Ever find yourself craving something sweet with a sophisticated twist? You’re in luck! We’ve gathered 18 irresistible matcha dessert recipes that transform this vibrant green tea powder into everything from creamy cheesecakes to chewy cookies. Perfect for home bakers looking to impress or simply treat themselves, this roundup is your ultimate guide to deliciously unique sweets. Let’s dive into these delightful creations!
Matcha Green Tea Cheesecake
Nestled between holiday feasts and cozy winter evenings, you need a dessert that’s both festive and refreshing. This matcha green tea cheesecake delivers a vibrant, earthy flavor with a creamy, no-bake texture—perfect for when you want something impressive without turning on the oven. Let’s whip up this stunning treat together.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups finely crushed graham cracker crumbs
– ½ cup melted unsalted butter
– 16 oz full-fat cream cheese, softened to room temperature
– 1 cup granulated sugar
– 2 tbsp high-quality matcha green tea powder, sifted
– 1 tsp pure vanilla extract
– 1 cup heavy whipping cream, chilled
– ½ cup powdered sugar
Instructions
1. In a medium bowl, combine the finely crushed graham cracker crumbs with the melted unsalted butter until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
3. Place the crust in the refrigerator to chill for 15 minutes while you prepare the filling.
4. In a large mixing bowl, beat the softened full-fat cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
5. Gradually add the granulated sugar to the cream cheese, beating until fully incorporated and no lumps remain.
6. Sift in the high-quality matcha green tea powder to avoid clumps, then add the pure vanilla extract, and mix on low speed until the matcha is evenly distributed and the filling turns a vibrant green color.
7. In a separate chilled bowl, whip the cold heavy whipping cream with the powdered sugar using an electric mixer on high speed until stiff peaks form, about 3–4 minutes.
8. Gently fold the whipped cream into the matcha cream cheese mixture with a spatula until no white streaks remain, being careful not to deflate the air.
9. Pour the filling over the chilled crust in the springform pan, spreading it evenly with an offset spatula.
10. Tap the pan gently on the counter a few times to release any air bubbles for a smoother texture.
11. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to set completely.
12. Before serving, run a thin knife around the edges of the pan, then release the springform to unmold the cheesecake.
Dense yet airy, this cheesecake boasts a velvety texture that melts with each bite, complemented by the earthy, slightly bitter notes of matcha. Slice it thin for an elegant dessert plate, or top with fresh berries and a dusting of matcha powder for a pop of color and flavor.
Matcha Mochi Ice Cream
Finally, a dessert that combines two of your favorite treats into one perfect bite. You get the chewy, satisfying texture of mochi wrapped around creamy, vibrant matcha ice cream. It’s surprisingly easy to make at home and tastes even better than the store-bought kind.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 5 minutes
Ingredients
– 1 1/2 cups sweet glutinous rice flour
– 1/2 cup granulated sugar
– 1 cup full-fat coconut milk
– 1/4 cup cornstarch, for dusting
– 1 pint premium matcha ice cream
– 1/4 cup matcha powder, for dusting
Instructions
1. Scoop 12 small balls of premium matcha ice cream onto a parchment-lined baking sheet and freeze solid for at least 2 hours.
2. In a medium microwave-safe bowl, whisk together 1 1/2 cups sweet glutinous rice flour and 1/2 cup granulated sugar until no lumps remain.
3. Gradually whisk in 1 cup full-fat coconut milk until you have a completely smooth batter with the consistency of thick pancake mix.
4. Cover the bowl loosely with plastic wrap and microwave on high for 2 minutes. Tip: The plastic wrap traps steam to help cook the dough evenly.
5. Carefully remove the bowl (it will be hot) and stir the dough vigorously with a rubber spatula until it becomes a cohesive, sticky mass.
6. Microwave the dough, uncovered, for an additional 1 minute and 30 seconds, or until it turns translucent and puffs slightly.
7. Dust a clean work surface generously with 1/4 cup cornstarch to prevent sticking.
8. Transfer the hot mochi dough onto the dusted surface and dust the top with more cornstarch. Tip: Work quickly while the dough is warm for the best stretchy texture.
9. Roll the dough out into a large, thin rectangle about 1/8-inch thick using a rolling pin dusted with cornstarch.
10. Use a 3-inch round cookie cutter to cut out 12 circles from the rolled dough, re-rolling scraps as needed.
11. Remove the frozen ice cream balls from the freezer and place one in the center of each mochi circle.
12. Gently stretch the edges of the mochi dough up and around the ice cream ball, pinching the top firmly to seal completely. Tip: If the dough tears, patch it with a small piece of extra dough.
13. Place each sealed mochi ice cream ball seam-side down on the parchment-lined tray.
14. Dust the finished mochi balls lightly with 1/4 cup matcha powder for a beautiful finish and extra flavor.
15. Freeze the assembled mochi ice cream for at least 1 hour before serving to let the shell set.
Unbelievably, that chewy, slightly sweet mochi shell gives way to the cool, intensely earthy matcha ice cream inside. The contrast between the soft, stretchy wrapper and the creamy center is pure magic. Try serving them on a chilled platter with a sprinkle of extra matcha powder for a stunning, restaurant-worthy dessert.
Matcha White Chocolate Truffles
You know that feeling when you want something sweet but also a little sophisticated? Yeah, these Matcha White Chocolate Truffles are exactly that—a perfect blend of earthy, vibrant matcha and creamy, sweet white chocolate, all rolled into a bite-sized treat that feels fancy but is surprisingly simple to make at home.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 1 cup of high-quality white chocolate chips
– 1/2 cup of heavy whipping cream
– 2 tablespoons of vibrant, ceremonial-grade matcha powder, plus extra for dusting
– 1 teaspoon of pure vanilla extract
– A pinch of fine sea salt
Instructions
1. Place 1 cup of high-quality white chocolate chips in a medium, heatproof bowl.
2. In a small saucepan, heat 1/2 cup of heavy whipping cream over medium heat until it just begins to simmer, which should take about 3-4 minutes; do not let it boil to avoid scorching.
3. Immediately pour the hot cream over the white chocolate chips and let it sit undisturbed for 1 minute to allow the chocolate to soften.
4. Gently whisk the mixture until it becomes completely smooth and glossy, which might take 1-2 minutes.
5. Whisk in 2 tablespoons of vibrant, ceremonial-grade matcha powder, 1 teaspoon of pure vanilla extract, and a pinch of fine sea salt until fully combined and no streaks remain.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
7. Refrigerate the mixture for at least 2 hours, or until it is firm enough to scoop, checking by pressing it with a spoon—it should hold its shape without being sticky.
8. Using a small cookie scoop or a teaspoon, portion the chilled mixture into 24 equal balls, rolling them quickly between your palms; if they soften too much, chill for 10 more minutes before continuing.
9. Roll each truffle in the extra matcha powder until lightly coated, tapping off any excess.
10. Arrange the finished truffles on a parchment-lined tray and refrigerate for another 30 minutes to set completely before serving.
Buttery and smooth, these truffles melt in your mouth with a rich, creamy center that balances the earthy matcha perfectly. Serve them chilled for a firm texture or at room temperature for a softer bite, and try pairing them with a cup of green tea to enhance the flavors—they make a stunning homemade gift during the holidays or a delightful treat for any gathering.
Matcha Tiramisu
Craving something sweet but want to skip the coffee? This matcha tiramisu swaps the espresso for vibrant green tea powder, creating a dessert that’s both elegant and surprisingly easy to make at home. You’ll love the creamy layers and that subtle, earthy sweetness.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 1/2 cups of cold heavy whipping cream
– 8 ounces of creamy mascarpone cheese, at room temperature
– 1/2 cup of granulated white sugar
– 1 teaspoon of pure vanilla extract
– 24 crisp ladyfinger cookies (savoiardi)
– 1 cup of hot water (just under boiling, about 190°F)
– 3 tablespoons of high-quality ceremonial-grade matcha powder
– 2 tablespoons of confectioners’ sugar, for dusting
Instructions
1. In a large mixing bowl, combine the room-temperature mascarpone cheese, granulated sugar, and pure vanilla extract. Use a hand mixer on medium speed to beat the mixture until it’s completely smooth and no lumps remain, about 2 minutes.
2. In a separate, chilled bowl, pour in the cold heavy whipping cream. Whip the cream on high speed until it forms stiff peaks that hold their shape when you lift the beaters, which should take 3-4 minutes. Tip: Chilling your bowl and beaters beforehand helps the cream whip up faster and higher.
3. Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Use broad, sweeping motions to combine them until you have a uniform, light, and fluffy cream. Set this bowl aside.
4. In a shallow bowl or pie dish, whisk together the hot water and ceremonial-grade matcha powder until the matcha is fully dissolved and you have a smooth, vibrant green tea.
5. Quickly dip each crisp ladyfinger cookie into the matcha liquid for 2-3 seconds—just long enough to moisten it but not so long it becomes soggy and falls apart. Tip: Work with one cookie at a time to control the saturation.
6. Arrange a single layer of the dipped ladyfingers in the bottom of an 8×8 inch baking dish, breaking cookies as needed to fit.
7. Spread half of the prepared mascarpone cream evenly over the layer of ladyfingers using an offset spatula.
8. Repeat the process: create a second layer of matcha-dipped ladyfingers over the cream, then top with the remaining mascarpone cream, spreading it smoothly to the edges.
9. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to meld and the dessert to set firmly. Tip: For the best texture, don’t skip this chilling time—it’s essential for that classic tiramisu consistency.
10. Just before serving, dust the top evenly with the confectioners’ sugar using a fine-mesh sieve for a light, snowy finish.
What you get is a dessert with wonderfully contrasting textures: soft, creamy layers between subtly tea-infused, cake-like cookies. The flavor is a beautiful balance of sweet, rich cream and the earthy, slightly bitter notes of high-quality matcha. For a festive twist, serve individual portions in clear glasses to show off the green and white layers, or garnish with a sprinkle of extra matcha powder on top.
Matcha Panna Cotta
Craving something creamy, dreamy, and just a little bit fancy? This matcha panna cotta is your answer. It’s a silky, elegant dessert that’s surprisingly simple to make, and the vibrant green color is a total showstopper.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 1/2 cups of cold, fresh heavy cream
– 1/2 cup of granulated white sugar
– 2 teaspoons of high-quality, vibrant green matcha powder
– 1 packet (about 2 1/4 teaspoons) of unflavored powdered gelatin
– 1/4 cup of cool water
– 1 teaspoon of pure vanilla extract
Instructions
1. Pour the 1/4 cup of cool water into a small bowl.
2. Sprinkle the entire packet of unflavored powdered gelatin evenly over the water’s surface. Let it sit for 5 minutes to “bloom,” which means it will absorb the water and become a thick, spongy mass.
3. While the gelatin blooms, combine the 1 1/2 cups of cold heavy cream and 1/2 cup of granulated white sugar in a small saucepan.
4. Place the saucepan over medium-low heat. Warm the mixture gently, stirring frequently with a whisk, just until the sugar is completely dissolved and tiny bubbles form around the edge of the pan, about 3-4 minutes. Do not let it boil.
5. Remove the saucepan from the heat immediately.
6. Add the bloomed gelatin mixture to the warm cream and whisk vigorously for about 30 seconds until the gelatin is fully dissolved and no lumps remain.
7. Sift the 2 teaspoons of vibrant green matcha powder directly into the warm cream mixture to prevent clumps.
8. Whisk the matcha into the cream until the mixture is a smooth, uniform, and vibrant green color.
9. Whisk in the 1 teaspoon of pure vanilla extract.
10. Divide the mixture evenly among four 6-ounce ramekins or small glasses.
11. Let the ramekins cool to room temperature on the counter for about 20 minutes.
12. Once cooled, cover the ramekins loosely with plastic wrap and refrigerate them for at least 4 hours, or ideally overnight, until the panna cotta is completely set and firm to the touch.
13. To serve, briefly dip the bottom of a ramekin in a bowl of warm water for 5-10 seconds to loosen the edges.
14. Run a thin knife carefully around the inside edge of the ramekin.
15. Place a small serving plate upside-down on top of the ramekin, then quickly flip the whole thing over, giving it a gentle shake to release the panna cotta onto the plate.
Now, you’ve got a dessert that’s pure silk in a cup. The texture is luxuriously smooth and jiggly, with the earthy, slightly bitter notes of matcha perfectly balanced by the sweet, rich cream. Try serving it with a drizzle of honey or a sprinkle of fresh berries for a beautiful and delicious contrast.
Matcha Chiffon Cake
A matcha chiffon cake is the perfect light dessert for any occasion—you get that gorgeous green color and earthy flavor in a fluffy, cloud-like texture that practically melts in your mouth. It’s surprisingly simple to make at home, and once you try it, you’ll want to bake it again and again.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 cup cake flour
– 1 ½ teaspoons baking powder
– ¼ teaspoon fine sea salt
– 2 tablespoons high-quality matcha powder
– 5 large farm-fresh eggs, separated
– ¾ cup granulated sugar, divided
– ⅓ cup neutral vegetable oil
– ⅓ cup whole milk, at room temperature
– ½ teaspoon cream of tartar
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 325°F and grab an ungreased 10-inch tube pan.
2. In a medium bowl, whisk together 1 cup cake flour, 1 ½ teaspoons baking powder, ¼ teaspoon fine sea salt, and 2 tablespoons high-quality matcha powder until well combined and free of lumps.
3. In a large bowl, whisk 5 large farm-fresh egg yolks with ½ cup granulated sugar until pale and slightly thickened, about 2 minutes.
4. Slowly drizzle in ⅓ cup neutral vegetable oil while whisking continuously to emulsify the mixture.
5. Whisk in ⅓ cup whole milk and 1 teaspoon pure vanilla extract until smooth.
6. Tip: Sift the dry ingredients into the wet mixture to prevent clumps and ensure an even batter.
7. Gently fold the dry ingredients into the wet mixture using a spatula until just combined—do not overmix.
8. In a clean, grease-free bowl, beat 5 egg whites with an electric mixer on medium speed until frothy, about 1 minute.
9. Add ½ teaspoon cream of tartar and beat until soft peaks form, about 2 more minutes.
10. Gradually add the remaining ¼ cup granulated sugar while beating on high speed until stiff, glossy peaks form, about 3-4 minutes.
11. Tip: Make sure no egg yolk gets into the whites, as fat can prevent them from whipping properly.
12. Gently fold one-third of the egg white mixture into the batter to lighten it, then fold in the remaining whites until no white streaks remain.
13. Pour the batter into the ungreased tube pan and smooth the top with a spatula.
14. Bake at 325°F for 50-55 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
15. Tip: Invert the pan immediately after baking and let it cool completely upside down to prevent the cake from collapsing.
16. Once cooled, run a thin knife around the edges and center tube to release the cake from the pan.
17. Slice and serve the cake as is, or dust it with powdered sugar for a simple finish. The texture is incredibly light and airy, with a subtle matcha flavor that’s not too bitter—perfect with a cup of tea or topped with fresh berries for a colorful twist.
Matcha Macarons
Venturing into the world of French patisserie doesn’t have to be intimidating, especially when you’re making these vibrant Matcha Macarons. You’ll love the delicate, chewy texture and that earthy, slightly sweet green tea flavor—they’re perfect for impressing guests or treating yourself to something special.
Serving: 24 macarons | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup (100g) finely sifted almond flour
– 1 ¾ cups (200g) powdered sugar, sifted to remove lumps
– 3 large egg whites, at room temperature for better volume
– ¼ cup (50g) granulated sugar
– 1 tablespoon (5g) high-quality ceremonial-grade matcha powder, for that vibrant green hue and authentic flavor
– ½ cup (115g) unsalted European-style butter, softened to room temperature
– 1 cup (120g) powdered sugar, for the buttercream
– 1 teaspoon pure vanilla extract, for a warm, aromatic note
Instructions
1. Line two baking sheets with parchment paper and set them aside.
2. In a medium bowl, whisk together the finely sifted almond flour, 1 ¾ cups of sifted powdered sugar, and the high-quality ceremonial-grade matcha powder until fully combined and no streaks remain.
3. In a separate large, clean bowl, use an electric mixer on medium speed to beat the 3 large egg whites at room temperature until foamy, about 1 minute.
4. Gradually add the ¼ cup of granulated sugar to the egg whites while continuing to beat on medium-high speed, until stiff, glossy peaks form, about 3-4 minutes. Tip: Ensure your bowl and beaters are completely grease-free for the best meringue.
5. Gently fold the dry almond flour mixture into the meringue in three additions using a spatula, until the batter flows like lava and a ribbon forms when lifted—this is called the “macaronage” stage. Tip: Avoid overmixing to prevent flat macarons.
6. Transfer the batter to a piping bag fitted with a ½-inch round tip and pipe 1½-inch circles onto the prepared parchment-lined baking sheets, spacing them about 1 inch apart.
7. Firmly tap the baking sheets on the counter 2-3 times to release any air bubbles, then let the piped macarons sit at room temperature for 30-45 minutes until a skin forms on top (they should not be sticky to the touch).
8. Preheat your oven to 300°F (150°C) and bake the macarons, one sheet at a time, for 14-16 minutes, until they have risen with “feet” and are set. Tip: Rotate the sheet halfway through baking for even cooking.
9. Remove from the oven and let the macarons cool completely on the baking sheets before carefully peeling them off the parchment paper.
10. To make the buttercream, in a medium bowl, beat the ½ cup of softened unsalted European-style butter with an electric mixer on medium speed until creamy, about 2 minutes.
11. Gradually add the 1 cup of powdered sugar and 1 teaspoon of pure vanilla extract to the butter, beating on low speed until combined, then increase to medium-high and beat until light and fluffy, about 3 minutes.
12. Match similar-sized macaron shells together, pipe or spread a small amount of buttercream onto the flat side of one shell, and sandwich with another shell, pressing gently to adhere.
13. Store the assembled macarons in an airtight container in the refrigerator for at least 4 hours before serving to allow the flavors to meld and the texture to soften.
Enjoy the crisp outer shell giving way to a chewy, melt-in-your-mouth interior, with the earthy matcha perfectly balanced by the sweet, creamy buttercream. These are fantastic served with a cup of hot green tea or as a colorful addition to a dessert platter for the holidays.
Matcha Swiss Roll
Baking a matcha Swiss roll is one of those delightful projects that feels fancy but is totally doable in your own kitchen. You get a vibrant green sponge cake that’s soft and springy, rolled around a sweet, creamy filling—it’s a showstopper that’s perfect for impressing guests or treating yourself. The earthy, slightly bitter notes of the matcha balance beautifully with the sweet cream, making every bite a little moment of zen.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 4 large farm-fresh eggs, at room temperature
– 3/4 cup granulated white sugar
– 1/4 cup whole milk, warmed to about 100°F
– 1/4 cup vegetable oil
– 1 cup all-purpose flour, sifted
– 2 tablespoons high-quality ceremonial-grade matcha powder, sifted
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 cup heavy whipping cream, chilled
– 2 tablespoons powdered sugar
Instructions
1. Preheat your oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a large mixing bowl, use an electric mixer to beat the 4 large farm-fresh eggs and 3/4 cup granulated white sugar on high speed for 5–7 minutes until the mixture is pale, thick, and ribbons form when you lift the beaters.
3. In a separate small bowl, whisk together the 1/4 cup whole milk, warmed to about 100°F, 1/4 cup vegetable oil, and 1 teaspoon pure vanilla extract until smooth.
4. Gently fold the milk mixture into the egg mixture with a spatula until just combined, being careful not to deflate the air.
5. Sift the 1 cup all-purpose flour, 2 tablespoons high-quality ceremonial-grade matcha powder, and 1/4 teaspoon fine sea salt together into the bowl, then fold gently until no dry streaks remain—overmixing can make the cake tough.
6. Pour the batter into the prepared pan, spreading it evenly into the corners with an offset spatula.
7. Bake at 350°F for 10–12 minutes, until the cake springs back lightly when touched and the edges pull away from the pan.
8. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
9. Immediately after removing the cake from the oven, invert it onto the sugared towel and carefully peel off the parchment paper.
10. Starting from a short end, use the towel to roll the cake up tightly while it’s still warm—this helps prevent cracking later—then let it cool completely rolled up, about 1 hour.
11. For the filling, in a chilled bowl, whip the 1 cup heavy whipping cream and 2 tablespoons powdered sugar with an electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes; chilling your bowl and beaters beforehand helps the cream whip faster.
12. Unroll the cooled cake gently, spread the whipped cream evenly over the surface, leaving a 1-inch border on all sides.
13. Roll the cake back up tightly, using the towel to guide it, then wrap it in plastic wrap and refrigerate for at least 2 hours to set.
14. Before serving, trim the ends for a clean look and dust the top with a little extra matcha powder or powdered sugar if desired.
Now you’ve got a stunning matcha Swiss roll ready to slice! Notice how the sponge is incredibly light and fluffy, with a subtle earthy flavor from the matcha that pairs perfectly with the sweet, airy cream. Serve it chilled as an elegant dessert, or get creative by adding fresh berries on the side for a pop of color and tartness—it’s sure to be a hit at any gathering.
Matcha Lava Cake
Visions of gooey, molten centers and vibrant green color probably just popped into your head—and you’re spot on. This matcha lava cake is a showstopping dessert that’s surprisingly simple to whip up, delivering a warm, bittersweet matcha center that oozes out with every spoonful. It’s the perfect cozy treat for a chilly evening or a festive dinner party.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 4 ounces of high-quality dark chocolate, finely chopped
– ½ cup of unsalted European-style butter, cubed
– 2 large farm-fresh eggs, at room temperature
– 2 large egg yolks, at room temperature
– ⅓ cup of granulated sugar
– 2 tablespoons of premium culinary-grade matcha powder, sifted
– ¼ cup of all-purpose flour, sifted
– A pinch of fine sea salt
– Unsalted butter and granulated sugar for ramekins
Instructions
1. Preheat your oven to 425°F (218°C).
2. Generously grease four 6-ounce ramekins with unsalted butter, then dust them with granulated sugar, tapping out any excess.
3. Place the finely chopped high-quality dark chocolate and cubed unsalted European-style butter in a heatproof bowl.
4. Set the bowl over a saucepan of gently simmering water, making sure the bottom doesn’t touch the water, and stir until fully melted and smooth, about 3–4 minutes.
5. Remove the bowl from the heat and let it cool slightly for 2 minutes.
6. In a separate bowl, whisk together the 2 large farm-fresh eggs, 2 large egg yolks, and ⅓ cup of granulated sugar until pale and slightly thickened, about 2 minutes with an electric mixer.
7. Tip: Whisking the eggs well incorporates air for a lighter cake texture.
8. Gently fold the melted chocolate-butter mixture into the egg mixture until just combined.
9. Sift in the 2 tablespoons of premium culinary-grade matcha powder, ¼ cup of all-purpose flour, and a pinch of fine sea salt all at once.
10. Fold gently with a spatula until no dry streaks remain, being careful not to overmix.
11. Divide the batter evenly among the prepared ramekins, filling each about ¾ full.
12. Place the ramekins on a baking sheet and bake in the preheated 425°F (218°C) oven for exactly 10–12 minutes, until the edges are set but the centers still jiggle slightly when shaken.
13. Tip: Overbaking will set the center, so watch closely—the cakes should look puffed and dry on top.
14. Remove from the oven and let the cakes rest in the ramekins for 1 minute to firm up slightly.
15. Run a small knife around the edges of each ramekin to loosen the cakes.
16. Invert each ramekin onto a serving plate, tap gently, and carefully lift to release the cake.
17. Tip: Serve immediately for the best molten effect, as the centers will continue to set as they cool.
18. Ready to dig in? The contrast between the delicate, slightly crisp exterior and the warm, bittersweet matcha lava center is pure magic. For an extra touch, dust with powdered sugar or serve with a scoop of vanilla ice cream to balance the earthy matcha flavor.
Matcha Mousse
Unbelievably smooth and just the right amount of earthy, this matcha mousse is your new favorite dessert. You’ll love how simple it is to whip up, and it’s perfect for impressing guests or treating yourself after a long day. It’s light, creamy, and has that gorgeous green color that just makes you happy.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup of cold heavy whipping cream
– 8 ounces of full-fat cream cheese, softened at room temperature
– 1/2 cup of granulated white sugar
– 2 tablespoons of high-quality ceremonial-grade matcha powder
– 1 teaspoon of pure vanilla extract
– A pinch of fine sea salt
Instructions
1. Place a large metal mixing bowl and the beaters of your hand mixer in the freezer for 10 minutes to chill thoroughly—this helps the cream whip up faster and hold its shape better.
2. In the chilled bowl, pour in the 1 cup of cold heavy whipping cream.
3. Whip the cream on medium-high speed until it forms stiff peaks, about 3-4 minutes; you’ll know it’s ready when you can turn the bowl upside down without the cream falling out.
4. In a separate medium bowl, add the 8 ounces of softened full-fat cream cheese.
5. Use the hand mixer on medium speed to beat the cream cheese until it’s completely smooth and lump-free, about 1-2 minutes.
6. Gradually add the 1/2 cup of granulated white sugar to the cream cheese while mixing on low speed until fully incorporated.
7. Sift the 2 tablespoons of high-quality ceremonial-grade matcha powder directly into the cream cheese mixture to avoid any clumps—this ensures a perfectly smooth texture in your mousse.
8. Add the 1 teaspoon of pure vanilla extract and a pinch of fine sea salt to the bowl.
9. Mix everything on medium speed until the matcha is fully blended and the mixture is uniformly green, about 1 minute.
10. Gently fold about one-third of the whipped cream into the matcha mixture using a rubber spatula to lighten it up; this makes it easier to combine without deflating the cream.
11. Carefully fold in the remaining whipped cream until no white streaks remain, being gentle to keep the mousse airy and light.
12. Divide the mousse evenly among 6 serving glasses or ramekins.
13. Cover the glasses with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the mousse to set fully and develop its flavors.
Absolutely velvety and rich, this mousse melts on your tongue with a subtle grassy sweetness from the matcha. Try topping it with fresh berries or a sprinkle of crushed pistachios for a delightful crunch that contrasts beautifully with the creamy texture.
Matcha Donuts
Vividly green and subtly earthy, matcha donuts are the perfect festive treat to brighten up your holiday table. You’ll love how the vibrant color pops against snowy white glaze, and the gentle caffeine kick is just what you need during busy December days. They’re surprisingly simple to make, requiring just a few pantry staples and about an hour of your time.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 2 tablespoons high-quality ceremonial-grade matcha powder
– 2 large farm-fresh eggs, at room temperature
– 3/4 cup whole milk
– 1/4 cup unsalted butter, melted and slightly cooled
– 1 teaspoon pure vanilla extract
– Vegetable oil for frying (about 4 cups)
– 1 cup powdered sugar for glaze
– 2 tablespoons whole milk for glaze
Instructions
1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon fine sea salt, and 2 tablespoons ceremonial-grade matcha powder until evenly combined and no green streaks remain.
2. In a separate medium bowl, whisk 2 large farm-fresh eggs until frothy, about 30 seconds.
3. Add 3/4 cup whole milk, 1/4 cup melted unsalted butter, and 1 teaspoon pure vanilla extract to the eggs, whisking until completely smooth.
4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until combined—do not overmix or your donuts will become tough.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1/2-inch thick rectangle.
6. Use a 3-inch round cutter to cut out donut shapes, then use a 1-inch cutter to remove the centers, re-rolling scraps once.
7. Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer to monitor temperature precisely.
8. Carefully place 2-3 donuts at a time into the hot oil using a slotted spoon, frying for 60-90 seconds per side until golden brown and puffed.
9. Transfer fried donuts to a wire rack set over a baking sheet to drain and cool completely, about 20 minutes.
10. For the glaze, whisk together 1 cup powdered sugar and 2 tablespoons whole milk in a shallow bowl until smooth and lump-free.
11. Dip the top of each cooled donut into the glaze, letting excess drip off before returning to the wire rack.
12. Let glaze set for 15 minutes before serving.
Ready to enjoy! These donuts have a delightfully tender crumb with just the right amount of chew, while the matcha provides a sophisticated bitterness that balances the sweet glaze perfectly. For an extra festive touch, sprinkle them with edible gold dust or crushed pistachios before the glaze sets—they make gorgeous edible gifts when arranged in a holiday tin.
Matcha Crepe Cake
Gosh, you know those desserts that look like they belong in a fancy bakery window but are actually totally doable at home? That’s this matcha crepe cake—it’s a stunning stack of delicate green tea crepes layered with creamy filling, and it’s way easier than it looks.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ¼ cup high-quality ceremonial-grade matcha powder
– ¼ cup granulated sugar
– ¼ teaspoon fine sea salt
– 4 large farm-fresh eggs
– 2 cups whole milk
– 4 tablespoons unsalted butter, melted and cooled
– 1 teaspoon pure vanilla extract
– 2 cups heavy whipping cream
– ½ cup powdered sugar
Instructions
1. In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, ¼ cup ceremonial-grade matcha powder, ¼ cup granulated sugar, and ¼ teaspoon fine sea salt until fully combined and no lumps remain.
2. Crack 4 large farm-fresh eggs into the bowl, then pour in 2 cups whole milk, 4 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract.
3. Whisk the mixture vigorously for about 2 minutes until it forms a smooth, thin batter with no streaks—this ensures your crepes won’t tear. Tip: Let the batter rest for 10 minutes at room temperature to allow the flour to hydrate, which makes for more tender crepes.
4. Heat a non-stick skillet or crepe pan over medium heat (about 325°F), then lightly grease it with a dab of butter using a paper towel.
5. Pour ¼ cup of batter into the center of the pan, immediately tilting and swirling it to spread the batter into a thin, even circle about 8 inches in diameter.
6. Cook the crepe for 60–90 seconds until the edges lift easily and the surface looks dry with small bubbles, then flip it gently with a spatula.
7. Cook the other side for another 30–45 seconds until lightly golden, then transfer to a plate. Repeat with the remaining batter, stacking the crepes with parchment paper between them to prevent sticking—you should get about 16–18 crepes.
8. In a chilled bowl, whip 2 cups heavy whipping cream and ½ cup powdered sugar with an electric mixer on medium-high speed for 3–4 minutes until stiff peaks form. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand to help the cream whip up faster and hold its shape better.
9. Place one crepe on a serving plate, spread a thin, even layer of whipped cream over it (about 2 tablespoons), then top with another crepe.
10. Repeat the layering process, gently pressing down as you go to keep the cake even, until all crepes and cream are used, ending with a crepe on top. Tip: Use an offset spatula for smooth, consistent cream layers—this makes slicing cleaner later.
11. Refrigerate the assembled cake for at least 2 hours, or up to overnight, to let it set and the flavors meld.
Vibrant and elegant, this cake slices into beautiful green-and-white layers with a light, airy texture from the whipped cream. The matcha adds a subtle earthy sweetness that’s not too bitter, making it perfect for a brunch centerpiece or an afternoon treat with a cup of tea.
Matcha Pudding
Wondering how to make a dessert that’s both elegant and easy? This creamy matcha pudding is your answer—it’s a silky, vibrant treat that comes together with minimal fuss, perfect for impressing guests or treating yourself on a cozy night in.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 2 cups of whole milk
– 1/2 cup of granulated sugar
– 3 tablespoons of high-quality ceremonial-grade matcha powder
– 1/4 cup of cold water
– 1 packet (about 2 1/4 teaspoons) of unflavored gelatin
– 1 teaspoon of pure vanilla extract
– A pinch of fine sea salt
Instructions
1. Pour the 1/4 cup of cold water into a small bowl and sprinkle the unflavored gelatin over it evenly; let it sit for 5 minutes to bloom, which helps it dissolve smoothly later.
2. In a medium saucepan over medium heat, combine the 2 cups of whole milk and 1/2 cup of granulated sugar, stirring constantly with a whisk until the sugar fully dissolves and the mixture is warm to the touch, about 3-4 minutes—avoid boiling to prevent scalding.
3. Remove the saucepan from the heat and whisk in the 3 tablespoons of ceremonial-grade matcha powder until no lumps remain and the liquid turns a vibrant green color, about 1 minute; sifting the matcha first can prevent clumps for a smoother texture.
4. Stir in the bloomed gelatin mixture, 1 teaspoon of pure vanilla extract, and a pinch of fine sea salt until everything is fully incorporated and the gelatin has completely dissolved, about 1-2 minutes of gentle whisking.
5. Pour the pudding mixture through a fine-mesh sieve into a large measuring cup or bowl to catch any undissolved bits, ensuring a silky consistency.
6. Divide the strained mixture evenly among four 6-ounce ramekins or serving glasses, then cover them with plastic wrap and refrigerate for at least 4 hours, or until set firm when gently shaken.
7. Once chilled and set, serve the pudding directly from the refrigerator. For a fun twist, top with whipped cream or fresh berries just before eating to add a burst of color and flavor.
Firm yet jiggly, this pudding has a lush, creamy texture that melts on your tongue with every spoonful. Its earthy matcha flavor is balanced by a subtle sweetness, making it a refreshing dessert—try drizzling it with honey or sprinkling toasted sesame seeds for an extra layer of crunch.
Matcha Cookies
Nothing beats the cozy feeling of baking something special during the holidays, and these matcha cookies are the perfect festive treat. You’ll love how their vibrant green color and earthy flavor make them stand out on any dessert table, plus they’re surprisingly simple to whip up.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup of unsalted butter, softened to room temperature
– ¾ cup of granulated white sugar
– 1 large farm-fresh egg
– 2 teaspoons of pure vanilla extract
– 2 cups of all-purpose flour, sifted for lightness
– 2 tablespoons of high-quality ceremonial-grade matcha powder
– ½ teaspoon of baking powder
– ¼ teaspoon of fine sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated white sugar with an electric mixer on medium speed for about 3 minutes, until light and fluffy—this helps create a tender cookie texture.
3. Crack in the large farm-fresh egg and add the pure vanilla extract, then beat on low speed just until combined, about 30 seconds, to avoid overmixing.
4. In a separate bowl, whisk together the sifted all-purpose flour, high-quality ceremonial-grade matcha powder, baking powder, and fine sea salt until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms, which should take 1-2 minutes; scrape down the sides of the bowl as needed.
6. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets to allow for spreading.
7. Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden but the centers are still soft—they’ll firm up as they cool, so don’t overbake for the best chewy texture.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Perfectly chewy with a subtle earthy sweetness, these matcha cookies have a vibrant green hue that makes them a festive standout. Serve them alongside a cup of hot tea for a cozy treat, or crumble them over ice cream for a fun dessert twist.
Matcha Parfait
Holiday stress got you down? You need this vibrant matcha parfait in your life—it’s a creamy, dreamy dessert that comes together with minimal fuss and maximum flavor. Think of it as your edible zen moment, perfect for sharing or savoring solo.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of thick, full-fat Greek yogurt
– 1/2 cup of sweet, floral honey
– 2 tablespoons of vibrant, high-quality ceremonial-grade matcha powder
– 1 cup of crunchy, toasted granola
– 1 cup of fresh, juicy mixed berries (like strawberries and blueberries)
– 1/2 cup of rich, dark chocolate chips
Instructions
1. In a medium mixing bowl, combine 2 cups of thick, full-fat Greek yogurt and 1/2 cup of sweet, floral honey until smooth and fully blended.
2. Sift 2 tablespoons of vibrant, high-quality ceremonial-grade matcha powder into the yogurt mixture to prevent clumps, then whisk vigorously for about 1 minute until the color is evenly green and no streaks remain.
3. Spoon a layer of the matcha yogurt mixture into the bottom of four serving glasses or jars, using about one-quarter of the total amount.
4. Add a layer of 1/4 cup of crunchy, toasted granola on top of the yogurt in each glass, pressing it down gently with the back of a spoon to create an even base.
5. Distribute 1/4 cup of fresh, juicy mixed berries evenly among the glasses, scattering them over the granola layer.
6. Sprinkle 2 tablespoons of rich, dark chocolate chips over the berries in each glass for a hint of sweetness and texture.
7. Repeat the layering process once more with the remaining matcha yogurt, granola, berries, and chocolate chips, ending with a final sprinkle of chocolate chips on top.
8. Chill the parfaits in the refrigerator for at least 10 minutes to allow the flavors to meld and the layers to set slightly.
9. Serve immediately with a long spoon to dig through all the delicious strata.
What makes this parfait so special is the contrast between the creamy, earthy matcha yogurt and the crunchy granola, with bursts of berry freshness in every bite. For a fun twist, try drizzling it with a little extra honey or swapping in seasonal fruits like sliced peaches—it’s endlessly adaptable to your cravings!
Matcha Brownies
Grab your whisk and get ready for a treat that’s equal parts cozy and vibrant. These matcha brownies blend rich chocolate with earthy green tea for a dessert that’s uniquely delicious and perfect for any occasion. You’ll love how the matcha adds a subtle, sophisticated twist to a classic favorite.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 cup high-quality unsalted butter, melted and slightly cooled
- 1 ½ cups granulated sugar
- 3 large farm-fresh eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- ½ cup premium unsweetened cocoa powder
- 2 tablespoons ceremonial-grade matcha powder
- ¼ teaspoon fine sea salt
- ½ cup dark chocolate chips, for extra richness
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, whisk together the melted unsalted butter and granulated sugar until smooth and glossy, about 2 minutes.
- Add the farm-fresh eggs one at a time, whisking well after each addition until fully incorporated.
- Stir in the pure vanilla extract until just combined.
- In a separate medium bowl, sift together the all-purpose flour, premium unsweetened cocoa powder, ceremonial-grade matcha powder, and fine sea salt to prevent lumps.
- Tip: Sifting the dry ingredients ensures a smooth batter and even distribution of the matcha flavor.
- Gradually fold the dry mixture into the wet ingredients using a spatula, mixing until no streaks of flour remain—be careful not to overmix.
- Gently fold in the dark chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it into an even layer with the spatula.
- Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Tip: Avoid overbaking to keep the brownies fudgy; they’ll continue to set as they cool.
- Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack, about 1 hour.
- Once cooled, use the parchment paper overhang to lift the brownies out of the pan and transfer them to a cutting board.
- Slice into 12 squares with a sharp knife, wiping it clean between cuts for neat edges.
- Tip: For cleaner slices, chill the brownies in the refrigerator for 30 minutes before cutting.
Let these brownies cool fully to develop their signature fudgy texture, with a crackly top and a deep, earthy matcha flavor that pairs beautifully with the rich chocolate. Serve them slightly warmed with a scoop of vanilla ice cream or alongside a cup of green tea for an extra cozy treat.
Matcha Castella Cake
Okay, so you know that feeling when you want a treat that’s both cozy and a little fancy? Matcha Castella cake is exactly that—a fluffy, subtly sweet Japanese sponge cake with a beautiful green tea flavor that’s perfect for afternoon tea or a quiet moment. It’s surprisingly simple to make, and the vibrant color alone is a mood booster.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 4 large farm-fresh eggs, at room temperature
– ¾ cup granulated sugar
– 1 cup cake flour, sifted
– 2 tablespoons high-quality culinary-grade matcha powder
– ¼ cup whole milk, warmed
– 2 tablespoons unsalted butter, melted
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 320°F (160°C) and line an 8×4-inch loaf pan with parchment paper, letting it overhang on the sides for easy removal later.
2. In a large mixing bowl, combine the 4 large farm-fresh eggs and ¾ cup granulated sugar.
3. Using a hand mixer or stand mixer, beat the egg mixture on medium-high speed for about 8-10 minutes until it becomes pale, thick, and triples in volume; it should ribbon off the beaters when lifted.
4. Tip: Room-temperature eggs whip up much better for that airy texture, so take them out of the fridge ahead of time.
5. In a separate small bowl, whisk together 1 cup sifted cake flour and 2 tablespoons high-quality culinary-grade matcha powder until well combined to avoid lumps.
6. Sift the flour-matcha mixture into the egg mixture in three additions, gently folding with a spatula after each addition until just incorporated to keep the batter light.
7. In another bowl, mix ¼ cup warmed whole milk, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract until smooth.
8. Take a small scoop of the batter and mix it into the milk mixture to temper it, then pour this back into the main batter, folding gently until fully combined and uniform in color.
9. Tip: Folding instead of stirring prevents deflating the batter, which is key for that signature fluffy rise.
10. Pour the batter into the prepared loaf pan and tap it lightly on the counter a few times to release any large air bubbles.
11. Bake in the preheated oven at 320°F for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and springs back when touched.
12. Tip: Avoid opening the oven door during the first 40 minutes of baking to prevent the cake from collapsing.
13. Once baked, remove the cake from the oven and immediately drop the pan from a height of about 6 inches onto a towel-covered counter to prevent shrinkage as it cools.
14. Let the cake cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely.
15. Wrap the cooled cake tightly in plastic wrap and let it rest at room temperature for at least 6 hours or overnight before slicing; this helps the flavors meld and the texture become moist and tender.
Let this cake rest overnight, and you’ll be rewarded with a moist, springy crumb that melts in your mouth, with the earthy matcha flavor shining through without bitterness. Serve it in thick slices with a dusting of powdered sugar or alongside a cup of green tea for a truly serene treat—it’s so good, you might just want to keep the whole loaf to yourself!
Matcha Shortbread Cookies
Aren’t you craving something sweet but not too heavy? These matcha shortbread cookies are the perfect treat—they’re buttery, have that lovely earthy matcha flavor, and are just crisp enough to satisfy your cookie craving without being overly sweet. You’ll love how simple they are to make, too.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup (2 sticks) of unsalted, high-quality butter, softened to room temperature
– ½ cup of fine granulated sugar
– 2 cups of all-purpose flour, sifted for lightness
– 2 tablespoons of vibrant, ceremonial-grade matcha powder
– ¼ teaspoon of fine sea salt
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer on medium speed to beat the softened unsalted, high-quality butter with the fine granulated sugar for about 3 minutes, until light and fluffy—this incorporates air for a tender texture.
3. Sift the all-purpose flour, vibrant, ceremonial-grade matcha powder, and fine sea salt together into a separate bowl to ensure even distribution and avoid lumps.
4. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms; be careful not to overmix, as it can make the cookies tough.
5. Turn the dough out onto a lightly floured surface and gently shape it into a log about 2 inches in diameter, wrapping it in plastic wrap to chill in the refrigerator for at least 30 minutes—this firms it up for easier slicing.
6. Remove the chilled dough and use a sharp knife to slice it into ¼-inch thick rounds, placing them about 1 inch apart on the prepared baking sheets.
7. Bake in the preheated oven for 10–12 minutes, until the edges are just starting to turn golden but the centers remain pale; they’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Buttery and crumbly with a subtle grassy note from the matcha, these cookies have a delicate snap that melts in your mouth. Serve them alongside a cup of hot green tea for a cozy pairing, or crumble them over vanilla ice cream for an easy dessert upgrade—they’re as versatile as they are delicious.
Summary
Journey through these 18 matcha desserts and discover a world of sweet, earthy flavors perfect for any occasion. We hope you find a new favorite to bake and share. Don’t forget to leave a comment telling us which recipe you loved most and pin this roundup to your Pinterest boards to save for later!
