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Matcha Buttercream Cake: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine a delicate, moist cake infused with the earthy, slightly bitter notes of matcha green tea, perfectly complemented by a luscious, creamy buttercream frosting. This isn’t just a cake; it’s an experience.

Matcha, deeply rooted in Japanese culture, has been enjoyed for centuries in traditional tea ceremonies. Its vibrant green color and unique flavor profile have made it a beloved ingredient in both sweet and savory dishes worldwide. The use of matcha in desserts, like this stunning matcha buttercream cake, is a modern twist on a classic ingredient, bringing a touch of elegance and sophistication to your table.

What makes this cake so irresistible? It’s the harmonious blend of flavors and textures. The subtle bitterness of the matcha powder cuts through the sweetness of the cake and buttercream, creating a balanced and unforgettable taste. The light and airy texture of the cake, combined with the smooth, velvety buttercream, makes each bite a delightful experience. Plus, it’s surprisingly easy to make, making it perfect for both experienced bakers and those just starting their baking journey. Get ready to impress your friends and family with this show-stopping dessert!

Ingredients:

• For the Matcha Sponge Cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 tablespoons matcha powder, sifted
• For the Matcha Buttercream:
• 1 cup (2 sticks) unsalted butter, softened
• 3-4 cups powdered sugar, sifted
• 1/4 cup heavy cream
• 2 tablespoons matcha powder, sifted
• 1 teaspoon vanilla extract
• Pinch of salt
• For Simple Syrup (Optional):
• 1/2 cup granulated sugar
• 1/2 cup water
• Optional Garnishes:
• Fresh berries (raspberries, strawberries, blueberries)
• Matcha powder, for dusting
• White chocolate shavings

Preparing the Matcha Sponge Cake:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for easy removal. This step is crucial to prevent the cake from sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Sifting the flour beforehand can help prevent lumps in your batter.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale yellow and significantly increased in volume.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour, which we want to avoid. Start by adding about a third of the dry ingredients, then half of the buttermilk, another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients.
6. Incorporate Matcha Powder: In a small bowl, whisk the sifted matcha powder with a tablespoon of the cake batter until smooth. This will help prevent clumps of matcha in the final cake. Add the matcha mixture to the cake batter and gently fold it in until evenly distributed. Be careful not to overmix.
7. Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be golden brown on top and spring back lightly when touched.
8. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting.

Preparing the Matcha Buttercream:

1. Cream the Butter: In a large bowl, beat the softened butter with an electric mixer until light and fluffy. This usually takes about 5-7 minutes. The butter should be almost white in color.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent a cloud of powdered sugar.
3. Incorporate Heavy Cream: Add the heavy cream and vanilla extract, and beat until smooth and creamy. The heavy cream helps to create a light and airy buttercream.
4. Add Matcha Powder: In a small bowl, whisk the sifted matcha powder with a tablespoon of the buttercream until smooth. This will prevent clumps of matcha in the buttercream. Add the matcha mixture to the buttercream and beat until evenly distributed.
5. Adjust Consistency: If the buttercream is too thick, add a little more heavy cream, one tablespoon at a time, until you reach the desired consistency. If it’s too thin, add a little more powdered sugar.
6. Add Salt: Add a pinch of salt to balance the sweetness.

Preparing the Simple Syrup (Optional):

1. Combine Sugar and Water: In a small saucepan, combine the granulated sugar and water.
2. Heat and Dissolve: Heat over medium heat, stirring constantly, until the sugar is completely dissolved.
3. Cool: Remove from heat and let cool completely before using.

Assembling the Matcha Buttercream Cake:

1. Level the Cakes: If the cakes have domed on top, use a serrated knife to level them. This will ensure that the cake layers are even and the frosting is applied smoothly.
2. Apply Simple Syrup (Optional): Brush the top of each cake layer with simple syrup. This will help to keep the cake moist.
3. Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of matcha buttercream evenly over the top.
4. Add Second Layer: Carefully place the second cake layer on top of the buttercream.
5. Frost the Entire Cake: Frost the top and sides of the cake with the remaining matcha buttercream. You can use an offset spatula or a piping bag to create a smooth and even finish.
6. Chill the Cake: Refrigerate the cake for at least 30 minutes to allow the buttercream to set. This will make it easier to slice and serve.
7. Garnish (Optional): Decorate the cake with fresh berries, a dusting of matcha powder, or white chocolate shavings. Get creative and have fun with it!
8. Serve: Slice and serve the matcha buttercream cake. Enjoy!

Conclusion:

This matcha buttercream cake isn’t just another dessert; it’s an experience. The delicate balance of earthy matcha and sweet, creamy buttercream creates a flavor profile that’s both sophisticated and comforting. It’s a showstopper that’s surprisingly simple to make, and I promise, the rave reviews will be worth every minute spent in the kitchen.

Why is this a must-try? Because it’s more than just a cake. It’s a conversation starter, a mood booster, and a delicious way to impress your friends and family. The vibrant green hue is visually stunning, making it perfect for celebrations, afternoon tea, or simply a treat to brighten your day. The subtle bitterness of the matcha cuts through the sweetness of the buttercream, preventing it from being overly cloying, resulting in a perfectly balanced and utterly addictive dessert. Plus, the aroma that fills your kitchen while it bakes is simply divine!

But the best part? It’s incredibly versatile!

Serving Suggestions and Variations

Don’t be afraid to get creative! For a truly decadent experience, try serving a slice of this matcha buttercream cake with a scoop of vanilla bean ice cream or a dollop of whipped cream. A sprinkle of chopped pistachios or a dusting of extra matcha powder adds a touch of elegance and enhances the flavor.

Looking for variations? You could easily adapt this recipe to create cupcakes instead of a full cake. Simply adjust the baking time accordingly. For a more intense matcha flavor, increase the amount of matcha powder in both the cake batter and the buttercream. If you’re not a fan of buttercream, a simple cream cheese frosting would also be delicious.

Consider adding a layer of raspberry jam between the cake layers for a burst of fruity sweetness that complements the matcha beautifully. Or, for a more textural experience, incorporate chopped white chocolate into the buttercream. You could even infuse the cake layers with a matcha simple syrup after baking to make them extra moist and flavorful.

Another fun variation is to create a matcha swiss roll. Bake the cake batter on a sheet pan, then roll it up with the matcha buttercream filling. This makes for a beautiful and impressive dessert that’s perfect for sharing.

For a vegan version, substitute the eggs and dairy with plant-based alternatives. There are many excellent vegan butter and milk options available that work perfectly in this recipe. Just be sure to choose high-quality ingredients for the best results.

I’ve even experimented with adding a hint of citrus zest (lemon or lime) to the cake batter, which adds a bright and refreshing note that balances the earthy matcha. The possibilities are truly endless!

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake! I’m confident that this matcha buttercream cake will become a new favorite in your household.

I can’t wait to hear about your baking adventures! Please, please, please try this recipe. And when you do, don’t forget to share your photos and experiences with me. Tag me on social media, leave a comment below, or send me an email. I’m always thrilled to see your creations and hear your feedback. Happy baking! Let me know what variations you try and how they turn out. I’m always looking for new ideas!

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