A single-layer cake flavored with matcha green tea powder, topped with a matcha buttercream frosting.
Prep Time45 minutesmins
Cook Time40 minutesmins
Cooling Time2 hourshrs
Total Time3 hourshrs25 minutesmins
Course: Dessert
Cuisine: American
Keyword: Green Tea Cake, Green Tea Frosting, Matcha Buttercream Frosting, Matcha Snack Cake, Snack Cake
Servings: 8slices
Equipment
1 8-inch round or square cake pan
Ingredients
Matcha Cake
1cgranulated sugar
1/2cbutter, softened
2large eggs, room temperature
2tspvanilla extract
1 1/2call-purpose flour
1 3/4tspbaking powder
1 1/2Tmatcha green tea powder
1/2cbuttermilk
Matcha Buttercream Frosting
1/2cbutter,softened
2cpowdered sugar
1tspvanilla extract
2tspmatcha green tea powder
2Theavy whipping cream
Instructions
Matcha Cake
Preheat oven to 350°F. Grease an 8-inch cake pan, line the bottom with parchment paper, and grease the parchment paper.
In a small bowl, whisk together flour, baking powder, and matcha until combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream butter and sugar on medium speed until light and fluffy (2-3 minutes).
Add eggs one at a time, beating just until combined in between. Scrape bowl as needed. Add vanilla extract and beat on low speed just until combined.
Add flour mixture, mixing on low speed just until combined. Scrape the bottom of the bowl to make sure there are no stray bits of flour mixture hiding there.
Add buttermilk and mix on low speed until combined. Pour batter into the prepared pan and smooth the top.
Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean (or mostly clean with a few moist crumbs on it). Cool in the tin for about 10 minutes, then carefully remove from the pan and set on a cooling rack to cool completely.
Matcha Buttercream Frosting
In the bowl of a stand mixer (or in a large bowl using a hand mixer), beat butter and powdered sugar on low speed until combined. Add vanilla extract and matcha powder, mixing until combined.
Add heavy whipping cream. Mix on low until combined, then increase the speed to high and beat until light and fluffy, about 2 minutes.
Once cake is completely cool, spread all of the finished buttercream on top of the cake. Decorate with berries, if desired. Cut, serve, and enjoy!Stored any leftover cake in an airtight container in the refrigerator (but bring up to room temperature before serving for the best flavor and texture).