Description
This delightful Matcha Cake combines the earthy, vibrant flavors of matcha green tea with a soft, tender crumb. Topped with a luscious vanilla buttercream frosting and optionally garnished with fresh strawberries, this cake is perfect for tea time or special occasions. The recipe yields a moist, flavorful cake that serves six and can be made with simple pantry ingredients and straightforward baking techniques.
Ingredients
Cake
- 7 tablespoons (99 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 teaspoon (5 mL) vanilla extract
- 1 1/2 tablespoons matcha powder
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup buttermilk
Frosting
- 1 stick (113 grams) unsalted butter, softened at room temperature
- 2 cups (260 grams) powdered sugar, sifted
- 1 1/2 teaspoons (7 mL) vanilla extract
- 2 tablespoons (30 mL) heavy cream
Garnish (Optional)
- Fresh strawberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line the bottom of an 8-inch square pan with parchment paper and lightly spray the exposed sides with cooking spray to prevent sticking.
- Cream Butter and Sugar: In a medium bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 1-2 minutes.
- Add Eggs and Flavorings: Beat in the eggs, matcha powder, and vanilla extract just until everything is combined, taking care not to overmix.
- Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour and baking powder to evenly incorporate the leavening agent.
- Combine Dry and Wet Ingredients (First Half): Add half of the flour mixture into the wet ingredients and stir gently until combined.
- Add Buttermilk: Pour in all the buttermilk and stir to combine, ensuring a smooth batter.
- Add Remaining Dry Ingredients: Add the remaining half of the flour mixture and stir until no streaks of flour remain. Be careful not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared pan and bake on the middle oven rack for 30-33 minutes. The cake is done when a toothpick inserted comes out mostly clean with moist crumbs but no wet batter.
- Cool the Cake: Let the cake cool in the pan for about 15 minutes until it starts to pull away from the edges. Run a knife around the edges, then lift the cake out and place it on a cooling rack to cool completely.
- Make the Frosting: In a bowl, combine the softened butter, sifted powdered sugar, vanilla extract, and heavy cream. Beat together until the frosting is light and fluffy.
- Assemble the Cake: Slice the cooled cake in half horizontally into two rectangles. Spread a layer of buttercream on one half, then place the other half on top to create a layered cake.
- Decorate and Serve: Decorate the cake with remaining buttercream, a dusting of powdered sugar, and fresh strawberries if desired. Cut the cake into 5 or 6 triangular slices and serve.
Notes
- Ensure butter is softened, not melted, for proper creaming in the cake batter.
- Be careful not to overmix the batter after adding the flour to avoid a dense texture.
- Use sifted powdered sugar for a smooth, lump-free frosting.
- Fresh strawberries add a nice freshness and color contrast but are optional.
- Allow the cake to cool completely before frosting to prevent the buttercream from melting.
