This Matcha Cake is full of flavor and so unique! The coconut and matcha flavors work incredibly well together and the color is gorgeous! This delicious 3 layer cake is perfect for parties or just as a treat!
A few weeks ago I had the urge to make a matcha cake! I had some matcha green tea powder leftover from these, so I made a layered coconut and matcha cake recipe with a matcha buttercream frosting!
It turned out wonderful and was such a fun flavor combination! I used coconut extract to flavor the coconut layer and then organic matcha powder for the green layer. The color turned out perfectly! I also love how both flavors are tasted throughout the cake.
I actually had enough cake to add one more coconut layer, but opted out of making it a 4 layer since it wouldn’t fit on a normal dessert plate! If you’re up for a fun dessert or hosting a tea party, this matcha cake is the cake to make!
I used this buttercream recipe and added 2 tablespoons matcha powder to it! You can adjust and add what you think!
How To Make Matcha Cake
This recipe is for the coconut layer of the cake. To make the Matcha, use the same recipe and substitute 2 tablespoons matcha powder for 2 teaspoons coconut extract.
Directions
- Sift together the flour, baking powder, and salt.
- Whisk together the milk and egg whites in a medium bowl.
- Add the butter and with the paddle attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
- Beat in the extract (Or matcha powder), then add one-third of the flour mixture, still beating on medium speed.
- Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
- Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
- Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.
- Divide the batter between the two round 8 x8 cake pans and smooth the tops with a rubber spatula.
- Bake for 35-40 minutes or until the cakes are well risen and springy to the touch – It really depends on your oven and location. I take it out when my toothpick comes out with a small number of crumbs, not clean.
- Let the cakes to cool for about 10 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
- Cool to room temperature, right side up.
- Make the recipe twice one with the matcha layer. Then stack them together with buttercream frosting.
What Is Matcha Cake?
Matcha is a finely ground powder of specially grown and processed tea leaves. A Matcha cake infuses this green tea into the sponge layers (and icing for this recipe).
The matcha cake has a lovely light green color, It also has a nice natural sweet taste and an alluringly sweet organic smell.
What Are The Health Benefits Of Matcha?
Matcha has some great health benefits. Here are just some of them:
- Is packed with antioxidants
- Boosts metabolism and burns calories
- Detoxifies effectively and naturally
- Is rich in fiber, chlorophyll, and vitamins
- Provides vitamin C, selenium, chromium, zinc and magnesium
- Lowers cholesterol and blood sugar
Making a 3 Layer Cake
Homemade layered cakes are always impressive at gatherings and this Matcha Cake recipe is no exception! And the best bit?
Making a layered cake is easier than it looks! For this recipe, you have to make two cakes to get the layers.
I started with coconut and while it cooked made the matcha layer. Finally, the central layer is filled with delicious buttercream.
Top Tips For Making Matcha Cake
- Make sure you place your cake mixture in a preheated oven
- Make sure you smooth the tops of your cake batter before they go into the oven.
- For the buttercream, you can adjust the amount of matcha to suit your taste
- Add a dab of icing to the center of your cake plate, then place your first cake layer on top. This dab of icing will help your cake stay put.
Check Out These Other Delicious Layered Cake Recipe
The Most Delicious Oreo Halloween Cake
The Best Devil’s Food Cake Recipe
Momofoku Milk Bar’s 4th Of July Cake
This Chocolate & Vanilla Malted Milkshake Cake by Little Sugar Snaps
Moist Vanilla Layer Cake by Beyond Frosting
If you have tried this Matcha Cake recipe, please rate it and let me know how it turned out in the comments below!
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COCONUT MATCHA CAKE
Ingredients
Coconut Layer Cake
- 2¼ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups whole milk
- 4 large egg whites
- 1 ½ cups sugar
- 8 tablespoons unsalted butter, at room temperature
- 2 teaspoons coconut extract
- 1/2 teaspoon almond extract
Matcha Layer Cake
To make the matcha cake, use the exact same recipe above BUT substitute 2 tablespoons matcha powder for 2 teaspoons coconut extract.
Instructions
- *This recipe is for the coconut layer of the cake. To make the Matcha, use the same recipe and substitute 2 tablespoons matcha powder for 2 teaspoons coconut extract*
- Sift together the flour, baking powder and salt.
- Whisk together the milk and egg whites in a medium bowl.
- Add the butter and with the paddle attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
- Beat in the extract (Or matcha powder), then add one-third of the flour mixture, still beating on medium speed.
- Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
- Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
- Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.
- Divide the batter between the two round 8 x8 cake pans and smooth the tops with a rubber spatula.
- Bake for 35-40 minutes or until the cakes are well risen and springy to the touch – It really depends on your oven and location. I take it out when my toothpick comes out with a small amount of crumbs, not clean.
- Let the cakes to cool for about 10 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
- Cool to room temperature, right side up.
- Make the recipe twice one with the matcha layer. Then stack them together with buttercream frosting.
m says
really good!! i made it just how the picture is with the coconut cake layer in the middle of two matcha ones. I actually ended up making it in 6 inch rounds for a smaller cake and the matcha layers backed at 350 for about 40 mins and then coconut one at 350 for about 30-35 minutes.
Florence says
Hi 🙂 the quantity of the ingredients in your recipe is for thé whole cake or do for each layer? For example, the flour is 2 1/4 cups that we have to divide in 3 or for only one layer?
Eden says
Hi Florence! I have updated the recipe since that was a little confusing! The cake recipe makes 2 layers of coconut cake. Then to add the matcha, you make it again but substitute the matcha powder with coconut extract. It definitely takes time to make this cake and I would save it for a special occasion! I hope that helps!
Florence says
Ok Many Thanks for your Quick answer !
Jeanna says
Please provide the frosting recipe!
Eden says
Hi! We linked it in the post and here it is again http://allrecipes.com/recipe/174347/quick-and-almost-professional-buttercream-icing/ I just added 2 tablespoon matcha powder 🙂
Angela says
What temperature do you bake the cakes at?
Eden says
350 degrees 🙂
Sel says
Hi, how much matcha powder do you add to the recipe?
Eden says
We added 2 tablespoons Matcha Powder to the recipe 🙂
Taylor - Lights Camera Catwalk says
Wow, this sounds and looks stunning!
Xx Taylor
http://lightscameracatwalk.com/
Eden says
Thank you Taylor!! You’re the sweetest!!