This matcha cake is a soft, green-tinged sponge with a clean matcha flavour. It takes about 45 minutes total, uses simple pantry ingredients plus matcha powder, and works well with white chocolate frosting or a light glaze.
What you'll learn:
| Prep time | 15 minutes |
| Cook time | 25-30 minutes |
| Total time | 45 minutes |
| Servings | 8-10 slices |
| Difficulty | Easy-Medium |
Matcha cake works because its earthy flavour balances sweetness, while the green crumb gives a striking finish without food colouring. You can make it in one bowl plus one whisking bowl, with no specialist equipment.
For baking, culinary or premium grade matcha is usually the best choice. It gives enough flavour in the oven and is better value than ceremonial grade for this type of recipe. If you are still learning grades, read our ceremonial grade matcha guide and what is matcha.
This recipe sits inside our matcha recipes hub. If you enjoy this bake, you may also like matcha cookies, matcha brownies, and matcha cheesecake.
Ingredients
- 200g plain flour
- 10-15g matcha powder (culinary or premium grade)
- 150g caster sugar
- 3 eggs
- 100g unsalted butter (melted)
- 120ml milk
- 1.5 tsp baking powder
- Pinch of salt
- Optional: white chocolate frosting or cream cheese icing
Tin: one 20cm round cake tin, greased and lined.
How to Make Matcha Cake
- Preheat and prep the tin. Preheat the oven to 170°C. Grease and line a 20cm round cake tin so the cake releases cleanly after baking.
- Sift the dry ingredients. Sift the flour, matcha powder, baking powder, and salt into a large bowl. This removes clumps and keeps colour even.
- Whisk eggs and sugar. In a separate bowl, whisk the eggs and caster sugar until pale and fluffy. This adds air so the sponge stays light.
- Add butter and milk. Fold the melted butter and milk into the egg mixture until smooth and evenly combined.
- Combine wet and dry. Gently fold the wet ingredients into the dry ingredients until just combined. Stop as soon as there are no dry streaks, do not overmix.
- Bake. Pour the batter into the prepared tin and smooth the top. Bake for 25-30 minutes, until a skewer inserted into the centre comes out clean or with a few moist crumbs.
- Cool properly. Leave the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing or frosting.
Tips for the Best Results
- Sift matcha with flour. This is the easiest way to avoid dark green clumps and bitter pockets.
- Use room temperature eggs. They whip with sugar more easily and help create better volume.
- Do not overmix. A heavy hand develops gluten and makes the sponge tougher.
- Avoid overbaking. Overbaking can mute colour and dry out texture. Start checking at 25 minutes if your oven runs hot.
- Cool before frosting. Warm cake melts icing, so wait for a fully cool sponge.
Frosting Options
You can serve this matcha cake plain with tea, but frosting turns it into a more celebratory dessert. These pairings work well without hiding the matcha flavour.
- Cream cheese icing: Tangy and smooth, this balances sweetness and lets matcha stay clear.
- White chocolate ganache: Rich and sweet, good if you want a dessert-style finish.
- Simple finish: Dust with a little sifted matcha or icing sugar for a lighter look.
Serving and Storage
Serve at room temperature for the softest crumb and strongest flavour. If frosted, chill briefly to set the icing, then bring back to room temperature before serving.
- Room temperature: up to 2 days in an airtight container.
- Fridge: up to 4 days, especially if using cream cheese frosting.
- Freezer: unfrosted sponge freezes well for up to 1 month, wrapped tightly.
Common Matcha Cake Mistakes and Fixes
Most matcha cake issues are easy to fix once you know where they come from. If the sponge is dense, the egg-and-sugar whisk stage was likely too short. If it tastes flat, the matcha may be old or the amount too low for your sugar level. If colour is dull, the cake may have baked too long or too hot.
- Dense sponge: whisk eggs and sugar until clearly pale and airy before adding liquids.
- Dry texture: reduce bake time slightly and check your oven with a thermometer if possible.
- Bitter spots: always sift matcha with flour before mixing.
- Collapsed centre: avoid opening the oven in the first 20 minutes and check baking powder freshness.
- Patchy colour: fold gently but thoroughly so matcha disperses fully.
Tin Size and Batch Adjustments
You can scale this recipe, but tin size changes bake time. A shallower batter layer bakes faster, while a deeper one needs more time and gentler heat.
- 18cm round tin: use the same batter for a taller cake and add about 5 extra minutes.
- 23cm round tin: expect a slightly flatter cake and start checking 4-5 minutes earlier.
- Cupcakes: divide into 10-12 cases and bake for 18-22 minutes at 170°C.
- Two thin layers: split batter into two tins for faster baking and easier frosting.
For larger events, make two separate batches instead of one oversized batch. This keeps mixing more consistent and gives a more reliable crumb.
Simple Make-Ahead Plan
If you are baking for guests, do the sponge one day before and wrap it once fully cool. Frost the next day so the finish looks clean and fresh. This also reduces stress because you can focus on one step at a time.
- Day 1: bake and cool sponge completely.
- Day 2: level, frost, and chill briefly to set.
- Before serving: bring to room temperature for softer texture and stronger flavour.
Related reading
Frequently Asked Questions
What grade of matcha should I use for cake?
Culinary or premium grade matcha is the best choice for most cakes. It gives enough flavour and colour in baking without paying extra for ceremonial grade.
Why is my matcha cake not green enough?
Common causes are too little matcha, unsifted clumps, or overbaking. Use 10-15g good-quality matcha and avoid baking longer than needed.
Can I make matcha cupcakes with this recipe?
Yes. Divide the batter into a lined cupcake tray and bake at 170°C for about 18-22 minutes, checking with a skewer.
Does matcha cake taste bitter?
It should taste gently earthy, not harsh. If yours is bitter, reduce matcha slightly or pair with a sweeter frosting like white chocolate.
How do I store matcha cake?
Keep it in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Bring chilled slices back to room temperature before eating.
Bake It With Strong, Smooth Matcha
For baking, you want a matcha with enough flavour to hold up in the oven. Even a premium grade works well. Start with our matcha powder.
More Matcha Recipes
- Matcha Recipes: 12 Ways to Use Matcha
- Matcha Cookies Recipe
- Matcha Brownies Recipe
- Matcha Cheesecake Recipe
Written by the Popcha team.