It’s Sunday Funday!!
Which clearly means CAKE…
If you think like I do anyway.
Normally, I am all about chocolate cake. Like all chocolate, with triple layers and GENEROUSLY frosted with extra fudgy chocolate frosting. When a serious cake craving hits this will always be my number one choice. Always.
BUT this spring I am feeling out a few new cake flavors. Maybe it’s the thought of warmer days, spring flowers and generally lighter eats. Whatever the reason I am pretty excited about this non-chocolate matcha green tea cake. I mean, I want to say it’s all healthy and good for you, with that matcha green tea, but ahh that’d be a lie. There is butter, sugar and so much vanilla, but it’s so good.
Hey, you can always pretend it’s healthy. Works for me.
I am going to be honest, when I set out to make this cake, I was nervous. This was my first ever non-chocolate cake. Like, I have never even made a vanilla cake. Never. I know, that’s crazy, but again, I was bred to think solely chocolate (and at all times). Can’t really complain about that, but sometimes you gotta try new things.
So I did.
I was scared.
But it all turned out good. So, so, so good! The matcha cake, just tastes like a super moist vanilla cake with just a slight hint of tea. It’s the perfect amount of tea to vanilla combo. But umm that frosting? It’s a game changer.
It’s sweet and perfect in every which way. The honey pairs so nicely with the whipped cream cheese and yeah, finger dipping worthy for sure.
Oh, and those eggs on top? I just couldn’t resist. I had so many left over from Easter and well, they are milk chocolate, how could I not add them? Plus no one in my family would even try a cake without any chocolate, I had to make sure they didn’t pass this cake by. Good thing too, cause it’s already gone!
Matcha Green Tea Cake with Vanilla Honey Cream Cheese Frosting.
Servings: 8 Servings
Calories Per Serving: 604 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 1/2 cups all-purpose flour
- 1 1/4 cups brown sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 tablespoons matcha green tea powder
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract optional
- 2 eggs
- ¾ cup hot water
- Toasted coconut and chocolate Easter eggs for decorating (optional)
- Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.
- In a large bowl, mix together the flour, brown sugar, baking powder, baking soda and salt.
- Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, vanilla extract, almond extract and eggs and beat again for 2 minutes on medium speed. Now slowly pour in the hot water and beat until smooth. Divide the batter evenly among the prepared pans.
- Bake 30 to 35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool in the pan for 15 minutes, then grab 2 large flat plates, line them with wax or parchment paper and invert the cakes onto the plates. Cover and let the cakes cool completely before frosting.
- To make the frosting, add the cream cheese and butter to a large mixing bowl. Using and electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add the honey, powdered sugar and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy.
- To assemble, place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top. If desired, you may also frost the sides. I prefer to either leave the sides unfrosted or lightly frosted so that pretty green color shines through! Decorate with toasted coconut and milk chocolate eggs if desired.
Lets do this.