Name: Matcha Birthday Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese-Inspired
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 2 tbsp matcha powder (culinary grade); 1 cup sugar; 1/2 cup unsalted butter; 3 eggs; 1 cup whole milk; 1 tsp vanilla extract; 1/4 tsp salt; 1 1/2 cups heavy cream or 8 oz cream cheese (for frosting); 3/4 cup powdered sugar; 1 tsp matcha powder (for frosting); Edible flowers (for decoration)

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Elegant and uniquely flavored, this Matcha Birthday Cake is a celebration centerpiece that offers the earthy depth of green tea in a moist, vibrant cake. With its smooth matcha frosting and delicate floral decor, this dessert brings both sophistication and deliciousness to your special occasion.

Why You’ll Love This Recipe

Matcha lovers will appreciate the distinct flavor this cake offers—bittersweet, grassy, and aromatic. The sponge is tender and infused with matcha, while the creamy frosting adds a luscious finish. It’s visually stunning with a natural green hue, making it perfect for birthdays, holidays, or tea parties.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Matcha powder (culinary grade)
Sugar
Unsalted butter
Eggs
Whole milk
Vanilla extract
Salt
Heavy cream or cream cheese (for frosting)
Powdered sugar
Edible flowers (for decoration)

Directions

Preheat oven to 350°F (175°C). Grease and line cake pans.
In a bowl, whisk flour, baking powder, matcha, and salt.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating after each addition. Stir in vanilla.
Add dry ingredients alternately with milk until just combined.
Divide batter between pans and bake for 25–30 minutes. Cool completely.
For the frosting, whip cream (or beat cream cheese with sugar) until smooth. Add a small amount of matcha powder for flavor and color.
Frost the cake and decorate with edible flowers.

Servings and timing

Servings: 8–10
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Lemon Matcha: Add lemon zest for brightness.
Chocolate Layer: Alternate with chocolate sponge layers.
Vegan Option: Use plant-based milk and butter substitutes.
Filling: Add red bean paste or white chocolate ganache.

Storage/Reheating

Store in the refrigerator for up to 3 days. Bring to room temperature before serving. Not suitable for reheating; serve chilled or room temp.

FAQs

What type of matcha should I use?

Use high-quality culinary matcha for baking.

Can I make this cake in advance?

Yes. Bake the layers a day ahead and frost when ready.

How do I prevent the cake from turning bitter?

Use the correct matcha amount and sift it well to avoid clumping.

Can I freeze this cake?

Yes, freeze unfrosted layers. Thaw and frost when needed.

Is it safe to eat edible flowers?

Only if they’re labeled food-safe. Always double-check.

What frosting pairs well with matcha?

Cream cheese, whipped cream, or white chocolate frostings work best.

Can I make cupcakes instead?

Absolutely. Adjust baking time to 15–20 minutes.

Does the green color fade?

It may slightly dull if overbaked or exposed to air for long.

Can I reduce the sugar?

Yes, but matcha’s bitterness may become more pronounced.

Is this suitable for kids?

Yes, though matcha contains caffeine. Use mild matcha if serving to children.

Conclusion

A Matcha Birthday Cake is a refined, flavorful treat for those who enjoy earthy, subtly sweet desserts. Its elegant appearance and balanced flavor profile make it perfect for any special gathering.

Matcha Birthday Cake

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An elegant and vibrant Matcha Birthday Cake infused with the earthy flavor of green tea, layered with smooth matcha frosting, and adorned with edible flowers—perfect for a refined celebration.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: Japanese-Inspired
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line two cake pans.
In a bowl, whisk together flour, baking powder, matcha powder, and salt.
Cream butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Add the dry ingredients to the wet mixture alternately with milk, mixing until just combined.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
For the frosting, whip heavy cream or beat cream cheese with powdered sugar until smooth. Add matcha powder and mix until fully incorporated.
Frost the cooled cakes and decorate with edible flowers.