Matcha Yogurt Cake

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This matcha yogurt cake is one of those desserts that’s hard to describe until you’ve eaten it. Not quite a cheesecake, but somewhere deliciously in that territory. Jiggly when it comes out of the oven, fluffy when you cut into it, and full of that sweet earthy matcha flavor that hits different in baked form. The yogurt adds a subtle tang that balances the sweetness perfectly, and the texture is SO unique. Five ingredients, no mixer, and it comes together fast.

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Featured in: 19 Easy Japanese Desserts

This one earned a spot in 36 Easy Asian Desserts too.

What Makes This Matcha Yogurt Cake So Good

The five-ingredient simplicity is wild. Eggs, sugar, vanilla yogurt, matcha, and cornstarch. No butter, no baking powder, no complicated steps. You whisk everything together, pour it into a lined loaf pan, and bake it. The yogurt does the heavy lifting: moisture, a little tang, and a richness that makes this taste way more complex than five ingredients should.

The earthy sweetness of matcha is a perfect match for yogurt’s tang. If matcha desserts are your thing, my Matcha Crepe Cake goes for a similar vibe, lightly sweet matcha layered with whipped cream, subtle but satisfying. This yogurt cake is even simpler and hits the same note.

Tips for Making Matcha Yogurt Cake

Use vanilla whole milk yogurt

Regular plain yogurt works but you’ll lose the vanilla flavor that makes this cake taste so good. Whole milk yogurt is key for the richness and that signature jiggly texture, low fat versions will give you a slightly less custardy result. Use it straight from the container, no draining needed.

What Does Adding Yogurt to Cake Do?

Yogurt does several things at once. The fat from the whole milk yogurt keeps the crumb incredibly tender. The acidity gives the batter a natural lift and helps set the texture. The result is that jiggly-but-set consistency that makes this cake so unusual. As Food52 explains, dairy fat and acid are both doing real structural work in baked goods, yogurt hits a sweet spot that gives you moisture and stability at the same time. That same logic is why yogurt works so well in a non-baking context like my Chocolate-Covered Frozen Yogurt Bites, it holds its shape, has great flavor, and doesn’t need much added.

Can I Add Matcha Powder to a Cake Mix?

You could, but you’d lose the unique texture that makes this cake special. That jiggly, custardy consistency comes specifically from the egg-yogurt-cornstarch combo. A box mix has different leaveners and ratios that won’t give you the same result. This recipe is so simple that skipping the mix actually doesn’t cost you any time.

Pop the air bubbles before baking

After pouring the batter into the lined pan, run a toothpick through it to pop any surface air bubbles. The top will crack and get a little textured as it bakes anyway, so this step isn’t critical, but it’s a good habit for a cleaner initial surface.

Let it cool completely before slicing

The cake comes out jiggly and won’t hold a clean slice while still warm. Let it cool on a rack until it firms up and you can slice and lift it cleanly. Once it firms up, you get clean cuts that show off that soft, custardy interior.

Storage and Leftovers

Store leftover matcha yogurt cake tightly wrapped in the fridge for up to 4 days. The texture holds up well in the fridge. Serve cold from the fridge or let it sit out for a bit before eating.

If you want matcha in a completely different form, my Matcha Cake Balls are another fun one. Made in a takoyaki pan with Belgian waffle mix, red bean, and a drizzle of chocolate. Same matcha energy, totally different experience.

Equipment

• Mixing Bowls
• Whisk
• Loaf pan (9×5 or similar)
• Parchment Paper

Ingredients

Serves 8

• 4 Eggs
• 1/3 cup granulated sugar
• 1.5 cups vanilla whole milk yogurt
• 1/4 cup Matcha Powder
• 5 tbsp Corn Starch

Instructions

1. Preheat the oven to 350°F.
2. Crack the Eggs into a large mixing bowl. Add the granulated sugar and whisk together well.
3. Add the vanilla whole milk yogurt and whisk until fully combined.
4. Add the Matcha Powder and Corn Starch and whisk well until combined and smooth.
5. Line a loaf pan with Parchment Paper and pour the mixture in. Optionally run a toothpick through the batter to pop surface air bubbles.
6. Bake at 350°F for 55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool on a rack before slicing. Enjoy!

The yogurt is what makes this different from every other matcha cake. It brings a light tang that keeps the whole thing from going flat and sweet, and it’s most of the reason the texture lands where it does.

Five ingredients and one bowl, which feels wrong for something that comes out looking like this. 🙌

If you make this matcha yogurt cake, leave a star rating on the recipe card below and tell me what you thought in the comments. That jiggly texture gets me every time!

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