make a single serving matcha cake

Ingredients

• 1 large Egg (room temperature)
• 50 g Granulated Sugar (white granulated)
• 30 ml Milk (whole milk)
• 30 ml Vegetable Oil (flavorless oil, such as canola or sunflower)
• 60 g All-Purpose Flour (sifted)
• 5 g Cornstarch (for extra tenderness)
• 5 g Matcha Powder (culinary grade, bright green)
• 2 g Baking Powder (double‑acting)
• 1 g Salt (fine sea salt, pinch)
• 120 ml Heavy Whipping Cream (chilled)
• 20 g Granulated Sugar (for frosting) (mixed with matcha before adding cream)

Instructions

1. Prepare the tins

   Line each 2‑inch round cake tin with pre‑cut parchment paper circles; set aside.

   Time: PT5M

2. Whisk egg and sugar

   Crack the egg into a mixing bowl, add the 50 g granulated sugar, and whisk until the mixture turns pale and slightly airy.

   Time: PT3M

3. Add wet ingredients

   Stir in the 30 ml milk and 30 ml vegetable oil until fully combined.

   Time: PT2M

4. Combine dry ingredients

   Place matcha powder, all‑purpose flour, cornstarch, baking powder, and salt into a fine mesh sieve and give a quick stir.

   Time: PT3M

5. Mix batter

   Sift the dry mixture directly into the wet mixture and whisk until the batter is smooth and free of lumps.

   Time: PT2M

6. Portion batter

   Using the kitchen scale, divide the batter evenly (about 60 g per tin) and pour into the prepared tins.

   Time: PT2M

7. Add cake strips and preheat oven

   Wrap baking strips around each tin, tap the tins lightly on the counter to release air bubbles, and preheat the oven to 170 °C.

   Time: PT5M

   Temperature: 170°C

8. Bake the cakes

   Place the tins in the middle rack and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT25M

   Temperature: 170°C

9. Cool and remove cakes

   Transfer the baked cakes to a cooling rack, let them cool for about 10 minutes, then gently run a butter knife around the edges, lift the cakes out, and peel off the parchment.

   Time: PT10M

10. Level the cakes

    Using the butter knife, trim the domed tops off each cake so the layers sit flat.

    Time: PT3M

11. Prepare matcha whipped‑cream frosting

    In a clean bowl, whisk together the remaining 5 g matcha powder with 20 g sugar, then add the chilled heavy cream and whip until stiff peaks form.

    Time: PT5M

12. Assemble and frost

    Place one cake layer on a serving plate, spread a thin layer of frosting, top with the second layer, and frost the top and sides evenly.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Egg: Egg replacer (for vegans)
• Instead of Granulated Sugar: Coconut sugar
• Instead of Milk: Almond milk, Soy milk
• Instead of Vegetable Oil: Melted unsalted butter
• Instead of All-Purpose Flour: Cake flour
• Instead of Cornstarch: Potato starch
• Instead of Matcha Powder: Green tea powder (less vibrant)
• Instead of Baking Powder: Baking soda + cream of tartar (not recommended for matcha)
• Instead of Salt: Kosher salt
• Instead of Heavy Whipping Cream: Cold coconut cream (non‑dairy)
• Instead of Granulated Sugar (for frosting): Powdered sugar

Equipment Needed

• 2‑inch (5 cm) Round Cake Tins
• Parchment Paper
• Mixing Bowl
• Whisk
• Fine Mesh Sieve
• Kitchen Scale
• Baking Strips (Cake Strips)
• Oven
• Cooling Rack
• Butter Knife
• Spatula
• Hand Mixer (optional) (optional)

Critical Steps — Do Not Skip

• Whisking the egg and sugar until pale adds essential air for a light crumb.
• Sifting the dry ingredients (especially matcha) prevents clumps and ensures even color.
• Weighing the batter into each tin guarantees uniform layer height.
• Using baking strips keeps the mini cakes from doming and promotes even rise.
• Baking at the precise temperature of 170 °C preserves the bright green hue.
• Whipping the cream with matcha and sugar to stiff peaks creates a stable frosting.

Chef Tips from the Video

• Pre‑cut parchment circles for 2‑inch tins and store them in a zip‑top bag for future use.
• A pinch of extra matcha on top of the frosting adds a pop of color and flavor.
• If you prefer a sweeter frosting, increase the sugar in the matcha‑sugar blend to 30 g.

Troubleshooting

Storage

Refrigerator: Store the assembled cake in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Can sit at room temperature for up to 2 hours after assembly.

Make-Ahead Tips

• Bake the cake layers a day ahead and store them wrapped in plastic; frost just before serving.
• Whipped‑cream frosting can be made up to 12 hours in advance and kept chilled.
• If freezing, freeze the layers un‑frosted; add frosting after thawing.

Frequently Asked Questions