Matcha Fudge Cake

Cure your chocolate craving with a thick slice of this Matcha Fudge Cake! It's topped with a light, pure Matcha buttercream that perfectly balances the richness of the fudge foundation.

Makes 1 sheet cake.

An original recipe prepared for us by Modest Marce.


    For the Matcha Fudge Cake

    • 2 cups white sugar
    • 1 cup vegetable oil
    • 1 tsp pure vanilla extract
    • 1 cup dutch dark cocoa powder
    • 1 Tbsp Aiya Culinary Grade Matcha
    • 2 large eggs
    • 1 cup full fat plain yogurt
    • 2 cups all purpose flour
    • 2 tsp baking soda
    • 1 tsp salt
    • 1 cup boiling water

    For the Matcha Buttercream

    • 1 cup unsalted butter, room temperature
    • 1 ½ tsp Aiya Culinary Grade Matcha
    • 3 cups powdered sugar
    • 1 tsp pure vanilla extract
    • cocoa nibs or chocolate sprinkles, for decorating


    Matcha Fudge Cake

    1. Preheat oven to 350F.
    2. In a large mixing bowl add the sugar, oil, vanilla, cocoa powder, Matcha powder, eggs & oil. beat until well combined.
    3. Sift in flour, baking soda and salt. mix until the flour is fully incorporated into the batter, a few lumps are okay!
    4. Slowly pour in the boiling water until silky smooth.
    5. Pour into a greased 9x13 baking dish.
    6. Bake until the top bounces back to touch. about 30-35 minutes.
    7. Let cool completely before frosting.

    Matcha Buttercream

    1. In the bowl of a standmixer fitted with the paddle attachment beat the butter and Matcha powder.
    2. Add in the sugar & vanilla. beat until light & fluffy, about 10 minutes.
    3. Frost cake as desired & top with cocoa nibs!

    Click below to purchase the culinary Matcha used in this recipe: