Matcha cake is a delicious, visually stunning dessert that beautifully combines the earthy bitterness of matcha green tea with the sweetness of a tender cake.

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Matcha Cake


Prep Time: 45 mins

Cook Time: 30 mins


For the Matcha Cake (x2): – ▢2 cups – all-purpose flour – ▢½ tsp – baking soda – ▢1 tsp. – baking powder – ▢2 tbsp. – Matcha green tea powder – ▢¼ tsp. – sea salt – ▢8 large – eggs – ▢1 ½ cup - granulated sugar – ▢1 tsp. – vanilla extract – ▢1 cup – kefir – ▢½ cup – chopped pistachios Raspberry Frosting for the Cake Filling: – ▢6 cups – cold heavy whipping cream – ▢½ cup - boiling water – ▢3 oz. – raspberry Jello – ▢1 lb. - fresh raspberries Raspberry Frosting for Decorating the Cake: – ▢3 cups - cold heavy whipping cream – ▢¼ cup - boiling water – ▢2 tbsp. - raspberry Jello

Step 1

Preheat the oven to 350°F and prepare a baking sheet by greasing it and lining it with parchment paper. Whisk together flour, matcha powder, baking soda, baking powder, and sea salt in a medium bowl.

Step 2

Beat eggs and sugar until pale and fluffy. Mix in vanilla extract and buttermilk until well blended.

Step 3

Gradually add dry ingredients to the egg mixture, gently incorporating with each addition. Mix in toasted chopped pistachio nuts.

Step 4

Transfer batter to the prepared baking sheet and bake for 15 minutes or until a toothpick comes out clean.

Step 5

Dust the cake with powdered sugar, roll it into a log, and let it cool completely before splitting and frosting.

Step 6

Make another batch of sheet cake sponge following the same steps.

Step 7

For raspberry jello frosting, dissolve raspberry jello in boiling water and let it cool slightly. Whip heavy cream until thickened, then add cooled jello and fresh raspberry pieces.

Step 8

Spread frosting on cake strips, roll them into logs, and secure with parchment paper and tape. Refrigerate for 8 hours. Make another batch of frosting with jello, spread it on the cake, decorate, and refrigerate again.

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