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