Are you looking for a fun, green treat for St. Patrick’s Day? This vibrant Green Tea Nokcha Cake is a beautiful way to celebrate. It is light, airy, and naturally colorful. Your family will love the soft texture and creamy finish.

This recipe is a great choice for spring gatherings. The green color comes from culinary-grade matcha powder. It feels fresh and bright on your table. You do not need any artificial food coloring here. Just simple ingredients and a little bit of love.

Why You’ll Love This Recipe

This cake is a show-stopping holiday dessert for your table. It tastes as good as it looks. The matcha provides a lovely, natural green color. You get a sophisticated flavor that is still sweet. It is perfect for a festive St. Paddy’s Day party.

Your guests will love the light, cloud-like texture. It feels special without being too heavy. This Green Tea Nokcha Cake is a crowd-pleaser. Kids enjoy the fun color and creamy frosting. It is a great way to try a new flavor together. You will feel like a pro baker after one try.

Simple Cooking Steps

Making a sponge cake might sound like a big task. I promise you can do this easily at home. We start by whisking eggs and sugar together. You want them to be thick and fluffy. This creates the airy structure we want. Then, we gently fold in the flour and matcha.

The secret is being very gentle with your spatula. You want to keep those tiny air bubbles inside. This makes the cake soft and tender. You will have a professional-looking cake very soon. It is a rewarding baking project for any beginner. Follow the steps and enjoy the process.

Ingredients You’ll Need

This recipe uses simple ingredients that create a fresh and earthy flavor profile.

4 large eggs at room temperature
100 grams granulated sugar
90 grams cake flour
10 grams culinary-grade matcha powder
30 milliliters whole milk
20 grams unsalted butter, melted
1 teaspoon vanilla extract
400 milliliters heavy whipping cream
45 grams confectioners sugar
5 grams matcha powder for cream stabilization

Step-by-Step Directions

Preheat a convection oven to 170°C (340°F) and line an 18cm round cake pan with parchment paper.
Sift the cake flour and 10g of matcha powder together three times to ensure uniform aeration and particle distribution.
Combine eggs and granulated sugar in a stand mixer bowl and whisk over a bain-marie until the mixture reaches 40°C (104°F).
Beat the egg mixture on high speed until it reaches the ribbon stage, characterized by a thick, pale foam that holds its shape for 3 seconds.
Gently fold the sifted dry ingredients into the egg foam in three batches using a spatula, maintaining as much volume as possible.
In a separate small bowl, combine the melted butter, milk, and vanilla extract; temper with a small amount of batter before folding the mixture into the main batter.
Pour the batter into the prepared pan from a height of 20cm to pop large air bubbles and bake for 25 minutes.
Invert the cake onto a wire rack immediately after removal from the oven to prevent the structure from collapsing while cooling.
Prepare the frosting by whipping heavy cream, confectioners sugar, and 5g of matcha powder to stiff peaks.
Slice the cooled sponge horizontally into two even discs, apply a layer of matcha cream between them, and frost the exterior surface.

Best Ways to Enjoy It

Serve this cake chilled for the best texture and flavor. It looks stunning on a white cake stand. You could also use a simple wooden platter. Pair it with a cup of hot green tea. It also goes great with a cold glass of milk.

For a holiday touch, add a few gold chocolate coins. You can sprinkle extra matcha on the plate for style. Share it with your favorite people after dinner. It is a wonderful way to end a holiday meal. Light a candle and enjoy a peaceful moment.

Keep It Fresh

Store any leftovers in an airtight container in the fridge. The cream will stay fresh for up to three days. You can even make the sponge a day ahead. Just wrap it tightly in plastic wrap once cooled. This saves you time on the busy holiday.

Refrigeration helps the flavors meld together beautifully. Do not leave the cake out on the counter too long. The whipped cream needs to stay cold to hold its shape. If you have extra cream, it is great on fruit. This cake is a meal-prep friendly dessert option.

Recipe Tips

Use room temperature eggs for the best volume.
Don’t skip sifting the matcha and flour together.
Fold the batter gently so you don’t lose the air.
Invert the cake while cooling to keep it tall.
For St. Patrick’s Day, add a few edible gold flakes.
Use culinary-grade matcha for the best green color.
Make sure your bowl is clean before whipping cream.
Use a sharp serrated knife to slice the cake layers.

Ways to Switch It Up

Add fresh strawberries between the layers for a fruity twist.
Use dairy-free heavy cream if you need a vegan option.
Swap the vanilla for almond extract for a nutty scent.
Dust the top with extra matcha for a deeper green.
Add white chocolate chips to the batter for extra sweetness.

Common Questions

Can I make this cake ahead of time?

Yes, you can bake the sponge the day before. Keep it wrapped at room temperature. Frost the cake on the day you plan to serve it. This keeps the cream fresh and fluffy for your guests.

What if I don’t have cake flour?

You can make your own at home easily. Measure one cup of all-purpose flour. Remove two tablespoons and replace them with cornstarch. Sift it well to combine them perfectly. This will give you that soft, tender crumb.

Is the matcha flavor too strong for children?

Most children find the flavor very mild and pleasant. The sugar in the cake balances the earthy tea notes. The creamy frosting makes it very approachable. It is a fun way to introduce them to new tastes.

I hope this bright green cake brings luck to your home. It is such a joyful treat for the whole family. Give it a try and enjoy every bite. Happy baking and Happy St. Patrick’s Day!

— Lidia