Fluffy Matcha Green Tea Cake (Printable)
A light, fluffy matcha-infused cake with delicate green tea aroma, perfect as a stunning dessert centerpiece.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour (190 g)
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 unsalted butter, room temperature (115 g)
06 - 1 cup granulated sugar (200 g)
07 - 3 large eggs, room temperature
08 - 1/2 cup whole milk (120 ml)
09 - 1 tsp vanilla extract
→ Optional Topping
10 - 1/2 cup powdered sugar (60 g)
11 - 1/2 tsp matcha powder
# How-To:
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 unsalted butter and granulated sugar together using an electric mixer until pale, light, and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
05 - Add half of the dry ingredient mixture to the wet mixture, folding gently until just incorporated. Pour in the whole milk and mix lightly. Fold in the remaining dry ingredients until the batter is smooth with no visible flour streaks.
06 - Pour the batter into the prepared cake pan and smooth the surface evenly with 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 invert onto a wire cooling rack to cool completely.
09 - Whisk together the powdered sugar and matcha powder, then dust evenly over the fully cooled cake before slicing and serving.
# Expert Advice:
01 -
- The green tea flavor is subtle enough for skeptics but distinct enough to feel special, like a secret ingredient only you know about.
- It looks impossibly elegant with almost zero decorating effort, just a dusting of matcha powdered sugar and everyone thinks you spent hours.
02 -
- Opening the oven door before the 25 minute mark will cause the cake to sink in the center, and no amount of powdered sugar will hide that crater.
- Matcha color fades to a dull olive if the cake is overbaked by even five minutes, so pull it the second that toothpick is clean.
03 -
- Sift the matcha powder into the dry ingredients separately first because it clumps more than you expect and those clumps will not dissolve during baking.
- Wrap the cooled cake tightly in plastic wrap and let it sit overnight because matcha flavor deepens and mellows by the next day, making it taste noticeably better.