Matcha Green Tea Cake (Printable)
A soft, aromatic green tea treat perfect for dessert or afternoon tea.
# What you'll need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tbsp matcha green tea powder (culinary grade)
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 1/2 cup whole milk
09 - 1 tsp vanilla extract
→ Optional Topping
10 - 1/2 cup powdered sugar
11 - 1/2 tsp matcha powder
# Directions:
01 - Preheat your oven to 350°F. Grease the bottom and sides of an 8-inch round cake pan and line it with parchment paper to prevent sticking.
02 - In a medium bowl, sift together the all-purpose flour, matcha powder, baking powder, and salt to ensure even distribution.
03 - In a large bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium-high speed until the mixture is pale and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating well after each addition to ensure proper emulsification. Mix in the vanilla extract.
05 - Add half of the dry ingredient mixture to the wet batter and mix on low speed just until incorporated. Pour in the milk and mix briefly. Add the remaining dry ingredients and mix until the batter is smooth.
06 - Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 28 to 32 minutes, or until a wooden toothpick inserted into the center comes out clean.
07 - Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack. Once completely cool, dust with the optional powdered sugar and matcha mixture.
# Expert Suggestions:
01 -
- The balance of bitter green tea and sweet vanilla creates a sophisticated flavor profile that feels fancy enough for guests but simple enough for a Tuesday.
- Unlike heavier chocolate cakes, this one is light and airy, leaving you feeling satisfied without being weighed down.
02 -
- Over-mixing the batter once the flour is added will develop gluten and make the cake tough, so stop as soon as the flour streaks disappear.
- Matcha oxidizes and loses its bright green color if exposed to air and light for too long, so store your powder in an airtight container in a dark place.
03 -
- If you want to add some texture, fold in white chocolate chips right before pouring the batter into the pan.
- Room temperature ingredients emulsify better, so take everything out of the fridge at least an hour before you start baking.