Imagine the earthy aroma of matcha dancing with the nutty richness of almonds, all crowned with a luscious vanilla bean frosting. Sounds irresistible, right? This quick and easy Matcha Almond Cake is perfect for when you want to whip up something special without spending hours in the kitchen. Whether you’re a matcha enthusiast or just looking for a unique dessert, this cake is bound to impress. Plus, it’s a Pinterest-worthy treat you’ll want to share with everyone!
I’ve been obsessed with matcha for years now—its vibrant green hue and subtle, grassy flavor feel like magic in a cup or a dessert. This recipe combines my love for matcha with the warm nuttiness of almond flour and a silky vanilla bean frosting that ties it all together. Trust me, this cake is as easy to make as it is to devour! Ready to get started?
The Story Behind Matcha Almond Cake
Matcha has been cherished in Japan for centuries, originally used in traditional tea ceremonies. Its distinctive flavor and health benefits make it a favorite in modern baking, too. When I first tried matcha desserts, I was instantly hooked—there’s just something so elegant about them! This cake was born out of my desire to pair matcha with almond flour, which adds a natural sweetness and fluffy texture.
The addition of vanilla bean frosting gives this cake a luxurious finish. While matcha can sometimes feel a bit bold on its own, the creamy vanilla balances it out beautifully. I’ve made this cake for everything from casual brunches to birthdays, and it’s always a hit. It’s especially perfect in spring and summer when the vibrant green color feels fresh and bright. Plus, it looks stunning when topped with a sprinkle of matcha powder or slivered almonds.
Over time, I’ve tweaked this recipe to make it as simple and foolproof as possible. No fancy techniques or hard-to-find ingredients here—just an easy dessert that delivers big on flavor and presentation.
Ingredients for Matcha Almond Cake
Let’s talk ingredients! Each element of this Matcha Almond Cake brings something special to the table. Here’s what you’ll need:
- Almond flour: This is the base of the cake, giving it a light, slightly nutty flavor. Look for fine almond flour for the best texture.
- Matcha powder: Use culinary-grade matcha for baking—it’s more affordable and works perfectly for this recipe. Store it in a cool, dark place to maintain its freshness.
- Eggs: They help bind the ingredients and provide structure. Use room-temperature eggs for better mixing.
- Granulated sugar: Balances the earthy matcha and adds sweetness to the cake.
- Butter: Adds richness and moisture. You can substitute with coconut oil if needed.
- Milk: Helps create a smooth batter. Any type of milk, including almond or oat milk, will work here.
- Baking powder: Ensures the cake rises properly.
- Vanilla bean frosting: A mix of unsalted butter, powdered sugar, vanilla bean paste, and a splash of milk to create that creamy, dreamy texture.
If you’re missing an ingredient or need a substitution, don’t worry. For example, you can swap almond flour with a gluten-free all-purpose blend, or replace sugar with a natural sweetener like coconut sugar. The flavors may change slightly, but the cake will still turn out delicious.
Equipment Needed
Here’s what you’ll need to make this Matcha Almond Cake:
- Mixing bowls: One for dry ingredients, one for wet ingredients.
- Electric mixer: To cream the butter and sugar and whip up the frosting. A hand whisk works too, but it’ll take a bit more effort!
- 8-inch round cake pan: A standard size works perfectly. Don’t forget to grease it well or line it with parchment paper.
- Spatula: For folding the batter and frosting the cake.
- Fine mesh sieve: To sift the matcha powder and prevent clumps.
Don’t have a cake pan? You can use a loaf pan or even make cupcakes—just adjust the baking time accordingly. If you’re new to baking, this cake is super forgiving, so don’t stress about getting everything perfect.
How to Make Matcha Almond Cake
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together 2 cups (200g) almond flour, 1 ½ teaspoons baking powder, and 2 tablespoons matcha powder. Sift the matcha for a smoother batter.
- Cream Butter & Sugar: In another bowl, beat ½ cup (115g) softened butter with ¾ cup (150g) granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs & Milk: Beat in 3 large eggs, one at a time, followed by ¼ cup (60ml) milk and a teaspoon of vanilla extract.
- Combine Wet & Dry: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing!
- Pour & Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Frosting: Beat ½ cup (115g) softened butter with 2 cups (240g) powdered sugar, 1 teaspoon vanilla bean paste, and 1-2 tablespoons milk until smooth and fluffy.
- Frost the Cake: Spread the frosting evenly over the cooled cake. Top with a sprinkle of matcha powder or slivered almonds if desired.
Tips for Perfect Results
Here are some tips to make this Matcha Almond Cake a success:
- Always sift the matcha powder to avoid clumps in the batter.
- Use room-temperature ingredients for a smoother batter and better rise.
- If your frosting feels too thick, add a splash of milk. If it’s too runny, mix in more powdered sugar.
- Don’t skip greasing or lining the pan—it makes releasing the cake so much easier!
Variations & Adaptations
Want to mix things up? Here are some fun variations:
- Gluten-Free: Replace almond flour with a gluten-free all-purpose blend.
- Dairy-Free: Use coconut oil instead of butter and almond milk for the batter and frosting.
- Chocolate Twist: Add ¼ cup of cocoa powder to the batter for a matcha-chocolate flavor combo.
If you’re feeling adventurous, try adding a layer of red bean paste between the cake and frosting for a Japanese-inspired twist. It’s surprisingly delicious!
Serving & Storage
This cake is best served at room temperature. Pair it with a cup of green tea or an iced matcha latte for the ultimate matcha experience. It’s also lovely with fresh berries on the side.
To store, keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days or freeze slices individually for up to a month. Just let it thaw at room temperature before serving.
Nutritional Benefits
This Matcha Almond Cake isn’t just delicious—it has some surprising benefits too! Almond flour is packed with healthy fats and protein, while matcha is loaded with antioxidants and a gentle caffeine boost. Plus, the frosting is made with real butter and vanilla bean, giving it a wholesome touch.
While it’s definitely a treat, this cake is naturally gluten-free and can be adapted for other dietary needs. Just remember to check for potential allergens like almonds or dairy if you’re serving it to guests.
Conclusion
There you have it—a quick and easy Matcha Almond Cake that looks as good as it tastes. Whether you’re baking for a special occasion or just because, this recipe is sure to become a favorite. With its vibrant green color and rich, balanced flavors, it’s a showstopper that’s surprisingly simple to make.
I’d love to hear how your cake turns out! Leave a comment below or share a photo on social media—I’m always excited to see your creations. Happy baking!
FAQs About Matcha Almond Cake
Can I use regular flour instead of almond flour?
Yes, but the texture will change. Almond flour gives the cake its moist, fluffy texture, so substituting may require adjustments to the liquid ingredients.
What’s the best matcha powder for baking?
Culinary-grade matcha is ideal for baking. It’s less expensive than ceremonial grade and still delivers great flavor and color.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it just before serving. Store it in an airtight container.
How do I store leftover frosting?
Keep leftover frosting in the fridge in an airtight container for up to a week. Let it come to room temperature and re-whip before using.
Can I skip the frosting?
Of course! The cake is delicious on its own or with a dusting of powdered sugar for a lighter option.