Photo © Molly Yeh
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : Makes one 2-layer 8-inch cake or 20-22 cupcakes

This moist cake recipe by blogger Molly Yeh calls for a double dose of matcha—both in the batter and the frosting. Instead of one big cake, the recipe can also be made into about 20 cupcakes. Slideshow: More Cupcake Recipes

How to Make It

Step 1    

Preheat the oven to 350. Grease two 8-inch baking pans and line them with parchment paper, or line muffin pans with paper liners. In a large bowl, whisk together all of the dry ingredients. In a small bowl, whisk tother the eggs, buttermilk, vanilla extract, and oil. Add the wet ingredients to the dry ingredients and whisk until combined. Whisk in the boiling water.

Step 2    

Pour the batter into the pans and bake until a toothpick inserted into the center comes out clean, about 18 minutes for cupcakes and about 30 minutes for cakes.

Step 3    

Transfer the cakes to a cooling rack and let them cool completely.

Step 4    

To make the frosting, beat together all ingredients until smooth.

Step 5    

Frost the cakes as desired and serve.

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