Matcha Cake Small Batch (4-inch)
Like a sweet matcha latte! Matcha cake has a tender crumb, beautiful green color, and fluffy vanilla bean buttercream. This soft and moist cake is eye-catching for any occasion! Serves 2-4.
Servings 4
Equipment
- Stand mixer with paddle attachment or hand mixer
Ingredients
Matcha Cake
- 1 cup all purpose flour (120g)
- 1 tsp baking powder
- 1 cup granulated sugar (200g)
- 1 tbsp matcha powder (6g)
- ¼ kosher salt
- ¼ cup unsalted butter (room temperature & cut into small squares) (56g)
- ¼ cup vegetable oil (56g)
- ¼ cup + 2 tbsp whole milk (90g)
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
Vanilla Bean Buttercream
- ½ cup unsalted butter, room temperature (113g or 1 stick)
- 2 cups powdered sugar (312g)
- pinch kosher salt
- 2 tsp vanilla bean paste
- 1 tbsp heavy whipping cream (or whole milk) (use more if your frosting is too stiff)
Instructions
Matcha Cake
- Make sure all the ingredients are at room temperature. Preheat the oven to 350℉ (177℃). Butter or spray the sides of the cake pans with cooking spray. Cutout parchment circles and place into the pans for easier cake release.
- In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, whisk together the flour, baking powder, sugar, matcha powder (sift if clumpy), and salt. Add the softened butter into the dry ingredients and mix on low speed until it resembles wet sand.
- In a separate bowl, add the vegetable oil, milk, egg, and vanilla extract. Whisk until combined.
- Add the wet ingredients into the dry and mix on medium-low speed until combined and smooth.
- Pour the batter into the prepared cake pans (180-185g per cake pan). Bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean. Bang against a kitchen towel to release air bubbles.
- Transfer the pans to a wire cooling rack. After 5 minutes, use a knife to gently release the sides of the cake for the pan. Turn out the cake using oven mitts (the pans will still be hot). Let the cakes cool completely.
Vanilla Bean Buttercream
- Add the softened butter to the bowl of a stand mixer with a paddle attachment or use a hand mixer. Beat the butter on high speed for one minute.
- Add 1 cup of powdered sugar and mix on low for 30 seconds. Once incorporated, add the remaining cup and mix on low speed. Scrape down the sides of the bowl with a rubber spatula.
- Add the salt, vanilla bean paste, and whipping cream. Whip everything on medium speed for two minutes. Then, change the speed to low and mix for 5 minutes. If the buttercream is too stiff, add 1 tsp of additional whipping cream at a time and mix on low.
Decorate
- Once the cakes have cooled, level the tops with a serrated knife. Tip: Chill cake layers in the freezer for 5 minutes to avoid crumbs.
- Add buttercream between the layers and frost the sides.
- Optional: Add buttercream swirls to the top of the cake and lightly dust with more matcha powder.
Notes
- Matcha Powder: I use this matcha powder in my matcha cakes. To get a vibrant green color, always use fresh matcha. Expired matcha dulls in color and flavor. Buy in small quantities to avoid this.
- Tools: Electric mixers whip up buttercreams to a smooth and creamy texture. A stand mixer with a paddle attachment is very helpful, or a handheld mixer with whisk attachments.
- Vanilla Bean Buttercream: This recipe makes about 2 cups of frosting and is adapted from my easy American buttercream recipe. If you want enough buttercream to make lots of extra piping designs, double the recipe.
- Substitutes: Use pure vanilla extract if you don't have vanilla bean paste. I buy my vanilla extract in a large quality since I do a lot of baking and it's cheaper! You can sub cake flour for all purpose flour which results in a lighter, crumbly cake texture.
- Room Temperature Ingredients: Unsalted butter, milk, and eggs will incorporate better when at room temp. Don't skip this!