How to make a chocolate and matcha orchid cake from Laura's London

Laura Timson

This chocolate and matcha celebration cake is a true showstopper!

With a sapphire hue, fresh orchids and gold leaf it sits beautifully at any celebration table and tastes even better!


  • 175g self raising flour
  • 1 tsp baking powder
  • 100g unsalted butter
  • 50g cocoa powder
  • 50ml milk
  • 6 tsp boiling water
  • 3 eggs
  • 275g caster sugar

For the buttercream:

200g unsalted butter, 2 tsp matcha powder, 500g icing sugar, sapphire gel food colouring.

Orchids and gold leaf for decoration.


Preheat the oven to fan 140C/conventional 160C/ gas 3

Grease three six inch cake tins.

Beat together the butter and sugar, add the eggs one by one, slowly mixing.

Sift in the self raising flour, baking powder and cocoa powder, then fold into the mixture. Add the milk and boiling water. Mix thoroughly.

Pour into your cake tins and bake in the oven at 160c fan for 24 minutes until the sponge is light and springy.

Once cooked take out of the tins and leave to cool on a wire rack.

For the matcha buttercream cream together butter and icing sugar and 2 teaspoons of matcha powder and colour with sapphire gel food colouring until the colour you want is achieved.

Layer and cover with the buttercream. Decorate ontop with your orchids and gold leaf!

Laura Timson is the founder of online artisan bakery Laura's London. Follow her on Instagram @lauras_london.