This is a quite memorable recipe, not because its simple, but the cake making experience for myself. Last time I made this matcha butter cake was on my smart hubby’s birthday, well, nowadays AKA the day our second daughter little Unieka was born. It’s a chance of one in 365, so I can say its pretty special.

Knowing my hubby loves green tea matcha flavored desserts, plus under the circumstance that we couldn’t do much to celebrate as in I was overdue, a matcha butter cake would be the top choice. Considering I didn’t have much energy in the afternoon and quite a limited time to use before my sleepy head kicked in, a simple matcha-no-fuss cake showed up in my mind. I wasn’t fancy to make an extra layer with white chocolate icing in the middle, but if you have time, that can make the cake fancier and richer. This recipe won’t provide that, but its easy to make, and it will turn out moist and quite yum!

To make it more birthday cake-like, I added a circle of strawberries on the top. While I kept getting small contractions, I wasn’t having the steadiest hands and precise decoration.



SERVING SIZE: 1 Matcha Cake :)
Yields1 ServingPrep Time25 minsCook Time45 minsTotal Time1 hr 10 minsCategory,


Cake Ingredients
 1 cup Flour
 ½ tsp Baking powder
 ¾ cup Butter at room temperature
 1 cup Sugar
 1 tsp Salt
 3 Eggs
 10 ml Vanilla extract/vanilla paste
 30 ml Heavy cream

 1 tbsp Matcha powder
Decoration Ingredients
 1/2 teaspoon matcha powder

 1/4 cup powdered sugar

 Fruit and flowers, as desired (I used strawberries since it matches the mocha flavour)



Preheat oven to 170 degrees


Grease and flour a 6×3 inch pan lightly


Place butter in a large bowl with the sugar and salt and beat on a high speed for 5 minutes.


Scrape the sides of the bowl and add in the eggs.


Beat on high for 5 more minutes till all ingredients are well combined.


Scrape the bowl and add the cream and vanilla extract (mix only until partially incorporated)


Add in the matcha powder, flour, and baking powder.


Scrape the sides of the bowl and mix to ensure the mixture was smooth.


Scrape batter into prepared pan and smooth top.


Bake for 25-30 minutes, until the top is puffed and springy and a stick comes out clean.


Remove from oven and let it cool for 10 minutes.


Transfer it onto a cooling rack and allow to cool completely.


To decorate, mix matcha and icing sugar finely.
Dust over the top of the cake and decorate with fresh fruit as desired.


Serve it with green tea or in my case, Rooibos!

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