When you just want to treat yourself to a piece of moist matcha cake. I mean, everyday is a special kind of day, right? Also, cake makes people happy. And you would want everyone happy, wouldn’t you?
This cake turned out exactly what I wanted it to be: matcha-dense, moist, and cakey. If you ever had “cake” that doesn’t taste cakey, I’m sorry. It probably wasn’t a real cake. You might as well call it something else just so it doesn’t get too disappointing.
Matchaeologist is a well-known matcha brand that has never failed me in my baking. Not only does Midori give off a fresh and robust taste, but its ability to retain its bright green color after being cooked is truly a miracle!
Note: add a scoop of vanilla ice cream to compliment your beautiful matcha cake like this!
Yield: 18 3’x3′ cake squares
Ingredients:
- 1/2 cup unsalted butter, room temperature
- 1 cup white sugar
- 4 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 3/4 teaspoon almond (or vanilla) extract
- 2 cups all purpose flour, sifted
- 3 1/2 tablespoons Midori matcha
- 2 teaspoon baking powder
- 1/2 teaspoon salt
Directions:
- Preheat oven to 325F.
- Line 2 9’x9′ square pan with parchment paper (or lightly grease pan with butter or oil) [if you have only one square pan like I do, you will have to divide batter into two and bake it twice]
- Sift flour, matcha, baking powder, and salt in a medium-sized mixing bowl. Use a whisk to mix it thoroughly.
- In a large bowl, cream butter and sugar. Add in eggs one at a time (beating well after each addition).
- Once batter is smooth, slowly beat in milk and oil. Add in almond extract and beat well.
- Add dry ingredients into wet ingredients in 4 separate portions. Beat well after each addition until batter is smooth. Scrape sides of bowl with spatula if needed.
- Divide batter in half. Pour one half into lined square pan. Bang pan on counter top to release any air bubbles trapped inside batter.
- Bake for 30 mins until edges are golden brown and toothpick inserted into center comes out clean.
- Allow cake to cool completely.
- Meanwhile, pour the remainder half batter into the newly lined square pan, bang it a few times to remove air bubbles and bake again for 30 mins. Take out cake and allow it to cool before cutting into squares.
- Serve and enjoy!
Recipe adapted from Hey Modest Marce
