Matcha Cake
With a light & fluffy crumb, creamy frosting, and earthy green tea flavor, this matcha cake is truly a matcha latte in cake form! This simple 9-inch snack cake is topped with an easy whipped mascarpone frosting that's so mild in flavor, it lets the matcha really shine.
Ingredients
For the matcha cake:
- 270 g (2 ¼ cups) all-purpose flour
- 250 g (1 ¼ cups) granulated sugar
- 12 g (2 tablespoon) matcha powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- 113 g (8 tablespoon) unsalted butter, room temp
- 100 g (½ cup) neutral oil
- 340 g (1 ½ cups) whole milk, room temp
- 1 teaspoon vanilla extract
- 3 egg whites
For the whipped mascarpone frosting:
- 227 g (8 oz) mascarpone, cold
- 200 g (1 cup) granulated sugar
- 227 g (1 cup) heavy cream, cold
Instructions
For the matcha cake:
- Preheat the oven to 350 degrees F and line a 9" square pan with parchment paper.
- Soak two cake strips in ice water.
- In a large bowl, combine the flour, sugar, matcha powder, baking powder, and salt.
- Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
- Add the oil, whole milk, and vanilla, and mix until just combined.
- In a separate medium bowl, add the egg whites. Use an electric hand mixer to whip them until medium peaks form.
- Gently fold the whipped egg whites into the batter with a rubber spatula until just combined.
- Pour the cake batter into the prepared pan. Wrap the cake strips around the outside of the pan.
- Bake the cake for about 35 minutes or until the cakes start to pull away from the sides of the pan and a toothpick inserted comes out clean. Allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
For the whipped mascarpone frosting:
- In a medium bowl, add the mascarpone and sugar. Use an electric mixer to beat until smooth.
- Pour in the heavy cream, and beat on medium speed until thick.
For assembly:
- Place the cake on a serving platter or cake stand, then top with the mascarpone frosting.
- Dust the top with more matcha powder, if desired. Cut the cake into 9 or 16 slices and enjoy!
Notes
- Use cake strips to create a flat cake. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake.
- Do not over-whip the egg whites. Whip the egg whites only to medium peaks. Whipping them to stiff peaks will make the egg whites too dry, causing them to deflate as they're folded into the batter.
- Use cold mascarpone & heavy cream. In order to create a sturdy whipped mascarpone frosting, pay close attention to the temperature of the ingredients. Cold mascarpone will ensure it's thick enough, while cold heavy cream will whip up and give the frosting enough structure.
Nutrition Facts
Serving: 1large slice | Calories: 723kcal | Carbohydrates: 76g | Protein: 9g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 325mg | Potassium: 134mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1166IU | Vitamin C: 0.2mg | Calcium: 186mg | Iron: 2mg
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