Matcha Chocolate Cake With Cream Cheese Frosting

Ever had one of those days where you’re scrolling through Instagram, see a gorgeous cake, and think, “I could totally make that!” only to realize you’d need a PhD in pastry arts to pull it off? Well, not today, friend! This Matcha Chocolate Cake with Cream Cheese Frosting is about to become your new flex—it’s sophisticated enough to make people think you spent hours in the kitchen, but simple enough that you can pull it off while binge-watching your favorite show. The earthy matcha paired with rich chocolate and tangy cream cheese frosting? *Chef’s kiss* Perfection.

Why This Recipe is Awesome

First off, this cake hits that sweet spot between “impressively fancy” and “actually doable.” The matcha gives it this gorgeous green color that makes people go “Oooh, what IS that?” while you pretend you didn’t just follow a recipe you found online. The chocolate adds depth without overpowering the subtle matcha flavor, and the cream cheese frosting? It’s basically the reason spoons were invented.

Plus, this is one of those rare recipes where the end result actually looks like the picture. No false advertising here! Even if your decorating skills are questionable (join the club), this cake is naturally photogenic. It’s practically begging to be posted on your social media.

Ingredients You’ll Need

For the Matcha Chocolate Cake:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 2 tablespoons high-quality matcha powder (the good stuff—this isn’t the time to cheap out)
• ½ cup unsweetened cocoa powder (because chocolate makes everything better)
• 1½ teaspoons baking powder (the stuff that makes things rise, duh)
• 1 teaspoon baking soda (not to be confused with the powder above—yes, you need both)
• ½ teaspoon salt (just a pinch to make the sweet stuff taste sweeter)
• ½ cup vegetable oil (or any neutral oil that won’t make your cake taste like olives)
• 1½ cups granulated sugar (because we’re making cake, not salad)
• 2 large eggs, room temperature (cold eggs are party poopers)
• 1 cup buttermilk (or regular milk with a splash of vinegar if you’re not a buttermilk person)
• 2 teaspoons vanilla extract (the real kind, not that imitation nonsense)
• 1 cup hot water (as in, actually hot—not lukewarm)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened (leave it out while you make the cake)
• ½ cup unsalted butter, also softened (sensing a pattern?)
• 4 cups powdered sugar (yes, FOUR—this isn’t diet food, people)
• 1 teaspoon vanilla extract (again, the real stuff)
• Pinch of salt (trust me on this one)
• 1 teaspoon matcha powder (optional, for color and extra matcha goodness)

Step-by-Step Instructions

1. Prep your space. Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans. Or one 9×13 if you’re not feeling the layer cake vibe today.
2. Mix the dry ingredients. In a medium bowl, whisk together flour, matcha powder, cocoa powder, baking powder, baking soda, and salt. Try not to sneeze into it—matcha powder is light and will fly EVERYWHERE.
3. Start the wet ingredients. In a large bowl, beat together oil and sugar until well combined. Add eggs one at a time, beating well after each. It’ll look a bit like alien goop—embrace it.
4. Combine wet and dry. Gradually add the dry ingredients to the wet, alternating with buttermilk. Start and end with the dry ingredients. Mix until just combined—overmixing is the enemy here, folks.
5. Add flavor boosters. Stir in vanilla extract, then gradually add the hot water. Yes, the batter will be thin. No, you didn’t mess up.
6. Bake it up. Pour the batter evenly into your prepared pan(s) and bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Patience is key—frosting a warm cake is like trying to put makeup on during a sauna session.
7. Make the frosting. Beat cream cheese and butter until fluffy (about 3 minutes). Gradually add powdered sugar, vanilla, salt, and matcha powder (if using). Beat until smooth and spreadable. If it’s too thick, add a splash of milk. Too thin? More powdered sugar.
8. Frost that beauty. Once the cake is COMPLETELY cool (I’m serious), spread frosting between layers and over the top and sides. Get artistic or just slather it on—either way, it’ll taste amazing.
9. Final touches. Dust with a little extra matcha powder on top if you’re feeling fancy, or add some chocolate shavings. Or both. Live your best life.

Common Mistakes to Avoid

Let’s be real—we’ve all been there. Here are some cake catastrophes to dodge:

• Using cold ingredients: Room temperature eggs and dairy make for a smoother batter. Planning ahead isn’t just for responsible adults!
• Skimping on the matcha: Using low-quality matcha will give you a dull color and bitter taste. This is your sign to buy the good stuff.
• Opening the oven door too early: I know you’re excited, but peeking before 25 minutes can cause your cake to sink faster than my motivation on Monday mornings.
• Frosting a warm cake: Unless you want a melted, crumb-filled mess, wait until that cake is completely cool. Find something else to do with your impatient self.
• Forgetting the salt: It seems weird in a sweet recipe, but salt balances the flavors. Without it, your cake will taste like something’s missing, and you’ll never figure out what.

Alternatives & Substitutions

Life happens. Ingredients go missing. Here’s how to pivot:

Don’t have buttermilk? Add 1 tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes. Boom—fake buttermilk that totally works.

Gluten-free friend coming over? Swap the all-purpose flour for a good quality 1:1 gluten-free flour blend. Not all blends are created equal though—look for one with xanthan gum already mixed in.

Out of vegetable oil? Melted coconut oil works great and adds a subtle tropical vibe. Melted butter works too, but the cake might be slightly less moist. The horror!

Not a cream cheese fan? (Who are you, even?) Try a simple vanilla buttercream instead. Or go wild with a white chocolate ganache frosting if you’re feeling ambitious.

Want to make cupcakes instead? Same recipe, but bake for about 18-22 minutes. Makes approximately 24 cupcakes—perfect for when you don’t want to commit to sharing a whole slice.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! The cake layers can be baked 1-2 days ahead and wrapped tightly in plastic wrap. The frosting can be made a day ahead and refrigerated. Just let it come to room temperature before trying to spread it, or you’ll be tearing up your cake faster than the end of Titanic.

How do I store leftovers? (As if there will be any…)
Cover and refrigerate for up to 5 days. Let it sit at room temperature for about 30 minutes before serving for the best flavor and texture. Cold cake is sad cake.

Can I freeze this masterpiece?
Yep! Freeze unfrosted cake layers for up to 2 months, well-wrapped. Freeze frosted cake (or slices) for up to 1 month. Thaw overnight in the fridge, not on the counter—unless cake soup is your thing.

Why add hot water to the batter?
The hot water “blooms” the cocoa powder, intensifying the chocolate flavor. It also creates a thinner batter that bakes up super moist. It’s basically cake science, and who are we to argue with science?

My cake sank in the middle. What went wrong?
Either you opened the oven too early, your leavening agents were old, or you overmixed the batter. Basically, you got too excited. We’ve all been there. Cut out the middle, fill it with extra frosting, and call it a “frosting well.” Intentional design choice!

Is this cake worth the calories?
Is that even a real question? ABSOLUTELY. Besides, matcha has antioxidants, so this is practically a health food. At least that’s what I tell myself as I go for seconds.

Final Thoughts

There you have it—a matcha chocolate cake that’s impressive enough for special occasions but simple enough for a random Tuesday when you just need something awesome in your life. The combination of earthy matcha, rich chocolate, and tangy cream cheese frosting is seriously next-level.

And hey, even if your cake doesn’t look Instagram-perfect, remember that wonky-looking cakes taste just as good—sometimes better because they’re made with character (at least that’s what I tell myself). The best part? You get to lick the bowl, the spatula, AND take credit for creating something amazing.

Now go forth and bake! Your taste buds are waiting, and your friends will be impressed. Or just make it for yourself—I won’t judge if you don’t share. Some things are too good for that!