If you love green tea and you love cake… Then you’ll definitely love this Matcha Cake Recipe!
When you make this cake, I suggest buying the culinary grade of matcha. It comes in a fine powder… But it is expensive, so try not to spill or waste any!
Because you’re folding the wet ingredients into the dry, I suggest to mix the dry ingredients in the stand alone mixer’s bowl (if you have one) and do the wet ingredients in a separate bowl. The reason why you mix them separately is so that everything can mesh together easier than if you just throw everything in.
Let me tell you– when I was letting the dry ingredients mixed, I was really enjoying the smell that wafted throughout the room. Culinary matcha really packs a punch in terms of aroma and flavor, so my whole house started smelling lightly of the green tea, despite me only utilizing a few tablespoons. Yum <3
For me, just to get the icing on the cake, piping bags really help out! I used Wilton’s 789 (big one) and Magic Tio’s 1B (the smaller one) for the cake, using the big one to spread the icing on (then using a dough scraper and offset icing spatula to smooth things out) and using the smaller one to make the flowers on top.
- 2½ c all-purpose flour
- 2½ T matcha powder
- 1¾ c sugar
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1½ tsp salt
- 2 eggs
- 1 c buttermilk (or 1 c milk + 1 T lemon juice)
- 1 T vanilla extract
- ½ c canola oil
- ¾ c boiling water
- 2 c unsalted butter, softened (4 sticks)
- 4 c powdered sugar
- 1 T vanilla extract
- Pinch of salt
- In a pot or kettle, boil water.
- Preheat oven to 350F and grease 9" pan generously. Set aside.
- In a mixing bowl, stir all dry ingredients together. In a separate mixing bowl, mix wet ingredients together, then add to dry ingredients until everything is incorporated.
- Add in boiling water to cake mix. Mix until fully blended.
- Pour in cake mix and rap on counter to let out air bubbles, then pop in the oven and bake until a toothpick inserted shows little to no crumbs.
- Take out and let cool. While it's cooking, make the buttercream by mixing all buttercream ingredients together. (If using piping bags, put icing in the bags and set in fridge for later).
- Take out buttercream icing to let it warm a little before cake has completely cooled.
- Once cake has cooled, ice it and feel free to decorate the top with matcha powder.
- Enjoy! (And don't forget to put leftovers in fridge if there are any!)
Also: if you find that the top of your cake is browning but the inside is not cooking, tent the top with aluminum foil... This will help trap the heat so the inside can cook 🙂
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