Matcha Cake
If you’re looking for a cake that’s not only visually stunning but also packed with unique flavor, look no further than this delightful Matcha Cake. The vibrant green hue from the matcha powder provides an eye-catching element, while the earthy and slightly sweet notes of matcha create a deliciously sophisticated dessert. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress.
Why I Love This Recipe
There’s something truly magical about matcha. Its rich history and cultural significance in Japan, paired with its unique flavor profile, make it a beloved ingredient in many kitchens. This Matcha Cake is a testament to how versatile matcha can be; it can elevate a simple cake into a showstopper. I adore this recipe for its simplicity and the way it beautifully balances sweetness with the distinct taste of matcha. Plus, the frosting adds an extra layer of creaminess that pairs perfectly with each slice.
What We’re Using
- 7 tablespoons unsalted butter, softened – This will give the cake its rich flavor and moist texture.
- 1 cup granulated sugar – The perfect amount of sweetness to balance the earthiness of matcha.
- 2 large eggs – Essential for binding the ingredients together and adding moisture.
- 1 1/2 tablespoons matcha powder – The star ingredient that provides color and flavor.
- 1 1/2 teaspoons vanilla extract – Enhances the overall flavor of the cake.
- 1 cup all-purpose flour – The base of the cake that provides structure.
- 1 1/4 teaspoons baking powder – Helps the cake rise and become fluffy.
- 5 tablespoons buttermilk – Adds tenderness and moisture to the cake.
- 4 ounces unsalted butter, softened, for frosting – Creates a creamy and rich frosting.
- 2 cups powdered sugar, sifted – Sweetens the frosting and gives it a smooth texture.
- 1 1/2 teaspoons vanilla extract for frosting – Adds a depth of flavor to the frosting.
- 1 1/2 tablespoons heavy cream – Helps achieve the perfect consistency for the frosting.
- Fresh strawberries (optional, for garnish) – A beautiful and delicious touch to finish off the cake.
Cook’s Kit
- Mixing bowls – For combining your ingredients.
- Electric mixer – Makes it easy to cream the butter and sugar together smoothly.
- Measuring cups and spoons – Precision is key in baking!
- Spatula – Great for folding in ingredients gently.
- 9-inch round cake pans – Perfect size for this recipe.
- Wire rack – Essential for cooling the cake evenly.
Matcha Cake: From Prep to Plate
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This step is crucial for achieving that perfect rise in your cake.
Step 2: Prepare Your Pans
Grease your 9-inch round cake pans with butter or non-stick spray and lightly dust with flour. This ensures that your cake won’t stick when it’s time to remove it from the pan.
Step 3: Cream the Butter and Sugar
In a mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, beat them together until the mixture is light and fluffy. This usually takes about 3-5 minutes.
Step 4: Add Eggs and Flavor
Add the eggs, one at a time, mixing well after each addition. Then, add the matcha powder and vanilla extract. Mix until everything is well combined.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. This helps to evenly distribute the baking powder throughout the flour.
Step 6: Mix the Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing until just combined. Be careful not to overmix!
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool the Cake
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
Step 9: Make the Frosting
While the cake is cooling, prepare the frosting. In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, mixing until smooth. Then, add the vanilla extract and heavy cream, beating until the frosting is light and fluffy.
Step 10: Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
Step 11: Garnish and Serve
If desired, garnish your Matcha Cake with fresh strawberries for an extra touch of sweetness and color. Slice, serve, and enjoy every delicious bite!
Make It Your Way
- For a richer flavor, consider adding chocolate chips to the batter.
- Try substituting the buttermilk with almond milk for a dairy-free version.
- Add a layer of fruit preserves between the cake layers for a fruity surprise.
- Decorate with edible flowers for a beautiful presentation.
Author’s Commentary
I absolutely love how this Matcha Cake brings joy to any occasion. The combination of flavors is not only unique but also incredibly satisfying. Each bite is a delightful experience, and the green color always garners compliments. Whether you’re a matcha lover or new to this ingredient, I encourage you to give this recipe a try. It’s both easy to make and a feast for the eyes!
Storage Pro Tips
To keep your Matcha Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For best results, let the cake come to room temperature before serving. You can also freeze the cake! Just wrap it tightly in plastic wrap and foil, and it will stay fresh for up to 3 months. Thaw in the refrigerator overnight before serving.
Reader Questions
Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s one that can be used as a 1:1 replacement.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 5 tablespoons of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick comes out with wet batter, it needs more time in the oven.
Can I use matcha from a tea bag for this recipe?
It’s best to use high-quality matcha powder for baking, as the flavor is much more pronounced. Matcha from tea bags may not yield the same results.
Serve & Enjoy
Now that you’ve mastered the art of making this gorgeous Matcha Cake, it’s time to gather your friends and family to share it with. Serve it alongside a cup of tea or coffee, and watch as everyone delights in the unique flavors and beautiful presentation. This cake is not just a dessert; it’s an experience. Enjoy every moment of it!
Matcha Cake
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven - Preheat your oven to 350°F (175°C). This step is crucial for achieving that perfect rise in your cake.
- Step 2: Prepare Your Pans - Grease your 9-inch round cake pans with butter or non-stick spray and lightly dust with flour. This ensures that your cake won’t stick when it’s time to remove it from the pan.
- Step 3: Cream the Butter and Sugar - In a mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, beat them together until the mixture is light and fluffy. This usually takes about 3-5 minutes.
- Step 4: Add Eggs and Flavor - Add the eggs, one at a time, mixing well after each addition. Then, add the matcha powder and vanilla extract. Mix until everything is well combined.
- Step 5: Combine Dry Ingredients - In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. This helps to evenly distribute the baking powder throughout the flour.
- Step 6: Mix the Dry and Wet Ingredients - Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing until just combined. Be careful not to overmix!
- Step 7: Bake the Cake - Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Step 8: Cool the Cake - Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- Step 9: Make the Frosting - While the cake is cooling, prepare the frosting. In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, mixing until smooth. Then, add the vanilla extract and heavy cream, beating until the frosting is light and fluffy.
- Step 10: Frost the Cake - Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
- Step 11: Garnish and Serve - If desired, garnish your Matcha Cake with fresh strawberries for an extra touch of sweetness and color. Slice, serve, and enjoy every delicious bite!
Notes
- For a richer flavor, consider adding chocolate chips to the batter.
- Try substituting the buttermilk with almond milk for a dairy-free version.
- Add a layer of fruit preserves between the cake layers for a fruity surprise.
- Decorate with edible flowers for a beautiful presentation.
