This Matcha White Chocolate Cake is a delightful and unique birthday cake idea, perfect for celebrating any special occasion. You’ll love the vibrant color and subtle earthy notes of matcha perfectly balanced with sweet white chocolate.
Key Ingredients & Substitutions:
- Matcha Powder: Use culinary-grade matcha for good color and flavor.
- White Chocolate: High-quality white chocolate chips or a chopped bar will give the best results. You can use dairy-free white chocolate if preferred.
- All-Purpose Flour: A gluten-free 1:1 baking flour blend can be used as a substitute.
- Unsalted Butter: Margarine or a plant-based butter substitute works well.
- Eggs: For an egg-free option, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg).
Ingredients:
For the Matcha Cake:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp culinary-grade matcha powder
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup milk (whole or 2%)
For the White Chocolate Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup milk or cream
- 1 tsp vanilla extract
- 4 oz white chocolate, melted and cooled slightly
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Tools: Two 8-inch round cake pans, electric mixer, rubber spatula
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles. This ensures your beautiful birthday cake doesn’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and matcha powder. Make sure there are no matcha lumps for a smooth batter.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This creates the airy base for your delicious birthday cake.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined. Your batter will start to look rich and creamy.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Bake the Cake Layers
Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Make the White Chocolate Buttercream
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, beating until smooth and fluffy. Finally, beat in the cooled melted white chocolate until fully incorporated.
8. Assemble Your Matcha White Chocolate Cake
Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of white chocolate buttercream over the top. Carefully place the second cake layer on top and frost the entire cake with the remaining buttercream. This makes a stunning birthday cake centerpiece.
Variation Ideas:
- Lemon Zest: Add the zest of one lemon to the cake batter for a brighter flavor.
- Raspberry Filling: Add a thin layer of raspberry jam between the cake layers for a fruity burst.
- Chocolate Drip: Drizzle melted white or dark chocolate over the top for an elegant finish.
- Matcha Glaze: For an even stronger matcha flavor, whisk a teaspoon of matcha into 1/2 cup powdered sugar and a few teaspoons of milk to create a simple glaze.
Storage Instructions:
Store your Matcha White Chocolate Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature for about 30 minutes before serving for the best texture and flavor.
Frequently Asked Questions (FAQ):
Can I make this cake ahead of time?
Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or freeze for longer storage.
What kind of matcha powder should I use?
Culinary-grade matcha is perfect for baking. It provides a good balance of flavor and color without the higher cost of ceremonial-grade matcha.
How do I prevent my cake from sticking to the pan?
Greasing and flouring your pans thoroughly, or lining them with parchment paper, are key steps to ensure easy release.
Can I make cupcakes with this recipe?
Absolutely! Fill cupcake liners about two-thirds full and bake for 18-22 minutes. This is a fun birthday cake idea for individual servings.
My buttercream is too thin/thick. How do I fix it?
If your buttercream is too thin, add more sifted powdered sugar one tablespoon at a time. If it’s too thick, add more milk or cream, a teaspoon at a time, until you reach the desired consistency.
Why did my cake sink in the middle?
This can happen from overmixing the batter, opening the oven door too early, or incorrect oven temperature. Ensure your ingredients are at room temperature and avoid disturbing the oven during baking.