Matcha Cake For Mother's Day

Matcha Cake For Mother's Day

In the world of desserts, few things rival the enchanting allure of matcha. Its vibrant green hue and delicate flavor profile make it a favorite among food enthusiasts and tea aficionados alike. So, this Mother's Day, why not celebrate the special women in your life with a homemade matcha cake that's as delightful to the eyes as it is to the taste buds? Join me in the kitchen as we embark on a culinary journey filled with love, flavor, and a touch of matcha magic.

There's something truly captivating about matcha—it's like a little pot of green gold waiting to be discovered. As we gather our ingredients and preheat the oven, the anticipation builds, knowing that we're about to create something truly special. With each measured spoonful of matcha gently folded into the batter, we infuse our cake with the essence of this beloved Japanese tea, transforming it into a culinary masterpiece fit for a queen.

Matcha Cake Ingredients:

(30cm/12” x 3” diameter cake tin)


  • 350 g flour 
  • 250 g sugar 
  • 1/2 teaspoon of salt 
  • 2 eggs (at room temperature) 
  • 100 ml oil  
  • 220 ml buttermilk 
  • 15 g Encha premium matcha powder
  • 1 tbsp baking soda 
  • 1 tbsp wine vinegar 



  • 250 g mascarpone 
  • 200 ml 30% cream 
  • 30 g icing sugar 
  • 1 cup of chopped strawberries 

Matcha Cake Instructions:

 Preheat the oven to 180°C/356°F. Line the bottom of the cake tin with baking paper. Grease the sides of the tin with butter and dust with flour. Crack the eggs into a bowl, pour in the oil and buttermilk. Gently stir to combine. Then add in the sugar and mix thoroughly. Sift the flour, matcha and salt into the wet ingredients. Mix until the ingredients are combined. There should be no lumps at this point. In a separate bowl, combine the vinegar and baking soda. The mixture will start to foam - then act quickly.

Mix the ingredients and pour into the batter. Mix thoroughly. Pour the mixture into the cake tin. The batter should reach a maximum of 2/3 of the height of the tin. Bake for approx. 40 minutes. Use a wooden stick to check if the cake is baked through - a toothpick should be dry when you prick the cake. After removing the cake from the oven, leave it in the tin for approx. 10 minutes and then remove from the tin and cool on a wire rack. 

In a bowl, mix the mascarpone, cream and icing sugar. Beat until thick and stiff. The cream should hold in place when you tip the bowl. 

Divide the cake into 2/3 tops. Cover each top evenly with cream. Add chopped strawberries. Decorate the top with fruits and edible flowers if you like. 


As we assemble our matcha cake, layering it with clouds of whipped cream and juicy strawberries, we're not just creating dessert—we're crafting memories. With each slice shared and each bite savored, we're expressing our gratitude and appreciation for the incredible women who have shaped our lives. So, whether you're serving this matcha masterpiece at a fancy brunch or a cozy family gathering, know that each mouthful is infused with love and gratitude.


This Mother's Day, give the gift of homemade goodness with a matcha cake that's as beautiful as it is delicious. With its vibrant green color, rich flavor, and tender crumb, this cake is sure to make Mom feel cherished and adored. So, gather your ingredients, preheat your oven, and let's whisk up some love together. After all, there's no sweeter way to say "thank you" than with a slice of matcha-infused happiness. Happy Mother's Day!

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Matcha Cake FAQ's

Can I substitute regular flour for another type, such as almond or gluten-free flour?

While you can experiment with alternative flours, keep in mind that they may alter the texture and flavor of the matcha cake. Almond flour, for example, tends to yield a denser, nuttier result, while gluten-free flour blends may require additional liquid or binding agents. For best results, we recommend sticking to the original recipe or consulting a baking expert for guidance on substitutions.

Can I use a different type of cream for the frosting, such as coconut cream or whipped cream from a can?

Absolutely! Feel free to get creative with the frosting for your matcha cake. Coconut cream can add a subtle tropical flavor, while whipped cream from a can offers convenience and lightness. Just be sure to adjust the sweetness level accordingly, as different types of cream may vary in sweetness. If using coconut cream, consider adding a touch of powdered sugar or vanilla extract for extra flavor.

How can I store leftovers of the matcha cake?

If you happen to have any leftovers (though with a cake this delicious, that's unlikely!), you can store them in an airtight container in the refrigerator for up to three days. To maintain freshness and prevent drying out, consider wrapping the cake slices individually in plastic wrap or aluminum foil before refrigerating. Alternatively, you can freeze the cake slices for up to one month, allowing you to enjoy a taste of matcha magic whenever the craving strikes. Just be sure to thaw them in the refrigerator overnight before serving.

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