Have you ever wondered why some cakes taste simple yet feel incredibly elegant with every bite? The secret often lies in the small details — a blend of flavors that balance sweetness and richness just right. If you’re looking for a cake that brings together the earthy aroma of Japanese matcha and the smooth sweetness of white chocolate, this White Choco Matcha Pound Cake (抹茶パウンドケーキ) might just be the perfect recipe for you.

This recipe is more than just a dessert — it’s a delicious fusion of Japanese tradition and modern comfort. You don’t need to be a professional baker to make it. With a few easy steps, your kitchen will smell like a cozy café in Kyoto.

Table of Contents

What Makes This Recipe Special

The White Choco Matcha Pound Cake is a beautiful balance between rich matcha flavor and creamy white chocolate glaze. Matcha gives it a vibrant green color and a hint of bitterness that pairs wonderfully with the sweetness of white chocolate. Unlike regular pound cakes, this version has a soft texture, a delicate crumb, and a subtle aroma that feels both comforting and refined.

You’ll love this recipe because:

• It’s beginner-friendly — you can make it even if you’ve never baked before.
• It uses a pancake mix as the base, saving time and ensuring perfect texture.
• The preparation takes only about 10–15 minutes, and baking time is around 40 minutes.
• It’s perfect for any occasion — tea time, small gatherings, or even as a gift.

White Choco Matcha Pound Cake @JapanDishes

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Essential Ingredients

To make this White Choco Matcha Pound Cake, you’ll need just a few simple ingredients, most of which you probably already have at home.

Ingredients

• Butter (50g) – You can use salted or unsalted butter. Butter adds richness and keeps the cake moist. If you prefer a deeper flavor, go with salted butter; for a more neutral taste, use unsalted.
• Egg (1 piece) – The egg helps bind the ingredients and gives structure to the cake.
• Sugar (50g) – Balances the slight bitterness of matcha. You can adjust the amount slightly depending on how sweet you like your cake.
• Milk (60ml) – Keeps the batter smooth and adds tenderness.
• Pancake Mix (150g) – This makes the recipe very simple! Pancake mix already contains flour, baking powder, and a bit of sugar, so you won’t need to measure everything separately.
• Matcha Powder (10g) – The star ingredient. Matcha gives the cake its vibrant green color and distinct flavor. For best results, use high-quality culinary-grade matcha.
• White Chocolate Bar (1 sheet, about 40g) – Used for the topping. It melts into a creamy layer that pairs beautifully with the earthy matcha flavor.
• Fresh Cream (25ml) – Adds smoothness and shine to the white chocolate glaze.

Ingredient Substitutions and Variations

• Butter substitute: You can replace butter with an equal amount of vegetable oil for a lighter version.
• Dairy-free: Use almond or oat milk instead of regular milk, and coconut cream instead of fresh cream.
• Sugar alternatives: Try honey or maple syrup for a natural sweetness.
• Add-ins: Mix in some chopped white chocolate or red beans for extra texture.

These little changes can make your Matcha Pound Cake your own unique creation.

Step-by-Step Instructions

Step 1: Prepare the Mold and Butter

Line your pound cake mold with parchment paper.
Place the butter in a heat-resistant bowl, cover it lightly with plastic wrap, and microwave for 30 seconds at 500W until melted. Stir gently.

Tip: Avoid overheating the butter. If it boils, it may change the texture of your cake. Just melt it until smooth.

Step 2: Mix the Wet Ingredients

In a large bowl, add the ingredients in this order:

1. Egg
2. Sugar
3. Melted butter
4. Milk

Whisk each time you add an ingredient. The batter should look smooth and slightly foamy.

This step helps incorporate air into the mixture, giving the cake a light, soft texture once baked.

Step 3: Add the Dry Ingredients

Sift the pancake mix and matcha powder together. This helps remove clumps and ensures even color distribution.

Use a rubber spatula to fold the dry ingredients into the wet mixture. Scoop gently from the bottom of the bowl until you see no more powder. Do not overmix — a few small lumps are fine.

Secret Tip: Overmixing can make your cake dense. The key to a fluffy Matcha Pound Cake is to mix just enough for the ingredients to come together.

Step 4: Bake the Cake

Pour the batter into the prepared mold and smooth the top with a spatula.

If you’re using a toaster oven, bake in convection mode at 180°C (356°F) for 10 minutes first.
Then, remove the cake, and with a knife, cut a wavy line across the center of the top. This helps the cake rise evenly.

Cover loosely with aluminum foil and return it to bake for another 30 minutes at the same temperature.

Check for doneness: Insert a toothpick into the center. If it comes out clean, your cake is ready.

Step 5: Cool the Cake

Once baked, remove the mold from the oven and place it on a wire rack to cool.
After about 10 minutes, remove the cake from the mold, peel off the parchment paper, and place it on a clean rack lined with fresh parchment paper. Let it cool completely.

Cooling the cake allows it to set properly and develop flavor.

Step 6: Make the White Chocolate Glaze

Finely chop the white chocolate and place it in a heatproof bowl.
Set the bowl over a pot of simmering water (double boiler method). Stir slowly with a spatula until fully melted.

While still over the double boiler, add the fresh cream and continue stirring until the mixture becomes smooth and glossy. This is your perfect white chocolate glaze.

Step 7: Glaze and Chill

Using a spoon, drizzle the melted white chocolate over the cooled cake.
Let it drip naturally along the sides for a beautiful, rustic look.

Pour the rest over the top and spread gently with the back of the spoon. Chill the cake in the refrigerator for about 1 hour to allow the glaze to set.

Secrets to Success and Expert Tips

1. Use good matcha: The better your matcha, the better your cake will taste. Look for vibrant green powder with a fresh aroma.
2. Don’t overmix: Keep your batter light to get a tender crumb.
3. Room-temperature ingredients: Cold butter or eggs can make the batter curdle. Let them sit at room temperature before mixing.
4. Watch the baking time: Every oven is different. Check your cake at the 25-minute mark to avoid overbaking.
5. White chocolate texture: Melt slowly to prevent it from seizing. Add the cream while still warm for a silky finish.

These simple tips ensure your White Choco Matcha Pound Cake turns out moist, flavorful, and beautiful every time.

Assembly and Presentation

When assembling this cake, simplicity is key. The green matcha base and white chocolate glaze already create a stunning contrast.

• Place the cooled cake on a serving plate.
• Drizzle extra melted white chocolate for decoration.
• You can also top it with a sprinkle of matcha powder or chopped pistachios for color.
• Slice it into even pieces using a warm knife to get clean cuts.

White Choco Matcha Pound Cake 抹茶パウンドケーキ @JapanDishes

Storage and Make-Ahead Tips

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigeration: If the weather is warm, keep it in the fridge for up to 5 days. Let it come to room temperature before serving for the best flavor.
• Freezing: Wrap the unglazed cake tightly in plastic wrap and freeze for up to 1 month. When ready to eat, thaw at room temperature and glaze with white chocolate before serving.

Make-ahead idea: Bake the cake a day before serving — the flavor actually improves as it rests overnight!

Recipe Variations

Want to give your Matcha Pound Cake a twist? Try these fun variations:

1. Matcha Chocolate Marble Pound Cake – Swirl melted white and dark chocolate through the batter for a beautiful two-tone pattern.
2. Matcha Almond Pound Cake – Add crushed almonds or almond flour for a nutty flavor.
3. Berry Matcha Pound Cake – Mix in dried cranberries or blueberries for a fruity surprise.
4. Vegan Matcha Pound Cake – Replace the egg with 2 tablespoons of applesauce, butter with coconut oil, and milk with soy milk.
5. Mini Matcha Cupcakes – Use the same batter to make cute mini pound cakes — perfect for gifting or parties.

If you enjoy baking matcha desserts, you’ll also love our Matcha Marble Cake Recipe another beautiful twist on classic Japanese flavors. The marble effect makes it visually stunning while keeping that same earthy matcha taste everyone adores.

Conclusion

The White Choco Matcha Pound Cake (抹茶パウンドケーキ) is more than just a dessert — it’s a small slice of Japanese-inspired happiness. The balance of sweet white chocolate and deep, earthy matcha makes it a perfect treat for any time of day. Whether you’re baking for yourself, family, or friends, this recipe delivers elegance and comfort in every bite.

Remember, great baking doesn’t need to be complicated. With simple ingredients and care, you can create something truly special. So put on your apron, preheat that oven, and enjoy the calming ritual of baking your own Matcha Pound Cake today.
For a relaxing getaway that matches the calm vibes of this dessert, visit Nabana no Sato Japan’s famous flower park filled with dazzling illuminations and peaceful gardens. It’s the perfect spot to enjoy a slice of matcha pound cake with a warm cup of tea.

FAQs

1. Can I make this cake without a toaster oven?

Yes! You can use a regular oven. Preheat to 180°C (356°F) and bake for the same amount of time (40 minutes total). Always check with a toothpick before removing.

2. What type of matcha should I use?

Use culinary-grade matcha for baking. It’s slightly more robust and affordable than ceremonial grade, which is better for whisked tea.

3. Can I reduce the sugar?

Absolutely. You can lower the sugar by 10g if you prefer a more bitter, authentic matcha taste.

4. Why did my cake sink in the middle?

This can happen if the batter was overmixed or the oven door was opened too early. Always mix gently and avoid disturbing the cake while baking.

5. Is this cake healthy?

Matcha is packed with antioxidants, and using moderate sugar keeps this dessert balanced. It’s a wholesome treat when enjoyed in moderation.

6. How long does the white chocolate glaze last?

Once chilled, the glaze stays smooth and shiny for up to 5 days in the fridge.

Final Thought

Baking this White Choco Matcha Pound Cake isn’t just about making a dessert — it’s about enjoying a calm moment. The aroma of matcha, the creamy drizzle of white chocolate, and the simple joy of slicing into a soft, moist loaf — everything about this cake feels peaceful and satisfying.

Try it once, and it might just become your new favorite afternoon treat.