Matcha Gateau au Chocolat

A soft, fluffy Japanese-French fusion cake made with vibrant matcha powder. This matcha gateau recipe is simple, elegant, and perfect for tea time, family gatherings, or whenever you need a little green sweetness in your day.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 8

Course: Dessert

Cuisine: Japanese

Calories: 220

Ingredients Equipment Method Notes

Ingredients

1 cup 120g all-purpose flour, sifted
2 tablespoons high-quality matcha powder
¾ cup 150g granulated sugar
½ cup 115g unsalted butter, melted and cooled
3 large eggs room temperature
½ cup 120ml milk (whole milk preferred)
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt
Optional: powdered sugar white chocolate drizzle, or fresh berries for topping

Equipment

8-inch round cake pan
Mixing bowls (large + medium)
Whisk or hand mixer
Spatula
Sifter (for matcha & flour)
Cooling rack

Method

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
Mix Dry Ingredients: Sift flour, matcha powder, baking powder, and salt into a bowl.
Whisk Wet Ingredients: In a separate bowl, beat eggs and sugar until pale and frothy. Add melted butter, milk, and vanilla, whisking until smooth.
Combine: Gently fold the dry mixture into the wet mixture. Do not overmix—stop when just combined.
Bake: Pour batter into the prepared pan. Smooth the top and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve: Let cake cool 10 minutes in the pan, then transfer to a wire rack. Decorate with toppings of your choice before serving.

Notes

Use ceremonial-grade matcha for brighter color and smoother flavor.
For a lighter cake, replace half the butter with neutral oil.
Cake keeps 2 days at room temp, 5 days refrigerated, or up to 2 months frozen (wrap tightly).
Pair with green tea, fruit, or a dollop of whipped cream for the best experience.