Description
This moist Matcha Sheet Cake is soft and buttery with a mild herbal green tea flavor. Matcha pairs well with the fruity, bright taste of berries, so we’ve topped this easy sheet cake with a sweet strawberry buttercream. The sweetness in the frosting especially complements matcha’s sharp notes, adding a surprising depth of flavors.
Ingredients
Scale
Cake:
- 1 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons matcha powder
- 2 3/4 cups all purpose flour
- 1 cup milk
Frosting:
- 3/4 cups butter, room temperature
- 3/4 cups strawberry preserves (jam or jelly will work also)
- 3 cups powdered sugar
Instructions
- Cake: Preheat oven to 350°F. Coat a 9×13- inch baking pan with nonstick spray. Set aside.
- Place the butter and sugar in the bowl of your stand mixer fitted with the paddle attachment. Mix for 2 minutes until light and fluffy. Add in the eggs, one at a time, mixing until smooth, scraping the sides and bottom of the bowl as necessary.
- WIth mixer still on medium, add in the vanilla, baking powder, salt, and matcha powder. Mix for 1 minute until combined.
- Turn the mixer down to low and add in the flour and milk in alternating additions, beginning and ending with flour. Mix until just combined.
- Spread the cake batter into the prepared pan and bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer pan to a wire rack to cool completely.
- Frosting: In the clean bowl of your stand mixer fitted with the paddle or whisk attachment mix the butter and jam together on medium speed until combined. Turn mixer to low and slowly add the powdered sugar until combined. Turn the mixer up to medium and mix for 2 minutes until smooth and creamy.
- Spread the frosting on the cooled cake.
Notes
You can also make this as a layer cake in 2 round 8- inch pans. Bake at 350°F for 25 – 27 minutes, or until a toothpick inserted in the center comes out clean.
Store at room temperature for up to 3 days.
