Name: Matcha Green Tea Cake with Matcha Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 cup (120 g) cake flour; 2 tablespoon (12 g) matcha powder; ½ teaspoon (2 g) baking powder; 6 large eggs, room temperature, yolks and egg whites separated; ¼ teaspoon cream of tartar; ¾ cup (150 g) granulated sugar; ¼ teaspoon (1 g) salt; ⅓ cup (80 ml) full fat milk; 1 teaspoon (5 g) vanilla extract; ¼ cup (50 g) vegetable oil; 2 cup (473 ml) heavy whipping cream, divided; 1 ½ cup (250 g) white chocolate; 1 ½ tablespoon (8 g) matcha powder

Jump to Recipe· 3.9 from 65 reviews

If you’ve ever dreamed of a dessert that perfectly balances delicate sweetness with earthy depth, the Matcha Green Tea Cake with Matcha Frosting Recipe is here to upgrade your baking game. This Japanese-inspired treat brings together the vibrant green hues and subtle bittersweet flavor of matcha powder, wrapped up in the airy softness of a chiffon cake and topped with a luscious, whipped white chocolate matcha frosting. Every bite feels like a little celebration for your taste buds, capturing both elegance and comfort in one slice. Whether you’re an avid matcha fan or just discovering its magic, this cake will soon become your go-to masterpiece for special occasions or an indulgent afternoon tea moment.

Ingredients You’ll Need

A three-layer round green sponge cake is shown being held gently by a woman's hand on each side. Each sponge layer has a light brown crust with a soft green interior. Between the layers, there are thick fillings of green cream with visible pieces of red strawberries embedded inside. The cake is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

All set to create this stunning cake? The ingredients for this recipe are wonderfully straightforward yet essential to achieving that perfect matcha flavor and light, fluffy texture. Each component plays a special role, from the silkiness of the whipped cream to the gentle bitterness of the matcha powder that gives the cake its iconic color and taste.

Cake Flour (1 cup / 120 g): Use cake flour for a fine, tender crumb in your chiffon cake.
Matcha Powder (2 tbsp / 12 g + 1½ tbsp / 8 g for frosting): High-quality, finely sifted matcha ensures vibrant color and pure flavor without clumps.
Baking Powder (½ tsp / 2 g): Helps the cake rise nicely while keeping it light.
Eggs (6 large, separated): Separating yolks and whites allows you to make a fluffy meringue for that airy texture.
Cream of Tartar (¼ tsp / 1 g): Stabilizes the egg white meringue for perfect peaks.
Granulated Sugar (¾ cup / 150 g): Sweetens the cake while helping stabilize the meringue.
Salt (¼ tsp / 1 g): A pinch to balance sweetness and enhance flavor.
Full Fat Milk (⅓ cup / 80 ml): Adds moisture and richness to the batter.
Vanilla Extract (1 tsp / 5 g): Boosts the cake’s aroma and rounds out the flavors.
Vegetable Oil (¼ cup / 50 g): Keeps the cake moist and tender without overpowering flavors.
Heavy Whipping Cream (2 cups / 473 ml): Divided for the frosting to create that airy, luscious texture.
White Chocolate (1½ cups / 250 g): Melts smoothly into the frosting, balancing matcha’s earthiness with a creamy sweetness.

How to Make Matcha Green Tea Cake with Matcha Frosting Recipe

Step 1: Prepare the Matcha Chiffon Cake Batter

Let’s start by preheating your oven to 350°F (176°C) and lining three 6-inch cake pans with parchment paper – this little prep goes a long way for easy cake release later. Next, sift together cake flour, matcha powder, and baking powder to avoid any lumps, giving the cake that silky smooth texture. This base is where the vibrant taste begins to build.

Step 2: Whip Up the Meringue

Separating those egg whites pays off here as you whip them to perfection. Start until they’re foamy, then add cream of tartar for stability. Slowly add sugar in thirds while beating until stiff, glossy peaks form—this means your meringue is strong enough to keep your cake fluffy and light.

Step 3: Mix the Egg Yolk Mixture

In a separate bowl, beat the egg yolks with sugar, salt, milk, and vanilla until pale and fluffy. This process aerates the batter and ensures the cake layers come out soft and tender, melding beautifully with the distinct matcha flavor.

Step 4: Combine Dry Ingredients and Oil

Gently fold your sifted dry matcha mixture into the egg yolk batter. Then, blend the vegetable oil with a few spoonfuls of this mixture before folding back into the main batter. This technique keeps your batter light while evenly incorporating the oil for moisture.

Step 5: Gently Fold in the Meringue

Fold the meringue into the yolk batter in three portions, gently lifting and turning the mixture to preserve all the air you’ve beaten in. Avoid overmixing, as that will deflate your batter and compromise the cake’s fluffy texture.

Step 6: Bake the Matcha Cakes

Divide the batter evenly into your lined pans, give the pans a gentle tap on the counter to remove large air bubbles, and bake for about 18-20 minutes. When a toothpick comes out clean, your cakes are perfectly baked. Let them cool in the pans briefly before transferring to a wire rack to cool completely, the perfect canvas for our luscious frosting.

Step 7: Make the Matcha Frosting

Heat 1 cup of heavy cream until steaming, then whisk in matcha powder until smooth. Pour this over chopped white chocolate and let it rest for five minutes before stirring to a creamy ganache. For a silky texture, sieve the ganache and chill it tightly covered for a few hours until cold.

Step 8: Whip the Frosting

Once chilled, whip the ganache until light and fluffy, then add the remaining cold heavy cream and continue whipping until soft peaks form. This whipped frosting is delightfully airy with the subtle bitterness of matcha perfectly balanced by the sweet white chocolate.

Step 9: Assemble Your Matcha Green Tea Cake with Matcha Frosting Recipe

Layer the cakes generously with the matcha frosting, optionally adding fresh fruit like strawberries between layers for an extra flavor pop. After a crumb coat seals in the crumbs, chill briefly before applying the final frosting layer. Refrigerate fully for the best slice and flavor experience.

How to Serve Matcha Green Tea Cake with Matcha Frosting Recipe

Garnishes

Elevate your cake by topping it with delicate edible flowers, a dusting of additional matcha powder, or a handful of fresh berries. These touches not only add to the visual appeal but also complement the matcha’s earthy notes beautifully.

Side Dishes

A light cup of jasmine tea or even a refreshing yuzu sorbet pairs wonderfully with this cake. The subtle citrus of yuzu cuts through the creamy richness while green tea echoes the matcha theme, creating a symphony of flavors on your palate.

Creative Ways to Present

Try serving slices layered with fresh strawberries on the side or a dollop of whipped cream infused with a hint of vanilla. For a stunning presentation, consider individual mini cakes or cupcakes using the same batter and frosting for a party-perfect option.

Make Ahead and Storage

Storing Leftovers

You can keep your beautifully frosted matcha cake in an airtight container in the fridge for up to three days. This allows the flavors to mature even further while keeping the cake moist and the frosting intact.

Freezing

If you want to prepare in advance, freeze the unfrosted cakes wrapped tightly in plastic wrap and foil for up to two months. Thaw them completely in the fridge before applying the frosting for a freshly baked taste any day of the week.

Reheating

Since this is a delicate chiffon cake with whipped frosting, reheating is best avoided. Instead, serve it chilled or let it sit at room temperature for about 20 minutes for the optimum texture and flavor.

FAQs

Can I use a different type of flour instead of cake flour?

Cake flour is recommended because of its lower protein content, which results in a lighter, softer cake. Using all-purpose flour might make the cake denser, so if you must substitute, consider adding a bit of cornstarch to mimic cake flour’s texture.

What is the best way to store leftover matcha frosting?

Store leftover frosting in an airtight container in the refrigerator. It’s best used within 2 days and can be lightly whipped again before using if it loses some volume.

Can I make this cake dairy-free?

To keep this cake dairy-free, substitute the milk with almond or oat milk and use coconut cream instead of heavy cream for the frosting. The texture will vary slightly but the matcha flavor will still shine through beautifully.

Is it necessary to sift the matcha powder?

Yes, sifting matcha powder is important to avoid clumps in both the batter and frosting. Clumps can create uneven textures and affect the cake’s smooth appearance and taste.

How do I know when the meringue has reached stiff peaks?

Lift the whisk out of the egg whites — stiff peaks stand straight up without drooping. The meringue should be glossy and smooth, not dry or grainy.

Final Thoughts

The Matcha Green Tea Cake with Matcha Frosting Recipe is truly one of those special baked treasures that combines flavor, texture, and stunning looks effortlessly. Its light chiffon structure paired with that creamy, dreamy frosting makes it a crowd-pleaser and a personal favorite to share with friends and family. Give this recipe a try, and I guarantee it will become a standout in your dessert repertoire, offering a joyous matcha moment every time.