A sour cream cake flavored with a generous amount of matcha green tea powder. A frosting of cream cheese lends a tangy-ness to the subtle yet refreshing flavor green tea is known for.

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Makes a 4-layer, 8-inch cake


8 oz unsalted butter, room temperature

13 oz granulated sugar

4 eggs

6½ oz all purpose flour

5½ oz cake flour

1½ teaspoon baking soda

1½ teaspoon baking powder

1 teaspoon salt

2 tablespoons high quality matcha green tea powder

10 oz sour cream

1 teaspoon pure vanilla extract

Matcha Cream Cheese Frosting:

8 oz cream cheese

8 oz unsalted butter, room temperature

3 cups confectioners’ sugar, sifted

1 tablespoon high quality matcha green tea powder

  1. Preheat oven to 350°F.
  2. Grease the bottoms and sides of 4 cake pans and line with round parchment paper. Grease the parchment too.
  3. In a large bowl, sift flours, baking soda, baking powder, matcha powder, and salt. Set aside.
  4. In the bowl of an electric mixer, cream butter until lightened in color.
  5. Add sugar and beat on medium-high until fluffy and lightened in color, about 2 minutes. Scrape down sides of the bowl.
  6. Add eggs and continue beating on high until fluffy, about 2 minutes. Scrape down sides of bowl.
  7. In 3 parts, starting and ending with the dry ingredients, add the flour mixture and sour cream with vanilla into the mixer on low speed until incorporated
  8. Turn mixer on high for 10 seconds to achieve a smooth and glossy batter.
  9. Pour batter evenly between baking pans. Rap pans on the counter to level batter.
  10. Bake for 28 minutes or until cake doesn’t jiggle when shaken.
  11. Allow cake to cool on a wire rack before removing from pans.
  12. Make matcha cream cheese frosting by beating butter and cream cheese together in the bowl of an electric mixer.
  13. Add powdered sugar and matcha powder and beat on low until incorporated.
  14. Increase speed and beat until frosting is smooth.
  15. Place 1 layer of cake on a serving tray and add a layer of frosting. Continue with 3 more layers of cake and frosting.
  16. Frost the rest of the cake with the remaining of frosting.


Photography by CAKES+RECIPES by Heather Ward of The Scootabaker Desserts | PROPS+FOOD STYLING by Alica Buszczak PHOTOGRAPHY by Andrea Bricco | PROP RENTALS from Casa de Perrin

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