Matcha Cake
Experience the enchanting flavor of matcha in this delightful cake that offers a refreshing contrast to sweetness, making each bite feel special.
Ingredients
For the Cake
- 7 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 tablespoons matcha powder Use high-quality culinary grade for best flavor
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup buttermilk Add moisture to the cake
For the Frosting
- 1 stick unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1.5 teaspoons vanilla extract
- 2 tablespoons heavy cream
- Fresh strawberries (optional for garnish) Adds visual appeal and flavor
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line the bottom of an 8-inch square pan with parchment paper.
- Lightly spray the sides of the pan with cooking spray.
- In a medium bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and matcha powder.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add half of the dry mixture to the butter mixture, then pour in the buttermilk, and finally mix in the remaining flour until just combined.
Baking
- Pour the batter into the prepared pan and bake for 30 to 33 minutes.
- Check for doneness by inserting a toothpick; it should come out clean.
- Allow the cake to cool completely before frosting.
Frosting
- In a mixing bowl, whip together the softened butter, powdered sugar, vanilla extract, and heavy cream until light and fluffy, about 3-5 minutes.
- Slice the cooled cake in half, spread frosting between the layers, and stack them back together.
- Decorate the top with remaining frosting and optional fresh strawberries.
Serving
- Serve the matcha cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair it with green tea or chai for an enhanced flavor experience.
Notes
For the best flavors and textures, serve your matcha cake the same day it’s made. Store leftovers in an airtight container at room temperature for 1-2 days, or refrigerate for longer storage.