Matcha is a green tea powder traditionally used in the Japanese tea ceremony. Because it it finely ground, it integrates beautifully into baked goods, to which it adds sweet, herbaceous notes and a spring green color. The creamy, mellow sweetness of white chocolate buttercream complements the matcha in this lovely layer cake.
Tip: There are several brands of kosher-certified matcha. As a specialty tea, it's easiest to find at gourmet grocers, Whole Foods or health food stores. Or, order online, from a purveyor such as Republic of Tea. Look for matcha powder, not tea bags that blend a bit of matcha with green tea leaves.
- For the Cake:
- 2 cups (250 grams) all-purpose flour
- 1 cup (200 grams) sugar
- 2 tablespoons matcha green tea powder
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (242 grams) sour cream (or plain yogurt)
- 3 large eggs
- 2/3 cup oil (grapeseed or canola)
- 2 teaspoons vanilla extract
- For the Frosting:
- 1 cup (2 sticks, or 227 grams) unsalted butter (cut into small pieces and softened to room temperature)
- 3 cups (360 grams) confectioners' sugar (sifted)
- 4 ounces (113 g) good-quality white chocolate (melted and cooled)
- 2 teaspoons vanilla extract
- 2 to 3 tablespoons whipping cream (or soymilk)
- Preheat the oven to 350° F (177° C). Grease and flour 2 8 or 9-inch cake pans, knocking out any excess flour. (Alternatively, lightly grease the pans and line the bottoms with parchment paper, then oil the parchment.)
- In a large bowl, whisk together the flour, sugar, matcha, baking powder, baking soda, and salt.
- In another large bowl, whisk together the sour cream, eggs, oil, and vanilla. Slowly add the wet ingredients to the dry, whisking until smooth. (Switch to a spoon or use electric beaters if you find the batter too thick to whisk easily.)
- Divide the batter evenly between the two cake pans, smoothing the tops with a spatula. Bake the cakes in the preheated oven until they are firm to the touch, begin to pull away from the sides of the pan, and a tester inserted in the center comes out clean, about 25 to 30 minutes.
- Allow the cakes to cool on a rack in their pans for 10 minutes. Run a sharp knife around the edge of each cake, then invert onto the cooling rack. Remove the pans and allow the cakes to cool completely before frosting.
- To make the frosting, beat the butter in a stand mixer or with with handheld beaters until smooth and creamy. Beat in the confectioners sugar on low speed, just until incorporated. Add the white chocolate, vanilla, and cream, and beat on medium speed for about 3 minutes more, or until the frosting is light and fluffy.
- When the cake has cooled completely, place one layer on a cake plate. Spread with about 3/4 cup of the frosting, then top with the second layer. Spread the top and sides of the cake with the remaining frosting. Enjoy!
Variation -- Green Tea Cake with White Chocolate Buttercream and Green Tea Filling:
You can also make a green tea filling for the cake. After you make the white chocolate buttercream, scoop about 1 cup of frosting into a bowl. Add 2 teaspoons of matcha green tea powder, and beat until the tea is incorporated and the frosting is green. Use the green tea filling between the cake layers, and the white chocolate buttercream to frost the top and sides of the cake. If desired, reserve a small amount of green tea filling, and use it in a piping bag to decorate the frosted cake.
|Nutritional Guidelines (per serving)|