Japanese matcha green tea cake
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Matcha Cake Recipe

The matcha tea cake has an earthy flavor with a sweet aftertaste. Use good quality matcha for this uniquely colored cake. You can enjoy it as it is. But the frosting gives it a celebratory kick.  
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Tea Time
Cuisine: Japanese, American
Keyword: Matcha Cake
Appliance: oven, Stand Mixer, Electric Hand Mixer
Servings: 12 servings


For the cake

  • 3 large eggs separated
  • 2 sticks butter softened
  • 1 cup all-purpose flour
  • 1 cup superfine sugar
  • 2 tbsp cornflour
  • 2 tbsp good quality matcha powder plus, extra for dusting
  • 2 tsp baking powder
  • 40 ml warm water

For the frosting

  • 2 sticks unsalted butter softened
  • 2 1/2 cups confectioner's sugar sieved
  • 5 oz white chocolate softened
  • 3 tbsp whipping cream
  • 1 tsp vanilla extract


  • Preheat the oven to 350 degrees. Grease and line two 8" cake pans.
  • Using a stand mixer, beat together the butter and the sugar. You can also do it manually by first beating the cake and once it becomes airy, adding the sugar. Beat again till the sugar is well mixed and it looks airy.
  • Add the egg yolks to the butter and sugar. Mix and beat them till properly combined. 
  • Switch the stand mixer bowl or use a hand mixer to beat the egg whites in a separate bowl till soft peaks form. This should take 3-4 minutes. Keep it aside.
  • In another bowl, whisk together the all-purpose flour, cornflour, matcha powder, and baking powder. 
    Mixing eggs, flour, and green tea in a bowl with a whisk to make a green tea cake
  • Add the flour mix to the butter and egg yolk. Mix it well and fold it in. Add the water to loosen the batter if it seems too thick and stiff.
  • Now fold in the beaten egg whites. Since the cake batter is quite thick, add about 1/4 of the whipped egg whites and beat it together to loosen the cake batter. Add the rest of the egg whites and carefully fold in. Be careful in making sure that you don't knock out all the air. 
  • Divide the batter into the two cake pans and bake till a toothpick inserted comes out clean. Take them out and let them cool. 
  • As the cakes are cooling, prepare your icing. Beat the butter in a stand mixer or with a hand mixer till it is fluffy. Add the confectioner sugar at low speed till it is all mixed.
  • Beat in the white chocolate, whipping cream, and the vanilla. Keep beating at medium speed till the frosting is light and fluffy. 
  • Place one cake on a pretty plate or stand. Spread about 1/3 of the frosting evenly over the top. Place the second cake on top and spread the frosting over the top and the sides of the cake. You can use a sieve to dust the top with matcha powder. 


If you cannot find matcha, the Korean Noktcha Karu tea will also work. Keep the proportions and the method the same. You can also make this cake with buttercream or whipped cream frosting.