Hello! Chances are if you’ve landed here, you have my Instant Matcha Cake Mix from one of my craft shows.

Great news! In addition to the instruction label you found on the package, you can also follow this pictorial version. Without further ado, let’s get cooking!

Instant Matcha Cake Mix – You will Need:

Instant Matcha Cake Mix You Will Need

Ingredients Needed for the Instant Matcha Cake Mix (Instant Matcha Cake Mix, Milk, Eggs, Oil)

  • 3 large Eggs
  • 1 1/3 cups of milk
  • 4 tablespoons of Oil
  • 1 tablespoon of butter or margarine to grease the cake pan

Equipment Needed & Suggested Cook Time:

  • 2 x 9″ pans = 35-40 minutes
  • 2 x 8″ pans = 45-50 minutes
  • 9″ x 1″ pan =40-45 minutes

You know your cake is ready when a toothpick comes out clean from piercing the centre of the cake.

Instructions

  1. PRE-HEAT the oven to 350°F. Prepare your cake pans by applying butter or margarine to the sides and then lining the bottoms with parchment paper.
  2. BEAT, eggs, water, oil with the cake mix on low speed to get all the ingredients wet (30 seconds) and then bring it up to medium high for another 2 minutes until mixture is smooth. Scrape down the bowl as necessary.
    Instant Matcha Cake Mix

    Dump all of the ingredients listed above into your mixing bowl.

    Instant Matcha Cake Mix

    Mix with a hand mixer or manually with a whisk until the batter is smooth and there are no more pockets of flour.

    Instant Matcha Cake Mix - Pour Batter into pan

    After you are done mixing, pour your batter (evenly if you have more than one pan) into your prepared cake pans. Pictured above are two 9-inch cake pans.

  3. BAKE, the cakes as per the cook times referenced above in the center of the oven. The cake is ready when a toothpick comes out clean after poking into the center of the cake.
  4. COOL, the cakes for 10 minutes. Loosen from sides of pans with a butter knife, if necessary, and let cool on wire rack. Cooling should take about 1.5 hours.
Instant Matcha Cake Mix Finished Product

The finished product! Feel free to decorate and use this as a base for your baking projects at home. This is delicious as an accompaniment to tea or coffee.

Ingredients (all handmixed in small batches)

  • Flour
  • Granulated White Sugar
  • 100% Premium Kyoto-Sourced Matcha from Ippodo Tea
  • Baking Powder
  • Salt

General Tips

  • Good quality matcha has a limited shelf life. We recommend using the mix within the month to get the best flavour.
  • Your oven temperature may vary, so please make sure to check whether your cakes are fully cooked.
  • Greasing your pan is important and makes cleanup a lot easier.

If you have any questions about making this cake or would like some more tips on how to successfully bake your first Matcha Cake, please feel free to let us know in the comments and we’ll be more than happy to help you.

Until we dine again,

– The Piquey Eater

Print-Friendly Version

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How to Use Instant Matcha Cake Mix
 
Author: 
Recipe type: Dessert
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
This a print-friendly version of the recipe for the Instant Matcha Cake Mix sold by The Piquey Eater
Ingredients
  • 3 large eggs
  • 1⅓ cup of milk or water
  • 4 tablespoons oil (any neutral tasting oil e.g. vegetable oil, corn oil, soybean oil, canola oil etc.)
  • 1 tablespoon of butter or margarine for greasing the sides of the cake pans.
Instructions
  1. PRE-HEAT, oven to 350°F. Prepare 2, 9” round cake pans by applying butter or margarine to the sides and then lining the bottoms with parchment paper.
  2. BEAT, eggs, water, oil with the cake mix on low speed to get all the ingredients wet (30 seconds) and then bring it up to medium high for another 2 minutes until mixture is smooth. Scrape down the bowl as necessary.
  3. BAKE, the cakes as per the cook times referenced above in the center of the oven. The cake is ready when a toothpick comes out clean after poking into the center of the cake.
  4. COOL, the cakes for 10 minutes. Loosen from sides of pans with a butter knife, if necessary, and let cool on wire rack. Cooling should take about 1.5 hours.
Notes
Cook Time

2, 9” pans = 35-40 minutes
2, 8” pans = 45-50 minutes
13”x 9” pan = 40-45 minutes
 

Other Pictorials:

How to Use Instant Matcha Cookie Mix

How to Use The Colonel’s Chicken Mix