Green Tea Cake with White Chocolate Buttercream
Matcha adds sweet, herbaceous notes and a spring-green hue to a tender layer cake, finished with creamy white chocolate buttercream.
Servings 8 slices
Ingredients
Cake
- 2 cups all-purpose flour (about 250 grams)
- 1 cup sugar (about 200 grams)
- 2 tablespoons matcha green tea powder
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream or plain yogurt (about 242 grams)
- 3 large eggs
- ⅔ cup grapeseed or canola oil
- 2 teaspoons vanilla extract
Frosting
- 1 cup (2 sticks) unsalted butter, softened (about 227 grams)
- 3 cups confectioners’ sugar, sifted (about 360 grams)
- 4 ounces good-quality white chocolate, melted and cooled (about 113 grams)
- 2 teaspoons vanilla extract
- 2–3 tablespoons whipping cream or soymilk
Instructions
- Preheat oven to 350°F. Grease and flour two 8- or 9-inch cake pans (or line bottoms with parchment and oil the parchment).
- Whisk together flour, sugar, matcha, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk sour cream, eggs, oil, and vanilla. Slowly add wet ingredients to dry, whisking until smooth.
- Divide batter evenly between pans and smooth tops. Bake 25–30 minutes, until set and a tester comes out clean.
- Cool in pans 10 minutes. Run a knife around edges, invert onto racks, and cool completely.
- Frosting: Beat butter until smooth and creamy. Beat in confectioners’ sugar at low speed just to incorporate. Add white chocolate, vanilla, and cream; beat on medium about 3 minutes until light and fluffy.
- Spread about ¾ cup frosting on the first layer. Top with second layer and frost top and sides.
