There’s something incredibly calming about baking with matcha.
This Matcha Loaf Cake is one of my favorite ways to enjoy its earthy flavor in dessert form.
Soft, moist, and subtly sweet, it makes any afternoon tea feel extra special.
Why You’ll Love This Recipe
Soft, buttery loaf with a gentle matcha aroma
Stunning green color – naturally eye-catching
Pairs perfectly with tea or coffee
Not too sweet – just the right balance
Great for gifting or sharing
What You’ll Need (Ingredient Highlights)
All-purpose flour – Provides structure and softness.
Matcha powder – Choose culinary grade or higher for bold, earthy flavor.
Unsalted butter – Gives richness and moisture to the cake.
Granulated + light brown sugar – Sweetens and adds depth.
Eggs – Bind and add richness.
Whole milk – Keeps the loaf moist and tender.
Vanilla extract – Enhances the overall flavor profile.
Pro Tips Before You Start
Use high-quality matcha for vibrant color and flavor.
Let all ingredients come to room temperature for better mixing.
Don’t overmix the batter – it can make the loaf dense.
Use parchment paper for easy removal and clean edges.
Tent with foil if the top browns too quickly.
How to Make Matcha Loaf Cake
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together flour, matcha powder, baking powder, and salt.
Whisk to combine evenly.
Step 3: Cream the Butter and Sugars
Using a mixer, cream softened butter with granulated and brown sugar until light and fluffy (about 3–4 minutes).
Scrape down the bowl as needed.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is incorporated before adding the next.
Add vanilla extract and mix until smooth.
Step 5: Combine with Milk and Dry Mix
Gradually add the dry mixture in three parts, alternating with the milk.
Start and end with dry ingredients. Mix on low or fold gently by hand.
Step 6: Bake the Cake
Pour batter into the prepared loaf pan and smooth the surface.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
with foil if browning too fast.
Step 7: Cool and Serve
Let cool in the pan for 10 minutes, then transfer to a wire rack.
Slice and serve plain, dusted with powdered sugar, or with whipped cream.
What to Serve It With
A cup of hot matcha or hojicha
Vanilla bean ice cream on the side
Fresh berries for a refreshing contrast
Whipped cream with a hint of honey
Variations / Substitutions
Add white chocolate chips for sweetness
Use almond milk instead of whole milk for dairy-free version
Add lemon zest for a bright, citrusy lift
Top with a matcha glaze instead of powdered sugar
Storage & Leftovers
Store in an airtight container at room temp for 2–3 days
For longer freshness, refrigerate up to 5 days
Freeze slices wrapped tightly for up to 2 months
Reheat in microwave for 10–15 seconds to soften
FAQs
Can I use baking soda instead of baking powder?
No, baking powder is needed for proper leavening in this recipe.
What kind of matcha should I use?
Culinary or ceremonial grade matcha works best – the better the quality, the brighter the color and flavor.
Can I make this loaf gluten-free?
Yes, just use a 1:1 gluten-free baking flour substitute.
Why is my loaf turning brown instead of green?
That’s likely from low-quality matcha or overbaking. Use foil to prevent over-browning.
Can I make cupcakes from this batter?
Absolutely! Adjust baking time to about 20–25 minutes.
Is it okay to skip brown sugar?
Yes, but it adds a lovely caramel note. You can replace it with more white sugar if needed.
Can I add mix-ins?
Definitely! Try chopped nuts or even black sesame for extra texture.
Final Thoughts
This Matcha Loaf Cake is simple, elegant, and deeply comforting.
Whether you’re a matcha lover or just trying something new, the flavor and texture of this loaf make it a standout.
Slice it up, share it with friends, or keep it all to yourself – I won’t judge!
Matcha Loaf Cake
Ingredients
Dry Ingredients:
- 1 ¾ cups 220g all-purpose flour
- 1 ½ tablespoons matcha powder culinary grade or higher
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- ½ cup 100g light brown sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup 120ml whole milk, at room temperature
Optional:
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Sift and whisk together flour, matcha, baking powder, and salt.
- Cream butter and both sugars until fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding dry mix and milk, starting and ending with dry.
- Pour into pan and smooth top. Bake 50–60 mins until toothpick comes out clean.
- See full steps with tips & photos → https://wimpysdiner.net/matcha-loaf-cake/
Notes
- Matcha Quality: Make sure to use culinary-grade matcha powder for the best flavor and color in your cake.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
