Matcha Cake Recipe (Light, Fluffy, and Easy to Make)

If you love soft sponge cakes with a delicate tea aroma, this Matcha Cake is a beautiful recipe to add to your baking list. Inspired by bakery-style green tea sponge cake, this version is light, fluffy, moist, and full of the gentle earthy flavor that makes matcha so special.

What makes this cake stand out is its texture. Instead of being dense or buttery, it has a soft and airy crumb created by whipped egg whites and a carefully folded batter. The result is an elegant cake that feels light enough for afternoon tea but still impressive enough for birthdays, holidays, or special gatherings.

Matcha is a finely ground green tea powder made from tea leaves, and it gives this cake its vibrant green color and distinctive flavor. The original recipe notes that both culinary and ceremonial matcha can work, but ceremonial grade creates a deeper green shade if that visual finish matters to you.

​If you enjoy light sponge-style desserts, you may also love our Swiss Roll Cake for another soft and elegant bakery favorite.

What Is Matcha Cake?

Matcha Cake, sometimes called green tea cake, is a light sponge cake flavored with matcha powder. It is especially popular in Asian-style baking because it combines a soft, airy crumb with the slightly grassy, earthy taste of green tea. Unlike heavier butter cakes, this style of sponge relies on whipped eggs for lift, which helps keep the texture delicate and springy.​

Why You Will Love This Matcha Cake Recipe

This recipe is easy to love because it gives you a bakery-style sponge with a beautiful natural green color and a clean matcha flavor. It is also very versatile, since you can serve it plain, layer it with whipped cream, or decorate it with berries for a more finished dessert. The source recipe also highlights that the cake base uses vegetable oil rather than butter, which helps keep it moist and light.​

Ingredients and Quantities

Here is a clean, reader-friendly ingredient list based on the recipe you shared:

• ⅞ cup cake flour​
• 2 tablespoons matcha powder​
• ⅞ cup white sugar, divided​
• ½ teaspoon baking powder​
• ¼ teaspoon salt​
• ½ teaspoon cream of tartar, optional​
• 6 eggs, separated​
• ⅓ cup vegetable oil​
• 2 tablespoons water​
• 2 teaspoons honey​
• ½ teaspoon vanilla extract​

Detailed Formula

Preheat your oven to 350°F and line two 6-inch cake pans with parchment on the bottom and sides. In one bowl, beat the egg whites with cream of tartar until foamy, then gradually add part of the sugar and continue beating until firm peaks form, with the tip falling slightly when you lift the whisk. In another bowl, beat the egg yolks with the remaining sugar, salt, water, honey, and vanilla until the mixture turns pale, fluffy, and leaves ribbon trails for a few seconds.​

Fold half of the whipped egg whites into the yolk mixture gently so you keep as much air as possible in the batter. Sift in the cake flour, matcha powder, and baking powder in three additions, folding carefully after each one because matcha clumps easily and needs to be sifted well. To add the oil without collapsing the batter, mix a small amount of batter into the oil first, then fold that mixture back into the bowl before adding the remaining egg whites.​

Pour the batter into the prepared pans and tap the pans a couple of times to release large air bubbles. Bake for about 27 to 30 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden with a raised center. Let the cakes cool completely before slicing, layering, or decorating so the crumb stays neat and smooth.​

How To Serve Matcha Cake

This cake is lovely served simply with a dusting of matcha powder and a side of lightly sweetened whipped cream. The source also suggests pairing it with whipped cream, berries, or using it as a layered cake base, which makes it flexible for birthdays, Easter, Christmas, or tea-time desserts. For your blog style, you can present it as a minimalist Japanese-inspired cake or dress it up with strawberries for a brighter, more modern look.

​For a more indulgent dessert table, serve this cake alongside our Chocolate Cheesecake and Strawberry Milkshake for a contrast between earthy tea notes and fruity creaminess.

How To Store Matcha Cake

Once cooled, store the cake in an airtight container so it stays soft. The original recipe notes that it freezes very well if frozen the same day and thawed overnight in the refrigerator, which is useful if you want to prep ahead for a party or content shoot. If you add fresh cream or fruit filling later, refrigerate the finished cake rather than keeping it at room temperature.​

FAQs and Troubleshooting

If your sponge cake deflates, the most likely reason is improperly beaten egg whites, since overbeaten whites can become grainy and lumpy while weak whites will not hold enough structure. Old baking powder and sudden oven temperature drops can also affect rise, which is why the recipe warns against opening the oven during baking. Another important tip from the source is to wait until the cake cools completely before slicing, because cutting too early can tear the crumb and ruin clean layers.​

Note About Matcha Cake

The quality of your matcha powder will make a visible difference in both flavor and color. The source explains that both culinary and ceremonial grades can be used, but ceremonial grade gives a darker green appearance, while airtight packaging helps prevent oxidation and flavor loss. If your audience loves elegant Asian desserts, this is the kind of cake that looks refined without requiring complicated decoration.

​If you are building a full dessert menu, our Chocolate Mousse Cake and Chocolate Ice Cream is a richer option for readers who prefer deep chocolate flavors over tea-based cakes.

Nutrition Information

The original recipe estimates each serving at about 199 calories, with 34 grams of carbohydrates, 8 grams of protein, and 3 grams of fat. It also lists 23 grams of sugar per serving, while noting that the nutrition values are estimates calculated with online tools.​

Tips and Tricks

For the best texture, make sure you do not overbeat the egg whites, because overbeaten whites can create a lumpy cake with too many large air pockets. Beat the yolk mixture on high speed until it reaches ribbon stage, and always sift both the matcha and flour so the batter stays smooth and evenly colored. One of the smartest tips in the source is to blend a little batter into the oil first, which helps the oil incorporate more easily without deflating the sponge.