Matcha Cake With Buttercream Frosting Recipe

If you thought flavor, tradition, and nutrition couldn’t all fit on the same roster, here’s an epic recipe to prove you wrong and please your palate at the same time. This real simple matcha cake recipe from Real Simple (get it?) is an edible delight that brings together the best of the East and the West. What’s more? The recipe also tells you how to dole out heaps full of delicious buttercream frosting over your dessert. So get baking and try out this delish matcha cake with buttercream frosting this weekend!

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Matcha Cake With Buttercream Frosting Recipe

A fluffy matcha cake with creamy buttercream frosting.

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Rating: 5
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Course

Cake, Desserts

Cuisine

Chinese

Prep Time

20 minutes

Cook Time

45 minutes

Servings

MetricUS Imperial

Ingredients

For the Cake

• 2.75 cup all purpose flour spooned and leveled
• 3 tsp baking powder
• 1/4 tsp Salt
• 2.5 tbsp matcha powder
• 1 cup butter at room temperature
• 1 1/3 cups granulated sugar
• 4 eggs
• 2 tsp pure vanilla extract
• 1 cup Milk

For the Frosting

• 2 cups unsalted butter at room temperature
• 3/4 cup confectioners' sugar
• 1 tsp pure vanilla extract
• 1/8 tsp kosher salt

Course Cake, Desserts Cuisine Chinese Prep Time 20 minutes Cook Time 45 minutes Servings MetricUS Imperial Ingredients For the Cake 2.75 cup all purpose flour spooned and leveled 3 tsp baking powder 1/4 tsp Salt 2.5 tbsp matcha powder 1 cup butter at room temperature 1 1/3 cups granulated sugar 4 eggs 2 tsp pure vanilla extract 1 cup Milk For the Frosting 2 cups unsalted butter at room temperature 3/4 cup confectioners' sugar 1 tsp pure vanilla extract 1/8 tsp kosher salt

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

For the Cake

1. Heat the oven to 350°F. Butter two 8-inch round cake pans and line the bottom of each with a round of parchment paper.
2. Combine the flour, baking powder, salt, and matcha powder in a medium bowl. Using an electric mixer, beat the butter in a large bowl until soft. Add the sugar and continue mixing until light and fluffy, 2-3 minutes. Add the eggs one at a time, mixing to combine. Stir in the vanilla. Add the matcha mixture and the milk in increments, alternating between them. Stir until just combined.
3. Divide the batter evenly between the two prepared cake pans.
4. Bake cakes for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let rest for 15 minutes, then remove from pans and transfer to a wire rack to cool completely before frosting.

For the Frosting

1. Using an electric mixer beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the vanilla and salt, and beat until smooth.

Assembling the Cake

1. Using a small serrated knife, carefully trim the sides of both of the cakes, removing any browned or golden bits, so that only green is visible.
2. Transfer one cake to a cake stand or platter and spread with ¾ cup frosting. Top with the remaining cake, making sure the flat side is facing up. Cover the entire cake with a thin layer of frosting, dragging a spatula or a butter knife against the sides to scrape away the frosting in places. Finish the top with a thick layer of frosting.
3. Serve cake at room temperature.