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Slice of matcha layered cake with green tea frosting and soft sponge layers on a white plate

Easy Matcha Layer Cake for Matcha Lovers - Light, Lush, and Not Too Sweet

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Prep Time 25 minutes
Cook Time 25 minutes
Cooling & Assembly Time 40 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Asian-Inspired, Modern Baking
Servings 10 Slices

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.