Matcha Cake Recipes

MATCHA CAKE

Steps:

• Preheat the oven to 325°F. Line and grease three 6-inch cake pans with parchment rounds.
• Add the unsalted butter and granulated sugar into the bowl of a stand mixer. Beat on a high speed with a whisk attachment for a few minutes, scraping down the sides of the bowl as needed with a rubber spatula. The mixture will become lighter in color as air is whipped into it.
• Add the egg whites, and mix at a medium speed until they're incorporated.
• Sift the dry ingredients (cake flour, baking powder, matcha powder, and salt) into a separate bowl.
• Add half of the dry ingredients into the butter mixture, and mix on a low speed until just incorporated.
• Add the sour cream, oil and vanilla extract. Mix at a low speed until combined, scraping the sides and bottom of the bowl as needed!
• Mix in the remaining dry ingredients on a low speed.
• Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, to make sure my layers will be the same height.
• Bake for 34-37 minutes, or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through to help them bake evenly.
• Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
• Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
• Use a serrated knife to level the tops, and trim the sides to remove any caramelization.
• While the cake layers bake and cool, make the fluffy buttercream frosting.
• Place the room temperature pasteurized egg whites and powdered sugar in the bowl of a stand mixer (or a large bowl if you plan to make it with a hand mixer).
• Mix on a low speed to combine.
• Once incorporated, mix on medium high with a whisk attachment for 5 minutes until stiff peaks have formed.
• Swap the whisk attachment for a paddle attachment. This will help make your buttercream be smooth once it's fully made.
• Mix in pieces of room temperature butter on a low speed in 2 additions.
• Once the butter is incorporated, mix on medium speed for an additional 5 minutes.
• Add in 1 Tbsp of vanilla extract and 1/2 tsp of salt. Mix until the buttercream is fluffy and smooth.
• If your frosting breaks in the beginning when you add the butter, don't worry! Just keep mixing it, and it should come together in a few minutes.
• Stir for an additional few minutes by hand with a rubber spatula to get it silky smooth. Set aside.
• While the cake chills with its second coat of frosting, make the matcha white chocolate ganache.
• Heat heavy cream in a heat proof bowl in the microwave for 45 seconds, until it's just beginning to bubble.
• Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow the mixture to sit for 1 minute.
• Stir slowly until the cream and white chocolate are combined. Some bits of chocolate may not be fully melted yet. Heat the mixture again for 20 seconds, and stir.
• Repeat as necessary until all the white chocolate bits are fully melted and incorporated.
• Mix in the matcha powder. Let the mixture cool until desired viscosity is reached (barely warm to the touch).
• If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream! The type of cream and white chocolate that you use can affect the consistency, so feel free to adjust as needed.
• Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
• Add an even layer of buttercream on top of the first cake layer. Stack and frost remaining cake layers.
• Spread a thin coat of frosting around the cake, to fully cover the cake layers.
• Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of buttercream frosting to the cake, and chill the cake again in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
• Use a spoon to add the ganache drips around the cake with the white chocolate matcha ganache.
• Place the remaining frosting into a small piping bag fit with an Ateco 869 frosting tip. Pipe dollops around the top of the cake, and dust with an extra bit of matcha powder.

GREEN TEA CHIFFON CAKE

Steps:

• Gather all the ingredients and preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will also need a 17cm (7") chiffon cake pan. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake - it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.
• In a large bowl, whisk egg yolks and add ⅓ of the sugar. Then add oil and water and whisk all together till combined.
• Sift cake flour, matcha, and baking powder together and add to the egg yolk mixture in 3 separate times. Whisk until totally incorporated and make sure there are no lumps.
• Using a stand mixer, whip the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly.
• Add ⅓ of the remaining sugar and continue whipping. After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments. It takes about 2 minutes (since you changed the speed to speed 10) until stiff peaks form.
• To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.
• Add ⅓ of the beaten egg whites into the flour mixture using a spatula until the mixture is homogeneous.
• Fold in the rest of the egg whites in 2-3 increments and mix gently but quickly until the mixture is homogeneous.
• Pour the mixture into the ungreased 17cm (7") chiffon cake pan. Tap the pan a few times on the kitchen countertop to release the air bubbles.
• Bake for 30 minutes or until a toothpick inserted comes out clean.
• The cake must be cooled upside down; stick the pan on a tall heavy bottle, leave until cake is completely cool before removing it from the pan.
• Use a thin sharp knife or thin offset spatula and run it around the cake.
• Place the serving plate on top and flip over. The cake will pop out easily. Enjoy!

MATCHA GREEN TEA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Combine eggs, 2 egg whites, and 3/4 cup egg whites in a large bowl; beat with an electric mixer until thick and doubled in volume. Add ingredients one at a time, beating 15 to 30 seconds after each addition, in the following order: sugar, honey, flour, baking powder, matcha, vanilla extract, butter, and buttermilk. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.