Matcha Cake Recipe
Introduction
This delightful matcha cake combines the earthy flavor of green tea with a tender, buttery crumb. Topped with a smooth vanilla frosting and fresh strawberries, it’s perfect for a special occasion or a cozy afternoon treat.
Ingredients
- 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
- 4 ounces unsalted butter (softened, for frosting)
- 2 cups powdered sugar (sifted)
- 1 1/2 teaspoons vanilla extract (for frosting)
- 1 1/2 tablespoons heavy cream
- Fresh strawberries (optional, for garnish)
Instructions
- Step 1: Preheat your oven to 325°F. Line an 8-inch square pan with parchment paper and lightly spray the exposed sides.
- Step 2: In a medium bowl, beat the softened unsalted butter with granulated sugar using an electric mixer until light and fluffy, about 1-2 minutes.
- Step 3: Add the eggs, matcha powder, and vanilla extract to the bowl. Mix until just combined.
- Step 4: In a separate small bowl, sift together the all-purpose flour and baking powder. Add half of this mixture to the wet ingredients and stir gently.
- Step 5: Mix in the buttermilk, then add the remaining flour mixture. Stir until just combined without overmixing.
- Step 6: Scrape the batter into the prepared pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Step 7: Allow the cake to cool in the pan for about 15 minutes. Then run a knife along the edges and lift the cake onto a cooling rack to cool completely.
- Step 8: For the frosting, beat the softened unsalted butter with sifted powdered sugar, vanilla extract, and heavy cream until light and fluffy.
- Step 9: Slice the cooled cake in half horizontally to create two layers. Spread a layer of frosting between them, then use the remaining frosting to cover the top (and sides, if desired).
- Step 10: Garnish with fresh strawberries if you like, then serve and enjoy.
Tips & Variations
- For a dairy-free version, substitute the buttermilk with coconut milk mixed with a teaspoon of lemon juice and use a vegan butter alternative for the frosting.
- Use high-quality ceremonial grade matcha powder for the best flavor and vibrant green color.
- If you prefer a more intense matcha taste, add an extra half tablespoon but be cautious as matcha can become bitter.
- Try adding a teaspoon of lemon zest to the batter for a bright, citrusy note.
Storage
Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 20 minutes to soften. The unfrosted cake layers can be wrapped tightly and frozen for up to one month.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake without buttermilk?
Yes, you can substitute buttermilk by mixing 5 tablespoons of regular milk with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.
How do I prevent the matcha cake from being bitter?
Be sure not to use too much matcha powder and avoid overmixing the batter to keep the cake light. Also, use high-quality, fresh matcha powder, as stale or low-grade matcha can taste bitter.
PrintMatcha Cake Recipe
This delightful Matcha Cake combines the earthy bitterness of matcha green tea powder with a tender, buttery crumb and a creamy, sweet frosting. Perfectly moist and subtly flavored, this cake serves as a unique and elegant dessert with an optional garnish of fresh strawberries for added freshness and color.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
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
- Preheat Oven: Preheat your oven to 325°F. Line an 8-inch square pan with parchment paper and lightly spray the exposed sides to prevent sticking.
- Cream Butter and Sugar: In a medium bowl, beat the softened unsalted butter with granulated sugar using an electric mixer until the mixture is light and fluffy, approximately 1 to 2 minutes.
- Add Wet Ingredients: Incorporate the eggs, matcha powder, and vanilla extract into the butter-sugar mixture. Mix until the ingredients are just combined to maintain a light texture.
- Combine Dry Ingredients: In a separate small bowl, sift together the all-purpose flour and baking powder. This ensures a smooth, lump-free batter.
- Mix Batter: Add half of the sifted flour mixture to the wet ingredients and stir gently. Then add the buttermilk followed by the remaining flour mixture. Stir until just combined, being careful not to overmix to keep the cake tender.
- Bake: Pour the batter into the prepared pan and bake in the preheated oven for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean.
- Cool Cake: Let the cake cool in the pan for about 15 minutes. Then run a knife along the edges to loosen and carefully lift the cake out onto a cooling rack to cool completely.
- Prepare Frosting: Beat the softened butter with sifted powdered sugar, vanilla extract, and heavy cream until the frosting is light and fluffy. This will create a smooth and creamy topping.
- Assemble Cake: Slice the cooled cake horizontally in half to create two layers. Spread a layer of frosting between them, then cover the top (and sides if you have enough frosting) with the remaining frosting. Garnish with fresh strawberries if desired for an additional burst of flavor and color.
Notes
- Do not overmix the batter after adding the flour to prevent a tough cake texture.
- Allow the cake to cool completely before frosting to avoid melting.
- Fresh strawberries add a nice contrast but can be substituted with other fresh berries or omitted entirely.
- For a stronger matcha flavor, you can increase the matcha powder up to 2 tablespoons, but be mindful as it may affect the cake’s texture slightly.
- The cake is best enjoyed within 2-3 days and can be stored covered at room temperature or refrigerated for longer freshness.
Keywords: matcha cake, green tea cake, matcha dessert, frosting, baked cake, Japanese cake, tea-flavored cake
