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Matcha Cake Recipe

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★★★★★

5 from 150 reviews

This Matcha Cake is a delightful blend of earthy matcha flavor and sweet, creamy frosting. Perfectly moist and tender, it’s an elegant dessert that combines traditional matcha powder with a buttery cake base and a luscious vanilla buttercream frosting. Finished with fresh strawberries for a pop of color and freshness, this cake is a must-try for matcha lovers and those looking for a sophisticated treat.

Ingredients

Scale

Cake:

  • 7 tablespoons unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 tablespoons matcha powder
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 5 tablespoons buttermilk

Frosting:

  • 4 ounces unsalted butter (softened)
  • 2 cups powdered sugar (sifted)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 tablespoons heavy cream

Optional Garnish:

  • Fresh strawberries

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper and lightly spray the exposed sides with cooking spray to prevent sticking.
  2. Cream Butter and Sugar: In a medium bowl, beat the softened unsalted butter with granulated sugar using an electric mixer until the mixture becomes light and fluffy, about 1-2 minutes.
  3. Add Eggs, Matcha, and Vanilla: Incorporate the eggs, matcha powder, and vanilla extract into the creamed butter and sugar. Mix just until combined to maintain a light texture.
  4. Combine Dry Ingredients: In a separate small bowl, sift together the all-purpose flour and baking powder. This ensures even distribution of leavening and prevents lumps.
  5. Mix Batter: Add half of the flour mixture to the wet ingredients and stir gently. Then pour in the buttermilk, followed by the remaining flour mixture. Stir carefully until just combined, avoiding overmixing which can make the cake dense.
  6. Bake the Cake: Pour the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  7. Cool Cake: Allow the cake to cool in the pan for about 15 minutes. Then carefully run a knife along the edges and lift the cake out using the parchment paper onto a wire cooling rack. Let it cool completely before frosting.
  8. Prepare Frosting: Beat the softened unsalted butter with sifted powdered sugar, vanilla extract, and heavy cream using an electric mixer until the frosting is light, fluffy, and spreadable.
  9. Assemble Cake: Once the cake is completely cooled, slice it horizontally into two equal rectangular layers. Spread a layer of frosting evenly on the bottom piece. Then place the second layer on top and cover the top (and sides, if there is enough frosting) with the remaining frosting.
  10. Optional Garnish: Decorate the frosted cake with fresh strawberries to add a fresh, vibrant touch before serving.

Notes

  • Be careful not to overmix the batter to keep the cake tender.
  • You can substitute buttermilk with plain yogurt or milk with a splash of lemon juice if needed.
  • The cake tastes best when fully cooled before frosting to prevent the frosting from melting.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a stronger matcha flavor, you can increase the matcha powder to 2 tablespoons but it may affect cake texture slightly.

Keywords: matcha cake, green tea cake, buttercream frosting, Japanese dessert, moist cake, strawberry garnish

Find it online: https://thefoodrecipe.com/matcha-cake-recipe/