Prep Time: 30 mins | Cook Time: 40 mins | Yield: 12-18 servings
6 teaspoons matcha green tea powder
1 1/2 teaspoons vanilla extract
White Chocolate Buttercream Frosting: (YIELD 3 ½ cups)
1 cup (2 sticks) unsalted butter, softened
2 cups confectioners’ sugar, sifted
6 ounces white chocolate baking bar, melted and cooled
6 tablespoons heavy whipping cream
1 tablespoon pure vanilla extract
1 (4 oz.) white chocolate baking bar, melted and cooled separately
Preheat oven to 350 degrees F (175 degrees C). Grease and flour (2) two 9-inch round pans. Set aside.
Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
In a large bowl -beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
To make Chocolate Buttercream Frosting: In a large bowl, beat the butter, confectioners sugar and green tea at low speed until fluffy. Add in melted and cooled white chocolate, whipping cream and vanilla. Beat on high speed for 4-5 minutes, scraping the bowl with a spatula.
Note: Set 1 ½ cups of the frosting aside, and add 1 tablespoon of the green tea powder if you wish to decorate the top of the cake as shown in the picture.
To assemble and decorate the cake: when the cakes are completely cooled, cut the moundy top of the cakes using a “cake leveler”. Set aside the cut pieces for a later use. Put one layer cake on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of the cake on top, and spread frosting to cover the top and sides of the cake. Place the shaved top pieces of the cakes in a food processor, and process for 15 or more seconds, and pat cover the bottom of the cake all sides. Add green tea powder to the “separated” melted and cooled chocolate and whisk to blend. Pour into a small plastic squeeze bottle and slowly squeeze out chocolate around the edge of the cake, letting them run down unevenly. Place the 1 ½ cups frosting in a decorating bag, and decorate the top of the cake with your preferred decoration style. Refrigerate until ready to serve.
NOTE: The recipe is for a “TWO LAYER” cake only. So you must double the ingredients (except for the 1 4 oz. separated chocolate) if you need to make a four layer one like I did.
TIP: This cake is ridiculously delicious! I made one for a birthday party and got a raving reviews from everybody. So doubling the recipe would not be a bad idea at all.