Moist Matcha Cake with Green Tea Buttercream
Moist matcha cake is a sweet treat that satisfies matcha lovers. The soft texture and rich green tea flavor make it a favorite. After making this many times, I know the trick to keep it moist and flavorful. The creamy green tea buttercream adds a silky finish. Try this with my herbed ricotta stuffed chicken rolls. Jump to Recipe If you love recipes like this, you’ll also enjoy Herbed Ricotta Stuffed Chicken Rolls with Spinach and Basil and Crispy Jalapeño Popper Stuffed Onion Rings Recipe.
Why This Moist Matcha Cake with Green Tea Buttercream Is Pure Comfort
- Smooth green tea frosting
- Deep matcha flavor
- Soft and moist texture
- Easy to make
What You'll Need for Moist Matcha Cake with Green Tea Buttercream
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup matcha powder
- 1 1/2 cups buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup green tea liquid (brewed and cooled)
- 1/2 tsp vanilla extract
- Optional: Matcha powder for dusting
- Optional: Fresh berries
- Optional: Crushed pistachios
📝 Ingredient Notes
- Buttermilk: If you don't have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
- Matcha powder: Use high-quality culinary matcha for the best flavor and color.
🛒 Tools & Equipment I Recommend
- Stand Mixer — Ensures even mixing and better texture → See on Amazon
- Cake Pan — Ensures even baking and perfect shape → See on Amazon
How to Make Moist Matcha Cake with Green Tea Buttercream
- Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, matcha powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: In a separate bowl, mix buttermilk, oil, eggs, green tea, and vanilla extract.
- Combine: Gradually add wet ingredients to dry ingredients, mixing until just combined.
- Bake: Pour batter into prepared pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool: Let cakes cool in pans for 10 minutes. Then transfer to wire racks to cool completely.
- Make Frosting: In a bowl, beat butter until smooth. Add green tea, powdered sugar, and vanilla. Mix until creamy.
- Frost: Once cakes are cooled, spread frosting between layers and on top. Garnish with matcha powder.
Cook's Tips for Perfect Moist Matcha Cake with Green Tea Buttercream
- Pro Tip: Use room temperature butter for the frosting for a smoother texture.
- Common mistake and fix: If the cake is dry, add a tablespoon of buttermilk to the batter before baking.
- Pro Tip: For a more intense matcha flavor, use a higher concentration of matcha powder.
- Pro Tip: Let the cake rest overnight for better moisture and flavor.
Storing & Reheating Moist Matcha Cake with Green Tea Buttercream
Short-Term Storage
Store in an airtight container in the fridge. Up to 5 days Make-ahead tip: Bake and frost 1 day in advance.
Freezing Moist Matcha Cake with Green Tea Buttercream
Up to 3 months
How to Reheat Without Drying It Out
Oven: Preheat oven to 350°F (175°C). Place cake in oven for 5–7 minutes. Microwave: Wrap cake in a paper towel. Heat on high for 10–15 seconds.
Recipe Notes
- Chef tip: For the best flavor, use freshly brewed green tea.
- Best substitution: Replace buttermilk with 1 cup milk and 1 tbsp lemon juice.
- Make-ahead: Cake can be made up to 2 days in advance and stored in the fridge.
- Scaling: Increase ingredients by 1.5 times for a larger batch.
- Troubleshooting: If the cake collapses, check that the oven is at the correct temperature and avoid opening the oven door during baking.
Want to level up this recipe?
Digital Kitchen Scale — Ensures accurate measurements for consistent results → Check price on Amazon
Moist Matcha Cake with Green Tea Buttercream
Ingredients
Main Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup matcha powder
- 1 1/2 cups buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
Seasonings
- 1/4 cup green tea liquid (brewed and cooled)
- 1/2 tsp vanilla extract
Optional Toppings
- Matcha powder for dusting
- Fresh berries
- Crushed pistachios
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, matcha powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: In a separate bowl, mix buttermilk, oil, eggs, green tea, and vanilla extract.
- Combine: Gradually add wet ingredients to dry ingredients, mixing until just combined.
- Bake: Pour batter into prepared pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool: Let cakes cool in pans for 10 minutes. Then transfer to wire racks to cool completely.
- Make Frosting: In a bowl, beat butter until smooth. Add green tea, powdered sugar, and vanilla. Mix until creamy.
- Frost: Once cakes are cooled, spread frosting between layers and on top. Garnish with matcha powder.
Notes
- Chef tip: For the best flavor, use freshly brewed green tea.
- Best substitution: Replace buttermilk with 1 cup milk and 1 tbsp lemon juice.
- Make-ahead: Cake can be made up to 2 days in advance and stored in the fridge.
- Scaling: Increase ingredients by 1.5 times for a larger batch.
- Troubleshooting: If the cake collapses, check that the oven is at the correct temperature and avoid opening the oven door during baking.
Storage
- Fridge: Up to 5 days
- Freezer: Up to 3 months
- Oven reheat: Preheat oven to 350°F (175°C). Place cake in oven for 5–7 minutes.
- Microwave reheat: Wrap cake in a paper towel. Heat on high for 10–15 seconds.
- Make ahead: Bake and frost 1 day in advance.
Nutrition Per Serving
- Calories: 450
- Protein: 4g
- Fat: 15g
- Carbs: 55g
- Fiber: 2g
- Sugar: 25g
- Sodium: 200mg
- Cholesterol: 85mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Moist Matcha Cake with Green Tea Buttercream FAQs
Yes, you can make the cake up to 2 days in advance. Store it in an airtight container in the fridge.
A dry cake can result from overbaking or not enough moisture in the batter. Add a bit more buttermilk next time.
Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.
You can use brewed black tea or even water if you don't have green tea. However, green tea adds a unique flavor.
This matcha cake is a great year-round treat. However, it's perfect for spring with fresh berries or as a holiday dessert.
A Warm Final Note
I can’t wait for you to try Moist Matcha Cake with Green Tea Buttercream and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
