A visually stunning layer cake featuring delicate gradients of matcha-green batter, each layer infused with the subtle, earthy flavor of green tea. Topped and filled with light vegan whipped cream (or your choice of frosting), this ombre cake is as delightful to look at as it is to eat.

Why You’ll Love This Recipe

Elegant presentation with four distinct layers tinted in increasing intensities of matcha.
Subtle, complex flavor: the grassy sweetness of matcha balances beautifully with a lightly sweetened frosting.
Easily adaptable for vegan or traditional diets.
Make-ahead friendly: layers can be baked in advance for stress-free assembly on the day of serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake Batter

Vegan butter
Granulated sugar
Cake flour
Egg replacer (or eggs in a non-vegan version)
Baking powder
Matcha powder (divided into portions for ombre effect)
Salt
Plant-based milk (or whole milk)
Apple cider vinegar
Vanilla extract

For the Frosting

Vegan whipped cream (or Swiss meringue buttercream or classic vanilla buttercream)

Directions

Prepare pans and oven: grease and line four pans (such as 6″ rounds) with parchment; preheat to 350 °F (175 °C).
Cream butter and sugar until light and fluffy, about 3–5 minutes.
Sift together flour, baking powder, and salt; stir in the egg replacer.
Whisk milk, vinegar, and vanilla extract in a separate bowl.
Alternate adding one-third of the dry ingredients and half of the milk mixture into the creamed butter, mixing just until combined.
Divide and tint batter for ombre:
- Pour one quarter of the plain batter into the first pan.
- Add matcha to the remaining batter in stages (2 tsp at a time), mixing and pouring successive portions into the next pans to create four shades.
Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool completely in their pans, then remove and peel off parchment.
Prepare frosting and assemble: stack layers from lightest to darkest, spreading frosting between each; finish by frosting the exterior as desired.

Servings and timing

Yield: Serves 16
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Variations

Non-Vegan Version: use unsalted butter and eggs in place of vegan butter and egg replacer.
Gluten-Free: substitute a 1:1 gluten-free flour blend.
Citrus Matcha: fold in 1 Tbsp lemon zest for a bright twist.
Ombre Buttercream: tint Swiss meringue or classic buttercream with matcha for a layered frosting effect.

Storage/Reheating

Store the assembled cake, covered, in the refrigerator for up to 4 days.
Let slices sit at room temperature for 15–20 minutes before serving to enhance texture.
Avoid reheating, as frosting may separate.

FAQs

What is the best grade of matcha to use?

Ceremonial-grade matcha yields the brightest color and purest flavor, though culinary-grade matcha is more economical and still yields excellent results.

Can I make this cake ahead of time?

Yes. Bake the layers up to 2 days in advance, wrap tightly, and refrigerate until you are ready to assemble.

How do I prevent the ombre colors from bleeding?

Ensure each layer is completely cool before stacking and apply a thin crumb coat between layers before the final frosting.

Can I freeze the cake?

You can freeze unfrosted cake layers for up to 1 month. Thaw overnight in the refrigerator before frosting and assembling.

What if my layers bake unevenly?

Rotate the pans halfway through the bake and ensure the batter is evenly spread. Trim any domed tops with a serrated knife to level the layers.

How much matcha should I add for a single-tone matcha cake?

Add the full amount of matcha (as indicated in the recipe card) to the entire batter for a uniform green color and flavor.

Can I use all-purpose flour instead of cake flour?

Yes. For lighter texture, remove 2 Tbsp per cup of all-purpose flour and sift twice before measuring.

What frosting pairs best with matcha cake?

Light whipped cream or Swiss meringue buttercream highlights the delicate matcha notes without overpowering them.

Why did my cake turn brown instead of green?

High oven temperatures or over-use of baking soda can dull matcha’s green pigments. Keep to the recipe’s leavening ratios and temperature guidelines.

How do I achieve a clean layer separation when slicing?

Chill the frosted cake for at least 30 minutes before slicing with a sharp, clean knife for the neatest cuts.

Conclusion

This Matcha Green Tea Ombre Cake is both a feast for the eyes and the palate. With its soft gradient layers and refined flavor, it lends itself perfectly to celebrations or elegant afternoon gatherings. Whether you follow the vegan version or adapt it with dairy, the gentle earthiness of matcha in each pastel-green tier is sure to impress your guests.