This matcha cake with whipped cream cheese frosting is soft and fluffy with a lot of matcha flavor. It's naturally green, you can use either all-purpose or gluten-free flour to make it.

We found out that matcha absorbs more water and less fat, so we reduced the oil by 4 teaspoons. We once added extra water, but it wasn't needed.

Instead of our usual Healthier Cream Cheese Frosting recipe, we opted for whipped cream cheese frosting. It's light yet maintains that cream cheese frosting flavor, which complements this cake perfectly!

Ingredients

• Flour: Use all-purpose flour or white whole wheat flour if you're not gluten-free. For gluten-free, use King Arthur Flour Gluten-free Measure for Measure Flour.

• Matcha: We used ceremonial grade matcha.

• Baking powder + salt: Use baking powder (not baking soda).

• Eggs: You need 4 eggs for this recipe.

• Granulated sugar: Coconut sugar might clash with matcha and affect color; use regular granulated sugar.

• Vanilla extract

• Milk: Use any type you prefer.

• Oil: Use a liquid oil like vegetable or canola. Olive oil may not pair well with matcha.

• Butter: To make the cake dairy-free (frosting isn't dairy-free), replace butter with more oil.

For the frosting:

• Granulated sugar

• Cream cheese

• Heavy cream

• Vanilla extract + salt

How to make it

Making the Cake:

1. Preparation: Preheat oven to 325°F (162°C). Line two 8-inch round pans with parchment paper and grease the sides.

2. Dry Ingredients: In a medium bowl, whisk together flour, matcha, baking powder, and salt. Set aside.

3. Wet Ingredients: In a large bowl, use an electric hand mixer or stand mixer with whisk attachment. Beat eggs, sugar, and vanilla extract on medium-high for about 2 minutes until thickened and light gold in color (5 minutes with a paddle attachment if using a stand mixer without a whisk attachment).

4. Combine: Add dry ingredients to wet ingredients and mix on low speed until just combined. Scrape sides of the bowl with a spatula and mix briefly.

5. Milk Mixture: Heat milk in a small saucepan over medium heat until small bubbles appear around the edges (temperature about 180-185°F or 82-85°C). Remove from heat and stir in butter and oil until butter melts. Slowly add milk mixture to batter on low speed until fully combined.

6. Baking: Divide batter evenly between prepared pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean and edges pull away from the pan.

7. Cooling: Remove cakes from oven and cool on wire racks for about 2 hours.

Making the Frosting:

1. Preparation: In a large bowl with an electric mixer, beat cream cheese, sugar, vanilla extract, and salt until smooth.

2. Adding Cream: Gradually add heavy cream while mixing on low speed. Increase speed to high and beat until stiff peaks form, about 5 minutes.

Assembly:

1. Layering: Place one cake layer flat side down on a serving plate. Spread with about 1 cup of frosting.

2. Second Layer: Place the second cake layer flat side up on top of the frosting.

3. Chilling (optional): For easier frosting, refrigerate assembled cake for 30 minutes to 2 hours uncovered. This firms up the layers and reduces crumbs.

4. Frosting: Frost the entire cake evenly. For a neat finish, apply a thin crumb coat first, chill for 20 minutes, then apply a final layer of frosting.

5. Garnish (optional): Before serving, sprinkle matcha using a powdered sugar sifter. Add raspberries and mint leaves for decoration.

6. Storage: Store frosted leftovers in the refrigerator for up to 3 days. Unfrosted layers can be stored at room temperature for up to 2 days if tightly wrapped.

Following these steps ensures you'll have a delicious matcha cake with whipped cream cheese frosting!

Lykkers, we hope you enjoy creating this delightful matcha cake with whipped cream cheese frosting as much as we did! Happy baking!