Wednesday, January 7, 2015

(Matcha) Green Tea Cake

(Matcha) Green Tea Cake
I had wanted to make this for Hubby for his birthday, but never ended up doing it cuz I was too tired from being pregnant at the time. I did end up eventually doing it about a month and half later though. This turned out pretty nicely. K even helped to make it. The kid is turning out to be a pretty good sous chef. ;)

(Matcha) Green Tea Cake
(serves 12-14)

  • 2 cups cake flour (or 1 3/4 cups all-purpose flour + 1/4 cup cornstarch, sifted)
  • 6 tsps (matcha) green tea powder, divided
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 1/4 cups sugar
  • 1 cup canola/vegetable oil
  • 3 eggs, room temperature
  • 1 cup plain yogurt (or 2 Tbsps white vinegar + enough milk to make 1 cup of sour milk [let sit for 5 minutes before mixing into batter])
  • 3 tsps vanilla extract, divided
  • 1 250g (8oz) package of cream cheese, softened
  • 2 Tbsps butter, softened
  • 2 1/2 cups icing sugar
  • 1 Tbsp milk

  1. Preheat the oven to 350F and line the bottom of two 9" round pans with parchment paper. Grease the sides, if not using teflon pans. Set aside.
  2. In a large bowl, sift together flour, 4 teaspoons of green tea powder, salt and baking soda. Set aside.
  3. In a stand mixer, beat sugar, oil, eggs and 2 teaspoons of vanilla extract until smooth. Add in half of the sifted flour mixture. Beat on low until just incorporated.
  4. Add in yogurt and beat on low until just incorporated.
  5. Add in remaining flour mixture and beat on low until just incorporated. Scrape down the sides and beat for another second or two until just incorporated.
  6. Divide batter into the pans and bake for 30-35 minutes, or until a cake tester (aka dry spaghetti pasta) comes out clean when poked into the center of the cake.
  7. Cool for 1 hour or so until the cake is at room temperature.
  8. Meanwhile, make the frosting by beating cream cheese with butter, 1 teaspoon of vanilla extract, icing sugar, milk and the remaining 2 teaspoons of green tea  powder until smooth.
  9. Once the cake layers have cooled to room temperature, use a serrated knife to level/slice off the top rounded layer of the cakes. Spread 1/3 of the frosting on top of one of the layers. Top with the other layer of cake. Frost a thin (crumb) layer of frosting on the surface of the cake with an offset spatula. Wipe clean and spread remaining frosting all over the cake. To make a swirly pattern like in the picture, use the rounded side of a large spoon to press down, twist, then lift up.
  10. Serve with coffee or milk.