How To Make Matcha Cake with Matcha Buttercream

How To Make Matcha Cake with Matcha Buttercream

June 27, 2018

This moist cake recipe by blogger Molly Yeh calls for a double dose of matcha—both in the batter and the frosting. Instead of one big cake, the recipe can also be made into about 20 cupcakes.

Ingredients

CAKE

  • 1 3/4 cups sugar
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons matcha powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1/2 cup canola oil
  • 3/4 cup boiling water

BUTTERCREAM

  • 2 cups unsalted butter, softened
  • 4 2/3 cups powdered sugar
  • 2 1/2 teaspoons matcha powder
  • 1 teaspoon vanilla extract
  • a pinch of kosher salt

    How to Make It

    Step 1    

    Preheat the oven to 350. Grease two 8-inch baking pans and line them with parchment paper, or line muffin pans with paper liners. In a large bowl, whisk together all of the dry ingredients. In a small bowl, whisk tother the eggs, buttermilk, vanilla extract, and oil. Add the wet ingredients to the dry ingredients and whisk until combined. Whisk in the boiling water.

    Step 2    

    Pour the batter into the pans and bake until a toothpick inserted into the center comes out clean, about 18 minutes for cupcakes and about 30 minutes for cakes.

    Step 3    

    Transfer the cakes to a cooling rack and let them cool completely.

    Step 4    

    To make the frosting, beat together all ingredients until smooth.

    Step 5    

    Frost the cakes as desired and serve.

    ENJOY!!!



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