Two-Layer Matcha Green Tea Cake

Name: Two-Layer Matcha Green Tea Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 slices
Cuisine: International
Ingredients: 250 g all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 2 tbsp culinary matcha powder for cake; 300 g sugar; 115 g unsalted butter, softened for cake; 3 whole large eggs; 240 ml milk; 1 tsp vanilla extract; 240 g icing sugar; 115 g unsalted butter, softened for frosting; 1 tbsp matcha powder for frosting; 2 tbsp milk for frosting

Matcha gives this two-layer butter cake a gentle tea flavor and pale green crumb.

By Savva LoginovUpdated October 2, 2026

Total 55 minMakes 12 slices

Jump to Recipe

Matcha gives this two-layer butter cake a gentle tea flavor and pale green crumb. Mix the powder with the flour so it disperses evenly, and add measured milk to keep the batter spoonable. The frosting adds a deeper matcha note without hiding the cake. Cool both layers completely before spreading buttercream; otherwise the filling can melt and the stacked cake may slide. Heat oven to 175°C (350°F); line two 20 cm round tins; whisk flour, baking powder, soda and cake matcha. Cream cake butter and sugar until pale; beat in eggs one at a time and vanilla, then alternate dry mixture and cake milk, mixing gently. Divide between tins and bake 25 to 30 minutes until a skewer comes out clean; cool in tins 10 minutes, then on racks.

How to tell when it is ready

When layers are fully cool, spread frosting between layers and over the top; slice into 12 pieces.

Tips

Heat oven to 175°C (350°F).
Cream cake butter and sugar until pale.
Divide between tins and bake 25 to 30 minutes until a skewer comes out clean.
Beat frosting butter, icing sugar, matcha and frosting milk until smooth and spreadable.

Troubleshooting

If frosting slides, chill cake layers first.
If crumb is dense, mix gently after adding flour.

Substitutions

Use culinary-grade matcha rather than sweetened latte powder.
Use buttermilk in place of milk with the existing soda.

Variations

Add lemon zest to frosting.
Dust extra matcha over the top.

Serving suggestions

Serve with tea.
Add fresh berries.
Offer thin dessert slices.
Pair with lightly whipped cream.

Make ahead

Prepare the measured ingredients in advance. Cover and refrigerate frosted cake up to 3 days; let slices soften briefly before serving.

Storage

Cover and refrigerate frosted cake up to 3 days; let slices soften briefly before serving.

Food safety

Bake egg batter until set; refrigerate buttercream cake promptly.

Frequently asked questions

How do I know two-layer matcha green tea cake is ready?

When layers are fully cool, spread frosting between layers and over the top; slice into 12 pieces.

How should I store two-layer matcha green tea cake?

Cover and refrigerate frosted cake up to 3 days; let slices soften briefly before serving.

Serve with tea. Cover and refrigerate frosted cake up to 3 days; let slices soften briefly before serving.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Two-Layer Matcha Green Tea Cake