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Cardamom Cake with Matcha and White Chocolate Icing
Author: Betty Binon /adjusted Cooks Illustrated white layer cake
Prep time:
Cook time:
Total time:
A light fluffy aromatic cake with a beautiful green matcha and chocolate icing.
Ingredients
- FOR THE CAKE
- 2 cups or 260 g of pastry/cake flour
- 1 teaspoon of table salt
- 400 g or 2 cups of granulated white sugar
- 1 teaspoon of ground cardamom
- 3 teaspoons of baking powder
- ¾ cup or 170 g unsalted butter
- 3 eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- FOR THE ICING
- 1 cup or 225 g of unsalted butter softened (not quite room temperature)
- 2 cups or 250 g confectioners/icing sugar
- 1 teaspoon vanilla
- 6 oz white chocolate
- 4 teaspoons green matcha tea
Instructions
- DIRECTIONS FOR CAKE
- With rack in middle, preheat oven to 350F
- Spray or grease two 9 inch cake pans and line the bottoms with parchment paper, set aside
- In a medium bowl, whisk the eggs, milk and vanilla extract- set aside
- In stand mixer bowl, sift the pastry/cake flour, baking powder, salt, cardamom, add sugar and mix on low with paddle attachment until well combined
- Add the butter and beat on low until the texture looks mealy, scrape sides and bottom
- Beat in about half of the milk/egg mixture on medium for about a minute
- Scrape sides and bottom
- Then add the remaining milk mixture and beat for another half minute
- Scrape sides and bottom and beat another half minute
- Divide batter into the two cake pans evenly and smooth out with rubber spatula.
- Bake for about 20-25 minutes until toothpick inserted in middle comes out clean
- Let cakes rest a couple minutes in their pans before cooling on wire racks
- DIRECTIONS FOR THE ICING
- Microwave white chocolate in dry clean bowl on half the power (or defrost setting) for 25 seconds at a time until its thoroughly melted. Make sure to stir in between heating
- Allow chocolate to cool
- With stand mixer (paddle attachment), beat butter on medium until light and creamy...couple minutes
- Add the confectioners sugar and matcha and beat,
- While the icing is beating, add the vanilla then in a slow steady stream, the cooled white chocolate
- Beat for another couple minutes on high.
- ASSEMBLING CAKE
- Once the cakes have cooled, place first layer on plate and ice with about ¼ of the icing,
- Add second layer and spread icing everywhere with off set spatula
- Take a piping bag or a ziplock and pipe out blobs (optional)
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Beautiful! Looks so light. And that white chocolate matcha combo got me drooling!
Thank you Jenny! It was pretty good. Big hit with the kids. Xo
Wow this looks incredible ! The colour is sensational . Photography as always is stunning .
Definitely have to try this recipe, thanks for sharing. 馃挏
Thank you so much. I’m sorry it took forever to respond… it’s a good recipe cake is super soft…enjoy xo