Matcha Cake with Red Bean Filling

I have two friends whose birthdays are within days of each other’s. One had requested a red-bean flavoured cake and the other was a huge fan of green tea. Since we had planned to celebrate their birthdays together, I knew I needed a cake that would suit the both of them. So I came up with this recipe that was inspired by an ice-blended green tea drink with red bean topping sold at a popular coffee chain.


For the cake:

  • 1/2 cup vegetable oil
  • 120g caster sugar
  • 2 eggs
  • 120g flour
  • 2 tsp matcha (green tea) powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup yoghurt

Makes a 2-layer 7-inch cake.

For the red bean filling:

  • 200g dried red beans
  • 2 cups water
  • Icing sugar, to taste

Makes more than you’ll need for the cake. Alternatively, you could use sweet red bean powder and add water to make a thick paste.

For the matcha buttercream icing:

  • 85g unsalted butter, softened
  • 160g icing sugar
  • 1/2 tbsp matcha powder
  • 1 tbsp milk


Step 1: Boil the red beans in the water until soft. Drain and mash/blend into a thick paste. Sweeten with icing sugar to your liking.

Step 2: Preheat your oven to 175°C (350°F). Grease and line 2 7-inch round cake tins.

Step 3: Beat the oil, sugar and eggs together until the sugar has dissolved and the mixture has thickened slightly. Mix in the rest of the ingredients.

Step 4: Divide the batter equally between the two tins and bake for 30 minutes. Cool for 30 minutes before decorating.

Step 5: To make the matcha icing, beat the butter with your mixer on high-speed until it looks creamy and slightly lighter than before. Sift in the icing sugar and matcha powder, and mix into the butter. Add the milk and mix on high-speed for 5 minutes.

Step 6: Place one cake layer on your serving board. Spread a thin layer of the matcha icing on top. Then, build a thin wall of icing around the edge of the cake to act as a “dam.” (I used a piping bag with a #18 tip, but you could just as easily use two spoons to build up the wall.) Spoon the red bean filling into the centre.

Step 7: Place the other layer on top and spread more matcha icing on top. (I just randomly piped stars to fill up the top.)

And just like that, I have two friends appeased. This cake also happens to be really delicious. The flavour of most other cakes tends to be a one-dimensional sweet, but in this cake, the sweetness of the red bean is kept in check with the slight bitterness of the matcha.

2 thoughts on “Matcha Cake with Red Bean Filling”

  • Hi, thanks for sharing the recipe. I tried it and the cake layers were soft and moist. I put alot of matcha powdet in the icing though and reduced sugar. Turned out to be quite delicious!


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