Matcha Layer Cake

A delicate and refreshing matcha-infused cake, featuring layers of fluffy sponge, a hint of matcha powder in the frosting, and a sprinkle of powdered sugar on top.

Ingredients

For the Sponge Cakes

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 3 large egg whites
• 1/2 cup (120ml) whole milk, at room temperature
• 1 teaspoon matcha powder
• 1/4 teaspoon salt

For the Matcha Buttercream Frosting

• 1 cup (200g) unsalted butter, softened
• 2 cups (400g) powdered sugar
• 2 teaspoons matcha powder
• 2 tablespoons milk or heavy cream

Instructions

1. Preheat your oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large mixing bowl, whisk together egg whites and milk.
4. Add the matcha powder to the dry ingredients and whisk until combined.
5. Gradually pour the dry ingredients into the wet ingredients and mix until just combined.
6. Divide the batter evenly among the prepared pans and smooth the tops.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

To Make the Matcha Buttercream Frosting

1. Beat the softened butter until creamy, about 2 minutes.
2. Gradually add the powdered sugar and mix until smooth.
3. Add the matcha powder and milk, beating until fully incorporated.
4. Adjust the frosting consistency as needed by adding more powdered sugar or milk.

Assembly and Decoration

1. Once the cakes are completely cool, place one layer on a serving plate.
2. Spread a thin layer of the matcha buttercream frosting on top.
3. Repeat the process with the remaining two layers, creating a stacked effect.
4. Frost the outside of the cake with the remaining matcha buttercream frosting.
5. Sprinkle powdered sugar on top and serve.

Enjoy your delicious Matcha Layer Cake!