Rheological properties of cake batter are critical determinants of final cake quality. Matzhu (bamboo leaf powder) and matcha were incorporated into chiffon cake batter at substitution ratios of 0%, 5%, 10%, 15%, and 20% (m/m) to partially replace low-gluten wheat flour. This substitution increased dietary fiber content while reducing gluten protein content, offering more alternatives for consumers with gluten sensitivities. The results indicated that the viscosity, elastic modulus (G′), and viscous modulus (G″) of matzhu-substituted cake batters decreased as substitution ratios increased from 0% to 15%. This reduction enhanced air incorporation, facilitating batter expansion during whipping. In contrast, matcha exhibited the opposite effect on rheological properties. As the matcha substitution ratio increased, the viscosity, G″, and G″ of the batter increased. Specifically, at 5% substitution, the viscosity of matcha-substituted batter was 2.28 times that of matzhu-substituted batter, exerting minimal influence on rheological behavior. However, at 20% substitution, matchasubstituted batter exhibited a viscosity 133 times higher than that of matzhu-substituted batter, preventing air incorporation. Consequently, the batter hardened considerably, hindering expansion and negatively affecting the baking quality of the cake. Therefore, compared with matcha, matzhu allowed for a higher substitution ratio, while reducing batter viscosity, facilitating expansion, and improving cake quality. The effects of the structural and compositional differences of matzhu on baking quality will be investigated in future studies.