I got genuinely obsessed with matcha the first time I had it in a proper Japanese cheesecake, earthy, slightly bitter, and it plays against sweetness in a way regular chocolate or vanilla just can’t match. These 32 desserts cover everything from soft cakes to no-bake treats, all built around that distinct, calming green tea flavor.
Cakes
1. Classic Matcha Cake A simple, soft sponge with matcha folded into every layer, genuinely great for everyday baking, no special occasion needed.
2. Matcha Chiffon Cake Light and cloud-like from whipped egg whites, this one’s built for tea time, delicate enough to eat with just a fork.
3. Matcha Sponge Cake Fluffy and sturdy enough for layering, my go-to base whenever I’m building a cream cake around matcha.
4. Matcha Crepe Cake Delicate crepe layers stacked with whipped cream between each one, genuinely pretty enough for a birthday centerpiece.
5. Matcha Tres Leches Cake Soaked in three kinds of milk until soft and comforting, the earthiness of matcha cuts through the richness beautifully.
6. Matcha Lava Cake A warm, gooey matcha center inside a soft cake shell, the kind of dessert that makes a quiet night feel a little special.
7. Strawberry Matcha Cake Fresh strawberries layered with matcha sponge and cream, the sweetness of the berries balances matcha’s natural bitterness.
8. Matcha Basque Cheesecake Caramelized on top, creamy underneath, no water bath required, one of the easiest cheesecakes I’ve made.
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9. Japanese Soufflé Cheesecake (Matcha Version) Soft, wobbly, and genuinely melts in your mouth, this one takes patience but rewards it fully.
10. No-Bake Matcha Cheesecake with Oreo Crust The Oreo crust adds sweetness that balances matcha’s grassy notes, and there’s zero oven time involved.
Cookies and Bars
11. Matcha White Chocolate Cookies Sweet white chocolate against earthy matcha, this combination is genuinely the one people ask me for the recipe to most.
12. Matcha Crinkle Cookies Soft, chewy, and rolled in powdered sugar before baking for that classic cracked top look.
13. Matcha Shortbread Only six ingredients, buttery and refined-tasting, subtler sweetness than a typical shortbread.
14. Matcha Brownies Fudgy and genuinely vibrant green, a fun twist on a classic that still satisfies a chocolate craving.
15. Matcha Oreo Brownies Chunks of Oreo folded right into matcha brownie batter, crunchy meets fudgy in every bite.
16. Matcha Linzer Cookies Delicate sandwich cookies with a jam center, the matcha shortbread base holds up well against the sweet filling.
17. Matcha Madeleines Small, shell-shaped French cakes with a distinct hump, matcha adds color and earthiness to the classic butter flavor.
No-Bake and Frozen Desserts
18. Matcha Ice Cream (No-Churn) Just five ingredients and no ice cream machine required, the hardest part is genuinely just waiting for it to freeze.
19. Matcha Coconut Ice Cream Four ingredients, light and refreshing, coconut milk gives this a naturally creamy texture without any dairy.
20. Matcha Tiramisu Matcha-soaked ladyfingers layered with mascarpone, a green tea spin on the Italian classic that genuinely works.
21. Matcha Cream Puffs (Choux au Craquelin) A crisp craquelin topping over classic choux pastry, filled with matcha cream, bakery-level effort for a home kitchen.
22. Matcha Mochi Cookies Chewy, slightly gooey texture from mochiko flour, a genuinely different cookie experience than a standard butter cookie.
23. Matcha Panna Cotta Silky, barely-set cream with matcha stirred through, an elegant, simple dessert for a dinner party.
Small Treats and Gift-Worthy Bites
24. Matcha Macarons Delicate and genuinely pretty, these take practice but photograph beautifully once you’ve got the technique down.
25. Matcha Chocolate-Covered Strawberries A quick, pretty treat for a dessert platter, dip fresh strawberries in white chocolate mixed with matcha powder.
26. Homemade Matcha Chocolate Melted white chocolate blended with matcha and poured into molds, genuinely easy and makes a great edible gift.
27. Matcha Cheesecake Bites Mini, no-bake cheesecake bites, perfect portion control for a party where guests want to sample multiple desserts.
28. Strawberry Matcha Scones with Honey Glaze Crisp edges, soft center, a pop of berry sweetness against the earthy matcha base.
29. Matcha Muffins Simple, moist, and genuinely great for a quick breakfast treat that still feels a little indulgent.
30. Keto Matcha Cupcakes Sweetened without sugar, a genuinely good option if you’re watching carbs but still want that matcha flavor fix.
31. Baked Mochi Donuts Chewy on the inside, slightly crisp outside, matcha glaze on top for color and flavor.
32. Matcha Tart A crisp shortcrust shell filled with a smooth matcha custard, an elegant finish to any dinner spread.
A Note on Balance (Since Matcha Desserts Are Genuinely Treats)
I’m not going to pretend any of these carry real protein, they’re desserts built around flavor and presentation, not nutrition. But matcha itself does carry antioxidants worth mentioning, and pairing a smaller portion of one of these with a protein-forward side rounds out a dessert table nicely.
If you’re hosting and want the rest of the spread built around real protein, my 42 creative grazing boards collection has a dedicated high-protein board, and my 37 spring cakes roundup follows this same honest, treat-first approach if you want more dessert variety beyond matcha specifically.
All 32 matcha dessert recipes below, each with full ingredients, steps, and troubleshooting, plus a print button.
Ingredients
- 1.5 cups flour
- 1 cup sugar
- 2 tsp matcha powder, sifted
- 2 tsp baking powder
- 1/2 cup butter softened
- 2 eggs
- 3/4 cup milk
Instructions
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then alternate adding sifted dry ingredients and milk.
- Pour into a greased pan, bake at 350°F for 30-35 min until a toothpick comes out clean.
Troubleshooting
- Cake sinks in the middle: don’t overmix once dry ingredients are added.
- Matcha clumps: always sift before adding to the batter.
Ingredients
- 1.5 cups cake flour
- 1 tsp baking powder
- 2 tbsp matcha powder sifted
- 6 eggs separated
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 3/4 cup milk
Instructions
- Whisk egg yolks, oil, milk, and matcha into the flour mixture until smooth.
- Beat egg whites to stiff peaks with sugar, fold gently into the batter in thirds.
- Pour into an ungreased tube pan, bake at 325°F for 45-50 min, cool upside down.
Troubleshooting
- Cake deflates: don’t overmix when folding in egg whites.
- Cake sticks to pan when unmolding: never grease a chiffon pan, it needs to climb the sides.
Ingredients
- 4 eggs
- 3/4 cup sugar
- 1 cup cake flour
- 2 tbsp matcha powder sifted
- 4 tbsp melted butter
Instructions
- Whip eggs and sugar until pale and tripled in volume, about 8-10 min.
- Fold in sifted flour and matcha gently, then fold in melted butter.
- Bake at 350°F for 25-30 min until springy to the touch.
Troubleshooting
- Cake deflates: fold gently, don’t stir vigorously.
- Dense texture: whip eggs longer, they need real volume before folding in flour.
Ingredients
- 2 cups flour
- 4 eggs
- 2 cups milk
- 2 tbsp matcha powder sifted
- 2 cups whipped cream
Instructions
- Whisk crepe batter until smooth, rest 30 min.
- Cook thin crepes in a lightly greased pan, one at a time, cool completely.
- Stack crepes with a thin layer of whipped cream between each, chill 1 hour before slicing.
Troubleshooting
- Crepes tear: batter may be too thick, thin with a splash more milk.
- Cake slides apart when sliced: chill thoroughly before cutting, use a sharp knife.
Ingredients
- 1.5 cups flour
- 1 cup sugar
- 5 eggs
- 1 can evaporated milk
- 1 can condensed milk
- 1/2 cup cream
- 2 tbsp matcha powder
Instructions
- Bake a light sponge cake using flour, sugar, and eggs, cool completely.
- Whisk evaporated milk, condensed milk, cream, and matcha together.
- Poke holes in the cooled cake, pour milk mixture over slowly, chill overnight.
Troubleshooting
- Cake falls apart when soaking: let it cool fully before poking holes.
- Milk mixture pools instead of absorbing: pour slowly in stages, letting it soak in.
Ingredients
- 1/2 cup butter
- 4 oz white chocolate
- 2 eggs
- 2 egg yolks
- 1/2 cup sugar
- 1/4 cup flour
- 2 tbsp matcha powder
Instructions
- Melt butter and white chocolate together.
- Whisk eggs, yolks, and sugar until pale, fold in chocolate mixture, flour, and matcha.
- Pour into greased ramekins, bake at 425°F for 10-12 min until edges are set but center jiggles slightly.
Troubleshooting
- Center doesn’t stay gooey: pull at exactly 10-12 min, don’t overbake.
- Cake sticks to ramekin: grease and flour thoroughly before filling.
Ingredients
- 1.5 cups flour
- 1 cup sugar
- 2 tsp matcha powder
- 2 eggs
- 1/2 cup butter
- 2 cups sliced strawberries
- 2 cups whipped cream
Instructions
- Bake a matcha sponge cake as in recipe #3, cool completely.
- Slice cake into layers.
- Fill each layer with whipped cream and sliced strawberries, stack and frost.
Troubleshooting
- Strawberries release too much liquid: pat dry before layering.
- Cake layers slide: chill between assembly steps to firm up the cream.
Ingredients
- 24 oz cream cheese softened
- 1 cup sugar
- 4 eggs
- 1 cup heavy cream
- 2 tbsp flour
- 3 tbsp matcha powder
Instructions
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then cream, flour, and matcha, mix until smooth.
- Pour into a parchment-lined pan, bake at 425°F for 45-55 min until deeply caramelized on top and center still jiggles.
Troubleshooting
- Top doesn’t caramelize: bake a bit longer, this cheesecake wants a dark top.
- Cracks badly: normal for this style, it’s part of the rustic look.
Ingredients
- 8 oz cream cheese
- 4 egg yolks
- 1/3 cup milk
- 1/4 cup butter
- 1/3 cup flour
- 3 tbsp matcha powder
- 4 egg whites
- 1/2 cup sugar
Instructions
- Melt cream cheese, milk, and butter together, whisk in yolks, flour, and matcha.
- Whip egg whites with sugar to soft peaks, fold into the batter in thirds.
- Bake in a water bath at 325°F for 60-70 min until set but slightly jiggly.
Troubleshooting
- Cheesecake cracks: bake in a water bath and avoid opening the oven door.
- Cheesecake sinks after baking: cool gradually with the oven door ajar before removing.
Ingredients
- 24 Oreos crushed
- 6 tbsp butter melted
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 2 cups whipped cream
- 3 tbsp matcha powder
Instructions
- Mix crushed Oreos with melted butter, press into a springform pan, chill 15 min.
- Beat cream cheese, powdered sugar, and matcha until smooth, fold in whipped cream.
- Pour over the crust, chill at least 4 hours before serving.
Troubleshooting
- Filling won’t set: chill longer, at least 4-6 hours, overnight is best.
- Crust crumbles when sliced: press firmly and chill before filling.
Ingredients
- 2.25 cups flour
- 1 cup butter softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 tbsp matcha powder
- 1.5 cups white chocolate chips
Instructions
- Cream butter and both sugars until fluffy.
- Add eggs, then mix in flour and matcha until just combined.
- Fold in white chocolate chips, scoop onto a baking sheet, bake at 350°F for 10-12 min.
Troubleshooting
- Cookies spread too flat: chill dough 30 min before baking.
- Matcha flavor too subtle: use a full 2 tbsp, don’t reduce it.
Ingredients
- 2 cups flour
- 1 cup sugar
- 1/2 cup butter softened
- 2 eggs
- 2 tbsp matcha powder
- 1/2 cup powdered sugar for rolling
Instructions
- Cream butter and sugar, add eggs, mix in flour and matcha.
- Chill dough 1 hour.
- Roll into balls, coat generously in powdered sugar, bake at 350°F for 10-12 min until cracked.
Troubleshooting
- Cracks don’t form: chill dough longer, cold dough cracks better in a hot oven.
- Powdered sugar melts into the cookie: coat generously right before baking, not too far ahead.
Ingredients
- 2 cups flour
- 1 cup butter softened
- 1/2 cup sugar
- 2 tbsp matcha powder
- 1/4 tsp salt
Instructions
- Cream butter and sugar until light.
- Mix in flour, matcha, and salt until a dough forms.
- Chill 30 min, roll out, cut into shapes, bake at 325°F for 12-14 min.
Troubleshooting
- Dough crumbles rolling out: let it warm slightly if too cold and stiff.
- Matcha tastes bitter: use fresh, high-quality matcha and don’t overbake.
Ingredients
- 1 cup butter melted
- 1.5 cups sugar
- 4 eggs
- 1 cup flour
- 3 tbsp matcha powder
- 1/2 tsp salt
Instructions
- Whisk melted butter and sugar, add eggs one at a time.
- Fold in flour, matcha, and salt until just combined.
- Pour into a lined baking pan, bake at 350°F for 25-30 min until a toothpick has a few moist crumbs.
Troubleshooting
- Brownies too cakey: don’t overmix, and don’t overbake, pull at the moist-crumb stage.
- Matcha flavor weak: use a full 3 tbsp for a pronounced flavor.
Ingredients
- 1 cup butter melted
- 1.5 cups sugar
- 4 eggs
- 1 cup flour
- 3 tbsp matcha powder
- 20 Oreos roughly chopped
Instructions
- Whisk melted butter and sugar, add eggs one at a time.
- Fold in flour and matcha, then fold in chopped Oreos.
- Pour into a lined pan, bake at 350°F for 28-32 min.
Troubleshooting
- Oreos sink to the bottom: toss them lightly in flour before folding in.
- Brownies undercooked in the center: give it a few extra minutes, checking every 3-4 min.
Ingredients
- 2 cups flour
- 1 cup butter softened
- 3/4 cup powdered sugar
- 2 tbsp matcha powder
- 1 cup jam of choice
Instructions
- Cream butter and powdered sugar, mix in flour and matcha.
- Chill dough, roll out, cut into rounds, cutting a small hole in half of them.
- Bake at 350°F for 10-12 min, cool, sandwich with jam once cooled.
Troubleshooting
- Cookies break when sandwiching: make sure they’re fully cooled first.
- Jam soaks through: use a thicker preserve, not a runny jam.
Ingredients
- 3/4 cup flour
- 2 tbsp matcha powder
- 3 eggs
- 1/2 cup sugar
- 1/2 cup butter melted and cooled
Instructions
- Whisk eggs and sugar until pale, fold in sifted flour and matcha.
- Fold in cooled melted butter, chill batter 1 hour.
- Pipe into a greased madeleine pan, bake at 375°F for 10-12 min until the signature hump forms.
Troubleshooting
- No hump forms: chill the batter longer, cold batter into a hot oven creates the hump.
- Madeleines stick to the pan: grease and flour the pan thoroughly.
Ingredients
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 3 tbsp matcha powder
- 1 tsp vanilla
Instructions
- Whip heavy cream to stiff peaks.
- Whisk condensed milk, matcha, and vanilla together.
- Fold whipped cream into the matcha mixture, freeze in a loaf pan at least 6 hours.
Troubleshooting
- Ice cream too icy: make sure cream is whipped to true stiff peaks before folding.
- Matcha clumps: whisk it into the condensed milk thoroughly before combining.
Ingredients
- 2 cans full-fat coconut milk
- 1/2 cup sugar
- 3 tbsp matcha powder
Instructions
- Whisk coconut milk, sugar, and matcha together until smooth.
- Pour into a loaf pan or ice cream maker.
- Freeze at least 6 hours, stirring every hour if not using a machine.
Troubleshooting
- Ice cream too hard to scoop: let sit at room temp 5-10 min before serving.
- Grainy texture: use full-fat coconut milk, not light.
Ingredients
- 24 ladyfingers
- 2 cups brewed matcha (cooled)
- 16 oz mascarpone
- 3/4 cup sugar
- 2 cups whipped cream
- matcha powder for dusting
Instructions
- Whisk mascarpone, sugar, and whipped cream together until smooth.
- Dip ladyfingers briefly in cooled matcha, layer in a dish.
- Spread mascarpone mixture over, repeat layers, chill 4 hours, dust with matcha before serving.
Troubleshooting
- Ladyfingers turn mushy: dip briefly, don’t soak them.
- Filling too thin: whip cream to stiff peaks before folding in.
Ingredients
- 1/2 cup butter
- 1 cup water
- 1 cup flour
- 4 eggs
- 1/2 cup butter softened (for craquelin)
- 1/2 cup sugar
- 1/2 cup flour (for craquelin)
- 2 cups matcha pastry cream
Instructions
- Make craquelin dough, roll thin, freeze, cut into rounds.
- Make choux pastry, pipe into mounds, top with frozen craquelin rounds.
- Bake at 375°F for 30-35 min until deeply golden and dry. Cool, fill with matcha pastry cream.
Troubleshooting
- Choux doesn’t puff: make sure the dough is properly dried out on the stove before adding eggs.
- Craquelin slides off: freeze it solid before placing on the choux.
Ingredients
- 1 cup mochiko (glutinous rice flour)
- 1/2 cup sugar
- 2 tbsp matcha powder
- 1/4 cup butter melted
- 1 egg
- 1/4 cup milk
Instructions
- Mix mochiko, sugar, and matcha together.
- Whisk in melted butter, egg, and milk until a soft dough forms.
- Scoop onto a baking sheet, bake at 350°F for 15-18 min until edges are set.
Troubleshooting
- Cookies too dense: don’t overmix, glutinous flour gets gummy if overworked.
- Cookies spread too flat: chill dough 20 min before baking.
Ingredients
- 2 cups heavy cream
- 1/3 cup sugar
- 2 tbsp matcha powder
- 1 packet gelatin
- 3 tbsp cold water
Instructions
- Bloom gelatin in cold water 5 min.
- Warm cream and sugar until sugar dissolves, whisk in matcha until smooth.
- Stir in bloomed gelatin until dissolved, pour into cups, chill 4 hours until set.
Troubleshooting
- Panna cotta won’t set: make sure gelatin fully dissolves into the warm cream.
- Matcha settles at the bottom: whisk thoroughly before pouring into cups.
Ingredients
- 1 cup almond flour
- 1.75 cups powdered sugar
- 2 tbsp matcha powder
- 3 egg whites
- 1/4 cup sugar
- matcha buttercream for filling
Instructions
- Sift almond flour, powdered sugar, and matcha together.
- Whip egg whites with sugar to stiff peaks, fold into the almond mixture until ribbon stage.
- Pipe onto a lined sheet, rest 30-45 min until a skin forms, bake at 300°F for 15-18 min. Cool, sandwich with buttercream.
Troubleshooting
- Macarons crack: they weren’t rested long enough before baking.
- No feet form: batter may be over or under-mixed, aim for a slow ribbon fold.
Ingredients
- 1 lb fresh strawberries
- 8 oz white chocolate melted
- 2 tbsp matcha powder
Instructions
- Whisk matcha into melted white chocolate until smooth.
- Dip strawberries into the matcha chocolate, let excess drip off.
- Place on parchment, chill until set, about 20 min.
Troubleshooting
- Chocolate seizes: make sure no water gets into the melted chocolate.
- Coating too thin: dip twice, letting the first layer set slightly first.
Ingredients
- 12 oz white chocolate
- 3 tbsp matcha powder
- 1 tsp coconut oil (optional)
Instructions
- Melt white chocolate gently, either double boiler or short microwave bursts.
- Whisk in matcha powder and coconut oil until smooth.
- Pour into molds or onto a lined sheet, chill until set, about 30 min.
Troubleshooting
- Chocolate seizes: avoid any water contact during melting.
- Matcha doesn’t blend smooth: whisk vigorously or use an immersion blender.
Ingredients
- 1 cup crushed graham crackers
- 4 tbsp butter melted
- 16 oz cream cheese softened
- 1/2 cup sugar
- 2 tbsp matcha powder
Instructions
- Mix graham crumbs with melted butter, press into a mini muffin tin.
- Beat cream cheese, sugar, and matcha until smooth.
- Pipe or spoon filling over crusts, chill at least 3 hours before serving.
Troubleshooting
- Bites won’t release from the tin: use paper liners for easy removal.
- Filling too soft: chill longer, at least 3-4 hours.
Ingredients
- 2 cups flour
- 2 tbsp matcha powder
- 1/3 cup sugar
- 1/2 cup cold butter cubed
- 3/4 cup diced strawberries
- 1/2 cup cream
- 2 tbsp honey
Instructions
- Combine flour, matcha, and sugar, cut in cold butter until pea-sized crumbs form.
- Fold in strawberries and cream until a shaggy dough forms.
- Shape into a round, cut into wedges, bake at 400°F for 18-20 min. Drizzle with honey once cooled slightly.
Troubleshooting
- Scones spread flat: butter was too warm, chill the shaped dough 15 min before baking.
- Strawberries make dough too wet: pat berries dry before folding in.
Ingredients
- 2 cups flour
- 2 tbsp matcha powder
- 3/4 cup sugar
- 2 tsp baking powder
- 2 eggs
- 1 cup milk
- 1/3 cup melted butter
Instructions
- Whisk flour, matcha, sugar, and baking powder together.
- Whisk eggs, milk, and melted butter, combine with dry ingredients until just mixed.
- Divide into a muffin tin, bake at 375°F for 18-20 min until a toothpick comes out clean.
Troubleshooting
- Muffins are dense: don’t overmix once wet and dry ingredients combine.
- Muffins don’t rise well: check that baking powder is fresh, not expired.
Ingredients
- 2 cups almond flour
- 1/2 cup sweetener (stevia blend)
- 2 tbsp matcha powder
- 1 tsp baking powder
- 3 eggs
- 1/2 cup melted butter
Instructions
- Whisk almond flour, sweetener, matcha, and baking powder together.
- Whisk in eggs and melted butter until smooth.
- Divide into a muffin tin, bake at 350°F for 18-20 min until set.
Troubleshooting
- Cupcakes too dense: almond flour batters are naturally denser, this is expected.
- Sweetener tastes off: adjust to your preferred keto sweetener brand and amount.
Ingredients
- 2 cups mochiko
- 1/2 cup sugar
- 2 tsp baking powder
- 2 eggs
- 1 cup milk
- 2 tbsp matcha powder for glaze
- 1 cup powdered sugar for glaze
Instructions
- Mix mochiko, sugar, and baking powder.
- Whisk in eggs and milk until smooth, pipe into a greased donut pan.
- Bake at 375°F for 15-18 min. Whisk matcha and powdered sugar with a little milk for glaze, dip cooled donuts.
Troubleshooting
- Donuts too dense: don’t overmix, mochiko batters thicken fast.
- Glaze too thin: add more powdered sugar a tablespoon at a time.
Ingredients
- 1.5 cups flour
- 1/2 cup cold butter cubed
- 1/4 cup sugar
- 1 egg yolk
- 2 cups matcha pastry cream
Instructions
- Pulse flour, butter, and sugar until crumbly, add egg yolk, form into a dough.
- Chill 30 min, roll out, press into a tart pan, blind bake at 375°F for 15 min.
- Fill cooled crust with matcha pastry cream, chill 2 hours before serving.
Troubleshooting
- Crust shrinks while baking: chill dough thoroughly before blind baking.
- Pastry cream too runny: cook it a bit longer on the stove until it visibly thickens.
Frequently Asked Questions
Do I need a specific type of matcha for baking?
Culinary-grade matcha works well for baking since it's more affordable than ceremonial grade, which is better saved for drinking straight. Always sift matcha powder before using it to avoid clumps in your batter.
Why does my matcha dessert taste bitter instead of earthy?
Low-quality matcha or too much of it are the usual culprits. Start with the amount a recipe calls for, and taste-test before adding more, matcha's bitterness intensifies as it bakes.
Which of these are best for beginners?
Matcha muffins, matcha shortbread, and no-churn matcha ice cream are all genuinely low-skill entry points before moving on to something like a soufflé cheesecake or macarons.
How do I keep my matcha desserts vibrant green instead of dull?
Use fresh, high-quality matcha and avoid overbaking, which dulls the color. Storing matcha powder in an airtight container away from light also helps preserve its color before you even start baking.
Matcha desserts reward a little technique but rarely demand much beyond what a typical baking recipe already requires, sifting the powder and not overbaking are really the two habits that matter most. If you're planning a full dessert table and want more variety beyond matcha, my 32 cute spring cookies collection has plenty built the same intentional way.
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