Ingredients
Cake
- 7 tablespoons (99 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1 1/2 tablespoons matcha powder
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup buttermilk
Frosting
- 1 stick (113 grams) unsalted butter, softened at room temperature
- 2 cups (260 grams) powdered sugar, sifted
- 1 teaspoon vanilla bean paste
- 2 tablespoons (30 mL) heavy cream
Optional Garnish
- Fresh strawberries
Instructions
- Preheat and Prepare Pan: Preheat oven to 325°F (163°C). Line the bottom of an 8-inch square pan with parchment paper and lightly spray the exposed sides with cooking spray to ensure easy removal of the cake.
- Cream Butter and Sugar: In a medium bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together until light and fluffy, about 1-2 minutes, creating a smooth and aerated base for the cake batter.
- Add Eggs and Flavorings: Beat in the eggs, matcha powder, and vanilla bean paste just until combined to maintain a light texture and evenly distribute the matcha flavor throughout the batter.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour and baking powder to ensure even leavening and prevent clumping in the batter.
- Mix Batter – Part 1: Add half of the flour mixture to the wet ingredients and gently stir to combine, starting to build the cake batter’s structure.
- Add Buttermilk: Pour in all the buttermilk and stir again, which helps to keep the cake moist and tender while balancing the batter consistency.
- Mix Batter – Part 2: Add the remaining half of the flour mixture and stir until the batter is smooth with no visible streaks of flour, taking care not to overmix to prevent a dense cake.
- Bake the Cake: Scrape the batter into the prepared pan and bake on the middle oven rack for 30-33 minutes. The cake is done when a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes until it starts to pull away from the sides. Then, run a knife around the edges and gently lift the cake out using the parchment paper. Place the cake on a cooling rack to cool completely before frosting.
- Prepare Frosting: Combine the softened butter, powdered sugar, vanilla bean paste, and heavy cream in a bowl. Beat with an electric mixer until the frosting is light and fluffy, perfect for spreading.
- Assemble the Cake: Slice the cooled cake horizontally into two rectangles. Spread a generous layer of buttercream on one half, then place the other half on top to create a layered cake.
- Decorate and Serve: Dust the cake with powdered sugar, pipe or spread remaining buttercream as desired, and optionally garnish with fresh strawberries for a fresh, fruity accent. Cut into 5 or 6 triangle slices and serve.
Notes
- Ensure your butter is softened but not melted for best mixing results.
- Do not overmix the batter to keep the cake light and tender.
- Use good quality matcha powder for the best flavor and vibrant green color.
- The cake is best consumed within 2 days but can be refrigerated for up to 4 days.
- Allow the cake to cool completely before frosting to avoid melting the buttercream.
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
