I really love this combo and the cake was so delicious and moist. Definitely my favorite matcha cake recipe so far and I’ve been experimenting with them a lot in order to find the one I like the most.
Matcha cake (makes about 6-8 inch cake. If you do a 6, you’ll probably have some batter left for cupcakes)!
3/4 cup unsalted butter, at room temperature
1 1/2 cups sugar
5 large eggs, at room temperature
2 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 tablespoon vanilla extract
1 1/2 tbs of matcha powder (or just kind of dump a nice amount in if you’re like me and really love it)!
1. Preheat the oven to 350 F and spray your cake pan with baking spray or grease with butter.
2. Beat the butter and sugar until well combined. Add the eggs one at a time
3. In a separate bowl, combine the flour, baking powder, matcha, and salt. Stir the milk and vanilla together. Add the flour and the milk alternately to the butter mixture, starting and ending with the flour and beating on low speed. Put in the cake pan and bake at 350F for about 40 min to an hour. Check with a toothpick and this may vary depending on your oven so I recommend checking after 30 min and then so on.
Taro Buttercream (aka euphoria for the taste buds)
2 sticks of butter
4 cups of confectioner’s sugar
1 tbs taro powder
2 tbs milk or heavy cream (more or less depending on warmth, your desire for consistency, etc)
Mix all together on low speed until well combined (you may want to mix taro and milk together first though to avoid any possible grainy texture)
Spread onto cake or in layers of the cake and enjoy!!