Food Recipes Matcha Cake With Vanilla Buttercream 3.5 (242) 1 Review By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on August 20, 2022 Print Share Share Tweet Pin Email Hands On Time: 40 mins Total Time: 1 hrs 10 mins Yield: 10 to 12 serves - Jump to Nutrition Facts Ingredients Cake: 2 ¾ cup all purpose flour, spooned and leveled 3 teapoons baking powder ¼ teaspoon salt 2 ½ tablespoon matcha powder 1 cup butter, room temperature 1 ⅓ cups granulated sugar 4 eggs 2 teaspoon pure vanilla extract 1 cup milk Frosting: 2 cups (4 sticks) unsalted butter, at room temperature 1 pound confectioners’ sugar (about 3¾ cups) 1 teaspoon pure vanilla extract ⅛ teaspoon kosher salt Directions Heat the oven to 350°F. Butter two 8-inch round cake pans and line the bottom of each with a round of parchment paper. Combine the flour, baking powder, salt, and matcha powder in a medium bowl. Using an electric mixer, beat the butter in a large bowl until soft. Add the sugar and continue mixing until light and fluffy, 2-3 minutes. Add the eggs one at a time, mixing to combine. Stir in the vanilla. Add the matcha mixture and the milk in increments, alternating between them. Stir until just combined. Divide the batter evenly between the two prepared cake pans. Bake cakes for 25-30 minutes, until a toothpick inserted in the center, comes out clean. Let rest for 15 minutes, then remove from pans and transfer to a wire rack to cool completely before frosting. Make the frosting: Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the vanilla and salt, and beat until smooth. Assemble the cake: Using a small serrated knife, carefully trim the sides of both of the cakes, removing any browned or golden bits, so that only green is visible. Transfer one cake to a cake stand or platter and spread with ¾ cup of frosting. Top with the remaining cake, making sure the flat side is facing up. Cover the entire cake with a thin layer of frosting, dragging a spatula or a butter knife against the sides to scrape away the frosting in places. Finish the top with a thick layer of frosting. Serve cake at room temperature. (It is best the day it is made.) Greg DuPree Print Nutrition Facts (per serving) 950 Calories 58g Fat 100g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 950 % Daily Value * Total Fat 58g 74% Saturated Fat 36g 180% Cholesterol 225mg 75% Sodium 280mg 12% Total Carbohydrate 100g 36% Total Sugars 73g Protein 9g Calcium 142mg 11% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.