Steamed Matcha Chocolate Butter cake

We all know there’s butter cake but steamed butter cake?

Firstly, you’ve probably reread the title again. Steamed? Well, that’s right its a steamed matcha chocolate butter cake and it’s not only light, its fluffy and delicious, minus the greasy feeling of eating a baked version. I have to stop myself from eating extras.

Recipe given here is just right for the 7 cup silicone muffin mould (shown in pic beside) to fit into the Varoma dish in the Thermomix regardless of the model, TM31, TM5 or TM6. However, you may also pour into a single loaf pan that fits into the Varoma dish. Suggested loaf pan size: 18cm x 7.5cm x 7.5cm.

Matcha is a perfect complement to chocolate. Both the matcha and chocolate has a light tinge of bitterness yet when paired together, the combination is heavenly. I suggest using a Dutch process Cocoa Powder or any unsweetened Cocoa Powder and a good pure matcha powder. The end result may vary depending on the type of cocoa powder as well as the matcha powder as some may have lighter or darker colours. Whichever the case, preferably use unsweetened powders.

Steamed Matcha (Green Tea) Chocolate Cake

A light matcha and chocolate cake that is steamed not baked!
Prep Time 10 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert, Snack


  • Thermomix


  • 120 g Unsalted butter cubed, room temperature
  • 70 g caster sugar
  • 1 tsp vanilla extract
  • 1 tbsp rum optional
  • 1/2 tsp sea salt
  • 2 nos eggs, large
  • 150 g All purpose flour sifted
  • 2 tsp baking powder
  • 30 g milk separated to 15g + 15g
  • 10 g dark cocoa powder unsweetened
  • 2 tsp matcha powder unsweetened
  • 20 g chocolate chips or nuts topping, optional


  • Lightly grease muffin tray or baking tray with butter, set aside
  • Sift baking powder with all purpose flour
  • Place butter and sugar into TM bowl. Mix 20secs/Sp5. Scrape down and repeat if necessary until batter is light and fluffy
  • Add vanilla extract, rum, salt, eggs (lightly beaten), flours & 15g milk. Mix 20secs/Sp5
  • Remove half the batter (about 200g), set aside. Add cocoa powder into remaining batter. Mix 5 secs/Sp4
  • Scoop or pour into muffin mould/baking pan filling half of the pan

Matcha batter

  • If using extra TM bowl, add matcha powder & milk into remaining batter. Mix 5 secs/Sp4
  • Scoop batter into the moulds/baking pan
  • If using manual method: mix matcha powder into remaining 15g milk into a paste then add into remaining batter. Mix well.
  • Scoop matcha batter into mould/baking pans
  • Make light swirls with a chopstick to create marble effect.
  • Sprinkle with chocolate chips or nuts, if desired
  • Cover mould with cling wrap to avoid water dripping into the batter when steaming
  • Place into Varoma dish. Fill clean TM bowl with 1200g water. Set to 40mins/V/Sp2. Set Varoma dish to steam.
  • When done, remove cling wrap carefully as the steam will be hot. Handle with care. Let rest 1-2 mins before unmoulding from silicone tray. Otherwise leave to cool about 20 mins, then remove from baking pan.


  • Different matcha powder will result in different colours and tastes after baking.  Experiment with various types to find the ones you like.
  • My preferred matcha powder is the Taiwanese varieties sold in some of our local bakery supply stores.  The colours remain vibrant after baking. also suitable for making matcha (green tea) ice creams.  The taste is also just right with a nice hint of matcha without the bitterness.
Keyword Butter cake, Chocolate, Green tea powder, Matcha, steamed cake

This makes a great tea time treat or for your next bring-a-plate gathering. They keep well during the day and can be served warm or room temperature. You may even want to freeze extras for lunch boxes. Just reheat them by steaming in the Thermomix over 25mins/V/Sp2. (frozen) or 15mins/V/Sp2 (thawed, room temp water).

Hope you’ll give this a go and do send me a review.

Happy Thermomixing!

Macy :o)

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