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Homemade Matcha Cake photo

Matcha Cake

This Matcha Cake is a showstopper! Its vibrant green color and unique flavor make it the perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 7 tablespoons unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1.5 tablespoons matcha powder
  • 1.5 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1.25 teaspoons baking powder
  • 5 tablespoons buttermilk
For the Frosting:
  • 4 ounces unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1.5 teaspoons vanilla extract for frosting
  • 1.5 tablespoons heavy cream
  • Fresh strawberries (optional, for garnish)

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • 9-inch Round Cake Pans
  • Wire Rack

Method
 

Matcha Cake: From Prep to Plate
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.