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 

Food & Wine
February 2015

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Credit: Photo © Molly Yeh

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
Makes one 2-layer 8-inch cake or 20-22 cupcakes
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Ingredients

Cake
Buttercream

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

  • Frost the cakes as desired and serve.

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