Green tea and rose matcha party cake

  • Green tea and rose matcha party cake

Green tea and rose matcha party cake

Easy recipe difficulty rating
Recipe by
recipe chef
Total Time
recipe time total
75 minutes


  • 2 tbsp T2 Green Rose (loose leaf)
  • 430g Plain flour
  • 420g Sugar
  • 2tbsp Baking powder
  • 0.5 tsp Salt
  • 225g Butter
  • 4 Eggs
  • 250ml Whole milk

For the Matcha buttercream

  • 1 tsp T2 100% Organic Matcha
  • 100g Unsalted butter (soft)
  • 300g Icing Sugar
  • 75ml Double Cream


  1. Prepare 3 x 6” cake tins (or 2 x 8”) by lining evenly with cake spray, butter or vegetable oil.
  2. Preheat oven to 180°C.
  3. In a medium bowl whisk together the dry ingredients (flour, sugar, baking powder, salt).
  4. Beat in the butter until it's incorporated, and the mixture appears to be evenly coated and looks like a fine crumble. 2-3 minutes in a stand mixer on medium speed.
  5. Add the eggs and beat, first on medium then on high until just incorporated.
  6. Heat the T2 Green Rose tea leaves with the milk in a heavy bottomed saucepan on a medium heat, bring this to a simmer, then cool before adding.
  7. Add the milk and beat on medium, then high, until the mixture is smooth and combined.
  8. Divide the mixture between your prepared cake tins and level out to the edges.
  9. Bake in the oven for 25-30 minutes, or until an inserted toothpick comes out clean.
  10. Remove from the oven and leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely before icing.

For the Matcha buttercream

  1. Beat the butter alone for 4-5 minutes on high speed.
  2. Add the sugar, T2 100% Organic Matcha and cream and beat on a low speed to bring it together. Then turn up and beat on high for 2-3 minutes until light and fluffy.
  3. Ice and decorate your cake however you like, Lily sandwiches hers with layers of buttercream, then uses a palette knife to ice a thin semi-naked coat on the outside and finish with fresh flowers.

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