This classic butter cake has a tender crumb, clean vanilla flavor, and enough structure for layering or frosting. Matcha adds a smooth, earthy green-tea note balanced by vanilla. Orange adds flavor and texture. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works.
Vanilla Matcha Orange Cake
Ingredients
- 1 ⅞ cups (225.0 g)all-purpose flour
- 1 ½ cups (300.0 g)granulated sugar
- ¾ cup (170.0 g)unsalted butter, softened
- 3.0 (150.0 g)large eggs
- 1.0 cup (240.0 ml)whole milk
- 2.0 tsp (8.0 g)baking powder
- ½ tsp (3.0 g)fine sea salt
- 2 ¼ tsp (11.25 ml)VanillaGoods vanilla extract
- 2.0 tbsp (12.0 g)culinary matcha powder, sifted
Flavor Accent
- 2.0 tsp (4.0 g)finely grated orange zest
Make it at home
- Must-have Fat Daddio's 9-Inch Round Cake Pans Straight sides and even heat for flat, level layers. View on Amazon › (opens in a new tab)
- Makes it easier RFAQK Cake Decorating Kit with Turntable Turntable, spatulas and piping tips for bakery-style finishing. View on Amazon › (opens in a new tab)
- Specialty ingredient PureChimp Ceremonial Matcha Bright green, smooth ceremonial-grade matcha. View on Amazon › (opens in a new tab)
As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit this recipe.
Instructions
- Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment, and grease the parchment.
- Beat the butter and sugar on medium-high speed for 3 to 4 minutes. The mixture should be pale, fluffy, and visibly increased in volume.
- Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla. If the batter begins to look curdled, add a spoonful of the measured flour.
- Whisk the finely grated orange zest evenly into the dry ingredients so the orange is dispersed before the wet and dry mixtures are combined. The accent should be evenly distributed with no visible pockets.
- Whisk the reduced amount of flour, sifted matcha, baking powder, and salt together. Add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry mixture. Mix on low and stop as soon as the batter is smooth; overmixing dulls both cake tenderness and matcha color.
- Divide the batter evenly between the pans and smooth the tops. Bake for 28 to 32 minutes. The cakes are done when the tops spring back lightly and a tester inserted near the center comes out clean or with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then turn them onto a rack and let them cool completely before filling or frosting.
Tips
- Optional add-in: fold 100 g toasted almonds, pecans or pistachios (cooled and chopped) into the finished dough or batter just until evenly distributed.
- Optional finish, vanilla glaze (1 cup confectioners' sugar, 1½ tbsp whole milk, ½ tsp VanillaGoods vanilla extract): whisk the confectioners' sugar, milk, and vanilla extract until smooth. Drizzle over the fully cooled cake.
- Add any glaze or dusting only after the cake has cooled completely, about 60 minutes.
- Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.
- Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.
Recipe FAQ
How long does it take to make vanilla matcha orange cake?
Plan on 25 minutes of prep and 30 minutes of cooking, plus 45 minutes to rest, chill, or cool. It makes 10 servings.
Can I use a different form of vanilla?
Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.
Estimated · per serving
Nutrition
Per serving = 1 of 10 servings this recipe makes.
Whole recipe (10 servings): ~3610 cal · 163g fat · 491g carbs · 54g protein · 316g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Per serving · 361 calories
What it takes to burn one serving
- Brisk walking 68 min·4.0 mi·~7950 steps
- Walking uphill or incline treadmill 49 min·2.5 mi·~4900 steps
- Moderate cycling 37 min·7.4 mi
- Swimming laps 51 min
- Jogging 35 min·2.9 mi·~5600 steps
- Stair climbing 33 min·~2950 steps
- Dancing 59 min
- Bodyweight circuit training 37 min
- Cleaning, errands, or playing with the dog 84 min
Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.
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