# What You Need:
→ Matcha cake
01 - 3/4 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/8 teaspoon baking soda
05 - 1/4 teaspoon fine salt
06 - 1 tablespoon culinary-grade matcha powder
07 - 1/3 cup whole milk, room temperature
08 - 1 large egg, room temperature
09 - 1/4 cup vegetable oil
10 - 1/2 teaspoon vanilla extract
→ Vanilla frosting
11 - 1/4 cup unsalted butter, softened
12 - 3/4 cup powdered sugar, sifted
13 - 1 tablespoon milk
14 - 1/2 teaspoon vanilla extract
15 - Pinch of fine salt
→ Optional toppings
16 - Sprinkles or fresh berries, for decoration (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line two 4-inch round cake pans with parchment.
02 - Sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt and matcha powder into a medium bowl to ensure even distribution.
03 - In a separate bowl, whisk the whole milk, egg, vegetable oil and vanilla extract until homogenous.
04 - Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; avoid overmixing to preserve a light crumb.
05 - Divide the batter evenly between the prepared pans and smooth the surfaces with an offset spatula or back of a spoon.
06 - Bake for 15–20 minutes, or until a toothpick inserted into the centers emerges clean and the tops spring back lightly to the touch.
07 - Allow the cakes to rest in the pans for 5 minutes, then invert onto a wire rack and cool completely before assembling.
08 - Beat the softened butter until creamy, then gradually add the sifted powdered sugar. Continue beating until light and fluffy, then incorporate the milk, vanilla and a pinch of salt until smooth.
09 - Place one layer on a serving plate, spread a thin even layer of frosting, stack the second layer, and apply a thin crumb coat to the outside. Smooth the surface as desired.
10 - Decorate with sprinkles or fresh berries if using. Serve immediately as a playful brunch treat or allow to rest briefly for cleaner slices.
