Green Tea Cakes

Hint: For best results, we recommend using ZenMatcha Artisan or Mixing grade when preparing matcha tea cake. Please visit our Products pages for more information about our products.

Matcha Green Tea Cupcakes

  • 1/2 cupcake pan / 350 degree oven
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 2 large eggs
  • 2 large egg yolks
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 tablespoons matcha

Prepare cupcake pan by rubbing with butter, covering the bottoms with parchment, rubbing with more butter, and dusting with flour. Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs/egg yolks one at a time, beat for 30 seconds between each. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. Mix matcha in with the milk. Add to the batter and mix until completely combined. Pour into prepared cupcake pan and smooth flat. Bake for 22-25 minutes until a cake tester comes out clean.

Matcha Cupcakes

  • 1 – cup unsalted butter, softened
  • 1 – cup white sugar
  • 4 – eggs
  • 2 – cups self-rising flour, sifted
  • 180 – ml cold green tea
  • 1 1/2 – tablespoons matcha green tea powder

Cream butter and sugar together until light and fluffy; add eggs until well-incorporated. alternate folding in the flour and adding the cold tea into the mixture. stir until smooth, adding enough powdered matcha to reach a jade-coloured batter, or whatever shade you prefer. be careful adding more than a few tablespoonfuls as it can get quite bitter the darker you go.

Fill paper-lined muffin tins and bake in a 350F preheated oven for 20 minutes.
Cool completely before frosting.

Matcha Buttercream Frosting

  • 1 stick butter, room temperature
  • 2 tablespoons half and half or light cream
  • 1 tablespoon matcha powder
  • 3 cups powdered sugar, sifted

Mix matcha in with the light cream to make a paste. Beat butter briefly, scrape bowl. Add the sifted powdered sugar and matcha paste. Beat until smooth. Assemble. Smooth a thin layer of buttercream over the cupcakes and top with a decoration.

‘Healthy’ Matcha Creme Icing

  • 1/2 – cup soy milk
  • 1 – teaspoon agar
  • 4 – teaspoons cornstarch
  • 6 – ounces extra-firm silken tofu
  • 1/3 – cup Splenda sugar substitute
  • 1 – tablespoon matcha green tea powder
  • 1 – teaspoon vanilla extract
  • 1 – pinch salt

Cook 1/3 cup of soy milk and all of the agar in a saucepan over medium heat, stirring constantly. Bring mixture to a boil, reduce heat, continue to cook until agar is completely dissolved. Whisk cornstarch into remaining soy milk. Pour cornstarch mixture into agar mixture, cook until it resembles a thick pudding. Remove from heat and set aside. Blend tofu with matcha, splenda and salt. Mix both mixtures together. Add vanilla and blend again. Chill for about an hour.

White Chocolate and Matcha Tea Marbled Cake

  • 3 large eggs (2 oz each)
  • 6 1/3 oz all-purpose flour
  • 2 3/4 oz white chocolate (I used Valrhona)
  • 4 1/4 oz butter
  • 5 1/4 oz fine sugar
  • 1 pinch of salt
  • 1.5 tsp Matcha tea
  • 1 tsp baking powder

Melt the butter. Place the chocolate in a bowl over a pot of simmering water and let simmer until the chocolate is melted. In the bowl of a stand mixer, place the eggs with the sugar and beat until it is white in color, then remove. Sift the flour with the baking powder and add it to the egg/sugar preparation, mixing manually with a whisk. Then add the salt and butter and mix. Divide the batter in 2/3 and 1/3. Add the melted chocolate to the 2/3 batter and the matcha tea to the 1/3 batter. Preheat your oven at 350 F. Grease a rectangular cake pan and add half of the chocolate batter. Continue with the matcha tea batter and finish with the other half of the chocolate batter. Take a fork and pass it through the different layers of batter. Cook your cake for 50 minutes, or until the blade of a knife comes out dry when inserted in the cake. Remove from the oven and let cool for a few minutes before unmolding.

Green Tea Angel Food Cake

  • 12 cold egg whites
  • 1 cup cake or super fine flour
  • 1 1/2 cups super fine sugar
  • 2 tablespoons matcha (green tea powder)
  • 1 tablespoon warm water
  • 1 teaspoon cream of tarter
  • 1/2 teaspoon salt

Preheat oven to 350. Grease and flour or spray one loaf pan. In a small bowl, whisk together the egg, oil, and milk. In a large bowl, whisk together the flour, baking powder, sugar and green tea powder. Pour in the wet ingredients and mix to combine.  Fold in chips. Pour into prepared pan and bake 40-50 minutes or until a toothpick inserted in the middle comes out clean. Cool briefly in pan, then remove to wire rack and cool completely.

Matcha (Green Tea) Chiffon Cake

  • 1 cup flour (run through a sifter 2x to make it lighter)
  • 1/3 cup sugar
  • 1 tablespoon matcha (green tea powder.. I ran loose leaf green tea in my coffee grinder)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1cup canola or vegetable oil
  • 2 egg yolks, room temperature
  • 1 cup + 2 tablespoons cold water
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 1 cup sugar

Preheat the oven to 350. Line 2 8″ pans with parchment paper (or grease/flour them). Sift together the cake flour, matcha (tea) powder, baking powder and salt. Mix with the sugar. In a separate bowl, whisk together the oil, egg yolks, water and vanilla. Add the dry ingredients to the wet ingredients and mix until well incorporated. Place the egg whites in a clean, dry bowl and whip using a hand held or standing electric mixer on low speed until they begin to froth. Once the whites become foamy, begin gradually adding the sugar one tablespoon at a time until all of the sugar is incorporated. Continue beating, gradually increasing the mixer speed, until stiff peaks form. Fold the meringue into the mixture in three additions.

Pour the batter onto the prepared baking sheet and spread a thin, even layer using a large offset metal spatula. Tap the pan on all four sides against the counter to get rid of any air bubbles. Place the baking sheet in the preheated oven and bake for 6 minutes, rotate the pan and bake for another 5 minutes until the edges just begin to turn golden and the cake has risen and is soft and springy to touch. Remove from the oven and run a knife around the edges of the sheet pan to loosen the cake. Carefully remove the cake from the sheet pan and onto a wire rack. Let cool completely.