Matcha cake is a delicious and visually stunning dessert that beautifully combines the earthy bitterness of matcha green tea with the sweetness of a tender cake. And my recipe combines that with the delicious flavors of pistachios and raspberries for the most beautiful layered cake ever!
If you love matcha latte, then you’ll absolutely fall in love with this matcha cake recipe! The vibrant green hue of the cake is not only visually appealing but also indicative of the high-quality matcha used in its preparation.
This cake is a perfect choice for those who appreciate the complex flavors and subtle nuances that matcha offers. With its moist and fluffy texture, the matcha cake is a delightful treat that can be enjoyed on its own or paired with a cup of tea for an unforgettable experience.
Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is sure to impress all who have the pleasure of tasting it.
Want to learn how to make this matcha cake recipe? Then keep on reading.
Table of Contents
- What is Matcha Cake?
- What Makes This Matcha Cake Recipe Special?
- What You Need to Make Matcha Cake at Home
- How to Make Matcha Cake (Step-by-Step)
- How to Decorate the Matcha Cake
- Tips for Making the Best Matcha Cake Ever
- Serving Suggestions for Matcha Cake
- Recipe Variation Ideas for Matcha Cake
- How to Store Leftover Matcha Cake
- Similar Recipes You'll Love
- Recipe Card
- Matcha Cake (Green Tea Cake with Pistachios and Raspberry)
- Comments
What is Matcha Cake?
Matcha cake is a type of cake that is flavored with matcha, a finely ground green tea powder. It is a popular dessert in Japanese cuisine and has gained popularity worldwide.
One of the main reasons why matcha cake is highly regarded is because of the health benefits associated with matcha.
Matcha is known for its high concentration of antioxidants, which can help reduce the risk of chronic diseases and improve overall health. Plus, matcha contains an amino acid called L-theanine, which promotes relaxation and mental clarity.
Another appealing aspect of matcha cake is its unique flavor. Matcha has a distinct earthy and slightly bitter taste, which adds a depth of flavor to the cake. The flavor is often described as rich and complex, making it a favorite among tea lovers and those who appreciate unique flavors.
Also, this cake is visually appealing. The vibrant green color of matcha adds an element of elegance and uniqueness to the cake, making it perfect for special occasions.
What Makes This Matcha Cake Recipe Special?
Flavorful: This recipe is packed with a rich and vibrant matcha flavor, which creates a unique and delicious dessert experience. The distinctive taste of matcha elevates this cake to a whole new level, making it a standout choice for tea enthusiasts and those looking for something different.
Moist and tender: The combination of carefully selected ingredients and precise baking techniques results in a matcha cake that is incredibly moist and tender. Each bite is a delightfully soft and melt-in-your-mouth experience, ensuring a satisfying and delicious treat.
Versatile: This matcha cake recipe can be easily customized to suit personal preferences and occasions. Whether you want to add a layer of cream or frosting, incorporate fruits or nuts, or simply enjoy it plain, this recipe allows for endless variations, making it suitable for any event or craving.
Easy to make: Despite its impressive taste and texture, this matcha cake recipe is surprisingly straightforward to make. With clear and concise instructions, even beginner bakers can successfully recreate it without feeling overwhelmed or intimidated.
Crowd-pleaser: The unique and delightful flavors of matcha combined with the moist and tender texture of this cake make it a crowd-pleaser. Whether it is for a birthday party, afternoon tea, or any special occasion, this cake is sure to impress and satisfy a diverse range of taste buds, making it a popular choice among all guests.
What You Need to Make Matcha Cake at Home
All you need are some simple pantry staple ingredients to make this matcha cake recipe at home. Let's look at them in more detail:
For the Matcha Cake (x2):
- All-purpose flour: We will be using all-purpose flour to provide structure and texture to the cake. It will help the cake rise and, in turn create a soft and fluffy texture.
- Baking soda: We will also need some baking soda. It will react with the other ingredients in the batter and produce carbon dioxide gas, which will result in producing a smooth and velvety cake.
- Baking powder: We will be adding some baking powder to further help the matcha cake rise and create a tender and soft crumb.
- Matcha green tea powder: We will use matcha green tea powder to give the cake a vibrant green color and a distinct earthy flavor. It will infuse the cake with a unique taste and aroma that compliments the other ingredients. I recommend ceremonial grade matcha or culinary grade matcha for best results.
- Sea salt: Add a pinch of sea salt to enhance the flavors in the matcha cake. It will balance the sweetness and result in bringing out the natural flavors of the other ingredients.
- Eggs: We will also be using eggs to provide structure and stability to the matcha cake.
- Granulated sugar: Add granulated sugar to sweeten the matcha cake. It will add sweetness and balance the bitterness of the matcha powder, creating a well-rounded flavor.
- Vanilla extract: We will also need some vanilla extract to enhance the flavors of the matcha cake.
- Kefir: We will be using kefir to add moisture and richness to the matcha cake. It will contribute to the tender and moist texture of the cake, while also adding a slight tanginess to the flavor.
- Pistachios: Remember to use pistachios to add a crunchy texture and nutty flavor to the matcha cake.
Raspberry Frosting for the Cake Filling:
- Whipping cream: We'll need some whipping cream to make our raspberry frosting for the cake filling. It'll give our frosting a creamy, velvety feel that will be perfectly complemented by the raspberry flavor.
- Raspberry jello: To get a beautiful color and consistency, we'll be adding some raspberry jello to our frosting too. It'll give it a stunning pink color and a flavor that matches it!
- Fresh raspberries: We'll also add some fresh raspberries to it for the most delicious raspberry flavor you've ever had.
Raspberry Frosting for Decorating the Cake:
- Whipping cream: We will be using whipping cream, in order to make the raspberry frosting. It will be whipped to a light and fluffy consistency, making the frosting smooth and easy to spread.
- Raspberry jello: We will also need raspberry jello to give the frosting a vibrant pink color and a fruity flavor. It will add a delicious raspberry taste to the frosting, complimenting the matcha cake.
How to Make Matcha Cake (Step-by-Step)
Making this incredible matcha cake is easier than you think. Here's how to make them at home step by step:
How to Make Matcha Cake Batter
Start by preheating the oven to 350°F. Grease a 16x22 inch baking sheet and line it with parchment paper. Set it aside for now.
In a medium bowl, whisk together the flour, two tablespoons of matcha powder, baking soda, baking powder, and sea salt.
In a separate mixing bowl of a stand mixer or with a hand mixer, beat the eggs and sugar on high speed for about 5 minutes, or until the mixture becomes light, fluffy, and pale yellow in color.
Reduce the mixing speed to medium/low and add the vanilla extract and buttermilk. Mix for about a minute to ensure the ingredients are well blended. The batter should have a slightly thin consistency, which is desired.
Remove the bowl from the mixer stand and gradually add the prepared dry ingredients to the egg mixture, adding ½ cup at a time. Using a hand whisk, gently incorporate the dry ingredients with each addition, being careful not to deflate the air pockets as much as possible.
Finally, carefully mix in toasted chopped pistachio nuts.
How to Bake Matcha Cake
Transfer the batter into the previously greased and parchment-lined 16x22-inch baking sheet.
Place the baking sheet in the preheated oven at 350°F and bake for 15 minutes or until a toothpick comes out clean.
Remove the baking sheet from the oven, dust the top of the cake with powdered sugar, roll the cake into a log, and let the cake cool completely before splitting it in half and frosting it.
Repeat the process to make another batch of sheet cake sponge using the same ingredients as before. Allow both sheet cake sponges to cool completely before frosting.
How to Make Raspberry Frosting
To make the raspberry jello frosting, start by combining ½ cup of boiling water with 3 oz. of raspberry jello. Stir the mixture until the jello is completely dissolved and well combined with the water. Allow the jello to cool down until it is just barely warm.
In a separate bowl, whip the heavy whipping cream until it starts to thicken. It is important not to overbeat the cream, so be careful not to whip it too much.
Once the jello has cooled down, slowly pour it into the whipped cream while continuing to beat the cream at low speed. Make sure to scrape the sides of the bowl to ensure that all the cream and jello are well combined.
Continue beating the mixture for about 30 seconds or until it thickens to your desired consistency. Be careful not to overbeat it, as this can cause the frosting to become too stiff.
Once the frosting has thickened, add cut into small pieces of fresh raspberries. Gently mix to combine.
You can now spread it onto your matcha cake using an offset spatula.
How to Assemble Matcha Cake
Once the cake sponges are completely cool, spread the frosting generously on all four strips of the cake.
Gently roll each piece into one large log. Take your time with this step to prevent the cake roll from tearing as much as possible.
When rolling up the last strip, leave the parchment paper on and wrap additional strips of parchment paper (the ones you baked the cakes on) around the entire perimeter to hold this cake in place.
Flip the cake log upright and hold both ends of the parchment paper snugly around the cake. Do this while you secure the parchment papers together by taping a long strip of 2" wide clear scotch tape over the parchment paper all the way around the cake.
This will help the cake hold its shape better while it cools down. Refrigerate the cake for 8 hours or overnight (my personal preference).
How to Make Raspberry Frosting for Cake Decorating
Let's make another batch of frosting to decorate the top of the cake. We'll start by making jello again.
Combine ¼ cup of boiling water with 2 tbsp. of jello powder. Stir until all dissolved and let the jello cool to warm before adding to the cream.
Beat cream just until it starts thickening. Reduce the mixing speed to low and add the cooled jello. Continue mixing just until the frosting thickens.
How to Decorate the Matcha Cake
Remove the tape with parchment paper and spread a generous amount of the frosting all around and on top of the cake. Using a cake spatula, even out the frosting.
Pipe roses with the remaining frosting, and place extra pistachios on the very bottom of the cake, or decorate the cake the way you desire.
Refrigerate the cake for a few hours after frosting again.
Your delicious Matcha Cake is ready to be served!
Tips for Making the Best Matcha Cake Ever
Preheat the oven: Before you start preparing the cake batter, preheat the oven to the recommended temperature. This will make sure that the oven is at the right temperature when you’re ready to bake the cake.
Sift the matcha powder: Sifting the matcha powder before adding it to the batter will help remove any lumps and ensure a smooth texture in the cake.
Use room temperature ingredients: Make sure to use room temperature ingredients, such as eggs and butter, to guarantee that they mix well and create a smooth batter.
Grease and flour the cake pan: Greasing and flouring the cake pan will prevent the cake from sticking to the pan and make it easier to remove once it is baked.
Mix the batter gently: When incorporating the dry ingredients into the wet ingredients, mix the batter gently using a spatula or whisk. Over-mixing can lead to a dense and tough cake.
Cool the cake completely before frosting: Allow the cake to cool completely before frosting in order to prevent the frosting from melting or sliding off the cake.
Serving Suggestions for Matcha Cake
- Serve the matcha cake with a dusting of powdered sugar and a dollop of whipped cream for a simple yet elegant dessert. The creamy texture of the whipped cream compliments the earthy flavor of the matcha.
- Pair the matcha cake with a scoop of green tea ice cream for a delightful combination of flavors. The cold, creamy ice cream balances out the warmth and richness of the cake.
- Create a unique dessert by serving the matcha cake with a drizzle of sweetened condensed milk and a sprinkle of toasted sesame seeds. The sweet and nutty flavors of the sesame seeds add an extra layer of complexity to the cake.
- For a refreshing twist, serve the matcha cake with a side of fresh berries and a scoop of tangy Greek yogurt. The tartness of the yogurt pairs well with the sweetness of the cake, while the berries add a burst of freshness.
- Add a touch of magic by serving the matcha cake with a generous scoop of matcha-flavored whipped cream. This adds an extra punch of matcha flavor and a creamy, luscious texture to each bite of the cake.
Recipe Variation Ideas for Matcha Cake
This delicious matcha cake recipe is absolutely perfect as is, but if you're looking to change things up, here are a few variation ideas you can try:
Chocolate: Add ½ cup of cocoa powder to the recipe for a delicious twist on the traditional matcha cake. The combination of chocolate and matcha flavors creates a unique dessert that is guaranteed to satisfy any sweet tooth.
Fruit: Fold in 1 cup of diced fresh fruit, such as strawberries or blueberries, to the batter for a refreshing and fruity variation of matcha cake. The addition of fruit adds a burst of natural sweetness and a pop of color to the cake.
Coconut: Mix in ½ cup of shredded coconut to the recipe for a tropical twist on matcha cake. The combination of matcha and coconut flavors creates a unique and tropical flavor profile that is perfect for summertime or anytime you want to transport yourself to a tropical paradise.
Double matcha: Double the amount of premium matcha powder called for in the recipe for an extra intense matcha flavor. This variation is perfect for matcha lovers who can’t get enough of its distinct earthy and slightly bitter taste.
Tea: Replace ½ cup of the all-purpose flour with ½ cup of green tea powder for a more pronounced green tea flavor. This variation is perfect for those who want a stronger and more authentic green tea taste in their matcha cake.
Meringue: Make a delicious meringue using egg whites and then top the matcha sponge cake with along with some fresh strawberries and white chocolate for a delicious variation. You can even serve it with some whipped heavy cream or buttercream.
How to Store Leftover Matcha Cake
To store leftovers of this matcha sponge cake recipe, first, allow the cake to cool completely. Then, wrap the cake tightly in plastic wrap or place it in an airtight container. Store the cake in the refrigerator for up to 3-4 days.
When ready to enjoy the leftovers, simply remove the cake from the fridge and let it come to room temperature before serving. If you like, you can also warm individual slices in the microwave for a few seconds or reheat the entire cake in a preheated oven at a low temperature for about 10 minutes.
Please keep in mind that this matcha cake recipe is not suitable for freezing in the freezer. Freezing can alter the texture and flavor of the cake, resulting in a less desirable taste and consistency. It is best to enjoy the leftovers within a few days of baking for the best quality.
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See all the cake recipes.
Recipe Card
Matcha Cake (Green Tea Cake with Pistachios and Raspberry)
Ingredients
What You Need to Make Matcha Cake at Home
For the Matcha Cake (x2):
- 2 cups – all-purpose flour
- ½ teaspoon – baking soda
- 1 tsp. – baking powder
- 2 tbsp. – Matcha green tea powder
- ¼ tsp. – sea salt
- 8 large – eggs
- 1 ½ cup - granulated sugar
- 1 tsp. – vanilla extract
- 1 cup – kefir
- ½ cup – chopped pistachios
Raspberry Frosting for the Cake Filling:
- 6 cups – cold heavy whipping cream
- ½ cup - boiling water
- 3 oz. – raspberry Jello
- 1 lb. - fresh raspberries
Raspberry Frosting for Decorating the Cake:
- 3 cups - cold heavy whipping cream
- ¼ cup - boiling water
- 2 tbsp. - raspberry Jello
Instructions
How to Make Matcha Cake Batter
- Start by preheating the oven to 350°F. Grease a 16x22 inch baking sheet and line it with parchment paper. Set it aside for now.
- In a medium bowl, whisk together the flour, two tablespoons of matcha powder, baking soda, baking powder, and sea salt.
- In a separate mixing bowl of a stand mixer or with a hand mixer, beat the eggs and sugar on high speed for about 5 minutes, or until the mixture becomes light, fluffy, and pale yellow in color.
- Reduce the mixing speed to medium/low and add the vanilla extract and buttermilk. Mix for about a minute to ensure the ingredients are well blended. The batter should have a slightly thin consistency, which is desired.
- Remove the bowl from the mixer stand and gradually add the prepared dry ingredients to the egg mixture, adding ½ cup at a time. Using a hand whisk, gently incorporate the dry ingredients with each addition, being careful not to deflate the air pockets as much as possible.
- Finally, carefully mix in toasted chopped pistachio nuts.
How to Bake Matcha Cake
- Transfer the batter into the previously greased and parchment-lined 16x22-inch baking sheet.
- Place the baking sheet in the preheated oven at 350°F and bake for 15 minutes or until a toothpick comes out clean.
- Remove the baking sheet from the oven, dust the top of the cake with powdered sugar, roll the cake into a log, and let the cake cool completely before splitting it in half and frosting it.
- Repeat the process to make another batch of sheet cake sponge using the same ingredients as before. Allow both sheet cake sponges to cool completely before frosting.
How to Make Raspberry Frosting
- To make the raspberry jello frosting, start by combining ½ cup of boiling water with 3 oz. of raspberry jello. Stir the mixture until the jello is completely dissolved and well combined with the water. Allow the jello to cool down until it is just barely warm.
- In a separate bowl, whip the heavy whipping cream until it starts to thicken. It is important not to overbeat the cream, so be careful not to whip it too much.
- Once the jello has cooled down, slowly pour it into the whipped cream while continuing to beat the cream at low speed. Make sure to scrape the sides of the bowl to ensure that all the cream and jello are well combined.
- Continue beating the mixture for about 30 seconds or until it thickens to your desired consistency. Be careful not to overbeat it, as this can cause the frosting to become too stiff.
- Once the frosting has thickened, add cut into small pieces of fresh raspberries. Gently mix to combine.
- You can now spread it onto your matcha cake using an offset spatula.
How to Assemble Matcha Cake
- Once the cake sponges are completely cool, spread frosting generously on all four strips of the cake.
- Gently roll each piece together to prevent as minimal tear as possible into a one large log.
- When rolling up the last strip leave the parchment paper on and wrap additional strips of parchment paper (the ones you baked the cakes on) around the entire perimeter to hold this cake in place.
- Flip the cake log upright and hold both ends of the parchment paper snugly around the cake, while you secure the parchment papers together by taping a long strip of 2" wide clear scotch tape over the parchment paper all the way around the cake.
- Refrigerate the cake for 8 hours or overnight (my preference).
- Let’s make another batch of frosting to decorate the top of the cake. We'll start by making jello again.
- Combine ¼ cup of boiling water with 2 tbsp. of jello powder. Still until all dissolved and let the jello cool to warm before adding to the cream.
- Beat cream just until it starts thickening. Reduce the mixing speed to low and add the cooled jello. Continue mixing just until the frosting thickens.
How to Decorate the Matcha Cake
- Remove the tape with parchment paper and spread a generous amount of the frosting all around and on top of the cake. Using a cake spatula even the frosting out.
- Pipe roses with the remaining frosting, and place extra pistachios on the very bottom of the cake or decorate the cake the way you desire.
- Refrigerate the cake for a few hours after frosting again.
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