White Chocolate Matcha Cake

Light and fluffy Matcha cakes are layered between sweet white chocolate buttercream in this to-die-for dessert.

Makes one 8" 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 and cooled 


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


    Click below to purchase the Culinary Grade Matcha used in this recipe: