This White Chocolate Matcha Spring Cake is a delicate, elegant dessert that pairs the earthy bitterness of matcha green tea with the creamy sweetness of white chocolate. Perfect for spring gatherings, afternoon tea, or special celebrations, this cake offers a refined flavor profile and a soft, moist crumb that will impress guests and satisfy even the most discerning palates.

Why You’ll Love This Recipe

This cake is not only visually stunning with its soft green hue, but it also delivers a sophisticated balance of flavors. The white chocolate adds richness without overpowering the subtle bitterness of matcha, creating a uniquely harmonious dessert. Whether you’re a seasoned baker or trying matcha for the first time, this recipe is straightforward and rewarding. It’s perfect for spring celebrations like Easter, Mother’s Day, or simply as a refreshing seasonal treat.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Matcha powder (culinary grade)
White chocolate (good quality, chopped)
Unsalted butter
Granulated sugar
Eggs
Whole milk
Vanilla extract
Heavy cream (for optional frosting or whipped topping)

directions

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
In a bowl, sift together flour, baking powder, salt, and matcha powder. Set aside.
Melt the white chocolate in a heatproof bowl over a pot of simmering water or in the microwave in short bursts. Let cool slightly.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla extract.
Gradually mix in the dry ingredients, alternating with milk, beginning and ending with the dry ingredients.
Stir in the melted white chocolate until fully incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optionally, frost with whipped cream or a white chocolate ganache once completely cooled.

Servings and timing

This cake serves approximately 8–10 people.
Preparation time: 20 minutes
Baking time: 30–35 minutes
Cooling and optional frosting: 30–60 minutes

Variations

Matcha intensity: Adjust the amount of matcha powder for a stronger or subtler flavor.
Filling option: Add a layer of raspberry jam or lemon curd between cake layers for a fruity twist.
Frosting ideas: Use cream cheese frosting, matcha buttercream, or a light whipped cream for different textures and flavor profiles.
Gluten-free: Substitute all-purpose flour with a gluten-free blend suitable for baking.
Vegan: Use plant-based butter, dairy-free white chocolate, flax eggs, and plant milk to make the cake vegan-friendly.

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If frosted, refrigeration is recommended.
To reheat a slice, warm it in the microwave for 10–15 seconds to soften the texture. Avoid overheating to maintain the integrity of the cake.

FAQs

What does matcha taste like in a cake?

Matcha adds an earthy, slightly bitter flavor with a natural umami quality. When paired with white chocolate, it creates a balanced, mildly sweet taste.

Can I use white chocolate chips instead of a bar?

Yes, white chocolate chips can be used, but ensure they are good quality and melt well for smooth incorporation into the batter.

Is culinary-grade matcha necessary?

Yes, culinary-grade matcha is recommended for baking. It blends better and is more cost-effective while still delivering vibrant color and flavor.

Can I make this cake ahead of time?

Absolutely. You can bake the cake a day in advance and store it in an airtight container. Frost shortly before serving for best texture and freshness.

Can this be made into cupcakes?

Yes, simply divide the batter into a lined muffin tin and bake for 18–22 minutes, or until a toothpick comes out clean.

How do I keep the cake moist?

Avoid overbaking and be sure to measure ingredients accurately. The white chocolate and milk help retain moisture naturally.

Can I freeze this cake?

Yes, wrap the unfrosted cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before frosting or serving.

What’s the best way to melt white chocolate?

Use a double boiler or microwave in 15–20 second intervals, stirring in between, to avoid scorching or seizing.

Why is my cake dense?

This could be due to overmixing the batter or using too much flour. Sift dry ingredients and mix until just combined.

Can I use green tea powder instead of matcha?

No, green tea powder lacks the vibrant flavor and fine texture of matcha, and may not produce the same result in baking.

Conclusion

The White Chocolate Matcha Spring Cake is a sophisticated, flavorful dessert perfect for celebrating the season. With its elegant appearance and unique taste, it’s sure to become a favorite among matcha lovers and dessert enthusiasts alike. Whether enjoyed as part of a springtime gathering or a quiet afternoon treat, this cake offers a refreshing twist on traditional flavors with a modern flair.