Description
Unlock the secrets to a perfectly moist and flavorful Matcha cake with our expert guide. This recipe guarantees a vibrant green hue and a deliciously balanced matcha taste that everyone will love.
Ingredients
- 2 ¼ cups (270g) All-purpose flour
- 2 tablespoons (14g) culinary-grade matcha powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven & prep pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment.
- Combine dry ingredients: In a large bowl, whisk together flour, matcha, baking powder, baking soda, and salt.
- Cream butter & sugar: In a separate large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then vanilla extract.
- Alternate wet & dry: Gradually add dry ingredients to wet in three additions, alternating with buttermilk in two additions, beginning and ending with dry. Mix on low speed just until combined; do not overmix.
- Bake: Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely before frosting.
- Prep Time: 20 mins
- Cook Time: 30 mins