Fluffy, Earthy, and Slightly Addictive: The Ultimate Matcha Cake Recipe

So… What Even Is Matcha Cake and Why Are We All Obsessed?

You ever find yourself elbow-deep in a bakery display case, wondering if it’s socially acceptable to lick the glass? Yeah, same. But one green beauty always catches the eye: matcha cake. It’s the cool, mysterious cousin of your basic vanilla cake, and guess what? It’s here to steal the spotlight—and your heart.

Matcha cake isn’t just about looking like something out of a zen Instagram feed. It’s packed with earthy, slightly sweet, umami-rich matcha flavor that makes you feel fancy just for eating it. And the best part? You don’t have to be a trained pastry chef or own a Michelin-starred kitchen to make it. All you need is a whisk, a love for green things, and maybe a little patience (but just a little).

Why This Matcha Cake Recipe Is Peak Dessert Goals

• Flavor bomb: Slightly grassy (in a good way), subtly sweet, and totally addictive.
• Looks fancy, isn’t: It’s got that “I spent hours baking” look, without actually spending hours.
• Versatile AF: Birthday cake? Check. Brunch flex? Yup. Sad Tuesday night snack? Double yup.
• Crowd-pleaser: Impress your friends, your in-laws, or just yourself—this cake slaps.

Ingredients (AKA What You’ll Be Throwing in the Bowl)

• 1 1/2 cups all-purpose flour
• 2 tablespoons matcha powder (ceremonial grade if you’re feelin’ fancy)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup neutral oil (canola or vegetable)
• 1/2 cup whole milk
• 1/4 cup sour cream (makes it moist… yes, we said it)
• 1 teaspoon vanilla extract

Optional Icing (but highly recommended):

• 1 cup powdered sugar
• 1-2 tablespoons milk
• A pinch of matcha powder for flair

Substitutions?

• Swap sour cream with Greek yogurt
• Almond milk instead of whole milk? Go wild
• Want it vegan? Use flax eggs + plant-based milk + dairy-free yogurt

Tools & Kitchen Gadgets Used

Drop these in your Amazon cart:

• Mixing bowls
• Fine mesh sieve (for that matcha clump drama)
• Hand or stand mixer
• 8-inch cake pan
• Silicone spatula
• Wire cooling rack
• Measuring cups & spoons
• Offset spatula (for spreading that sweet glaze perfection)

Step-by-Step Instructions (Because You Got This)

Step 1: Preheat and Prep Preheat your oven to 350°F (175°C). Grease and line your cake pan like it’s your one true love.

Step 2: Dry Stuff Party In a big bowl, sift together your flour, matcha powder, baking powder, baking soda, and salt. Whisk it up until it looks like a soft green cloud.

Step 3: Wet Stuff Vibes In another bowl, mix sugar, eggs, oil, milk, sour cream, and vanilla. Beat until smooth and you resist the urge to drink it (please don’t).

Step 4: Marry the Two Pour your wet into your dry and mix until combined. Don’t overdo it. You’re making cake, not concrete.

Step 5: Bake It Til You Make It Pour the batter into the pan. Bake for 30-35 minutes or until a toothpick comes out clean. Let it cool before icing. Or don’t. Live dangerously.

Step 6: Glaze Glory Mix powdered sugar and milk until it’s pourable. Drizzle it like you’re on a baking show. Add a sprinkle of matcha for that bougie bakery look.

Calories & Nutritional Info (Per Serving, Makes 8 Slices)

• Calories: ~280
• Fat: 13g
• Carbs: 36g
• Sugar: 20g
• Protein: 4g
• Caffeine: Yep, matcha’s got a lil’ kick

Common Mistakes to Avoid (Don’t Be That Baker)

• Not sifting your matcha: Clumps = no bueno.
• Overmixing the batter: That’s how you get bricks, not cakes.
• Skipping the sour cream: It’s the secret sauce of softness. Don’t skip.
• Using culinary matcha: Save it for lattes. Use ceremonial grade for flavor and color.

Variations & Customizations (Get Wild)

• Matcha-Lemon Zing: Add 1 tbsp lemon zest to the batter for citrus drama.
• Keto-ish Version: Sub almond flour + erythritol. Texture changes, but still yum.
• Frost It Fancy: Go full layer cake with matcha cream cheese frosting.

FAQ: Matcha Cake Edition (Because Google Wants to Know)

1. Can I use culinary grade matcha? You can, but your cake might taste bitter and look swampy. Ceremonial is best.

2. How do I make it vegan? Use flax eggs, almond milk, and dairy-free yogurt. Still fluffy, still fabulous.

3. Can I make cupcakes instead? Yes! Just reduce the bake time to 18-22 minutes.

4. What does matcha cake taste like? Like green tea and vanilla had a delicious baby. Earthy, sweet, and slightly nutty.

5. Does matcha cake have caffeine? Yup! Matcha’s a green tea, so there’s a mild caffeine boost.

6. How do I store it? Airtight container. Room temp for 2 days or fridge for up to 5.

7. Can I freeze it? Totally. Wrap slices in plastic and freeze for up to 2 months. Thaw and devour.

Final Thoughts (And A Green Nudge)

You made it! You read a whole recipe on the internet without doom-scrolling halfway through. That deserves cake. This matcha cake is your new go-to when you want something sweet, slightly fancy, and not a total pain to make.

Make it. Eat it. Share it. Or hide it and pretend you bought it at a chic bakery. We won’t tell.