Matcha Layer Cake with Buttercream

In a matcha layer cake, the cream shouldn't hide the cake layers. This version stacks two 6-inch (15 cm) layers baked with about 4 tsp (8 g) matcha, then adds a buttercream with about 2 tsp (4 g) more. It serves six and takes at least 2 hours 5 minutes, including cooling.

We'd bake the two layers in matching pans so they stack without difficult trimming. You will need two pans. If you're looking for other cakes to share, our matcha cake recipes also include loaf cakes and rolls.

• Prep 35 minutes
• Bake 30 minutes
• Cool at least 60 minutes
• Total at least 2 hours 5 minutes
• Yield 6 servings
• Equipment two 6-inch (15 cm) round pans, parchment paper, two bowls, electric mixer, spatula, cooling rack, and oven

Ingredients for a matcha layer cake

• 6.3 oz (180 g) wheat flour, for the layers
• About 2 tsp (8 g) baking powder, for the layers
• About 4 tsp (8 g) matcha, for the layers
• 4.2 oz (120 g) sugar, for the layers
• 2 eggs, about 3.5 oz (100 g) without shells, for the layers
• 3.5 oz (100 g) butter, melted and cooled until warm, for the layers
• about 7 tbsp (100 ml) milk, for the layers
• 5.3 oz (150 g) softened butter, for the cream
• 5.3 oz (150 g) powdered sugar, for the cream
• About 2 tsp (4 g) matcha, for the cream
• 4 tsp (20 ml) milk at room temperature, for the cream

Bake two layers, then make the buttercream

1. Preheat the oven to 340°F (170°C).
2. Line the bases of two 6-inch (15 cm) round pans with parchment paper.
3. Beat the 2 eggs, about 3.5 oz (100 g) without shells, with the 4.2 oz (120 g) sugar for 2 minutes.
4. Pour the 3.5 oz (100 g) melted, warm butter into the beaten eggs.
5. Mix in the about 7 tbsp (100 ml) milk.
6. Sift together the 6.3 oz (180 g) flour, about 2 tsp (8 g) baking powder, and about 4 tsp (8 g) matcha for the layers.
7. Fold these dry ingredients into the batter with a spatula until no dry flour remains.
8. Divide the batter equally between the two pans.
9. Bake the pans on the same rack for 30 minutes.
10. Check that a knife comes out dry from the center of each layer.
11. Cool the layers in their pans for 10 minutes.
12. Remove both layers from the pans.
13. Cool them on a rack for at least 50 minutes, until cold all the way through.
14. Beat the 5.3 oz (150 g) softened butter with the 5.3 oz (150 g) powdered sugar using an electric mixer until smooth.
15. Mix about 2 tsp (4 g) matcha into the cream.
16. Add the 4 tsp (20 ml) room-temperature milk in two additions, beating gently between them.
17. Place one layer on a serving plate.
18. Spread one-third of the cream over its top.
19. Set the second layer on the cream.
20. Spread the remaining cream over the top and sides.
21. Cut into six servings with a clean knife.

Check the center of both layers: two pans may bake a little differently. If the knife comes out wet, bake for a few more minutes and add that time to the total. Wait until the cakes are cold all the way through before assembling; buttercream would soften on a still-warm sponge.

Which matcha works in the layers and cream?

For the two sweet layers that go into the oven, we prefer Kura-ge's Matcha Essence. The about 2 tsp (4 g) matcha added to the cream isn't baked; taste it before coating the sides, since its tea flavor comes through more directly than in the sponge.

Even layers without too much cream

Divide the batter equally by weight between the pans. We keep one-third of the cream for the middle and the rest for the top and sides, so each serving shows both cake and coating. That balance wouldn't hold with warm layers.

For a cake without layers, a matcha loaf cake is sliced after baking in a long pan.

Our tip. Make the cream only once the cake layers have cooled. It'll be easier to spread than it would be over a warm sponge.

Allergens. The cake and cream contain wheat (gluten), eggs, and milk.