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Matcha Hazelnut Cake

Posted by mysweettoothdesserts on

Made this cake for my matcha loving roommate, Saleha! Matcha and hazelnut are usually not paired together but I took a risk and it worked out great! It’s a matcha cake with nutella filling and a vanilla buttercream and matcha glaze.

Cake Ingredients:

  • 1¾ cup all purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 2 teaspoons of matcha powder 
  • ½ cup + 3tbsp unsalted butter (softened at room temperature)
  • 1½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅔ cup milk (use buttermilk for a really soft cake)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Line three 6-inch pans with parchment paper, apply butter to the pan and set aside.
  3. In a medium bowl, combine dry ingredients by sifting flour, baking powder salt and  matcha powder then Set aside.
  4. In the bowl use a mixer to beat butter until smooth and creamy. Add the granulated sugar and beat until combined.
  5. Beat in the eggs one at a time, followed by adding vanilla extract.
  6. Add the dry ingredients alternating with milk and beat until they combine well. The cake batter will be dense.
  7. Pour into the prepared pans and bake for 30-35 mins until a toothpick inserted in the center comes out clean.
  8. Allow cakes to cool completely–I like to cover them in plastic wrap and freeze them after they’re cooled so it’s easier for me to decorate

Buttercream Frosting:

  • 1 cup butter
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons heavy whipping cream

Directions:

Using a mixer, beat 1 cup of room temperature butter. Add in the vanilla and powdered sugar in increments. when it’s fully incorporated put in the whipped cream and your buttercream should begin to thicken. Continue to whisk for about 3-4 minutes.

Matcha Glaze:

  • 1 tbs coconut oil
  • 1 heaping teaspoon matcha
  • 1 cup powdered sugar
  • 2 tablespoons of heavy whipping cream

Directions:

Place the heavy cream, matcha, and coconut oil in a bowl and microwave for 30 seconds. Whisk until matcha gets incorporated. Add in the powdered sugar until you get a glaze and there’s no lumps. Let the glaze sit in the refrigerator the thicken until you’re ready to use it

 

Decor: Matcha, Hazelnut chocolate cigars, chopped semi-sweet chocolate, nutella filling

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