White Chocolate Matcha Cake

Light and fluffy Matcha cakes layered between sweet white chocolate buttercream.

Makes one 8 inch cake.

An original recipe prepared for us by Modest Marce.


    Matcha Cake:

    • 1 ¼ cup raw sugar
    • ½ cup unsalted butter, room temperature (can subtitue equal parts vegetable oil)
    • ½ cup vegetable oil
    • 4 large eggs
    • ½ cup whole milk
    • 1 tsp pure vanilla extract
    • 3 Tbsp Aiya Culinary Grade Matcha
    • 2 cups all-purpose flour, sifted
    • 2 tsp baking powder
    • ½ tsp salt

    White Chocolate Buttercream:

    • 1 pound unsalted butter, room temperature
    • 3 cups icing sugar, or to taste
    • 1 tsp pure vanilla extract
    • 50g white chocolate, melted & cooled 


    1. Preheat oven to 325 degrees.
    2. In a mixing bowl, cream the butter, sugar & oil. Add eggs one at a time.
    3. Mix in milk, vanilla & Matcha powder.
    4. In a separate bowl, sift the flour, baking powder & salt. Add the dry ingredients to the wet ingredients & beat until fully incorporated.
    5. Evenly divide batter between two greased & floured 8-inch cake pans.
    6. Bake for 20-25 minutes or until the cakes are fully cooked. Let cool completely before flipping & frosting.
    7. Once the cakes have cooled, begin to make the frosting. Using an electric mixture with the paddle attachment add butter, icing sugar & vanilla. Mix until light & fluffy; about 5 minutes. Slowly pour in the melted white chocolate until incorporated.
    8. Frost cakes as desired & sprinkle with a touch of Matcha!



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