COOKING WITH TEA RECIPE: Celebration Matcha Cake with Ice Cream and Kukicha-Infused Whipped Cream

Matcha Tea CakeIn the celebratory spirit of this inaugural “cooking with tea” post, and the joy brought through collaboration among friends, let’s have organic matcha tea cakes and ice cream! Matcha, traditionally consumed during the Japanese tea ceremony, has a thick, rich green taste with a discernable bitter quality. Its flavor is strong enough to be retained when combined with butter, eggs, milk and sugar in this delectably moist cake. Plus, the green powder lends such a lovely vibrant-hued crumb with an ever so slightly grainy texture. On a whim (and with a nod to the end of the summer season), I paired this cake with sweet corn ice cream, which is NOT for the faint of vegetables! Lavender, agave, honey, buttermilk or tea-infused ice creams or gelatos (perhaps a future post) would all be wonderful substitutions. The cake is topped with an organic kukicha green tea-infused whipped cream. One of my favorite Arbor Teas, kukicha is made of a gorgeous variegated combination of leaves and stems, which yield a delicate green tea flavor. It imparted just the subtle flavor I was after for this whipped cream so as not to compete with the matcha cake.

Matcha Petit FoursThe verdant color and melt-in-your-mouth goodness of the matcha cake further enthused me to make petit fours with some of the extra cake layers. These adorable little gems are enveloped in marzipan and topped with crystallized lilacs and just perhaps may be a welcome accompaniment to a warm cup of your favorite organic tea from Arbor Teas.

Matcha Cake

1 cup unsalted butter, room temperature
2 cups sugar
2 large eggs, plus 2 large egg yolks
3 cups all-purpose flour
2 teaspoons baking powder
⅛ teaspoon salt
1 cup milk
2 tablespoons organic matcha

  1. Preheat oven to 350° F. Prepare a ½ sheet pan by rubbing with butter, covering with parchment, rubbing with more butter, and dusting with flour.
  2. Beat butter on high until soft, about 30 seconds.
  3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
  4. Add eggs/egg yolks one at a time, beat for 30 seconds between each.
  5. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine.
  6. Mix matcha in with the milk. Add to the batter and mix until combine.
  7. Pour into prepared sheet pan and smooth flat.8. Bake for 22-25 minutes until a cake tester comes out clean.

Green Tea- Infused Whipped Cream

1 cup heavy whipping cream, very cold
1 TBS loose green tea leaves, such as Arbor Teas’ organic kukicha
1 tsp agave nectar (optional)

Steep tea in cold cream for 20-30 minutes, keep refrigerated. Strain tea into mixing bowl and add agave nectar if desired. Whip cream until soft, pillowy peaks form.


  1. Cut rounds of cake using a biscuit cutter.
  2. Place a scoop of ice cream on top of each round and smooth with an offset spatula dipped in hot water.
  3. Place another cake round on top. Store in the freezer.
  4. Pipe whipped cream on top when ready to serve.

Hope you enjoy this Cooking with Tea Recipe from the Kitchen of Olivia!

September 03 2009 11:43 am | Cooking with Tea

6 Responses to “COOKING WITH TEA RECIPE: Celebration Matcha Cake with Ice Cream and Kukicha-Infused Whipped Cream”

  1. Dee on 17 Sep 2009 at 4:21 am #

    Hi there!! So glad I chanced on your site, these little cakes are gorgeous! I love anything matcha and would like to try make an 8 or 9 inch cake with frosting. Is this recipe suitable for anything other than a sheet cake? Looking forward to your advice! =D

  2. Roos on 17 Sep 2009 at 9:47 pm #

    Oooo man Olivia,
    That looks so good! I can’t imagine a better sandwich of Ice cream and a nice hot matcha latte.
    Great work

  3. Olivia on 18 Sep 2009 at 10:59 am #

    Hi Dee!

    Of course, the batter is amenable to any form of baking pan. I chose a sheet pan so that I could cut the cake into miniature rounds and small rectangles for the petit fours. The recipe should be enough to fill two 9″ cake rounds or make at least 24 cupcakes. Just adjust your baking time (about 30-40 minutes for round cake pans) accordingly to pan size.The cake is done when the middle bounces back and/or cake tester/toothpick inserted in center comes out clean and sides pull away from pan.

    Let me know how it turns out or if you need ideas for an icing recipe. Matcha powder would give a brilliant tint to your favorite buttercream or cream cheese frosting.

  4. GLYNIS on 28 Jun 2010 at 8:20 pm #

    Hi Olivia, what type of frosting did you use for the petite fours. They look great and I am going to make the matcha ice cream sandwiches for sure!

  5. Olivia on 01 Jul 2010 at 6:52 pm #

    Glynis, I used marzipan to “frost” the matcha petite fours. To do this, I rolled out a log of marzipan, as you would fondant or pie dough. Then I cut squares out and neatly wrapped each cube of matcha cake with the square sheet of marzipan. Marzipan is pretty forgiving to work with; seams can be sealed and edges can be smoothed by gently rubbing of your fingertips across the surface. Have fun making these!

  6. Carolyn on 07 Apr 2011 at 1:08 am #

    Hi Olivia – just wanted to tell you that I used your recipe in two 9″ round springform pans, 40 min at 350, and the cakes turned out great! I’m using a cream cheese matcha frosting. Delicious! Thanks for the recipe!

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