Description
This delicate Matcha Cake combines the earthy flavor of high-quality matcha powder with a light, fluffy texture. Topped with a creamy vanilla buttercream frosting and optionally garnished with fresh strawberries, this elegant cake is perfect for special occasions or a sophisticated afternoon treat.
Ingredients
Cake 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
Frosting Ingredients
- 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 and prepare pan: Preheat your oven to 325°F (163°C). 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 the granulated sugar using an electric mixer until the mixture becomes light and fluffy, about 1-2 minutes.
- Add wet ingredients: Add the eggs, matcha powder, and vanilla extract to the butter and sugar mixture. Mix just until the ingredients are combined, being careful not to overmix.
- Combine dry ingredients: In a separate small bowl, sift together the all-purpose flour and baking powder.
- Create batter: Add half of the flour mixture to the wet ingredients and stir gently. Then mix in the buttermilk, followed by the remaining flour mixture. Stir just until combined without overmixing.
- Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool the cake: Allow the cake to cool in the pan for about 15 minutes. Run a knife gently along the edges and lift the cake out onto a cooling rack to cool completely.
- Prepare the frosting: Beat the softened butter with sifted powdered sugar, vanilla extract, and heavy cream until the mixture becomes light and fluffy.
- Assemble the cake: Slice the cooled cake horizontally in half to create two rectangular layers. Spread a layer of frosting between them, then use the remaining frosting to cover the top and sides if desired.
- Garnish and serve: Optionally, garnish the top of the cake with fresh strawberries for a bright, fresh finish. Serve and enjoy.
Notes
- Be careful not to overmix the batter to keep the cake light and tender.
- Use high-quality ceremonial grade matcha powder for the best flavor and vibrant green color.
- Make sure the butter and eggs are at room temperature before starting for better blending.
- You can substitute buttermilk with milk and 1 teaspoon of lemon juice or vinegar if needed.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Bring refrigerated cake to room temperature before serving for best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
