This matcha cake is a soft, tender sponge flavoured with Japanese green tea powder and finished with a simple cream cheese frosting. It uses ingredients available in UK supermarkets, with measurements in cups and grams, and a little lemon to balance matcha’s earthy flavour.
Serves 10 · Prep 25 min · Cook 30 min · Total 1 hr 25 min
Ingredients
- 2 cups (250 g) plain flour
- 2 tablespoons (12 g) culinary-grade matcha powder, sifted
- 1½ teaspoons (6 g) baking powder
- ½ teaspoon (3 g) bicarbonate of soda
- ¼ teaspoon (1.5 g) fine salt
- ¾ cup (170 g) unsalted butter, softened, plus a little for greasing
- 1 cup (200 g) caster sugar
- 3 large eggs, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- ¾ cup (180 ml) whole milk, at room temperature
- 1 tablespoon (15 ml) lemon juice
- For the frosting: ¾ cup (170 g) full-fat cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) icing sugar, sifted
- 1 teaspoon (5 ml) vanilla extract
- Optional: ½ teaspoon (1 g) sifted matcha, for dusting
Instructions
- Heat the oven to 350°F (180°C), or 160°C fan. Grease two 8-inch (20 cm) round cake tins and line their bases with baking parchment. If using one deeper tin, allow extra baking time and check the centre carefully; two tins give more even layers.
- Whisk the flour, sifted matcha, baking powder, bicarbonate of soda and salt in a bowl until evenly combined. Sifting the matcha helps prevent bitter-tasting clumps and gives the sponge a more even green colour.
- In a separate large bowl, beat the softened butter and caster sugar with an electric mixer for 3–4 minutes, until pale and fluffy. Scrape down the sides of the bowl as needed.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla. If the mixture looks slightly curdled, beat in a spoonful of the flour mixture; it should come together when the remaining ingredients are added.
- Stir the lemon juice into the milk. Add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions. Mix on low speed or fold gently, stopping as soon as no dry streaks remain. Divide the batter evenly between the tins and level the tops.
- Bake for 25–30 minutes, swapping the tins’ positions once if your oven browns unevenly. The cakes are ready when the tops spring back lightly and a skewer inserted into the centre comes out clean or with a few dry crumbs. If using a thermometer, the centre should reach 200–205°F (93–96°C); the USDA FSIS safe minimum for egg dishes is 160°F (71°C). Avoid opening the oven during the first 20 minutes.
- Cool the cakes in their tins for 10 minutes, then turn them onto a wire rack, remove the parchment and leave to cool completely, about 30 minutes. Do not frost warm cake: the cream cheese frosting will soften and slide.
- For the frosting, beat the cream cheese and butter together until smooth. Add the sifted icing sugar in two or three batches, beating on low at first to avoid a cloud of sugar. Beat in the vanilla, then mix briefly until spreadable. If it is soft, chill it for 10–15 minutes.
- Set one cooled cake layer on a plate and spread with about a third of the frosting. Place the second layer on top, then cover the top and sides with the remaining frosting. Dust with a little matcha just before serving, if you like.
Tips
- Use culinary-grade matcha rather than sweetened matcha latte mix. Matcha varies in strength and colour, so begin with 2 tablespoons; adding much more can make the cake taste bitter.
- Measure flour by spooning it into a cup and levelling it, rather than packing it down. For the most consistent result, use the gram measurements and bring the butter, eggs and milk to room temperature.
- Mix only until the batter is combined. Overmixing after adding flour can make the sponge dense. If you have no electric mixer, a sturdy whisk and some patience will work for creaming the butter and sugar.
- For a less sweet finish, reduce the frosting slightly or serve each slice with unsweetened tea. Do not reduce the sugar in the sponge substantially, as it affects its texture as well as sweetness.
Serving Suggestions
Serve slices at room temperature so the sponge is soft and the matcha aroma comes through. A pot of lightly brewed green tea, black tea or coffee makes a good accompaniment. Fresh berries, such as raspberries or strawberries, add a bright, tart contrast; add them alongside each slice rather than leaving cut fruit on the frosted cake for an extended time.
Variations
For a simple loaf, bake the batter in a greased and lined 9-by-5-inch (23-by-13 cm) loaf tin. Begin checking at 40 minutes; it may take 45–55 minutes, depending on the tin and oven. A skewer should come out clean, and the centre should spring back lightly. Cool fully before frosting or serve plain with a dusting of icing sugar.
For a dairy-free cake, use a plant-based block suitable for baking and an unsweetened plant milk. Replace the frosting with a dairy-free alternative; the flavour and firmness will depend on the products used. You can also omit the lemon juice and use plain milk, though the slight tang that balances the matcha will be less noticeable. For a lighter finish, skip the frosting and dust the cooled cake with icing sugar instead.
Storage and Reheating
Because the frosting contains cream cheese, refrigerate the finished cake within 2 hours of frosting or serving. Keep it covered in an airtight container and use within 3–4 days. Let slices stand at room temperature for about 20–30 minutes before serving for a softer texture; do not leave the cake out for more than 2 hours in total. There is no need to reheat frosted cake.
Unfrosted, completely cooled sponge can be wrapped well and frozen for up to 2 months. Thaw it, still wrapped, in the refrigerator overnight, then bring it to room temperature before frosting. Freeze slices individually if convenient, but freeze without frosting for the best texture.
Frequently Asked Questions
What kind of matcha should I use?
Choose plain culinary-grade matcha from a reputable food retailer. Ceremonial-grade powder can be used, but it is usually more expensive and is not necessary for baking. Avoid matcha latte blends, which may contain sugar or milk powder and change the recipe.
Why has my matcha cake turned brown?
Matcha can become dull or olive-coloured when exposed to high heat for too long, and some powders are naturally less vibrant. Check your oven temperature, avoid overbaking, and store the cake covered away from light. The colour may still be muted compared with uncooked matcha.
Can I make the cake without frosting?
Yes. The sponge is flavourful enough to serve plain, with a light dusting of icing sugar. You could also serve it with softly whipped cream, but refrigerate any leftovers promptly if the topping is perishable.
Can I make it in advance?
Yes. Bake the layers a day ahead, cool them completely and wrap them well. Keep them at cool room temperature for up to a day, or freeze them for longer storage. Make and apply the cream cheese frosting closer to serving, then refrigerate the assembled cake.
Can I use self-raising flour?
Plain flour is recommended because the recipe already includes measured baking powder and bicarbonate of soda. If using UK self-raising flour, omit the baking powder and bicarbonate of soda, but the rise and texture may differ; check the cake early as it bakes.
How do I know when the sponge is baked?
The top should spring back gently when touched, and a skewer inserted into the centre should come out clean or with a few dry crumbs. If it comes out with wet batter, bake for another 2–3 minutes and test again.