Japanese Matcha Green Tea Dump Cake
Oh, honey, let me tell you about the time I went to Japan in search of the perfect matcha recipe and ended up in one of the most ridiculous situations of my life.
Picture this: I’m in Kyoto, all dolled up in what I thought was the height of fashion—turns out, six-inch heels and a flowy dress aren’t exactly temple-friendly attire. Who knew?
So there I am, teetering on cobblestones, trying to look graceful (spoiler: I wasn’t), when I stumble upon this tiny tea shop tucked away in an alley.
Inside, there’s this adorable old lady who must be about a hundred and fifty years old, and she’s whisking up matcha with the kind of precision that only comes with a century of practice. Naturally, I had to have a taste.
But here’s where it gets good. I try to communicate my desire for the recipe, armed with nothing but Google Translate and a lot of enthusiasm. Instead of handing me a recipe card, she thinks I want to *make* the matcha right there!
Suddenly, I’m in the middle of a tea ceremony, fumbling with bamboo whisks, and covered in matcha powder like some kind of green-faced ghost. The whole time, she’s giggling like a schoolgirl, and I’m pretty sure she was laughing at me, not with me.
Long story short, I eventually got the recipe (after what felt like a hundred bows and apologies), and that’s how I ended up with this fabulous Japanese Matcha Green Tea Dump Cake recipe.
So, if you ever find yourself in Japan, maybe stick to flats and leave the whisking to the professionals, darling
Japanese Matcha Green Tea Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 box vanilla cake mix because who has time to make it from scratch?
- 1 cup whole milk full-fat because we’re not cutting corners
- 1/2 cup heavy cream just lean into the indulgence
- 1/4 cup matcha powder the good stuff, please
- 1/4 cup sugar sweet tooth is a real thing
- 1 teaspoon vanilla extract a splash of vanilla magic
- 1/2 cup white chocolate chips because why not?
- 1/4 cup sweet red bean paste for a little authentic flair
Instructions
- Preheat that oven to 350°F (175°C). And don’t forget to grease your 9x13 inch baking dish—no one wants cake stuck to the pan!
- Dump that vanilla cake mix into the dish. Yes, literally dump it in.
- Mix together the whole milk, heavy cream, matcha powder, sugar, and vanilla extract until it’s smooth and velvety. Pour this green goodness over the cake mix.
- Sprinkle white chocolate chips and drop little dollops of sweet red bean paste over the top. Channel your inner artist.
- Bake for 35-40 minutes or until the cake is set. Resist the urge to peek too much—it’s doing its thing in there.
Notes
Nutrition
Diva's Terrific Tweaks
Add a layer of mochi pieces for that irresistible chewiness. Your teeth will thank you.
Switch out the whole milk for almond milk if you’re feeling a bit nutty.
Sprinkle some toasted sesame seeds on top for a little extra nutty crunch. Plus, it looks fancy.
Presentation Suggestions:
Finish it off with a delicate dusting of matcha powder and a few white chocolate shavings—just enough to make it look like you spent hours on this (we won’t tell).
Serve with a small, elegant cup of matcha tea on the side. Now you’re practically in a Japanese tea ceremony, minus the awkward kneeling and with a lot more cake!
Whip up this matcha magic in no time and treat yourself to a slice of zen—head over to the recipe and start baking!
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