Introduction
Matcha green tea cake is a delightful fusion of traditional Japanese flavors and classic Western baking. Known for its vibrant green color and earthy, slightly sweet flavor, this cake is a favorite among tea lovers and dessert enthusiasts alike. Whether you’re hosting a tea party or simply craving something unique, matcha green tea cake is a perfect choice that combines elegance with simplicity.
The History
Matcha has been a staple in Japanese culture for centuries, originating from China and later perfected in Japan during the Tang Dynasty. It became a central part of the Japanese tea ceremony and was valued for both its taste and health benefits. In modern times, matcha has made its way into various desserts, including cakes, cookies, and ice creams. The matcha green tea cake is a product of this culinary evolution, blending Eastern tradition with global pastry artistry.
Ingredients Breakdown
- Matcha Powder: High-quality ceremonial grade matcha is recommended for the best flavor and color.
- All-Purpose Flour: Provides the base for the cake’s structure.
- Baking Powder: Helps the cake rise and become light and fluffy.
- Unsalted Butter: Adds richness and moisture to the cake.
- Sugar: Sweetens the cake and balances the bitterness of matcha.
- Eggs: Bind the ingredients together and add structure.
- Milk: Keeps the batter moist and enhances the texture.
- Vanilla Extract: Adds depth of flavor and complements the matcha.
- Salt: Enhances the overall taste and balances sweetness.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and prepare a cake pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, sift together 1 cup of all-purpose flour, 1 teaspoon baking powder, and 2 tablespoons of matcha powder. Set aside.
- In a large mixing bowl, cream 1/2 cup of softened unsalted butter and 3/4 cup of sugar until light and fluffy using an electric mixer.
- Add in 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- Gradually mix in the dry ingredients alternately with 1/2 cup of milk, starting and ending with the dry ingredients. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before applying frosting or dusting with powdered sugar.
Tips
- Use a sieve when sifting matcha powder to avoid clumps in your cake batter.
- For a moister cake, consider adding a few tablespoons of sour cream or Greek yogurt to the batter.
- Let the cake cool completely before slicing to avoid crumbling.
- Store the cake in an airtight container in the refrigerator for up to 4 days.
- If making a layered cake, use a cake leveler to ensure even layers.
Variations and Customizations
- Matcha Buttercream Frosting: Combine buttercream with a bit of matcha powder for a cohesive flavor profile.
- Cherry Matcha Cake: Add a layer of cherry jam or fresh cherries for a fruity twist.
- Matcha Mousse Cake: For a no-bake option, layer matcha mousse over a sponge or biscuit base.
- Matcha Latte Cake: Add a splash of espresso or coffee extract to mimic a latte flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Vegan Matcha Cake: Replace butter with vegan margarine, eggs with flax eggs, and milk with almond or oat milk.
Health Considerations and Nutritional Value
Matcha green tea is rich in antioxidants, particularly catechins, which are known for their anti-inflammatory and immune-boosting properties. However, the cake itself is still a dessert and should be consumed in moderation. A typical slice contains around 250–350 calories, depending on the recipe and frosting used. To make a healthier version, consider using coconut sugar instead of white sugar, whole wheat flour instead of all-purpose, and low-fat milk.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons matcha green tea powder (ceremonial grade preferred)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- A pinch of salt
Directions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round or loaf pan.
- In a medium bowl, sift flour, baking powder, matcha powder, and salt together. Set aside.
- In a separate bowl, beat butter and sugar until creamy and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool the cake completely before serving or frosting.
FAQ
Can I use culinary grade matcha for this cake?
Yes, you can use culinary grade matcha, but the flavor may be less intense and the color may be duller compared to ceremonial grade.
How do I store matcha cake?
Store the cake in an airtight container in the refrigerator for up to 4 days. You can also freeze slices for up to 2 months.
Why did my cake turn out dry?
Overbaking or overmixing the batter can lead to a dry texture. Ensure you bake it just until a toothpick comes out clean and mix the batter until just combined.
Can I make cupcakes instead of a cake?
Absolutely! Pour the batter into lined muffin tins and bake for 18–20 minutes.
Is matcha cake suitable for vegans?
You can easily make it vegan by substituting butter with vegan margarine, eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and milk with plant-based milk.
Summary
Matcha green tea cake is a delicious and visually stunning dessert that blends traditional Japanese matcha with modern baking techniques. It’s easy to customize, healthy in moderation, and perfect for any occasion.
