Matcha Cake

Soft and fluffy matcha chiffon cake frosted with light matcha whipped cream. A delicious tea-flavored take on a classic Asian bakery-style cake.

Why make this matcha sponge cake?

I’ve been waiting to post this recipe for the longest time! This is a long-time favorite recipe and one of my most requested cakes. There’s something quietly special about a matcha cake — it’s calm, fragrant, and just a little bit fancy without really trying. The sponge is light and cotton-soft, almost like biting into a green cloud, and the cream adds that smooth, barely-sweet finish that melts on your tongue. I first started playing with this recipe back when I was running long test days at TuCha in Los Angeles.

Between batches of bubble tea and macarons, I wanted something that felt homey yet elegant — something that reminded me of the cakes I grew up with in Sydney bakeries but refined enough for the shop counter. It took a few tries to get that perfect balance of airiness and depth, but now it’s one of those recipes I turn to when I crave quiet comfort after a long day in the kitchen. It’s simple, soothing, and a little bit nostalgic.

If this recipe seems familiar it is an adaptation of the mango sponge cake that I did earlier. I had so many requests for an 8-inch version so we’re doing an 8-inch version of this cake instead of 6!

At-a-Glance – What You’ll Need Before We Start Rolling

Main Ingredients

These are your non-negotiables — the heart of the matcha cake.

• Eggs: The secret to a fluffy, cotton-soft texture. Separate them carefully — clean bowls mean better meringue.
• Whole Milk: Adds moisture and keeps the crumb tender. Don’t swap for skim; it just won’t be as rich.
• Vegetable Oil: Keeps the sponge light and soft even after chilling.
• Cornstarch: Helps achieve that signature “airy bounce.”
• All-purpose Flour: Gives structure without heaviness.
• Matcha Powder: Go for a high-quality culinary or ceremonial grade. You’ll taste the difference — smooth, earthy, and vibrant.

Optional – My Favourite Extras That Add a Little Magic

• White Chocolate Chips: Fold a handful into the batter for creamy sweetness that melts through the sponge.
• Yuzu or Lemon Zest: Adds a light citrusy lift that brightens the earthy matcha.
• Fresh Berries: A few raspberries or strawberries layered inside give a pop of colour and tang.
• Whipped Cream with a Drop of Vanilla: Gives your frosting a soft, ice-cream-like finish.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Plant-Based Milk: Oat or soy milk works well, though the crumb will be slightly denser.
• Neutral Oil Alternatives: Canola or sunflower oil are fine stand-ins for vegetable oil.
• Aquafaba for Egg Whites: Whip chickpea brine to stiff peaks for a vegan-friendly option — surprisingly effective.
• Gluten-Free Flour Blend: Swap 1:1 for flour; just handle the batter gently to keep the structure light.

Steps

Cotton Sponge Cake

1. Preheat the oven to 160°C fan forced
2. Line the bottom of a 8-inch cake tin with parchment paper
3. In a medium bowl whisk the egg yolks, milk, vegetable oil and cornstarch together
4. Sift in the flour and matcha powder, and whisk until just combined
5. In the bowl of a stand mixer fitted with a whisk attachment whip the egg whites with sugar until stiff peaks
6. In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles
7. Transfer the cake batter to the cake tin
8. Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray
9. Bake for 70 minutes, or until it springs back when touched
10. Cool on a cooling rack
11. Once cooled run a knife around the edge of the cake tin and invert the pan
12. Wrap in cling wrap and place in the fridge until assembly

Vanilla Whipped Cream

1. Combine the cream and sugar in the bowl of a stand mixer fitted with a whisk attachment
2. Sift in the matcha powder and whisk until medium-stiff peaks.
3. Reserve in the fridge until assembly

Assembly 

1. Cut the cake into three equal layers
2. Place a cake layer on a turn table and spread over a thin layer of cream
3. Top with another sheet of sponge
4. Repeat and cover with the final sponge layer
5. Using an offset spatula cover the cake in a thin layer of cream, spinning the turntable as you go to create a smooth finish
6. Place the remaining cream in a piping bag fitted with a star tip and pipe a border around the edge of the cake
7. Dust with matcha powder and place in the fridge to set for 1-2 hours before enjoying

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Comparison – How This Recipe Stacks Up Against Other Desserts

Tips For perfect Matcha Cake

Bloom Matcha for Brighter Flavor

Gently whisk matcha powder with a teaspoon of warm (not boiling) water before folding it into your batter. This helps the tea bloom, unlocking its vivid green color and lush aroma.

Love chiffon-style cakes? Try my delicate, cloud-soft Matcha Chiffon Cake

Chill Your Equipment for Whipped Cream Stability

Pop your mixing bowl and whisk attachment into the freezer for ten minutes before whipping the cream. The chill helps the cream build structure faster and stay silky smooth longer.

Fold Gently to Preserve Airy Texture

Once your meringue is ready, fold it into the batter with a soft, sweeping motion. This preserves the airy structure essential to a cloudlike chiffon.

Use an Aluminum Un-greased Pan and Cool Upside Down

Bake in an aluminum chiffon pan without greasing. After baking, immediately invert the pan and let the cake cool fully upside down — it keeps tall and prevents collapse.

Sift Dry Ingredients Twice for Even Matcha Distribution

Matcha tends to clump. Sifting your flour, matcha, and baking powder twice ensures a lump-free batter and a smooth green hue throughout the cake.

Place Cake on Middle Rack and Use Oven Thermometer

Ovens vary. Bake your cake on the center rack using an oven thermometer to ensure even heat and a perfectly risen cake.

Unique Variations of Matcha Cake

White Chocolate Matcha Ganache Frosting

Instead of whipped cream, top your cake with a silky ganache made from white chocolate infused with matcha powder for a richer, elegant finish.

Prefer a lighter sponge texture? You’ll love this Matcha Sponge Cake

Citrus-Layer Matcha Delight

Slice your cake in half and spread a thin layer of yuzu curd or lemon cream between the layers. The tart citrus brightness provides a delightful contrast to the earthy matcha.

Matcha Roll Cake with Fresh Berries

Bake the batter in a jelly roll pan, then roll it up with matcha whipped cream and fresh strawberries — a playful, portable twist inspired by Japanese roll cakes.

Matcha Tres Leches-Style Soak

Bake the sponge cake and soak it lightly with a matcha-infused tres leches mixture (condensed milk, evaporated milk, whole milk, and matcha). Top with whipped matcha cream for a luxuriously moist dessert.

If bold, toasted matcha notes are your thing, the caramelized edges of my Matcha Basque Cheesecake

Vegan Matcha Cake Alternative

Use aquafaba whipped into stiff peaks in place of egg whites, and substitute plant-based milk for dairy. It yields a denser cake but still rich in matcha flavor.

Serving Suggestions

Afternoon Tea Pairing

Serve slender cake slices alongside a fragrant pot of jasmine or sencha tea. The floral notes of the tea harmonize beautifully with the matcha’s earthy sweetness.

Chilled Summer Cake

Chill the frosted cake for two hours before serving. The cool, refreshing cream brings a delightful chill that’s especially lovely on warm afternoons.

If you love soft layers and cream, don’t miss my Matcha Crepe Cake

Elegant Occasions Tablepiece

Dust the cake top with matcha powder and garnish with pastel edible flowers or a light gold leaf. It becomes a visually stunning center for celebrations.

Winter Warm-and-Cozy Plating

Warm each slice briefly in the oven, then drizzle lightly with a sweetened matcha syrup or sweetened condensed milk. The gentle warmth deepens the matcha aroma.

Fruit-and-Nut Parfait Accompaniment

Serve cake slices alongside a small parfait of Greek yogurt, honey-macerated berries, and toasted almonds for a balanced, indulgent pairing.

Common Mistakes to Avoid

Using Clumpy Matcha Without Sifting

Skipping the sift invites clumps that mar texture and appearance. Always sift to keep your batter and frosting smooth and vibrant.

Over-Whipping Meringue or Cream

Stop whipping once you reach stiff peaks. Over-whipping can break apart the air structure in meringue or make cream grainy when frosting.

Folding Too Aggressively

Mixing aggressively collapses those precious air pockets, resulting in a denser sponge. Use gentle motions and micro-folds to maintain loft.

Greasing the Pan

Greasing the pan can cause the cake to slide and collapse. For chiffon, an un-greased aluminum pan helps the cake cling and rise properly.

Overbaking or Baking at High Heat

High temperatures or overbakes can brown the cake and mute the vibrant green. Bake at the recommended moderate temperature and check for doneness using touch — a gentle spring means it’s ready.

You guys can also check out my another blog dimsimlim.com for delicious cooking recipes.

Matcha Cake Recipe

Print Recipe

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5 from 4 reviews

Soft and fluffy matcha chiffon cake frosted with light matcha whipped cream. A delicious tea-flavored take on a classic Asian bakery-style cake.

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 40 minutes
• Yield: 1 x 8-inch cake 1x
• Category: Cake
• Method: Intermediate
• Cuisine: Asian

Ingredients

Units MUS Scale 1x2x3x

Matcha Sponge Cake 

• 4 Eggs
• 60ml Whole milk (1/4 cup)
• 45ml Vegetable oil (3 tbsp)
• 55g Cornstarch (1/3 cup 2 tbsp)
• 30g All purpose flour (1/3 cup)
• 2 tbsp Matcha powder
• 90g Granulated sugar (1/3 cup 2 tbsp)

Matcha Cream

• 600ml Thickened cream (2 1/2 cups)
• 150g Granulated sugar (3/4 cup)
• 2 tbsp Matcha powder

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Instructions

Cotton Sponge Cake

1. Preheat the oven to 160°C fan forced
2. Line the bottom of a 8-inch cake tin with parchment paper
3. In a medium bowl whisk the egg yolks, milk, vegetable oil and cornstarch together
4. Sift in the flour and matcha powder, and whisk until just combined
5. In the bowl of a stand mixer fitted with a whisk attachment whip the egg whites with sugar until stiff peaks
6. In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles
7. Transfer the cake batter to the cake tin
8. Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray
9. Bake for 70 minutes, or until it springs back when touched
10. Cool on a cooling rack
11. Once cooled run a knife around the edge of the cake tin and invert the pan
12. Wrap in cling wrap and place in the fridge until assembly

Vanilla Whipped Cream

1. Combine the cream and sugar in the bowl of a stand mixer fitted with a whisk attachment
2. Sift in the matcha powder and whisk until medium-stiff peaks.
3. Reserve in the fridge until assembly

Assembly 

1. Cut the cake into three equal layers
2. Place a cake layer on a turn table and spread over a thin layer of cream
3. Top with another sheet of sponge
4. Repeat and cover with the final sponge layer
5. Using an offset spatula cover the cake in a thin layer of cream, spinning the turntable as you go to create a smooth finish
6. Place the remaining cream in a piping bag fitted with a star tip and pipe a border around the edge of the cake
7. Dust with matcha powder and place in the fridge to set for 1-2 hours before enjoying

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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