Fluffy Matcha Green Tea Cake (Print version)
A light, fluffy matcha-infused cake with delicate green tea aroma, perfect as a stunning dessert centerpiece.
# Ingredient List:
→ 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 (175°C). Grease and line an 8-inch round cake pan 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 unsalted 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 mix gently. Fold in the remaining dry ingredients and mix until the batter is smooth and free of lumps.
06 - Pour the batter into the prepared cake pan and smooth the surface evenly with a spatula.
07 - Bake 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 turn it out 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 matcha flavor is earthy without being bitter, and the cake stays moist for days if you can resist eating it all at once.
- It looks genuinely impressive with almost no decorating skills required, just a simple dusting of powdered sugar and matcha.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns your tender cake into something closer to a rubbery pancake.
- Matcha loses its bright color and can turn a dull olive if baked too long, so pull the cake the moment that toothpick comes clean.
03 -
- Sift the matcha powder twice with the flour to prevent those tiny green clumps that look like mistakes in the final crumb.
- Rotate the cake pan halfway through baking if your oven has hot spots, because matcha cake bakes unevenly more noticeably than vanilla ever will.