Method
0 of 6 doneTap a step to tick it off as you go.
How much matcha goes in a cake
About 8 g (roughly 4 level teaspoons) for a standard loaf, which is 6 to 10 g per batch depending on how assertive you want the tea flavour. Less than 6 g and the matcha reads as colour only; much past 10 g and bitterness starts to build faster than flavour. Culinary grade matcha is the right powder for the job: it is milled for exactly this use, its robust flavour survives baking, and it costs half or less per gram than ceremonial grade, which loses its delicate character in the oven anyway.
How do you keep matcha cake green
Three things dull matcha's colour in the oven: heat, time and stale powder. Bake at a moderate 160 degrees Celsius fan rather than pushing the temperature up, take the cake out as soon as the skewer comes out clean, and foil the top if it is browning early. The grey-olive tinge on some matcha bakes is mostly overbaking. Start with a vivid, fresh powder too: matcha that has faded in the tin to khaki goes into the oven dull and comes out duller. A recently opened bag of culinary matcha gives a noticeably greener crumb than one opened months ago.
Can you make it as a round cake or cupcakes
Yes, the batter is a standard creamed sponge and moves between tins happily. In a 20 cm round tin it bakes in about 40 to 45 minutes; as cupcakes, divide it between 12 cases and bake 18 to 20 minutes at the same temperature. For a layer cake, make the batter twice rather than doubling in one bowl (large creamed batches mix unevenly), and sandwich with whipped cream or a white chocolate ganache. White chocolate and matcha is a classic pairing for a reason.
How should you store matcha cake
Airtight at room temperature for up to 3 days. The loaf actually slices better on day two. It freezes well for up to 3 months, whole or in slices; wrap tightly and thaw at room temperature. The green fades slightly with exposure to light and air, so keep it covered rather than sitting cut-side-out on a bench.
Common questions
What grade of matcha is best for baking a cake?
Culinary grade. It is milled and priced for cooking, and its stronger flavour holds up through butter, sugar and 55 minutes of oven time. Ceremonial grade works but wastes money. Its finesse does not survive baking.
Why did my matcha cake turn brown or khaki?
Usually overbaking or a too-hot oven (matcha's chlorophyll dulls with heat and time) or powder that was already stale. Bake at 160°C fan, stop at a clean skewer, and use a fresh, vivid green powder.
Why does my matcha cake taste bitter?
Too much powder, or powder that never got sifted and sits in concentrated pockets. Stay in the 6 to 10 g band per loaf and sift the matcha with the flour twice.
Can I use a cake mix and just add matcha?
You can: sift 6 to 8 g of matcha into a vanilla cake mix's dry ingredients. The result is greener than it is matcha-flavoured, but it works for a quick version.