Matcha Crisp Coffee Cake

Soft and tender Matcha Crisp Coffee Cake with a buttery matcha crumb topping and sweet matcha filling. Easy to make and perfect with coffee or tea.

If you love matcha as much as I do, you probably look for any excuse to add it to dessert. Cakes, cookies, buns… if it can be green, I’m doing it 😄 This Matcha Crisp Coffee Cake is one of those bakes that feels simple but special. You get a soft, tender vanilla cake, a lightly sweet matcha sugar layer tucked in the middle, and the best part — a buttery matcha crumb topping that bakes up crisp and crunchy.

I purposely kept the cake batter matcha-free. Most recipes mix matcha into the cake itself, but I love seeing that beautiful color contrast between the pale cake and the vibrant green topping. Plus, the flavor feels more layered instead of overwhelming. It’s cozy, not too sweet, and absolutely perfect with a cup of coffee or tea.

Why You’ll Like This Recipe

1. Soft and tender cake with a rich buttery crumb
2. Crisp, crunchy matcha streusel topping (the best part!)
3. Gentle matcha flavor without being overpowering
4. Easy, no-fuss mixing method
5. Perfect for breakfast, brunch, or afternoon tea
6. Freezer-friendly and great for make-ahead

Ingredients and Substitutions

1. All-purpose flour – cake flour works too for an even softer crumb
2. Cornstarch – helps create a lighter, more tender texture. If you use cake flour, replace the amount of cornstarch with cake flour. So just use all cake flour
3. Granulated sugar – regular white sugar; coconut sugar will change the color and flavor slightly
4. Matcha powder – culinary or ceremonial grade both work; use ceremonial for brighter color and smoother taste
5. Salt – balances sweetness
6. Baking powder – for lift. I don’t recommend any other substitution
7. Baking soda – reacts with the sour cream for extra tenderness. I don’t recommend other substitution
8. Unsalted butter – cold for crumbs, softened for cake; salted butter works, just reduce salt slightly
9. Eggs – room temperature for better mixing
10. Vanilla extract – adds warmth and aroma
11. Sour cream or whole milk Greek yogurt – keeps the cake moist and rich

What to Serve This With

1. Hot coffee or cold brew
2. Matcha latte (double matcha moment!)
3. Earl Grey or jasmine tea
4. Fresh berries
5. Lightly sweetened whipped cream
6. Vanilla ice cream for dessert

Storage & Reheating

1. Store covered at room temperature for up to 2 days
2. Refrigerate up to 5 days in an airtight container
3. Freeze slices individually for up to 2 months
4. Reheat in the microwave for 10–15 seconds to refresh the crumb

Frequently Asked Questions

1. Can I add matcha to the cake batter too?
   Yes, but the flavor will be stronger, and you’ll lose the pretty color contrast. I personally prefer keeping the cake vanilla.
2. Can I make this ahead?
   Yes. It tastes even better the next day once flavors have settled.
3. Can I reduce the sugar?
   Slightly, yes. But reducing too much will affect texture and moisture.
4. Can I use oil instead of butter?
   Butter is recommended for flavor and crumb texture, especially for the crumb toppings. Do not substitute with oil as it won’t work
5. Why is my topping not crisp?
   The butter may have been too warm or the crumbs too fine. Keep them cold and chunky.

This is one of those cakes I keep coming back to whenever I’m craving something simple but cozy. It’s not overly sweet, it slices beautifully, and that crisp matcha topping makes every bite interesting. Honestly, if there’s a way to sneak matcha into something, I’ll find it — and this one might be my new favorite way yet. If you try it, let me know how it turns out. I’d love to hear what you think 💚