Matcha cake: 5 easy recipes (loaf cake, financier, cheesecake)

Matcha has become established in French pastry as the star ingredient for jade-green desserts.

Moist cake, melt-in-your-mouth financiers, no-bake cheesecake, light Japanese cake, matcha-raspberry cake: here are five easy recipes, tested and explained step-by-step, to incorporate matcha into your baking depending on your mood.

Why matcha works so well in pastry

Matcha brings something no other ingredient does: a fine vegetal bitterness, a natural jade green color, and an umami note that balances the sweetness. These three characteristics make it an ideal partner for pastries rich in butter, sugar, or white chocolate.

Three rules apply to all the following recipes. First, always sift the matcha with the flour to avoid lumps. Second, do not exceed 180°C when baking, otherwise the chlorophyll will turn brown and the color will be altered. Finally, choose a quality culinary matcha, bright green to start with: a matcha that is already dull will never produce a jade green pastry.

To understand which grade to choose depending on the use, the article on ceremonial vs. culinary matcha details the differences. For pastry, culinary matcha remains the right choice: expressive enough not to get lost in the sugar, without the cost of a premium ceremonial grade.

1. Moist matcha cake

The classic. Moist, soft green, perfect for an afternoon snack or brunch. Stays fresh for 4 to 5 days under a cake dome.

Ingredients (1 cake, 6-8 servings):

• 180 g (1 ½ cups) all-purpose flour
• 10 g (1 ½ tbsp) culinary matcha
• 1 packet (10g) baking powder
• 150 g (¾ cup) sugar
• 3 eggs, at room temperature
• 120 g (½ cup) melted butter, cooled
• 100 g (½ cup) Greek yogurt or thick cream
• 1 pinch of salt

Preparation (15 min + 45 min baking):

Preheat the oven to 170°C (340°F). Sift together flour, matcha, baking powder, and salt. In a bowl, whisk eggs and sugar for 3 minutes until pale and foamy. Add the lukewarm melted butter and yogurt, mix. Fold in the dry ingredients in two batches with a spatula, being careful not to overmix the batter.

Pour into a buttered and floured loaf pan. Bake for 40 to 45 minutes: a knife inserted into the center should come out clean. Let cool slightly before unmolding.

Tip: for an even moister cake, wrap it in plastic wrap as soon as it's lukewarm. The trapped steam keeps the crumb soft for several days.

2. Matcha Financiers

Small, golden on the edges, melt-in-your-mouth in the center, with that characteristic almond flavor. Matcha enhances the richness of the brown butter and adds freshness.

Ingredients (12 financiers):

• 4 egg whites
• 100 g (¾ cup) powdered sugar
• 60 g (½ cup) almond flour
• 40 g (⅓ cup) all-purpose flour
• 6 g (1 tbsp) culinary matcha
• 100 g (7 tbsp) butter
• 1 pinch of salt

Preparation (10 min + 12 min baking + chilling):

First, prepare the brown butter: melt the butter in a saucepan over medium heat until it turns golden brown and gives off a nutty aroma. Strain and let cool slightly.

Mix powdered sugar, almond flour, flour, sifted matcha, and salt. Incorporate the egg whites (lightly beaten with a fork, not whipped). Add the lukewarm brown butter. Mix gently, do not overmix.

Ideally, chill the batter for 30 minutes: the financiers will rise better during baking.

Preheat the oven to 180°C (350°F). Fill financier molds (or mini muffin molds) three-quarters full. Bake for 11 to 13 minutes: the edges should be golden and the center still slightly shiny.

Tip: silicone molds result in a paler financier. If you want the "caramelized edge" effect, prefer metal molds.

3. Matcha Cheesecake (no-bake)

No-bake version, ultra-easy, ideal for summer. No oven needed, just a little patience for chilling.

Ingredients (1 cheesecake 20 cm / 8 inches, 8 servings):

• 200 g (7 oz) speculoos or shortbread biscuits
• 90 g (6 tbsp) melted butter
• 500 g (2 cups) cream cheese, e.g., Philadelphia
• 200 ml (¾ cup + 1 ½ tbsp) very cold heavy cream (30% fat minimum)
• 120 g (1 cup) powdered sugar
• 8 g (1 ½ tbsp) culinary matcha
• 1 teaspoon vanilla extract
• 4 g (2 sheets) gelatin leaves (or 1 teaspoon agar-agar)

Preparation (20 min + 4 h chilling):

Process the biscuits into fine crumbs. Mix with the melted butter. Press firmly into the bottom of a springform pan lined with parchment paper. Chill for 30 minutes.

Soak the gelatin in cold water. Whisk the cream cheese with powdered sugar, sifted matcha, and vanilla until smooth. Warm 50 ml of cream, dissolve the squeezed gelatin in it, then mix into the cream cheese mixture.

Whip the remaining cream into stiff peaks. Gently fold into the cream cheese mixture. Pour over the biscuit base, smooth the top. Chill for at least 4 hours, ideally overnight.

Tip: to unmold cleanly, run a knife blade along the edge of the pan, then remove the springform side. A light dusting of matcha on top just before serving enhances the color.

4. Light Japanese Matcha Cake (soufflé cake)

The famous "trembling" Japanese cake: ultra-airy, halfway between a soufflé and a cheesecake, melt-in-your-mouth. More technical than the others, but stunning.

Ingredients (1 cake 18 cm / 7 inches, 6 servings):

• 200 g (7 oz) cream cheese, e.g., Philadelphia
• 50 g (3 ½ tbsp) butter
• 100 ml (⅓ cup + 1 tbsp) milk
• 60 g (½ cup) all-purpose flour
• 20 g (2 tbsp) cornstarch
• 6 g (1 tbsp) culinary matcha
• 6 eggs (yolks and whites separated)
• 120 g (½ cup + 2 tbsp) sugar
• 1 tablespoon lemon juice
• 1 pinch of salt

Preparation (25 min + 70 min baking):

Preheat the oven to 150°C (300°F). Line an 18 cm (7 inch) round pan with parchment paper on the sides and bottom.

In a double boiler, melt cream cheese, butter, and milk. Remove from heat, incorporate the sifted flour, cornstarch, and matcha. Mix. Add the egg yolks one by one.

Whip the egg whites with salt and lemon juice, gradually adding the sugar in three stages. The whites should be shiny and form soft peaks (not too firm).

Gently fold the egg whites into the yolk-cheese mixture in three additions with a spatula. Pour into the pan, gently tap to release large air bubbles.

Place the pan in a larger dish filled with hot water (bain-marie baking). Bake for 70 minutes: 30 minutes at 150°C (300°F), then reduce to 130°C (275°F) for 40 minutes. When done, the cake will jiggle. Let cool in the turned-off oven with the door slightly ajar for 15 minutes, then unmold.

Tip: this cake naturally deflates as it cools, which is normal. It is best enjoyed chilled, never straight from the oven.

5. Matcha-Raspberry Cake

The acidity of raspberries enhances the matcha and makes the flavors pop. Visually spectacular with its red specks in a jade green batter.

Ingredients (1 cake, 6-8 servings):

• 180 g (1 ½ cups) all-purpose flour
• 8 g (1 ½ tbsp) culinary matcha
• 1 packet (10g) baking powder
• 140 g (⅔ cup) sugar
• 3 eggs, at room temperature
• 110 g (8 tbsp) melted butter, cooled
• 100 g (½ cup) Greek yogurt
• 150 g (1 cup) fresh or frozen raspberries
• 1 pinch of salt

Preparation (15 min + 45 min baking):

Preheat the oven to 170°C (340°F). Sift flour, matcha, baking powder, salt. Whisk eggs and sugar until pale and foamy. Add melted butter and yogurt. Fold in dry ingredients.

Roll the raspberries in 1 tablespoon of flour (this prevents them from sinking to the bottom of the pan). Gently fold into two-thirds of the batter.

Pour half of the batter into the pan, add a few un-floured raspberries on top, cover with the remaining batter. Bake for 40 to 45 minutes.

Tip: replace raspberries with blueberries or strawberries for variety. All red berries work very well with matcha.

What matcha to use for baking

Baking tolerates and even favors culinary matcha. Three reasons:

Sugar and butter round out the edges. The delicate umami notes of a premium ceremonial matcha get lost in a rich preparation. A good culinary grade is more than sufficient.

Cost. A pastry uses 6 to 12 g of matcha. At €0.80 per gram for ceremonial grade, you quickly reach €10 worth of matcha for one cake. A quality culinary grade at €0.30-0.40 per gram keeps the recipe affordable.

Resistance to baking. A well-sourced culinary matcha retains its color up to 180°C, which corresponds to classic baking temperatures. Beyond that, regardless of the grade, chlorophyll degrades.

The criteria: specified Japanese origin (Shizuoka, Kagoshima, Uji, or Nishio), bright green color initially, stone-ground. To understand how to sort through the available options, the guide how to choose good matcha details each criterion.

What to serve with these cakes

Some drink pairings work particularly well.

A hot matcha latte for enthusiasts, with the right milk choice according to your preferences (our favorite: oat milk matcha). The "all matcha" effect is intense but characteristic of Japanese cafés.

A hojicha tea (roasted green tea) for contrast. Its toasted notes balance the cake's vegetal freshness.

A scoop of matcha ice cream alongside the warm cake for a more indulgent dessert.

To explore other pastries in the same vein, the recipes for matcha white chocolate cookies and matcha madeleines complement this hub well. For desserts to be served chilled or in verrines, the guide matcha desserts (cookies, brownies, energy balls, panna cotta) brings together several complementary ideas.

FAQ: Matcha pastries

How much matcha to put in a cake?

6 to 10 g for a cake or an 8-serving cake. This is about 2 teaspoons. Below that, the taste gets lost; above that, the bitterness becomes overpowering.

Why is my matcha cake brown instead of green?

Three possible causes: poor quality matcha to begin with (already dull or brownish), baking temperature too high (above 180°C chlorophyll degrades), or baking for too long. Check these three points and the color will hold.

Do you need ceremonial matcha for baking?

No, it's even counterproductive. Quality culinary matcha gives the same visual and taste result for two to three times less cost. Save ceremonial grade for pure whisked consumption.

Can you replace matcha with classic powdered green tea?

Technically yes, but the result will be far inferior. Non-shaded ground green tea has less chlorophyll, less umami, and more tannic bitterness. Matcha remains irreplaceable for this type of pastry.

How to store matcha pastries?

Cake and raspberry cake: under a cake dome or plastic wrap, 4 to 5 days at room temperature. Financiers: airtight container, 4 days. Cheesecake and Japanese cake: 3 days in the refrigerator, well-wrapped.

Can you freeze a matcha cake?

Yes, for up to 2 months whole, well-wrapped. The texture keeps very well. Thaw for 4 hours at room temperature before serving.

How much matcha for a "very matcha" effect?

10 to 12 g for a cake, 8 to 10 g for a cheesecake, 8 g for financiers. Beyond that, the bitterness can overpower the sweetness. Finding the right dosage may require one or two attempts depending on the matcha used.

In summary

Matcha in pastry is not just for experts. With quality culinary matcha, a bit of method (sifting, baking at 170-180°C, not overbaking), and these five recipes, you cover the whole spectrum: from moist cake to trembling Japanese cake, including financiers, no-bake cheesecake, and the red fruit version.

Want to try with a matcha that retains its jade color after baking? Discover the TSUKI matcha selection, including culinary matcha designed for pastry: sourced from Shizuoka and Kagoshima, Yabukita cultivar, stone-ground.