Matcha Cake with Matcha Buttercream Recipe

Name: Matcha Cake with Matcha Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups sugar; 2 1/2 cups all-purpose flour; 2 tablespoons matcha powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons kosher salt; 2 large eggs; 1 cup buttermilk; 1 tablespoon vanilla extract; 1/2 cup canola oil; 3/4 cup boiling water; 2 cups unsalted butter, softened; 4 2/3 cups powdered sugar; 2 1/2 teaspoons matcha powder; 1 teaspoon vanilla extract; a pinch of kosher salt

Servings: persons

1 3/4 cups sugar
2 1/2 cups all-purpose flour
2 tablespoons matcha powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 large eggs
1 cup buttermilk
1 tablespoon vanilla extract
1/2 cup canola oil
3/4 cup boiling water
2 cups unsalted butter, softened
4 2/3 cups powdered sugar
2 1/2 teaspoons matcha powder
1 teaspoon vanilla extract
a pinch of kosher salt

1
Preheat the oven to 350.
2
Grease two 8-inch baking pans and line them with parchment paper, or line muffin pans with paper liners.
3
In a large bowl, whisk together all of the dry ingredients.
4
In a small bowl, whisk tother the eggs, buttermilk, vanilla extract, and oil.
5
Add the wet ingredients to the dry ingredients and whisk until combined.
6
Whisk in the boiling water.
7
Pour the batter into the pans and bake until a toothpick inserted into the center comes out clean, about 18 minutes for cupcakes and about 30 minutes for cakes.
8
Transfer the cakes to a cooling rack and let them cool completely.
9
To make the frosting, beat together all ingredients until smooth.
10
Frost the cakes as desired and serve.

3125

kcal

Calories

219

Fat

288

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 3/4 cups sugar, 2 1/2 cups all-purpose flour, 2 tablespoons matcha powder, 1 1/2 teaspoons baking powder, and more.

Yes, Matcha Cake with Matcha Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Matcha Cake with Matcha Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions