matcha cake

This matcha cake recipe is made with matcha cake layers &amp; fluffy buttercream frosting! It&#x27;s a deliciously light dessert that has just a hint of sweetness!!

Matcha Cake

unsalted

sugar (400 grams)

cake flour (300 grams)

tsp baking powder (7 grams)

matcha powder (6 grams)

tsp salt (3 grams)

full-fat sour cream, room temperature (250 grams)

vegetable oil (28 grams)

tsp vanilla extract (4 grams)

sugar (440 grams)

unsalted butter, room temperature (339 grams)

vanilla extract

white chocolate chips (175 grams)

heavy cream (75 grams)

tsp matcha powder (2 grams)

Whisk attachment

Stand mixer or electric hand mixer

Greaseproof Cake Board

Spinning Cake Stand

Spatula

Bench Scraper

Sifter

Ateco 869 Frosting Tip

Preheat oven to 325°F. Line and grease three...

Preheat oven to 325°F. Line and grease three 6-inch cake pans with parchment rounds.

Add the unsalted butter and granulated sugar into...

Add the unsalted butter and granulated sugar into the bowl of a stand mixer. Beat on a high speed with a whisk attachment for a few minutes, scraping down the sides of the bowl as need with a rubber spatula. The mixture will become lighter in color as air is whipped into it.

Add the egg whites, and mix at a...

Add the egg whites, and mix at a medium speed until they're incorporated.

Sift the dry ingredients (cake flour, baking powder,...

Sift the  dry ingredients (cake flour, baking powder, matcha powder, and salt) into a separate bowl.

Add half of the dry ingredients into the...

Add half of the dry ingredients into the butter mixture, and mix on a low speed until just incorporated.

Add the sour cream, oil and vanilla extract....

Add the sour cream, oil and vanilla extract. Mix at a low speed until combined, scraping the sides and bottom of the bowl as needed!

Mix in the remaining dry ingredients on a...

Mix in the remaining dry ingredients on a low speed.

Divide batter evenly between the prepared cake pans....

Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, to make sure my layers will be the same height.

Bake for 35 minutes, or until a toothpick...

Bake for 35 minutes, or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through to help them bake evenly.

Allow the pans to cool for 10 minutes,...

Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.

Place cake layers into the freezer for 45...

Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.

Use a serrated knife to level the tops,...

Use a serrated knife to level the tops, and trim the sides to remove any caramelization.

While the cake layers bake and cool, make...

While the cake layers bake and cool, make the fluffy buttercream frosting.

Place the room temperature pasteurized egg whites and...

Place the room temperature pasteurized egg whites and powdered sugar in the bowl of a stand mixer (or a large bowl if you plan to make with a hand mixer).

Mix on a low speed to combine.

Once incorporated, mix on medium high with a...

Once incorporated, mix on medium high with a whisk attachment for 5 minutes until stiff peaks have formed.

Swap the whisk attachment for a paddle attachment....

Swap the whisk attachment for a paddle attachment. This will help make your buttercream be smooth once it's fully made.

Mix in pieces of room temperature butter on...

Mix in pieces of room temperature butter on a low speed in 2 additions.

Once the butter is incorporated, mix on medium...

Once the butter is incorporated, mix on medium speed for an additional 5 minutes.

Add in 1 Tbsp of vanilla extract and...

Add in 1 Tbsp of vanilla extract and 1/2 tsp of salt. Mix until the buttercream is fluffy and smooth.

If you frosting breaks in the beginning when...

If you frosting breaks in the beginning when you add the butter, don't worry! Just keep mixing it, and it should come together in a few minutes.

Stir for an additional few minutes by hand...

Stir for an additional few minutes by hand with a rubber spatula to get it silky smooth. Set aside.

While the cake chills with its second coat...

While the cake chills with its second coat of frosting, make the matcha white chocolate ganache.

Heat heavy cream in a heat proof bowl...

Heat heavy cream in a heat proof bowl in the microwave for 45 seconds, until it's just beginning to bubble.

Gently pour white chocolate chips into the heavy cream, making...

Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 1 minute.

Stir slowly until the cream and white chocolate...

Stir slowly until the cream and white chocolate are combined. Some bits of chocolate may not be fully melted yet. Heat the mixture again for 20 seconds, and stir.

Repeat as necessary until all the white chocolate...

Repeat as necessary until all the white chocolate bits are fully melted and incorporated.

Mix in the matcha powder. Allow to cool...

Mix in the matcha powder. Allow to cool until desired viscosity is reached (barely warm to the touch).

If it seems too thin or thick, you...

If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream! The type of cream and white chocolate that you use can affect the consistency, so feel free to adjust as needed.

Stack and frost cake layers on a greaseproof...

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Add an even layer of buttercream on top...

Add an even layer of buttercream on top of the first cake layer. Stack and frost remaining cake layers.

Spread a thin coat of frosting around the...

Spread a thin coat of frosting around the the cake, to fully cover the cake layers.

Smooth using a bench scraper, then chill the...

Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Add a second, thicker layer of buttercream frosting...

Add a second, thicker layer of buttercream frosting to the cake, and chill the cake again in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Use a spoon to add the ganache drips...

Use a spoon to add the ganache drips around the cake with the white chocolate matcha ganache.

Place the remaining frosting into a small piping...

Place the remaining frosting into a small piping bag fit with an Ateco 869 frosting tip. Pipe dollops around the top of the cake, and dust with an extra bit of matcha powder.

https://mediavine-res.cloudinary.com/video/upload/hjwdjzgxh4s0lf8qdxf2.mp4

This matcha cake recipe is made with matcha cake layers & fluffy buttercream frosting! It's a deliciously light dessert that has just a hint of sweetness!!

Green Tea Lovers are going to be obsessed with how light this matcha cake and its accompanying frosting are. Here are our best tips when making this easy recipe!

Cooking spray

c. (2 sticks) butter, softened

c. sugar

eggs

c. all-purpose flour

baking powder

cornstarch

matcha powder

water

cream cheese, softened

granulated sugar

kosher salt

c. heavy cream

sugar

Love this cake, but as mentioned in other reviews, the sponge is pretty dense. The second time, I made this cake, I modified the recipe a little and the sponge was a little lighter.  I used 1 cup of flour minus 2 tbs of the flour.  I substituted the 2 tsp of cornstarch for 2 Tbs of cornstarch.  Then I sifted the flour and cornstarch together 3 times. I next sifted the matcha, baking powder and flour mixture once. Instead of 2 Tbs of water, I used 4 Tbs. This worked well. I also used 3 Tbs of matcha powder for a stronger matcha flavor.

Made this cake for a family members birthday and it turned out GREAT!!!!!!!
This is the best mocha cake I have ever made(and I come from Japan)!!!!!!!!
Thanks for the fantastic recipe!!!!!!! 

PS. I can not wait to make it again:)

Just made this cake.  I followed the recipe exactly as instructed and it came out delicious! It fulfilled that sweet tooth even with its delectable lightness. The matcha flavor was a perfect pairing with the cream cheese frosting which was surprisingly super light and airy as well. I would highly recommend this cake!

I used this recipe and it came out delicious!!! This is a recipe I will use multiple times

This was my favorite cake! The texture was perfect and the flavor was on point. I added a little extra matcha bc I’m an addict

私は日本の東京から来て、他にもたくさんの抹茶ケーキを作りましたが、これはまだ最高のものです!!!!!!私はこれまでより良い緑茶のデザートを作ったことがありません!!!!!!最高のレシピ!!!!!!;）

Google translation: 
I come from Tokyo in Japan and I have made many other matcha cakes, but, this one is the best one yet!!!!! I have never made a better green tea dessert!!!!!! Best recipe ever!!!!!!;)

私は日本から来た、これは私が今まで作った中で最高の抹茶ケーキでした!!!!!!!
ああ、神様！！！！！！最高でした!!!!!!!
素晴らしいレシピをありがとう!!!!!!

By google translate: 
I am from Japan and this was the very best Matcha cake I have ever made!!!!!!!
Omg!!!!!! It was the best!!!!!!! 
Thanks for the fantastic recipe!!!!!!

https://streaming.hearstdigitalstudios.com/86dfd47e-16f7-4b6c-a756-94c3acfb50a1/video_rover_16x9_1080p_hd_1550847789_88242.mp4

Love matcha? This cake is perfectly light and airy, perfect for showing off matcha's natural flavor.

Matcha Lovers Will Fall In Love With This Insanely Good Cake

Tbsp vegetable oil (28 grams)

A recipe for delicious and lightened up matcha pound cake, filled with green tea flavour.

Most Delicious Matcha Pound Cake

egg whites (room temp)

tsp cream of tartar (or use a bit of lemon juice / vinegar

g sugar

140 g salted butter (room temp)

egg yolks (room temp)

45 ml whole milk (room temp)

ml vanilla extract

g all-purpose flour

g matcha (sifted)

g baking powder

Separate the egg yolks and egg whites into 2 different bowls.

Preheat oven to 350°F/177°C. Line a 8&quot; by 4&quot; loaf pan with parchment paper.

In a clean stand mixer bowl fitted with a whisk attachment, add the egg whites and whip until foamy. Add in the cream of tartar and keep beating until lots of bubbles form.

Gradually add in the 1/4 C of granulated sugar and whip until stiff peaks. (Peak will be straight when whisk is lifted).

Remove the whipped egg whites and transfer to a large clean bowl. Set aside.

Using the same mixer bowl, change to a paddle attachment and add in the butter and sugar.

Cream until light and fluffy, about 2-3 minutes on high speed.

Gradually add in the egg yolks one by one, and then slowly add the milk and vanilla extract. Beat until combined. (A little curdling is fine).

Remove the mixer bowl and sift about 1/3rd of the dry ingredients (flour, cornstarch, matcha, and baking powder) over the egg yolk batter.

With a spatula, fold the dry ingredients into the mixture and alternate with 1/3rd of the whipped egg whites, repeating until everything is combined together and there are no white streaks left, but making sure not to overmix as to deflate the batter.

Transfer the cake batter to the lined loaf pan. Carefully drop the pan from a height of about 1 foot a few times to release any trapped air bubbles.

Bake at 350°F/177°C for 60-65 mins, until golden brown on top, or until a toothpick inserted comes out clean, or with the slightest crumbs clinging to it.

Let cool completely before slicing.

Cake can be stored in an airtight container at room temperature for up to 3 days. Store in the fridge for up to 1 week.

Sliced cake can be individually wrapped in plastic wrap and frozen for up to 2 months. Just remove from the freezer about 15-20 minutes and leave at room temperature before serving.

This matcha cake or green tea cake is a light &amp; fluffy sponge cake flavored with matcha power, aka green tea powder. It&#039;s a delicious Japanese cake that soft &amp; fluffy!

Matcha Cake (Green Tea Cake)

cake flour

Tablespoons matcha powder (See Note 1)

salt

½ teaspoon cream of tartar ((optional))

eggs (whites and yolks separated)

vegetable oil

honey

Beat egg whites

Preheat oven to 350° F. Using a stand mixer or hand mixer, beat egg whites with the cream of tartar (if using) on high until it becomes foamy. Next, add ⅓ of the amount of sugar and beat on high until firm peaks form. When lifting the whisk, look for the tip to drop slightly. Set aside.

Beat Egg Whites

Make egg yolk mixture

In a large bowl, add the egg yolks, the remaining ⅔ sugar, salt, water, honey, and vanilla. Beat on high until fluffy, pale yellow ribbons form when lifting the whisk. The ribbon should remain for 3 to 4 seconds. Add half the egg whites to the egg yolk mixture and fold gently.

Egg Yolk Mixture

Add dry ingredients and oil

Make the batter: Sift the flour, matcha powder, and baking powder into the egg yolk mixture in three parts, gently folding after each time. Matcha powder must be sifted as it clumps together easily. Next, add the vegetable oil. Tip: To help incorporate the oil better, mix a few spoonfuls of the batter with the oil before adding.

Add remaining egg whites

Add the remaining ½ of the egg whites to the batter and fold gently until well combined, taking care not to deflate the batter.

Add Dry Ingredients and Oil

Bake

Line two 6 inch cake pans with parchment paper along the sides and bottom. Pour in the batter and bang the pan twice to remove large air bubbles. Bake until a toothpick inserted in the center comes out clean and the crust is golden brown with a raised center, about 27 to 30 minutes. See Notes section for additional baking times.

Cool and serve

Remove all the parchment paper and allow to cool completely on a cooling rack before slicing. Use a cake leveler for even slices. Serve with whipped cream and fruit or make a layered cake. Enjoy!

A healthy but still so good Matcha Protein Cake with earthy green tea flavor, subtle sweetness and soft sponge cake texture. This healthy matcha cake recipe is sweetened with protein powder, has no sugar and very little butter - the perfect healthy matcha dessert!

Matcha Protein Cake - Healthy but just Amazing!

Whole Wheat Pastry Flour (120 grams, see post for subs)

Vanilla Protein Powder (45 grams, about 1½ scoop (whey and whey-caesin))

Tbsp Matcha Green Tea Powder

½ tsp Baking Powder

½ tsp Baking Soda

Non-fat Greek Yogurt (room temperature, 112 grams)

Tbsp Melted Butter (28 grams)

Egg (room temperature)

oz Sugar free Cool Whip (85 grams)

Preheat oven to 350°F and line an 8” round cake pan with parchment paper; Spray sides with cooking spray.

In a bowl, combine whole wheat pastry flour, vanilla protein powders, matcha green tea powder, baking powder and baking soda. Set aside.

In a large bowl, whisk Greek yogurt, milk, melted butter and egg.

Add in dry mix in wet and fold using a large spoon or spatula.DO NOT OVER-MIX or the cake will be tough because of the protein powder.

Pour mixture into baking pan.

Bake on center rack for 22 minutes.A tester inserted into the center will come out clean and top springy to touch.

Let cool in pan fro 15 minutes then transfer to a cooling rack to cool completely.

In a small bowl stir cool whip.

Spread on top of (cooled) cake.

Frosting:

This matcha cake is a bit denser than a layer cake yet still moist and extremely flavourful. It&#39;s the kind of cake best served with a a cup of tea or coffee to get you through the lull of the afternoon.

Top 7 matcha cake recipes from across the web

The most viewed matcha cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 7 matcha cake recipes from across the web

The most viewed matcha cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Matcha Cake

Matcha Cake

Matcha Cake

Most Delicious Matcha Pound Cake

Matcha Cake (Green Tea Cake)

Matcha Protein Cake - Healthy but j...

Matcha Cake

The most viewed matcha cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine