Matcha Cake

Total Time Prep: 30 min. Bake: 45 min. + cooling
Yield 12 servings
Test Kitchen Approved
Our matcha cake is as easy to make as any layered cake, but its cool sophistication is second to none.

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 3 tablespoons matcha (green tea powder)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 2 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries

Directions

  1. Preheat oven to 350°. Grease two 8-inch round baking pans.
  2. In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Beat in egg, vanilla extract and almond extract. Combine flour, matcha, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into prepared cake pans. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes; transfer from pans to wire rack to cool completely.
  3. In a large bowl, beat cream, confectioners' sugar and vanilla extract on low speed, increasing to medium-high speed; beat until stiff peaks form. Spread frosting on top of one cake layer; stack unfrosted cake on top. Frost top and sides of layer cake. Slice; serve with fresh raspberries.

Nutrition Facts

1 slice: 536 calories, 31g fat (19g saturated fat), 118mg cholesterol, 363mg sodium, 59g carbohydrate (38g sugars, 1g fiber), 7g protein.

This vibrant green matcha cake is topped with a simple vanilla whipped topping to highlight the taste of the matcha. The earthy, almost grassy flavor goes great with a bright fruit like raspberries. —Cathy Trochelman, Brookfield, Wisconsin
Recipe Creator

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