Okay, so I’ve been seeing these “matcha cake NYC” posts everywhere and I finally caved. I had to try making one myself. I’m no professional baker, but I do love a good kitchen project, especially when it involves matcha!
First, I gathered all my ingredients. I mean, everything. Nothing’s worse than realizing you’re out of something mid-recipe. Here’s what I grabbed:
- Matcha powder (obviously! I splurged on a slightly nicer one this time)
- All-purpose flour
- Sugar
- Baking powder and baking soda
- Salt
- Eggs
- Milk
- Unsalted butter (melted)
- Vanilla extract
Next up, I preheated my oven to 350°F (175°C). Then, I greased and floured a cake pan. I used a round one, because, why not?
Mixing it All Up
In a big bowl, I whisked together the dry ingredients: flour, sugar, matcha powder, baking powder, baking soda, and a pinch of salt. Gotta make sure everything’s evenly distributed, you know?
In a separate bowl, I mixed the wet ingredients: eggs, milk, melted butter, and a splash of vanilla. Then, I slowly poured the wet ingredients into the dry, mixing until it was just combined. Don’t overmix it! That’s the key, I think, to a fluffy cake.
Then, I poured the batter into the prepared pan and popped it in the oven. It took about 30-35 minutes to bake. The toothpick test is your best friend here – stick a toothpick in the center, and if it comes out clean, it’s done!
I let the cake cool in the pan for about 10 minutes before flipping it out onto a wire rack to cool completely. This part was torture! The smell was amazing.
While it was cooling, I whipped up a simple matcha frosting. Just some powdered sugar, a little more matcha, a bit of milk, and some softened butter. I spread that all over the cooled cake and… done! My very own “matcha cake NYC” style creation.
Honestly, it turned out way better than I expected! Super moist, not too sweet, and that vibrant green color is just so pretty. I’ll definitely be making this again. Maybe next time I’ll try adding some white chocolate chips… hmm…
