Fluffy Matcha Sponge Cake – A Cloud in Every Bite

There’s just something magical about the smell of matcha floating through the kitchen. It’s soothing. It’s earthy. It’s that little green hug that says “hey, slow down and enjoy the moment.” And when you turn that into a cake? Oh honey, game. over.

Say hello to your new favorite soft, pillowy dessert: the Fluffy Matcha Sponge Cake. Light as air, subtly sweet, and kissed with that grassy, delicate matcha flavor—it’s basically a cloud with flavor. No heavy buttercreams, no fussy layers (unless you want to get fancy). Just pure, green-tea goodness in every bite.

Whether you’re a matcha master or trying it out for the first time, this cake is a gentle, beautiful way to fall in love with this vibrant green powder. Let’s dive into the fluff, shall we?

---

🍵 Why Matcha?

Before we get baking, let’s talk about why matcha deserves a spot in your cake rotation.

Matcha is finely ground powder made from specially grown green tea leaves. It’s rich in antioxidants, known for its calming effects (thanks to L-theanine), and gives this cake its signature color and flavor. Unlike regular green tea, you’re consuming the whole leaf—which means more nutrients, more flavor, more glow. ✨

And let’s be honest, that vibrant green? Makes this cake a total stunner at any table.

---

🍰 What Makes This Sponge Cake Special?

Unlike butter-heavy cakes or dense bakes, this sponge is all about lightness. The eggs do the heavy lifting here—literally. We’re whipping them into a cloud-like foam that gives the cake its bounce, rise, and airy texture.

You’ll love it because:

• It’s soft and fluffy like Japanese-style castella

• It has a clean, earthy sweetness from the matcha

• It doesn’t need frosting (but hey, whipped cream is always welcome)

• It’s low in fat and easy to digest

• It’s elegant enough for tea time, brunch, or birthdays

---

✨ Ingredients (for one 6-inch cake)

Simple, fresh, and fuss-free. Just how we like it.

• 100g whole eggs (about 2 large)

• 70g granulated sugar (approx. ⅓ cup)

• 55g cake flour (about ½ cup, sifted)

• 5g matcha powder (about 1 tsp)

• 15g milk (1 tbsp)

• 15g oil (1 tbsp – neutral oil like grapeseed or canola)

📝 Chef Tip: Use high-quality matcha meant for culinary or baking use. Ceremonial-grade is lovely, but you don’t need it here—just something fresh and vibrant green!

---

👩‍🍳 Directions – Let’s Bake That Cloud!

1. Preheat & Prep

Heat your oven to 355°F (180°C). Lightly grease or line a 6-inch round cake pan with parchment. This helps the sponge release like a dream.

📝 Pro tip: A 6-inch pan gives the perfect height and softness. You can scale up later if you want more slices!

---

2. Sift the Dry Ingredients

Sift together the cake flour and matcha powder into a bowl. This step is important! It breaks up lumps and ensures even color and texture in your cake.

---

3. Warm the Eggs & Sugar

In a heatproof bowl, add the eggs and sugar. Place the bowl over a pot of simmering water (double boiler style). Whisk gently while the mixture warms—not to cook the eggs, just until it’s warm to the touch.

This helps the sugar dissolve and gives the eggs a better structure when whipped. Take it off the heat and get ready to fluff!

---

4. Whip It Real Good

Using a hand mixer or stand mixer, beat the egg mixture on high speed for about 5–7 minutes, until it’s very fluffy, pale, and triples in volume. You’re looking for a thick ribbon stage—where the batter falls like a ribbon and slowly disappears.

Then reduce to low speed for another 1–2 minutes to smooth out the texture and remove large air bubbles. This step makes the final cake extra fine and tender.

---

5. Fold in the Dry Stuff

Sift your matcha-flour mixture into the fluffy eggs in 2–3 additions. Gently fold it in with a spatula after each addition. Be careful not to deflate the batter!

🥄 Chef’s Tip: Fold like a pro—cut through the center, sweep the spatula around the edge, and repeat. Slow and steady wins the fluff race.

---

6. Add Milk & Oil

Combine the milk and oil in a small bowl. Take a small scoop of batter and mix it into the milk/oil to temper it—then pour that back into the main batter and fold gently. This ensures the oil doesn’t sink or ruin the structure.

Once your batter flows like thick lava and looks smooth, you’re golden.

---

7. Bake to Perfection

Pour the batter into your prepped pan and tap it once or twice on the counter to remove any large air bubbles.

Bake times:

• 25 minutes for 1 batch

• 30–35 minutes for 1.5x batch

• 15 minutes for cupcakes

The cake is done when it springs back when lightly pressed and a toothpick comes out clean.

---

8. Flip & Cool

This is a crucial sponge cake trick: after baking, immediately flip the cake (still in the pan) upside down on a wire rack. This prevents it from collapsing as it cools and keeps the texture light and fluffy.

Once cooled completely, flip it back, remove from the pan, and admire your work. 🍃

---

🍽️ Serving Suggestions

You don’t need anything extra—but hey, it’s fun to dress things up.

Here are a few ideas:

• Dust with powdered sugar or matcha for an elegant finish

• Add whipped cream and fresh berries for brunch vibes

• Layer with a thin spread of red bean paste or matcha buttercream

• Serve with a scoop of vanilla or green tea ice cream

Want to get fancy? Slice it into layers and make a mini layer cake with mascarpone cream. Ooh la la!

---

📦 Storage Tips

• Room Temp: Wrap tightly in plastic and store in an airtight container for up to 2 days

• Fridge: Keeps well for 3–4 days, but bring it to room temp before serving

• Freezer: Freeze slices individually for up to 2 months—wrap in plastic and foil

It stays soft and tender thanks to the eggs and oil, so no dry cake blues here!

---

🥄 Nutrition & Prep Info

• Prep Time: 10 minutes

• Bake Time: 25 minutes

• Cooling Time: ~20 minutes

• Total Time: ~1 hour

• Servings: 6–8 slices

Calories (entire 6-inch cake): 713 kcal
Per slice (approx.): ~90–120 calories

• Light | Low in fat | No frosting needed

• Matcha-forward | Not overly sweet | Zen in cake form

---

🌿 Final Thoughts from Your Cool Chef Pal

The Fluffy Matcha Sponge Cake is more than just a dessert—it’s a vibe. It’s perfect for slow mornings, afternoon tea, or surprising your friends with something a little different (and a whole lot of delicious).

I love that it’s not overly sweet, it’s super light, and it feels elegant without trying too hard. Whether you’re new to baking or a cake pro looking for a twist, this recipe is simple, satisfying, and oh-so Instagram-worthy.

So brew a cup of green tea, preheat that oven, and let the aroma of matcha turn your kitchen into a calm, cozy haven.

And remember—baking is therapy, but cake is the reward. 🍰💚

Print