Matcha Layer Cake with Black Sesame Crumble

Servings

6-8 people

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons matcha powder
• 1 cup whole milk

For the black sesame crumble:

• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 cup black sesame seeds
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract

Instructions

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.

Make the cake

In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large mixing bowl, combine softened butter, eggs, matcha powder, and milk. Beat on medium speed until light and fluffy, about 3 minutes. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Divide and bake

Divide the cake batter evenly among the prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the black sesame crumble

In a small bowl, mix together sugar, flour, and black sesame seeds. Add softened butter and vanilla extract; stir until crumbly.

Assemble the cake

Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a thin layer of whipped cream or matcha-infused buttercream on top. Repeat this process two more times, finishing with the final cake layer on top.

Top with black sesame crumble

Just before serving, sprinkle the black sesame crumble evenly over the top of the cake.