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"A vibrant, sliced matcha layer cake with white chocolate frosting, presented on a white cake stand and a small plate, resting on a light oak wooden surface in bright natural light."

The Best Matcha Cake (Fluffy, Earthy, Naturally Green)

A moist, naturally vivid green matcha cake made with ceremonial grade matcha powder, butter, and oil for a crumb that stays soft for days. Topped with a silky white chocolate cream cheese frosting that perfectly balances the earthy green tea flavor.
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Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American, Japanese-inspired
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Matcha Cake Layers
  • 2 1/4 cups all-purpose flour
  • 1 tbsp cornstarch
  • 3 tbsp matcha powder ceremonial or premium culinary grade, sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1/4 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup whole milk room temperature
  • 1/4 cup sour cream room temperature
For the White Chocolate Cream Cheese Frosting
  • 4 oz white chocolate finely chopped, melted and cooled
  • 16 oz cream cheese full-fat brick-style (Philadelphia), softened
  • 3/4 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 pinch salt
Optional Toppings
  • 1 tsp ceremonial matcha for dusting
  • Fresh raspberries or strawberries optional garnish
  • White chocolate shavings optional garnish

Equipment

  • 1 Fine-mesh sieve essential for sifting matcha
  • 2-3 8-inch round cake pans
  • 1 KitchenAid stand mixer or hand mixer
  • 1 Digital kitchen scale for precise measurements
  • 1 Offset spatula for frosting
  • 1 Cake turntable for smooth, even sides
  • 1 Bench scraper for clean finish
  • Parchment paper rounds for easy layer release

Method
 

  1. Preheat oven to 350 degrees F. Grease pans, line with parchment, grease parchment.
    "Two round metal cake pans lined with greased parchment paper, sitting on a light oak wooden kitchen counter."
  2. Sift matcha powder through a fine-mesh sieve. Whisk together flour, cornstarch, sifted matcha, baking powder, and salt. Set aside.
    "A large glass bowl filled with a finely sifted, pale green matcha and flour mixture, sitting on a light oak wooden kitchen counter."
  3. Beat butter for 2 minutes until smooth. Add oil and beat 1 minute. Add sugar and beat 4 minutes until pale and very fluffy.
    "A large glass bowl containing a pale, airy, and fluffy mixture of beaten butter, oil, and sugar on a light oak kitchen counter."
  4. Add eggs one at a time, scraping bowl between each. Add vanilla. Mix until combined.
    "A large glass bowl with a rich batter being mixed with fresh eggs and dark swirls of vanilla extract on a light oak kitchen counter."
  5. Add sour cream, mix on low until just combined.
    "A large glass bowl containing cake batter with a dollop of thick sour cream added, sitting on a light oak kitchen counter."
  6. Add flour mixture in 3 additions, alternating with milk in 2 additions. Mix on low, stop when just incorporated.
    "A large glass bowl with green matcha cake batter being mixed with a stand mixer on a light oak kitchen counter."
  7. Divide batter evenly between pans. Bake 28 to 32 minutes until toothpick shows moist crumbs.
    "Two round cake pans filled with vibrant green matcha cake batter, ready to be placed in the oven for baking."
  8. Cool in pans 10 minutes. Cool completely on wire rack.
    "Two freshly baked, round matcha cake layers cooling on a wire rack, set on a light oak kitchen surface."
  9. For frosting: melt white chocolate gently. Cool to room temperature. Beat cream cheese and butter until smooth, 2 to 3 minutes. Add cooled white chocolate. Add powdered sugar cup by cup. Add vanilla and salt. Beat on medium 1 to 2 minutes.
    "A large glass bowl filled with smooth, creamy white frosting sitting on a light oak wooden kitchen counter."
  10. Level layers. Spread frosting between layers. Crumb coat, refrigerate 20 minutes, apply final frosting layer.
    "Two stacked green matcha cake layers with white frosting between them, placed on a white cake stand on a light oak wooden counter."
  11. Dust with sifted matcha before serving.
    "A beautifully frosted matcha cake on a white stand, lightly dusted with vibrant green matcha powder, on a light oak kitchen counter."

Notes

  • Always sift matcha before use. Clumps do not break down in the batter.
  • Use ceremonial or premium culinary grade matcha. Cheap culinary grade produces pale color and weak flavor in a baked cake.
  • Store matcha in an airtight container away from light. It oxidizes and fades quickly once opened.
  • Cool melted white chocolate completely before adding to cream cheese frosting.
  • Store refrigerated up to 5 days. Bring to room temperature before serving.