Light Fluffy Matcha Cake (Printable View)
A soft, fluffy matcha-infused cake with delicate green tea aroma, perfect for dessert or afternoon tea.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups (190 g) all-purpose flour
02 - 2 tbsp culinary grade matcha green tea powder
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 1/2 cup (115 g) unsalted butter, room temperature
06 - 1 cup (200 g) granulated sugar
07 - 3 large eggs, room temperature
08 - 1/2 cup (120 ml) whole milk
09 - 1 tsp vanilla extract
→ Optional Topping
10 - 1/2 cup (60 g) powdered sugar
11 - 1/2 tsp matcha powder
# How To Make It:
01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the room temperature butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully combined.
05 - Add half of the dry ingredient mixture to the wet ingredients and mix just until incorporated. Pour in the whole milk and stir gently. Fold in the remaining dry ingredients and mix until the batter is smooth and no lumps remain.
06 - Pour the batter into the prepared cake pan and smooth the surface evenly using a spatula.
07 - Bake on the center rack for 28 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire cooling rack to cool completely.
09 - Whisk together the powdered sugar and matcha powder, then dust evenly over the completely cooled cake before serving.
# Expert Advice:
01 -
- The color alone is worth making this cake: a deep, mossy green that looks stunning on any plate without a drop of food coloring.
- It strikes a rare balance between earthy and sweet, so it never feels cloying like many dessert cakes tend to be.
- The crumb stays incredibly tender for days if you store it well, which means it actually improves as a next day snack with morning coffee.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns the cake dense and chewy instead of tender. Mix until just combined and then stop, even if a few small lumps remain.
- Opening the oven door before the 20 minute mark can cause the cake to sink in the center. Trust the timer and resist the urge to peek early.
03 -
- Sift the matcha powder twice, once on its own and once with the flour mixture, because matcha clumps more stubbornly than you expect and biting into a bitter green pocket ruins the experience.
- Let the cake rest overnight wrapped tightly at room temperature before serving. The crumb softens and the matcha flavor mellows into something rounder and more complex than what you taste fresh from the oven.