Turn the iconic green tea latte into a fluffy, moist cake with exquisite frosting.
I used to think there were only two kinds of cake—white and chocolate. So, I stopped making cake for a while because, honestly, I got bored. But then I discovered this recipe, and my mouth watered just looking at it!
In all my years baking, I’ve never seen a cake quite like this. Matcha cake is naturally colored by the vibrant green tea it’s made with, which is a huge plus for me because 1) I hate the taste of artificial food coloring and 2) matcha lattes are one of my favorite drinks. If you’re like me and you enjoy your matcha sweet and creamy with subtle earthy undertones, then you’ll want to try this sweet, spongy cake.
I’m thinking of baking it for a close friend’s birthday next year, because she and I used to get matcha lattes together all the time. I remember when the vibrant and grassy green tea first became popular in the States, and I was skeptical about trying it. But when I finally did, my mind was blown. I had found a tea that was both robust and light at the same time! The wonders of matcha don’t stop there, though. Try it in cake form, and you’re sure to fall in love with its fluffy texture, coupled with a smooth and satisfying buttercream frosting.
Why garnish the cake with strawberries?
As you can see, this recipe recommends garnishing your matcha cake with strawberry slices. Why? Because matcha and strawberries are a match made in heaven! Strawberries are bright and sweet, which complements the matcha’s herbal flavor, creating a floral taste that’s uniquely uplifting. That’s why you’ll also see recipes like a Strawberry Matcha Latte—the red and green combo is a must-try for anyone who loves fruit and green tea.
How do I store leftovers?
Although matcha cake is best enjoyed fresh, you can store leftovers under a cake cover or a tent of aluminum foil. You can also slice any remaining cake to make it easier to transfer to an airtight container. Leave it at room temperature for 1-2 days, or put it in the fridge for 3-4 days. I don’t recommend freezing it, because this will ruin the frosting’s delectable texture. Enjoy it as soon as possible at room temp.
Serving suggestions
As you can see, matcha presents diverse possibilities! This luscious green tea makes a great cake that pairs well with a Vegan Banana-Matcha Smoothie, Strawberry Lemonade, or Homemade Almond Milk. But you can also expand your dessert plate by serving this cake with Cottage Cheese Ice Cream, Lemon Cookies, or Frozen Yogurt.
Matcha Cake
Ingredients
For The Cake:
- 7 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tablespoons matcha powder
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 5 tablespoons buttermilk
For The Frosting:
- 4 ounces unsalted butter softened, for frosting
- 2 cups powdered sugar sifted
- 1 1/2 teaspoons vanilla extract for frosting
- 1 1/2 tablespoons heavy cream
- Fresh strawberries optional, for garnish
Instructions
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Preheat your oven to 325°F. Line an 8-inch square pan with parchment paper and lightly spray the exposed sides.
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Next, in a medium bowl, beat the softened unsalted butter with granulated sugar using an electric mixer until light and fluffy, about 1-2 minutes.
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Add the eggs, matcha powder, and vanilla extract. Mix until just combined.
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In a separate small bowl, sift together the all-purpose flour and baking powder. Add half of this mixture to the wet ingredients, and stir gently. Then, mix in the buttermilk followed by the remaining flour mixture. Stir until just combined without overmixing.
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Scrape the batter into the prepared pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
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Allow the cake to cool in the pan for about 15 minutes. Then gently run a knife along the edges and lift the cake out onto a cooling rack to cool completely.
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For the frosting, beat the softened unsalted butter with sifted powdered sugar, vanilla extract, and heavy cream until light and fluffy.
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Slice the cooled cake in half to create two rectangular pieces, spread a layer of frosting between them, and then use the remaining frosting to cover the top (and sides, if there is enough extra frosting). Garnish with fresh strawberries, if you like.
Nutrition
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