Matcha Loaf Cake
Matcha loaf cake is a moist butter cake baked in a loaf tin with matcha in the batter: buttery, mildly sweet and with a green, gently bitter note, with pieces of white chocolate if you like. Inside it stays green, while the crust turns golden brown like any butter cake.
- Prep time
- 20 min
- Total time
- 1 h 50 min
- Makes
- 1 loaf tin 25 cm (12 slices)
- Difficulty
- Easy
Caffeine: by calculation about 10 to 40 mg per serving (from 1 g matcha)
Ingredients
- 200 g butter, softened
- 180 g sugar
- 8 g vanilla sugar
- 1 pinch salt
- 4 eggs (medium)
- 250 g plain flour
- 12 g matcha
- 8 g baking powder
- 100 ml milk
- 100 g white chocolate, chopped, optional
- butter and flour for the tin
Utensils
- Loaf tin, 25 cm
- Mixing bowl and electric hand mixer
- Sieve
- Wooden skewer
- Wire rack
Method
- Preheat the oven to 170 °C, conventional top and bottom heat, and grease and flour the tin or line it with baking paper.
- Beat the butter with the sugar, vanilla sugar and salt until creamy, then beat in the eggs one at a time.
- Add the flour, matcha and baking powder through the sieve and stir them in briefly, alternating with the milk.
- Fold in the white chocolate if using, pour the batter into the tin and smooth the top.
- Bake for about 50 minutes, covering the top with baking paper as soon as it takes on colour. Check with a wooden skewer that no moist batter sticks to it.
- Leave the cake in the tin for 10 minutes, then turn it out and let it cool on the wire rack.
Variations and tips
- Keeping the colour: Heat and time make the green fade, which is normal. Cover the cake as soon as the top takes on colour, and do not bake it longer than necessary; do not sprinkle powder on the surface, because it turns brown there.
- Glaze with matcha: Melt white chocolate, stir in a little sieved matcha and pour the glaze over the cooled cake. Glazes keep their green best, because the matcha in them is not baked, and you taste it in the cake and on top.
- No green lumps: Sieve the matcha together with the flour and baking powder. That way it disperses evenly in the batter.
- Staying moist: Bake the cake only until no moist batter sticks to the skewer. Cooled and well wrapped, it stays moist and is even easier to slice the next day.
- With berries: Fresh raspberries folded into the batter bring acidity and colour. Toss them lightly in flour first, and they sink less.
- As muffins: You can also divide the batter between the holes of a muffin tin. Muffins bake much faster, so do the skewer test earlier.
- Which matcha: Fine nuances are lost in the batter, so a more affordable everyday matcha is usually enough. Older powder that has been stored dry and smells fine is in good hands here; musty or damp powder belongs in the bin.
Frequently asked questions
How do flavour and colour stay in a cake?
Use fresh, sieved powder and mix it into the batter instead of sprinkling it on the surface. Bake at the given temperature and not longer than necessary, because heat and time make the green duller. A glaze with matcha adds flavour and colour as well.
How do I keep matcha cake moist?
Beat the butter and sugar until really creamy, stir in the flour only briefly and do not bake longer than necessary. The skewer test shows you when it is done. Well wrapped, it stays moist the next day too.
Can I leave out the white chocolate?
Yes, the cake works without chocolate pieces in the batter. The white chocolate brings sweetness and creaminess and balances the bitterness of the matcha, so without it the cake tastes a little more bitter. If you still want that sweetness, pour a glaze of white chocolate with matcha over the cooled cake instead of folding pieces into the batter.
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