Matcha Matcha Cake: 7 Steps to Blissful Baking Joy

If you’ve never tasted the delightful combination of matcha and raspberry, oh boy, are you in for a treat! Imagine the earthy, slightly bitter notes of matcha perfectly balanced by the bright, tart sweetness of fresh raspberries—it’s like a flavor explosion in every bite. This Matcha Matcha cake is not just a feast for the taste buds; it’s a feast for the eyes too! The vibrant green color from the matcha creates such a stunning contrast against the luscious raspberry icing that you’ll want to show it off at every gathering.

I first baked this cake for a friend’s birthday, and let me tell you, the compliments just kept rolling in! It was such a hit that I ended up making it again for my family’s weekend get-together. Watching their faces light up as they took their first bites reminded me of why I love baking so much. It’s all about spreading joy, one slice at a time!

Ingredients List

Gathering the right ingredients is essential for creating this delicious Matcha Matcha cake with raspberry icing. Here’s everything you’ll need:

• 240 g Unsalted Butter: Softened to room temperature, this will create a rich base for your cake.
• 300 g Caster Sugar: This fine sugar helps achieve that light and airy texture we’re aiming for.
• 4 Large Eggs: These should be at room temperature for the best incorporation into the batter.
• 1 teaspoon Vanilla Extract: Pure vanilla extract adds a wonderful depth of flavor to the cake.
• 240 ml Milk: Use whole milk for a richer taste; make sure it’s at room temperature.
• 240 g Plain Flour: This is the foundation of your cake, providing structure and stability.
• 4 teaspoons Baking Powder: This leavening agent will help your cake rise beautifully.
• ½ teaspoon Salt: A pinch of salt enhances all the flavors in the cake.
• 2 ½ tablespoons Matcha: The star ingredient! Use high-quality matcha for the best color and flavor.

For the raspberry icing:

• 400 g Unsalted Butter: Again, softened to room temperature, this will make your icing fluffy and delicious.
• 300 g Raspberries: Fresh raspberries are a must for that vibrant flavor and color in your icing.
• 1 teaspoon Vanilla Extract (for icing): Adds a lovely aroma and taste to the icing.

Make sure to measure everything accurately for the best results! Happy baking!

How to Prepare Instructions

Now, let’s roll up our sleeves and get to the fun part—making this gorgeous Matcha Matcha cake! Follow each step carefully, and you’ll have a delightful dessert that will impress everyone.

Preheat and Prepare

First things first, preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). This step is crucial because it ensures your cake bakes evenly. While that’s heating up, go ahead and grease or line your three 8-inch cake tins with baking paper. This will help your cakes release easily after baking.

Creaming the Mixture

In a large mixing bowl, add your softened 240 g of unsalted butter and 300 g of caster sugar. Using an electric mixer, cream them together until you achieve a light and airy texture—think fluffy clouds! This usually takes about 3-5 minutes, and it’s key to getting that perfect cake rise.

Mixing Wet Ingredients

Now, it’s time to add 4 large eggs, 240 ml of milk, and 1 teaspoon of vanilla extract to your creamed mixture. Mix on medium speed until it’s all smooth and well combined. Make sure everything is at room temperature; this helps create that luscious, silky batter.

Combining Dry Ingredients

In a separate bowl, whisk together 240 g of plain flour, 4 teaspoons of baking powder, ½ teaspoon of salt, and 2 ½ tablespoons of matcha. Now, slowly add this dry mixture to your wet ingredients, mixing just until incorporated. Be careful not to over-mix; we want to keep that lovely airy texture!

Baking the Cake

Divide your batter evenly among the prepared pans. Pop them in the oven and bake for about 35-40 minutes. To check for doneness, insert a skewer into the center of the cakes—it should come out clean. Once done, remove them from the oven and let them cool in the tins for about 10 minutes before transferring to a wire rack to cool completely.

Making the Icing

For the raspberry icing, first, cook your 300 g of raspberries with a splash of water in a small saucepan over medium heat. Stir until they break down to a coulis. Let it cool completely. In a mixing bowl, beat 400 g of softened unsalted butter on high speed for around 5 minutes until fluffy and white, then gradually mix in the icing sugar and a teaspoon of vanilla extract.

Assembling the Cake

Once your cakes have completely cooled, it’s time to assemble! Level the tops with a serrated knife so they stack nicely. Spread a layer of icing between each cake layer, drizzling some of the raspberry coulis over the icing for that fruity kick. Finish by icing the top and sides of the cake for a smooth, even finish. Decorate with piped icing and fresh raspberries for that stunning look!

Why You’ll Love This Recipe

This Matcha Matcha cake isn’t just a dessert; it’s an experience! Here’s why you’ll adore it:

• Unique Flavor: The earthy matcha paired with sweet, tart raspberry icing creates a delightful balance that’s hard to resist.
• Visual Appeal: The stunning green hue of the matcha cake against the vibrant raspberry icing is sure to impress at any gathering.
• Easy to Prepare: With clear steps and straightforward ingredients, this recipe is perfect for both novice and experienced bakers.
• Perfect for Any Occasion: Whether for a birthday, tea party, or just a cozy evening at home, this cake fits right in!

Tips for Success

To ensure your Matcha Matcha cake turns out perfectly, keep these tips in mind:

• Room Temperature Ingredients: Make sure all your ingredients, especially the butter, eggs, and milk, are at room temperature before starting. This helps them blend seamlessly for a smoother batter.
• Measure Accurately: Use a kitchen scale for precision when measuring ingredients like flour and sugar. It makes a huge difference in texture!
• Store Properly: If you have leftovers, store the cake in an airtight container in the refrigerator. Just be sure to let it warm up slightly before serving for the best flavor.
• Check for Doneness: Always do the skewer test to check if your cake is fully baked; it should come out clean, not wet.

Happy baking, and enjoy every slice of this delightful cake!

Variations

The beauty of the Matcha Matcha cake lies in its versatility! Here are some fun ways to switch things up:

• Fruit Swaps: Try using different berries like strawberries or blueberries instead of raspberries for a delightful twist. You could even go tropical with mango or passionfruit for a unique flavor profile!
• Nutty Addition: Fold in some chopped nuts like almonds or pistachios into the batter for added crunch and flavor.
• Flavor Enhancements: Experiment with adding a hint of citrus zest, like lemon or orange, to the batter for a refreshing zing.
• Chocolate Drizzle: For a decadent touch, drizzle some melted white or dark chocolate over the finished cake—it pairs wonderfully with the matcha!

Feel free to get creative and make this cake truly your own—after all, baking is all about having fun!

Nutritional Information

When it comes to enjoying a slice of this delightful Matcha Matcha cake, it’s good to know what you’re indulging in! Here’s a rough estimate of the nutritional values per serving (1 slice):

• Calories: 450
• Fat: 30 g
• Saturated Fat: 15 g
• Trans Fat: 0 g
• Cholesterol: 85 mg
• Sodium: 150 mg
• Carbohydrates: 40 g
• Fiber: 2 g
• Sugar: 25 g
• Protein: 5 g

Please remember, these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy your slice with peace of mind, knowing you’re treating yourself to something special!

FAQ Section

Got questions about the Matcha Matcha cake? Here are some common queries I often get, along with the answers to help you bake like a pro!

How do I store the cake?
Once your cake has cooled, store it in an airtight container in the refrigerator to keep it fresh. Just make sure to let it come to room temperature before serving for the best flavor.

Can I substitute the matcha?
While matcha is the star of this cake, you can experiment with other green powders like spirulina for a different flavor profile—though it won’t have the same taste. Just keep in mind that it will change the overall flavor and color!

What can I serve alongside the cake?
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You could also serve it with a cup of green tea for a lovely afternoon treat!

Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the fridge. Just ice it right before serving to keep that fresh look!

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