Matcha Cake Recipe

4.60 from 5 votes

Course: Dessert

Cuisine: American, Fusion, Japanese

Prep Time: 10

Cook Time: 25

Cooling & Decorating Time: 1 14

Servings: slices

Calories: 558kcal

This matcha cake is made with soft, fluffy layers of matcha sponge and a creamy vanilla and matcha buttercream frosting.

Preheat the oven to 340°F (170°C) and grease and line the bottoms of three 6-inch round pans, or two 8-inch round pans with parchment paper.
In a large bowl, whisk together the cake flour, salt, baking soda, baking powder, matcha, and granulated sugar until combined. Add the softened butter and work it into the flour until it turns into a sandy mixture.
In a separate bowl, whisk together the eggs, Greek yogurt, and oil until smooth. Pour this mixture into the dry ingredients and stir until combined. Add the milk and stir just until a smooth batter forms. Be sure not to overmix.
Evenly pour the batter into the cake pans and bake in the oven for 23-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes before taking them out onto a wire rack to cool completely.
Optional: Once the cake layers have cooled, slice the domes off using a serrated knife, to create flat, even cake layers.

In the bowl of a stand mixer, or using a large bowl and an electric hand mixer, beat the softened butter and shortening until light and fluffy, about 3 minutes. Add the powdered sugar ½ cup at a time, beating after each addition. Beat in the salt and vanilla. Sample the frosting and add more powdered sugar if needed for a sweeter frosting.
Prepare two small bowls and add ¼ of the vanilla buttercream to each bowl. In one bowl, add ½ teaspoon of matcha powder and stir until the frosting turns into a pastel green color. In the other bowl, add the remaining 2½ teaspoons of matcha powder and stir to make a darker green frosting.

On a cake turntable, place one of the matcha cakes. Add some vanilla buttercream (I used about ½ cup) and spread it out evenly using a knife or offset spatula. Place your second cake layer on top and spread on another layer of buttercream. Place your final layer of cake on top and cover the entire cake with buttercream, smoothing out the sides and top.
Using a knife or spatula, add dollops of vanilla and matcha buttercream all around the cake.
Using a cake scraper or a long spatula, smooth out the sides while turning the turntable to create a watercolor design.

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