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Matcha Cake with Green Buttercream Frosting Recipe

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4.1 from 34 reviews

  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Matcha Cake recipe blends the earthy flavors of matcha green tea with a light, fluffy cake base and silky buttercream frosting. Perfect for tea lovers, this cake features multiple layers of moist matcha-infused cake paired with a subtle vanilla and matcha buttercream, finished with a beautiful watercolor frosting design. Ideal for celebrations or afternoon treats, it is baked using classic techniques for a delicate crumb and balanced sweetness.

Ingredients

Cake

  • 1¾ cups cake flour
  • ½ teaspoon fine salt
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • 2 tablespoons matcha powder
  • 1 cup granulated sugar
  • ¼ cup unsalted butter, softened at room temperature
  • 2 large eggs
  • ⅓ cup Greek yogurt
  • ¼ cup neutral flavor oil (such as avocado or light olive oil)
  • ⅔ cup whole milk

Buttercream Frosting

  • 1 cup unsalted butter, softened at room temperature
  • ⅓ cup shortening, softened at room temperature
  • 3 cups powdered sugar
  • ¼ teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon matcha powder (divided)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 340°F (170°C). Grease and line the bottoms of three 6-inch round cake pans or two 8-inch round pans with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, salt, baking soda, baking powder, matcha powder, and granulated sugar until thoroughly combined to ensure even distribution of leavening agents and matcha flavor.
  3. Incorporate Butter: Add the softened butter to the dry ingredients and work it in using your fingers or a pastry cutter until the mixture resembles coarse sand. This step helps to create a tender crumb.
  4. Combine Wet Ingredients: In a separate bowl, whisk the eggs, Greek yogurt, and oil until smooth. Pour this mixture into the dry ingredients and stir gently until just combined.
  5. Add Milk and Form Batter: Gradually add the whole milk and stir carefully to form a smooth batter, taking care not to overmix to avoid toughness.
  6. Divide and Bake: Evenly pour the batter into the prepared cake pans. Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Cool Cakes: Allow the cakes to cool in the pans for about 5 minutes, then remove them and transfer to a wire rack to cool completely to room temperature.
  8. Optional Leveling: Once cooled, use a serrated knife to slice off the domes of the cakes to create flat, even layers perfect for stacking.
  9. Make Buttercream: In a stand mixer bowl or using a hand mixer, beat the softened butter and shortening on medium speed until light and fluffy, approximately 3 minutes.
  10. Add Powdered Sugar and Flavoring: Gradually add the powdered sugar, ½ cup at a time, beating well after each addition. Then mix in the salt and vanilla extract. Adjust sweetness by adding more powdered sugar if desired.
  11. Divide and Color Frosting: Divide the buttercream into three parts: leave one as vanilla, add ½ teaspoon matcha powder to one portion for a pastel green tone, and the remaining 2½ teaspoons matcha powder to another portion for a darker green shade. Stir well to incorporate the matcha evenly.
  12. Assemble Cake Layers: On a cake turntable, place the first cake layer. Spread about ½ cup of vanilla buttercream evenly over the surface. Stack the second cake layer and add another layer of vanilla buttercream, then top with the final cake layer.
  13. Frost Entire Cake: Cover the entire cake with buttercream, smoothing the sides and top with a spatula for a clean base layer.
  14. Decorate with Buttercream Dollops: Use a knife or spatula to add dollops of the vanilla and two shades of matcha buttercream around the cake.
  15. Create Watercolor Effect: Using a cake scraper or long spatula, smooth the cake’s sides while slowly turning the cake turntable. The different colors of buttercream will blend into a beautiful watercolor design.

Notes

  • Be sure not to overmix the batter after adding the milk to keep the cake tender.
  • Using room temperature ingredients ensures better mixing and a smoother batter.
  • If you don’t have cake flour, you can substitute with all-purpose flour minus 2 tablespoons per cup and sift before measuring to lighten it.
  • The watercolor frosting effect can be customized with different amounts of matcha or food coloring for varied intensity.
  • The cake layers can be baked a day ahead and stored tightly wrapped in plastic wrap at room temperature.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired

Find it online: https://quickandsweetrecipes.com/matcha-cake-with-green-buttercream-frosting-recipe/