Matcha Layer Cake Recipe: Moist Green Tea Sponge

For the matcha cake

• 125 grams (about 1 cup) all-purpose flour
• 2 teaspoons matcha powder
• 1/4 teaspoon salt (optional)
• 4 eggs, at room temperature
• 100 grams (about 1/2 cup) granulated or castor sugar

For the matcha syrup

• 240 ml (1 cup) water
• 100 grams (1/2 cup) granulated sugar
• 1 tablespoon matcha powder

For the almond honey buttercream

• 2 tablespoons honey (plus extra if needed)
• 150 grams (about 1 1/2 cups) icing (powdered) sugar
• 112 grams (1/2 cup) unsalted butter
• 1/4 teaspoon salt
• 2 tablespoons honey (for the second addition)
• 60 grams (1/4 cup) almonds, chopped

To make the cake

1. Preheat the oven to 180°C (350°F).
2. Butter and flour a 6-inch round pan and, if you like, line the base with parchment paper.
3. Whisk or sift together the flour and matcha, then set aside.
4. In a large bowl, beat the eggs, salt and sugar until pale and fluffy. The mixture should roughly triple in volume; when you lift the whisk and form a figure-eight over the batter, the ribbon should remain briefly before disappearing.
5. Gently sift the flour and matcha mixture over the beaten eggs and fold in with a spatula, scraping the base until no dry flour remains. Mix carefully to retain air.
6. Pour the batter into the prepared pan and tap the pan lightly on the counter to remove large air pockets.
7. Bake for 30–35 minutes, or until the cake springs back when lightly touched and the edges start to pull away from the pan. A skewer inserted in the center should come out clean.
8. Remove from the oven and let cool in the pan for 5 minutes. Run a knife around the edge, invert the cake to release it, remove parchment if used, and cool right side up on a wire rack.

To make the matcha syrup

1. Combine the water, matcha and sugar in a small saucepan.
2. Bring to a boil, then reduce the heat and simmer gently for 8–10 minutes until slightly thickened.
3. Remove from heat and cool completely before using.

To make the almond honey buttercream

1. Chop the almonds into small pieces (not a fine powder). You can pulse them briefly in a food processor if preferred.
2. Toast the chopped almonds in a pan over medium heat for 5–8 minutes, stirring often, or toast in the oven at 180°C (350°F) for 4–5 minutes, stirring once or twice. Allow to cool.
3. Beat the butter in a bowl until smooth, about 2–3 minutes.
4. Sift in half the icing sugar (about 3/4 cup), add the salt and 1 tablespoon honey, then beat until smooth.
5. Add the remaining sugar and the second tablespoon of honey, and beat for several more minutes until silky.
6. Check the texture and flavour. If you want a firmer buttercream, add more sifted icing sugar a little at a time. If the buttercream needs more honey for flavour, add it one teaspoon at a time — be careful, as too much honey will loosen the frosting.
7. When you have the desired consistency, fold in the toasted almonds.

To assemble the cake

1. Using a serrated knife, remove the top crust if desired and slice the cake horizontally into three even layers.
2. Place the bottom layer on a serving plate or cake board.
3. Brush or spoon about one-third of the matcha syrup over this layer to soak it.
4. Spread about 1/4 cup of the buttercream evenly over the layer.
5. Top with the second cake layer, press gently, soak with another third of the syrup, and spread another 1/4 cup buttercream.
6. Place the final layer on top, press gently and soak with the remaining syrup.
7. Spread about 1/2 cup of buttercream over the top and use an offset spatula or palette knife to smooth the sides. Aim to cover the cake so no sponge shows through.
8. Chill the cake in the fridge for about 15 minutes, then smooth again as needed, adding or removing buttercream to achieve a clean finish.
9. Decorate as you like — a light dusting of matcha on top looks elegant.

You can bake the same sponge in an 8-inch pan for 25–30 minutes. An 8-inch cake is easier to slice into two layers; keep the syrup and buttercream quantities the same.

If you prefer a milder matcha flavour, reduce the matcha in the syrup to 1–2 teaspoons.

The almonds in the buttercream are optional. If you plan to pipe decorations, reserve some plain buttercream for piping and fold the chopped almonds into the remaining frosting for filling and outer decoration. Alternatively, leave all the buttercream plain and sprinkle toasted almonds on each layer while assembling.

You can chop the almonds before toasting for quicker toasting and faster cooling, or toast whole almonds and chop afterward — either method works.

Use good-quality matcha and honey for best flavor. All components can be made up to two days in advance. For the best result, assemble the cake a few hours or a day before serving so the flavours meld. The cake can be served chilled or at room temperature.

If using vanilla extract, choose a clear extract to avoid affecting the matcha’s green colour.

For the cake top in the photos I sifted a little matcha for a soft finish. My measuring cup is 240 ml.

Watch the video if you want to see how the fatless matcha sponge is made.