Light Fluffy Matcha Cake (Printable)
Light, fluffy matcha-infused cake with delicate green tea aroma. A stunning dessert centerpiece for any occasion.
# What you'll need:
→ Dry Ingredients
01 - 1 1/2 cups (190 g) all-purpose flour
02 - 2 tbsp culinary-grade 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 (120 ml) whole milk
09 - 1 tsp vanilla extract
→ Optional Topping
10 - 1/2 cup (60 g) powdered sugar
11 - 1/2 tsp matcha powder
# How to make it:
01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt until evenly blended. Set aside.
03 - In a large mixing bowl, beat the room-temperature butter and granulated sugar together using an electric mixer on medium speed until pale, light, and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
05 - Add half of the dry ingredient mixture to the butter mixture and fold gently until just combined. Pour in the whole milk and mix lightly. Add the remaining dry ingredients and fold until the batter is smooth with no visible streaks of flour.
06 - Pour the batter into the prepared cake pan and use a spatula to smooth the surface evenly.
07 - Bake on the center rack for 28 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then invert onto a wire cooling rack and allow to cool completely.
09 - Whisk together the powdered sugar and matcha powder, then dust evenly over the completely cooled cake before slicing and serving.
# Expert Tips:
01 -
- The matcha flavor is present without being bitter, striking a balance that took me seven attempts to perfect.
- It looks effortlessly elegant with nothing more than a dusting of powdered sugar and extra matcha on top.
- The crumb stays soft and moist for days, which means you can bake it a day ahead without any stress.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns the crumb tough, so stop as soon as the last streak disappears.
- Matcha oxidizes quickly once exposed to air, so buy a small tin and store it sealed in a dark cupboard, not the fridge.
03 -
- Sift the matcha powder twice, once into the dry ingredients and again before dusting, because nothing ruins a smooth batter faster than a hard green pebble.
- Let the cake cool completely before adding any topping or the powdered sugar will melt into a transparent glaze you did not sign up for.