Elegant, earthy, and rich in antioxidant-packed matcha, this cake is perfect for green tea lovers.

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Ingredients

For the Cake Layers:

• 1 ½ cups (190g) all-purpose flour

• 1 tbsp matcha powder (high-quality, culinary grade)

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) sugar

• 2 eggs

• 1 tsp vanilla extract

• ½ cup (120ml) milk

• ½ cup (120ml) sour cream or yogurt

For the Matcha Cream Frosting:

• 1 ½ cups (360ml) heavy whipping cream

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

• 1–2 tsp matcha powder (adjust to taste)

• Optional: mascarpone or cream cheese (2 tbsp) for stability

For Decoration:

• Matcha-dusted white chocolate cubes or matcha truffles

• Whipped cream (for piping)

• Rosemary or herbs (optional for garnish)

• Extra matcha powder for dusting

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Instructions

1. Bake the Cake Layers:

• Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans.

• In a bowl, whisk flour, matcha, baking powder, baking soda, and salt.

• In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.

• Mix in sour cream and milk, then gradually add dry ingredients. Mix until just combined.

• Divide batter between pans and bake for 22–25 minutes. Let cool completely.

2. Prepare the Frosting:

• Beat heavy cream with powdered sugar, vanilla, and matcha powder until medium peaks form.

• Optional: Add mascarpone or cream cheese for a firmer texture.

3. Assemble the Cake:

• Place one cake layer on a plate, spread frosting, then top with the second layer.

• Cover entire cake with matcha cream frosting.

4. Decorate:

• Dust top with extra matcha.

• Pipe whipped cream on each slice, place matcha chocolate cubes or truffles on top.

• Add rosemary sprigs or herbs if desired.