Light Fluffy Matcha Cake Bake (Print Version)
A light and fluffy matcha-infused cake with a delicate green tea aroma, perfect with tea or as a stunning dessert centerpiece.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups (190 g) all-purpose flour
02 - 2 tbsp matcha green tea powder
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 1/2 cup (115 g) unsalted butter, room temperature
06 - 1 cup (200 g) granulated sugar
07 - 3 large eggs, room temperature
08 - 1/2 cup whole milk
09 - 1 tsp vanilla extract
→ Optional Topping
10 - 1/2 cup (60 g) powdered sugar
11 - 1/2 tsp matcha powder
# Directions:
01 - Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
02 - In a medium bowl, sift together the flour, matcha powder, baking powder, and salt to aerate the mixture and remove lumps.
03 - In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until the mixture is pale and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract until combined.
05 - Add half of the dry ingredient mixture to the wet ingredients and mix on low speed just until incorporated. Pour in the milk and mix gently. Add the remaining dry ingredients and mix until the batter is smooth.
06 - Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with the powdered sugar and matcha mixture before serving.
# Insider Tips:
01 -
- The flavor is sophisticated and earthy, never bitter, hitting that perfect sweet and savory balance.
- The texture is remarkably fluffy, making it feel lighter than air even after a second slice.
02 -
- Overmixing the flour once the wet ingredients are added will make the cake tough, so mix gently.
- Matcha can turn bitter if baked too long, so start checking the cake at the 28 minute mark.
03 -
- Room temperature ingredients are the secret to a smooth, emulsified batter.
- Sifting the matcha powder with the flour prevents any lumps in the final bake.