This matcha cake with whipped cream cheese frosting has a wonderfully fluffy texture and lots of matcha flavor. Can be made with all-purpose or gluten-free flour.
Prep time: PT30M
Cook time: PT43M
Total time: PT73M
5 stars (24 reviews)
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- Place the rack in the center of the oven. Preheat the oven to 325 °F (162 °C) and line two round 8" pans with parchment paper, and grease the sides.
- In a medium mixing bowl, stir together the flour, matcha, baking powder and salt. Set aside.
- In a large mixing bowl with an electric hand mixer or a stand mixer with a whisk attachment, beat the eggs, sugar, and vanilla extract at medium-high speed for about 2 minutes until it's thickened and a light gold color. Should your stand mixer not have a whisk attachment, then beat the mixture for 5 minutes using the paddle attachment.
- Beat in the dry ingredients on low speed just until combined. Use a silicon spatula to scrape the bottom and sides of the bowl and mix briefly to incorporate.
- In a small saucepan, heat the milk over medium heat. You shouldn't let it boil. When you see small bubbles start to appear around the edge of the saucepan, it's ready. The temperature will be 180-185 °F (82-85 °C). Remove the pan from the heat and stir in the butter and oil until the butter has melted.
- Slowly stir the milk mixture into the batter at low speed and mix until totally combined.
- Divide the batter between the two prepared pans, using about 2 3/4 cups (580 grams) of batter in each pan. It may look bubbly.
- Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges of the cake are pulling away from the pan's sides.
- Remove the cake from the oven and place it on a wire rack to cool completely, which takes about 2 hours.
- In a large mixing bowl using an electric or stand mixer at medium power, beat the cream cheese, sugar, vanilla and salt until totally combined.
- While still mixing, now on low, gradually add the heavy cream.
- Once it’s well incorporated, turn the speed to high and beat until stiff peaks form - about 5 minutes.
- Place one of the cake layers, flat side down, onto the cake serving plate.
- Spread with about 1 cup of frosting or enough so that there's a 1/4" to 1/2" thick layer of frosting.
- Place the next layer, bottom side up, on top of the frosting.
- If you have time, place the cake in the fridge or freezer for 30 minutes and up to 2 hours, uncovered, to help firm it up. That makes the layers sturdier, less likely to slide around as you frost the sides, and fewer crumbs will be shed. If you don't have time, that's fine. You can go ahead and frost right away.
- You can either slather it all on right away, or for the best-looking cake, put on a crumb coat by spreading a very thin layer of frosting all around the sides and top of the cake. You'll be able to see the cake through the frosting. Chill for 20 minutes and then frost your cake evenly and thoroughly. Use leftover frosting to pipe on decorations.
- Right before serving, garnish, if desired, by sprinkling on some matcha with a powdered sugar sifter. Add raspberries and mint leaves.
- Refrigerate frosted leftovers for up to 3 days. Unfrosted layers can sit at room temperature for up to 2 days if wrapped tightly in plastic wrap and put in a ziploc bag.