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Matcha Bento Cake

Matcha Bento Cake
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A moist, tender green tea cake, perfectly sized for two to four people, beautifully frosted, and filled with earthy matcha flavor. Ideal for small celebrations or moments of indulgence.

Ingredients

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1 ½ cups All-purpose flour, sifted
1 cup Granulated sugar
2 teaspoons Baking powder
2 tablespoons Culinary-grade matcha powder, sifted
½ teaspoon Salt
2 Large eggs, room temperature
¾ cup Whole milk, room temperature
½ cup Unsalted butter, melted, cooled slightly
1 teaspoon Vanilla extract
8 ounces Cream cheese, softened, full-fat
½ cup Unsalted butter, softened
3–4 cups Powdered sugar, sifted
1 tablespoon Culinary-grade matcha powder, sifted
½ teaspoon Vanilla extract
1–2 tablespoons Milk or heavy cream, as needed

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease and flour two 6-inch round cake pans
  2. In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, sifted matcha powder, and salt
  3. In a separate bowl, whisk the eggs until light and frothy, then stir in the milk, cooled melted butter, and vanilla extract
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined
  5. Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes
  6. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely
  7. Prepare the frosting by beating the softened cream cheese and butter until smooth, then gradually mix in the sifted powdered sugar
  8. Add the sifted matcha powder and vanilla extract, adjusting consistency with milk if necessary
  9. Once the cakes are completely cool, assemble the cake by spreading frosting between layers and covering the top and sides

Notes

Use culinary-grade matcha powder for best flavor.

Sift all dry ingredients to avoid lumps.

Nutrition

Find it online: https://fabiloustaste.com/matcha-bento-cake/