FOR THE CAKE
|Butter, softened||1 cup (2 sticks)|
|Granulated sugar||1 cup|
|All-purpose flour||1 cup|
|Baking powder||2 tsp.|
|Food-grade matcha powder||2 tsp.|
FOR THR FROSTING
|Cream cheese, softened||6 oz.|
|Granulated sugar||2/3 c.|
|Pinch of kosher salt|
|Cold heavy cream||2 c.|
|Powdered sugar||2 tbsp.|
|Food-grade matcha powder||1/2 tsp.|
We love how light this matcha cake and its accompanying frosting are; it really helps the natural flavors of matcha shine through. Make sure your heavy cream is cold before you whip it—the colder it is, the easier it will be to whip up and it’ll hold its shape better while frosting.
- Make cake: Preheat oven to 350°. Grease two 8″ cake pans with cooking spray and line with parchment paper. In a large bowl using a hand mixer, beat together butter and sugar until light and fluffy, 3 to 4 minutes.
- Separate egg yolks and egg whites. Add egg yolks to bowl with butter and sugar and beat until combined.
- In a medium bowl, whisk together flour, baking powder, cornstarch, and matcha powder. Slowly fold flour mixture into bowl with butter and sugar until completely combined, adding 2 tablespoons water too loosen, if necessary.
- In another medium bowl using a hand mixer, beat egg whites until soft peaks form, 3 to 4 minutes. Fold 1/4 of the egg whites into batter, then fold remaining egg whites into batter.
- Divide mixture between prepared pans and bake until a toothpick inserted into center comes out clean, 17 to 19 minutes. Let cool completely.
- Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese, sugar, and salt until completely combined. Slowly add heavy cream and beat until medium peaks form, 5 minutes.
- To assemble: Place first cake on serving tray and top with half of the frosting. Place second cake on top and spread remaining frosting all over.
- In a small bowl, whisk together matcha and powdered sugar. Use a sieve to dust this over top of cake.