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Matcha Dream Cake

This Matcha Dream Cake is a soft, moist, and beautifully green layered cake infused with earthy matcha and filled with silky whipped cream. Each bite delivers a delicate balance of sweet and slightly bitter green tea flavor, making it less cloying than traditional layer cakes. Perfect for birthdays, afternoon tea, or any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 cups all-purpose flour
  • 2 tbsp matcha powder (culinary grade)
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 cups heavy cream
  • 0.5 cup powdered sugar
  • 1 tbsp matcha powder (for dusting)

Equipment

  • two 8-inch round cake pans
  • parchment paper
  • mixing bowls
  • hand mixer or stand mixer
  • whisk
  • fine mesh sieve for dusting matcha
  • wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a bowl, whisk together flour, matcha powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, then add vanilla extract. Mix until combined.
  5. Add dry ingredients in three parts, alternating with buttermilk, starting and ending with flour. Mix until just combined.
  6. Divide batter evenly between prepared pans. Bake for 25–30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
  8. Place one cake layer on a plate. Spread a thick layer of whipped cream. Top with the second layer. Frost the top and sides with remaining cream.
  9. Dust generously with matcha powder through a fine-mesh sieve. Refrigerate for at least 1 hour before slicing.

Notes

Sift matcha powder with flour to avoid lumps. Use room temperature ingredients for smooth batter. Do not overmix — mix until just combined. Chill the bowl and beaters for whipped cream. Dust with matcha right before serving to maintain vibrant color.