Go Back
Matcha Cake Recipe
Isabella

Matcha Cake Recipe

5 from 1 vote
A delightful twist on traditional cake pops, these matcha-flavored treats combine a soft, moist cake interior with a creamy white chocolate coating. Perfect for tea lovers and dessert enthusiasts alike!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp matcha powder
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk
  • For the Frosting:
  • ½ cup cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • For Coating & Decoration:
  • 2 cups white chocolate or candy melts
  • 1 tbsp coconut oil optional, for smoother melting
  • Matcha powder or sprinkles for garnish

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking pan
  • - Parchment Paper
  • Cake pop sticks
  • Double boiler or microwave-safe bowl
  • Cooling rack
  • Styrofoam block (for drying cake pops)

Method
 

  1. Bake the Matcha Cake:
  2. Preheat the oven to 350°F (175°C). Grease and line a baking pan.
  3. In a bowl, whisk together flour, baking powder, baking soda, salt, and matcha powder.
  4. In a separate bowl, cream the butter and sugar until fluffy. Add eggs and vanilla extract, mixing well.
  5. Alternate adding dry ingredients and milk, mixing until combined.
  6. Pour batter into the pan and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Let the cake cool completely.
  8. Prepare the Cake Pop Mixture:
  9. Crumble the cooled cake into fine crumbs.
  10. In a bowl, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth.
  11. Mix the frosting with the cake crumbs until a dough-like consistency forms.
  12. Shape the Cake Pops:
  13. Roll the mixture into small balls (about 1 inch in diameter).
  14. Place them on a lined baking sheet and freeze for 15-20 minutes.
  15. Coat the Cake Pops:
  16. Melt white chocolate or candy melts using a double boiler or microwave (stir every 20 seconds).
  17. Dip the tip of each cake pop stick into the melted chocolate, then insert into the cake balls. Let set for a few minutes.
  18. Dip each cake pop fully into the melted chocolate, gently tapping off excess.
  19. Decorate & Set:
  20. Sprinkle matcha powder or decorations while the coating is still wet.
  21. Stick the cake pops into a Styrofoam block and let them dry completely.

Notes

Store in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.
For a darker green hue, increase matcha powder slightly.
QR Code linking back to recipe