If you love matcha’s earthy flavor and want a beautiful dessert without the fuss, this cake has your name on it. It’s soft, not too sweet, and layered with a cloud-like whipped cream frosting that keeps things light. You don’t need special equipment besides a mixer and two cake pans.

The result feels bakery-level, but the steps are simple and forgiving. Bake it for birthdays, tea time, or any day you want something soothing and special.

Why This Recipe Works

Oil-based batter for tenderness: Vegetable oil keeps the cake moist for days and makes the crumb soft and even.
Buttermilk for balance: The slight tang from buttermilk softens matcha’s earthy edge and helps with a tender crumb.
Whipped cream frosting: Light, not sugary, and lets the matcha flavor shine. A touch of mascarpone or cream cheese stabilizes it.
Simple technique: No egg separation or complicated folding.
Standard creaming and mixing deliver reliable results.
Matcha-forward without bitterness: Sifting and dissolving matcha properly gives you clean flavor and a pretty green color.

Ingredients

For the Matcha Cake (Two 8-inch layers):
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tbsp culinary-grade matcha powder, sifted
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3 large eggs, room temperature
- 3/4 cup (180 ml) buttermilk, room temperature
- 1/2 cup (120 ml) neutral oil (vegetable, canola, or light olive oil)
- 1/2 cup (120 ml) hot water
- 2 tsp pure vanilla extract
For the Whipped Matcha Frosting:
- 1 3/4 cups (420 ml) heavy cream, cold
- 4 oz (115 g) cold mascarpone or cream cheese
- 1/2 cup (60 g) powdered sugar, sifted
- 1–1 1/2 tsp matcha powder, sifted (to taste)
- 1 tsp vanilla extract
- Pinch of salt
Optional Filling/Topping:
- Fresh strawberries or raspberries, sliced
- Shredded coconut or white chocolate curls

Instructions

Prep the pans and oven: Heat oven to 350°F (175°C). Grease two 8-inch round pans, line bottoms with parchment, and lightly flour the sides.
Mix dry ingredients: In a large bowl, whisk flour, sugar, matcha, baking powder, baking soda, and salt until the color is even and no green clumps remain.
Combine wet ingredients: In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
Hydrate the matcha: Pour the hot water into the dry mixture and whisk to form a smooth green paste. This helps “bloom” the matcha for better color and flavor.
Make the batter: Pour the wet ingredients into the bowl with the matcha paste.
Whisk gently until just combined. Do not overmix.
Bake: Divide the batter evenly between pans. Bake 22–26 minutes, or until a toothpick comes out with a few moist crumbs and the tops spring back.
Cool: Let cakes cool in pans for 10 minutes.
Turn out onto a rack, peel off parchment, and cool completely.
Whip the frosting: In a chilled bowl, beat mascarpone (or cream cheese), powdered sugar, matcha, vanilla, and salt until smooth. Gradually stream in cold heavy cream and whip to medium-stiff peaks. It should be spreadable and hold ridges.
Level and layer: If needed, level cake tops with a serrated knife.
Place the first layer on a plate, spread a thick layer of frosting, and add fruit if using. Top with the second layer.
Frost the cake: Apply a thin crumb coat. Chill 10–15 minutes, then finish with a smooth or swoopy final coat.
Dust a little matcha on top if you like.
Set and serve: Chill 20–30 minutes to set the frosting for clean slices. Serve slightly cool or at room temperature.

How to Store

Short term: Keep covered in the fridge for up to 3 days. The oil-based cake stays tender.
Freezing layers: Wrap unfrosted cake layers tightly in plastic, then foil.
Freeze up to 2 months. Thaw in the fridge, still wrapped.
Frosted cake: Chill uncovered 20 minutes to set, then cover loosely or store in a cake box. Avoid strong-smelling foods nearby.
Leftover slices: Place in airtight containers.
Let sit at room temp 15–20 minutes before eating for best texture.

Why This is Good for You

Matcha’s antioxidants: Matcha is rich in catechins like EGCG, which support overall wellness and calm focus.
Gentler sweetness: The cake and frosting avoid heavy sweetness, so flavor—not sugar—leads the way.
Lighter frosting: Whipped cream frosting is airier than buttercream, making each slice feel lighter.
Comfort you can feel good about: A satisfying dessert that doesn’t leave you weighed down.

What Not to Do

Don’t skip sifting the matcha: Clumps will streak the batter and taste bitter in pockets.
Don’t overmix: Overworking the batter toughens the crumb. Stop when the flour just disappears.
Don’t overbake: Matcha can turn dull and dry if baked too long. Start checking at 22 minutes.
Don’t use old matcha: Stale matcha tastes flat and brownish.
Use fresh, vibrant green powder.
Don’t frost warm cakes: Warm layers melt whipped cream and cause slipping. Cool fully.

Variations You Can Try

Strawberry shortcake twist: Add a layer of macerated strawberries between cakes, then frost as directed.
Coconut matcha: Replace 1/4 cup buttermilk with coconut milk and sprinkle toasted coconut between layers.
Lemon lift: Add 1 tsp lemon zest to the batter and a teaspoon of lemon juice to the frosting for a bright edge.
Black sesame crunch: Fold 2 tbsp toasted black sesame seeds into the batter or sprinkle on top of the frosting.
White chocolate drip: Finish with a gentle white chocolate ganache drip for a bakery look.
Gluten-free option: Use a 1:1 gluten-free flour blend with xanthan gum. Watch bake time closely.

Explore more irresistible cake recipes you won’t want to miss:

18th Birthday Cake

Party Cake

FAQ

What kind of matcha should I use?

Use a fresh, vibrant green culinary-grade matcha.

You don’t need expensive ceremonial grade for baking, but avoid dull or yellowish powders.

Can I make this without buttermilk?

Yes. Mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar and let sit 5 minutes. Or use plain kefir or thinned yogurt.

How do I keep the whipped frosting stable?

Cold ingredients and a chilled bowl help.

Mascarpone or cream cheese also stabilizes the cream so it holds up in layers.

Can I bake this in one pan?

Use a 9-inch round, tall pan and extend bake time, but it’s easier to bake two separate layers for even cooking and neat stacking.

Why is my cake brown instead of green?

Overbaking, old matcha, or too high oven heat can dull the color. Use fresh matcha, bake just until set, and avoid dark pans if possible.

Can I use butter instead of oil?

You can, but the cake will be a bit denser and less moist on day two. If you try it, melt the butter and cool slightly before mixing.

Is the cake very sweet?

No.

It’s gently sweet, which keeps the matcha flavor clean. If you prefer sweeter, add 2–3 extra tablespoons of sugar to the batter.

How far ahead can I assemble it?

Frost up to 24 hours ahead and refrigerate. For best texture, let it sit at room temperature 15–20 minutes before serving.

Can I use a different frosting?

Absolutely.

Vanilla buttercream, cream cheese frosting, or white chocolate ganache all pair well with matcha.

How do I get cleaner slices?

Chill the cake briefly, then use a long, sharp knife wiped clean between cuts. A gentle sawing motion helps keep layers tidy.

In Conclusion

This easy matcha layer cake is tender, balanced, and packed with real green tea flavor. The steps are simple, the ingredients are accessible, and the result feels refined without being fussy.

Whether you top it with berries, add a citrus note, or keep it classic, it’s a confident go-to for matcha lovers. Bake it once, and it’ll quickly become your signature cake.