Small Matcha Cake

Matcha cake

Recipe by Nana PastriesCourse: DessertDifficulty: Easy
Prep time


Baking time


Total time





Cute and small matcha cake.


  • Matcha cake
  • 2 eggs (separated)

  • 75g all purpose flour

  • 10g cornstarch

  • 1-2 tsp matcha (sifted)

  • 1 tsp baking powder

  • 75g sugar divided (25g and 50g)

  • 70g butter (room temp)

  • 20ml milk (room temp)

  • 1 tsp vanilla extract

  • Yogurt glaze
  • ½-1 cup greek yogurt

  • 1 tsp vanilla extract

  • ⅓-½ cup powdered sugar


  • Matcha cake
  • Preheat the oven to 350F/177C. Line and grease a 6″ round baking pan with parchment paper.
  • In a large bowl, sift together the dry ingredients and set aside.
  • Separate the egg yolks and whites into two different bowls.
  • Using an electric hand mixer or stand mixer, beat the egg whites until foamy, gradually adding 25g of sugar to beat until stiff peaks form.
  • Add the butter and the remaining 50g of sugar to the egg yolk bowl and mix. Then add the milk and vanilla and mix until combined.
  • Add half of the sifted dry ingredients mixture over the egg yolk batter and fold with a spatula. Alternate with half of the whipped egg whites, repeating until everything is combined together, make sure not to overmix the batter.
  • Pour the cake batter to the lined baking pan and carefully tap the pan a few times to release the air bubbles.
  • Bake at 350F/177C for 35-45 mins or until a toothpick inserted comes out clean.
  • Let the cake cool before removing from the baking pan.
  • Yogurt glaze
  • Whisk together yogurt, vanilla extract, and powdered sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.

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