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Matcha Cake

When you just want to treat yourself to a piece of moist matcha cake. I mean, everyday is a special kind of day, right? Also, cake makes people happy. And you would want everyone happy, wouldn’t you?

This cake turned out exactly what I wanted it to be: matcha-dense, moist, and cakey. If you ever had “cake” that doesn’t taste cakey, I’m sorry. It probably wasn’t a real cake. You might as well call it something else just so it doesn’t get too disappointing.

Matchaeologist is a well-known matcha brand that has never failed me in my baking. Not only does Midori give off a fresh and robust taste, but its ability to retain its bright green color after being cooked is truly a miracle!


Note: add a scoop of vanilla ice cream to compliment your beautiful matcha cake like this!

Yield: 18 3’x3′ cake squares

Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout.


  • 1/2 cup unsalted butter, room temperature
  • 1 cup white sugar
  • 4 large eggs
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 3/4 teaspoon almond (or vanilla) extract
  • 2 cups all purpose flour, sifted
  • 3 1/2 tablespoons Midori matcha
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 325F.
  2. Line 2 9’x9′ square pan with parchment paper (or lightly grease pan with butter or oil) [if you have only one square pan like I do, you will have to divide batter into two and bake it twice]
  3. Sift flour, matcha, baking powder, and salt in a medium-sized mixing bowl. Use a whisk to mix it thoroughly.
  4. In a large bowl, cream butter and sugar. Add in eggs one at a time (beating well after each addition).
  5. Once batter is smooth, slowly beat in milk and oil. Add in almond extract and beat well.
  6. Add dry ingredients into wet ingredients in 4 separate portions. Beat well after each addition until batter is smooth. Scrape sides of bowl with spatula if needed.
  7. Divide batter in half. Pour one half into lined square pan. Bang pan on counter top to release any air bubbles trapped inside batter.
  8. Bake for 30 mins until edges are golden brown and toothpick inserted into center comes out clean.
  9. Allow cake to cool completely.
  10. Meanwhile, pour the remainder half batter into the newly lined square pan, bang it a few times to remove air bubbles and bake again for 30 mins. Take out cake and allow it to cool before cutting into squares.
  11. Serve and enjoy!


Recipe adapted from Hey Modest Marce

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Hi, I'm Lorraine and I love to eat, cook and share with the world my biggest passion in life - food.

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