cake pans or one 9×13-inch cake pan.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder. Sift if needed to remove clumps.

Tip: Start with 1 tbsp matcha for a mild flavor and add more if you prefer a stronger green tea taste.

Step 3: Make the Batter

In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3 minutes).

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract.

In a small bowl, whisk together the milk and yogurt.

Alternate adding dry ingredients and milk mixture to the butter mixture in 3 parts. Mix until just combined.

Step 4: Bake the Cake

Pour the batter into the prepared pan(s) and smooth the top.

Bake for 25–30 minutes (round pans) or 35–40 minutes (rectangular), or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 5: Make White Chocolate Ganache (Optional)

Heat cream in a saucepan until just simmering.

Pour over chopped white chocolate and let sit for 1–2 minutes. Stir until smooth.

Let cool slightly, then pour or spread over the cooled cake.

Step 6: Decorate and Serve

Dust the cake lightly with more matcha powder for color.

Add garnishes like berries, whipped cream, or edible flowers for visual appeal.

Slice and serve with hot green tea or iced matcha latte!

Chef’s Notes

Matcha quality matters: Use culinary-grade matcha for baking. Ceremonial-grade is more expensive and too delicate for heat.

Flavor balance: Matcha’s earthy bitterness is softened beautifully by sweet elements like white chocolate or cream.

Storage: Store the cake in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

Cupcake version: This recipe makes ~18 cupcakes. Bake at 350°F for 18–20 minutes.

Gluten-free option: Use a 1:1 gluten-free flour blend. Avoid overmixing.

Nutrition Information (Per slice, based on 12 slices without ganache)

Nutrient  Approximate Value

• Calories ~310 kcal
• Carbohydrates ~35 g
• Protein ~5 g
• Fat ~16 g
• Saturated Fat ~9 g
• Sugar ~22 g
• Sodium ~150 mg
• Fiber ~1 g

Add ~80 calories per slice with white chocolate ganache.

Frequently Asked Questions (FAQs)

What does matcha taste like in cake?

Matcha adds a slightly grassy, earthy, and lightly bitter flavor—balanced by sugar and butter for a delicate sweetness.

Can I use green tea leaves instead of matcha?

No. Green tea leaves don’t provide the same color, flavor, or texture. Matcha is finely ground and made specifically for blending into batter.

Can I make this cake without yogurt?

Yes, you can substitute the yogurt with sour cream or increase the milk slightly. Just keep the batter thick but pourable.

Is this cake caffeinated?

Yes, matcha contains caffeine (about 70 mg per tablespoon), so the cake will have a mild caffeine content—less than coffee but enough to note.

Can I freeze this cake?

Absolutely. Freeze unfrosted layers wrapped tightly for up to 2 months. Thaw in the fridge before decorating or serving.

Conclusion

This Green Tea Cake is not only visually stunning with its vibrant green hue but also an elegant and flavorful dessert that’s sure to intrigue and delight. With just the right balance of sweetness and earthiness, it’s a fantastic way to showcase the unique beauty of matcha in baked form.

Want to turn this into a layered cake with whipped matcha frosting or combine it with mochi elements? Let me know — I’d love to help you customize it!

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