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matcha cake recipe card

Matcha Cake

  • Author: Funky Asian Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: sweets
  • Cuisine: Pan-Asian



For the Cake:

  • 6 ¾ oz ( 1 ½ cups) all-purpose unbleached flour 
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 oz (½ cup) unsalted butter, slightly soft
  • 1 cup sugar
  • 2 large eggs
  • 2 Tablespoons matcha powder
  • 2 Tablespoons warm water
  • ½ cup sour cream (light is fine)
  • ½ cup white chocolate chips


  • 1 Tablespoon matcha powder
  • 2 Tablespoons warm water
  • 1 cup confectioner’s sugar

For serving:

Lightly whipped cream and strawberries


  1. Preheat the oven to 325 and move the oven shelf to the middle of the oven.
  2. Spray a loaf pan that’s 8”x5”x3” with pan coating or nonstick coating and set aside.
  3. Whisk together the flour, baking powder, salt in a bowl. Set aside.
  4. Whisk the matcha powder with the warm water until it is a smooth thick paste. Then add it to the sour cream and mix until combined. Set aside.
  5. With an electric mixer, using the paddle attachment, first on slow speed and then on medium high, beat the butter with the sugar until the mixture is slightly fluffy, about 2 minutes. Scrape down the sides of the bowl. 
  6. Add the eggs one at a time, beating until the egg is blended before adding the next one. Continue beating for 1 more minute on medium high until the mixture looks creamy (like thick mayonnaise). 
  7. With the mixer on low, add half of the flour and mix until just combined. Then add all of the sour cream mixture. Mix until the batter is mostly a streaky green. Then add the remaining flour and mix until the flour is almost all incorporated. It’s fine to have some dry flour still visible. Stop the mixer and switch to a rubber spatula.
  8. Add the white chocolate chips and mix with the spatula by hand until the batter is uniformly combined, making sure you get all the way to the bottom of the bowl and getting to the sides as well.
  9. Scrape the batter into the baking pan and bake for 55-65 minutes until the cake is golden brown and a toothpick test comes out with just a few crumbs clinging when you test the cake in the center.
  10. Let the cake cool for 10 minutes and while it’s cooling, get the icing ready. 
  11. Mix the matcha powder with the warm water first until it is completely smooth. Then add it to the confectioners sugar and whisk it together until it is a thick smooth paste.
  12. Carefully tip the cake pan so it’s on a side and tilt it over to get the cake out. Turn it right side up on a cooling rack. Pour the icing on the top of the cake. The heat from the cake will help it spread over the cake. Let the cake cool completely before serving.
  13. Serve the cake slices with a little whipped cream and some strawberries.

Keywords: matcha, matcha cake, white chocolate, asian desserts