Cardamom Cake with Matcha and White Chocolate Icing
Prep time: 
Cook time: 
Total time: 
A light fluffy aromatic cake with a beautiful green matcha and chocolate icing.
  • 2 cups or 260 g of All purpose 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 softened but not quite room temperature
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 cup or 225 g of unsalted butter softened
  • 2 cups or 250 g confectioners/icing sugar
  • 1 teaspoon vanilla
  • 6 oz white chocolate
  • 4 teaspoons green matcha tea
  2. With rack in middle, preheat oven to 350F
  3. Spray or grease two 9 inch cake pans and line the bottoms with parchment paper, set aside
  4. In a medium bowl, whisk the eggs, milk and vanilla extract- set aside
  5. In stand mixer bowl, sift the flour, baking powder, salt, cardamom, add sugar and mix on low with paddle attachment until well combined
  6. Add the butter a table spoon at a time and beat on low until the texture looks mealy, scrape sides and bottom
  7. Beat in about half of the milk/egg mixture on medium for about a minute
  8. Scrape sides and bottom
  9. Then add the remaining milk mixture and beat for another half minute
  10. Scrape sides and bottom and beat another half minute
  11. Divide batter into the two cake pans evenly and smooth out with rubber spatula.
  12. Bake for about 25 minutes until toothpick inserted in middle comes out clean
  13. Let cakes rest a couple minutes in their pans before cooling on wire racks
  15. 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
  16. Allow chocolate to cool
  17. With stand mixer (paddle attachment), beat butter on medium until light and creamy...couple minutes
  18. Add the confectioners sugar and matcha and beat,
  19. While the icing is beating, add the vanilla then in a slow steady stream, the cooled white chocolate
  20. Beat for another couple minutes on high.
  22. Once the cakes have cooled, place first layer on plate and ice with about ¼ of the icing,
  23. Add second layer and spread icing everywhere with off set spatula
  24. Take a piping bag or a ziplock and pipe out blobs (optional)
Recipe by STEMS & FORKS at