Ingredients
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2 3/4 cup of all purpose flour
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3 teaspoons baking powder
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¼ teaspoon salt
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2½ tablespoon matcha powder
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1 cup (2 sticks) unsalted butter, room temperature
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1⅓ cups granulated sugar
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4 eggs
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2 teaspoons vanilla extract
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1 cup milk
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frosting
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2 cups (4 sticks) unsalted butter
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3 3/4 (1 pound) confectionery sugar
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1 teaspoon vanilla extract
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1/8 teaspoon salt
Directions
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1
Done
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cakeHeat the oven to 350°F (175C). |
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2
Done
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Butter two 8-inch round cake pans and line the bottom of each with a round of parchment paper. |
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3
Done
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Combine the flour, baking powder, salt, and matcha powder in a medium bowl. Set aside. |
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4
Done
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Using an electric mixer, beat the butter in a large bowl until soft. Add the sugar and continue mixing until light and fluffy, 2-3 minutes. |
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5
Done
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Add the eggs one at a time, mixing to combine. Put in the vanilla. |
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6
Done
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Add the matcha flour mixture and the milk in increments to the mixer, alternating between them. Mix until combined. |
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7
Done
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Divide the batter evenly between the two prepared cake pans. |
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8
Done
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Bake cakes for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let rest for 15 minutes, then remove from pans and transfer to a wire rack to cool completely before frosting. |
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9
Done
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frostingUsing an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low setting and gradually add the sugar, then the vanilla and salt, and beat until smooth. |
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10
Done
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assemblingUsing a small serrated knife, carefully trim the sides of both of the cakes, removing any browned or golden bits, so that only green is visible. |
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11
Done
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Transfer one cake to a cake stand or platter and spread with ¾ cup frosting. Top with the remaining cake, making sure the flat side is facing up. |
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12
Done
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Cover the entire cake with a thin layer of frosting, dragging a spatula or a butter knife against the sides to scrape away the frosting in places. Finish the top with a thick layer of frosting. Serve cake at room temperature. |
