Cardamom Cake with Matcha and White Chocolate Icing
Author: Betty Binon /adjusted Cooks Illustrated white layer cake
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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)
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