Ingredients
For The Cake:
- 7 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tablespoons matcha powder
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 5 tablespoons buttermilk
For The Frosting:
- 4 ounces unsalted butter softened, for frosting
- 2 cups powdered sugar sifted
- 1 1/2 teaspoons vanilla extract for frosting
- 1 1/2 tablespoons heavy cream
- Fresh strawberries optional, for garnish
Instructions
- Preheat your oven to 325°F. Line an 8-inch square pan with parchment paper and lightly spray the exposed sides.
- Next, in a medium bowl, beat the softened unsalted butter with granulated sugar using an electric mixer until light and fluffy, about 1-2 minutes.
- Add the eggs, matcha powder, and vanilla extract. Mix until just combined.
- In a separate small bowl, sift together the all-purpose flour and baking powder. Add half of this mixture to the wet ingredients, and stir gently. Then, mix in the buttermilk followed by the remaining flour mixture. Stir until just combined without overmixing.
- Scrape the batter into the prepared pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Allow the cake to cool in the pan for about 15 minutes. Then gently run a knife along the edges and lift the cake out onto a cooling rack to cool completely.
- For the frosting, beat the softened unsalted butter with sifted powdered sugar, vanilla extract, and heavy cream until light and fluffy.
- Slice the cooled cake in half to create two rectangular pieces, spread a layer of frosting between them, and then use the remaining frosting to cover the top (and sides, if there is enough extra frosting). Garnish with fresh strawberries, if you like.
