Are you ready to embark on a culinary journey to the Land of the Rising Sun? This matcha cake recipe will transport your taste buds straight to a traditional Japanese teahouse, without ever leaving your kitchen. This recipe is surprisingly easy, perfect for both beginner bakers and seasoned pros looking for a delicious and healthy treat. It's a delightful blend of earthy matcha flavor and light, fluffy texture – the perfect homemade dessert or afternoon pick-me-up. Let's get baking!
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 2 tablespoons matcha powder (high-quality culinary grade recommended)
- ½ cup (120ml) boiling water
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and bakes evenly. Lining the bottom with parchment paper is an extra precaution for perfect cake removal.
Making the Batter:
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step ensures even distribution of leavening agents, leading to a lighter cake.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. This is where you want to incorporate plenty of air for a delightful texture. Use an electric mixer for best results.
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Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well combined.
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In a small bowl, whisk together the matcha powder and boiling water until smooth. This creates a vibrant green paste and prevents lumps in your cake. Let the mixture cool slightly before adding it to the batter.
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Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Overmixing can lead to a tough cake.
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Gently fold in the matcha mixture until just combined. Avoid overmixing at this stage, preserving the air bubbles for a lighter texture.
Baking and Cooling:
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Pour the batter into the prepared pan and spread evenly.
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it as ovens vary.
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Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set without cracking.
Serving Suggestions:
This matcha cake is delicious on its own, but you can elevate it further with a dusting of powdered sugar, a simple glaze, or a scoop of vanilla ice cream. A dollop of whipped cream adds a delightful contrast in texture.
Tips and Variations:
- For a richer flavor: Use brown butter instead of regular butter.
- Add some crunch: Fold in chopped nuts or white chocolate chips into the batter.
- Make it vegan: Substitute the butter with vegan butter and the eggs with a flax egg substitute.
- Adjust sweetness: Reduce the sugar by ¼ cup for a less sweet cake.
Nutritional Information (per serving, approximate):
Calories: Around 250-300 calories Fat: Around 12-15 grams Sugar: Around 25-30 grams Protein: Around 4-5 grams
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This matcha cake is a simple yet elegant dessert that is sure to impress your friends and family. Its vibrant green color and subtly sweet, earthy flavor make it a truly special treat. Enjoy!