Recipe: Matcha Cake


Get the recipe for this delightful matcha cake.... It's the perfect summer birthday cake for anyone obsessed with matcha! The sponge is infused with the green tea and sandwiched together with lashings of butter cream. You'll be able to show off your baking skills as the 4 layers are mega impressive as you cut into the cake.


Matcha Cake

  • 200 g butter
  • 200 g sugar
  • 4 eggs, separated
  • 200 g plain flour
  • 1 tsp baking powder
  • 3 tsp matcha powder
  • 100 ml milk

For The Buttercream

  • 4 egg whites
  • 300 g caster sugar
  • 450 g unsalted butter
  • 300 g white chocolate, melted
Make the Cake Batter

Step 1

Make The Cake Batter

Preheat an oven to 175 degrees C. Whisk or beat the softened butter and sugar together until pale and fluffy. Separate the eggs, whisking the yolks into the butter mixture and placing the whites into a clean bowl. Loosen the mixture with the milk, then fold in the flour, baking powder and matcha powder.

Whisk the Egg Whites

Step 2

Whisk The Egg Whites

Whisk the egg whites to soft peaks with a clean whisk, then fold into the cake mixture in two batches. (The first will be quite stiff, the second you'll be able to fold in carefully.)

Bake the Sponges

Step 3

Bake The Sponges

Pour into a 24cm lined cake and shake the pan to level the mixture. Bake for 45 minutes, or until a skewer comes out clean when inserted into the middle. Allow to cool as you repeat with a second cake. Slice each cake into 2 discs using a serrated knife.

Start the Buttercream

Step 4

Start The Buttercream

Whisk the egg whites and caster sugar gently together in a bowl over a pan of simmering water until the sugar is warm enough to dissolve. Test by checking the mixture isn't at all grainy between your fingers.

Finish the Buttercream

Step 5

Finish The Buttercream

Remove from the heat and whisk vigorously to form stiff peaks. Add the small knobs of room temperature butter into the egg whites as you whisk. Melt the white chocolate in a microwave, then whisk into the buttercream.

Crumb Coat

Step 6

Crumb Coat

Leave to cool to room temperature to use. Layer sponge and buttercream alternately, then finish with a thin coating of buttercream all over. Place in a fridge to chill for an hour.


Step 7


Add more buttercream to the top and sides, then smooth the top as much as possible. Use the end of a palette knife to create blobs around the cake and dust matcha powder over the top of the cake, using a doily s a stencil. Serves loads!



You have really done a nice job. As you have shared the best things for me. Even this recipes can be made in busy time also. It's really special for me. thanks for sharing it here on this site.


@beckybigred i have not made it yet as they hust updated the amount of milk to use, but i would imagine to get a 4 layer cake it'll be a doubled recipe


Did anyone get an answer we make 2 cakes or do we half the first one?? What did you guys do @fifilabomba @lisaboban


Hi guys, I wonder if the consistency of the frosting would change if light brown sugar is used instead of caster sugar. I don't mind the color.


For my ultimate winter cake, I wanted to present the flavours of the forest on a plate. This clementine flavoured sponge is topped with a pine flavoured cheesecake topping. Served with cranberry compote, gingerbread breadcrumbs and crispy chocolate. I served it with poached pears, but you can add any fruits you like, just keep it seasonal!

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