Matcha Snack Cake
with Cream Cheese Frosting
This vibrant cake is a treat to look at and eat. Inspired by matcha swiss roll cakes, this snack cake comes together more quickly with equally satisfying results. The fluffy cream cheese whip melts on the tongue and is reminiscent of “cheese cream,” a popular topping at boba shops. Smarts: This recipe was written and tested to make 12 snack-sized servings, so be sure to select 12 as the number of servings in the dessert menu for optimal results.
- Flour, cake - 1 1/2 cups
- Matcha powder - 4 tsp
- Baking powder - 1 tsp
- Salt, kosher - 1/2 tsp
- Butter, unsalted - 1/2 cup , softened
- Sugar, granulated - 1 cup + 2 tbsp
- Eggs - 2
- Milk - 1/2 cup
- Oil, cooking - 1 tbsp
- Vanilla extract - 1 tsp
- Parchment paper - for baking
- Cream cheese - 6 oz , softened
- Heavy cream - 1 cup
- Sugar, powdered - 1/2 cup
- Vanilla extract - 1/2 tsp
- Salt, kosher - pinch
- Place the cake flour in a bowl and sift in the matcha powder. Whisk in the baking powder and salt.
- Place the butter and sugar (please refer to step 1 for sugar amount note) in the bowl of a mixer (you can also use a hand mixer and bowl).
- Crack the eggs into a separate bowl.
- Combine the milk, oil, and vanilla in a measuring glass.
- Preheat the oven to 350F. Spray and line an 8x8 inch (please note this size is for 12 servings, which is what this recipe was written for) baking pan with some baking spray and parchment paper.
- Beat the butter and sugar together until pale and fluffy.
- Beat in the eggs, one at a time, until incorporated, scraping the bowl well after each addition.
- On low speed, mix in 1/3 of the flour mixture, followed by half of the milk mixture until just combined. Repeat with another 1/3 of the flour and remaining milk, ending by folding in the final 1/3 of the flour with a rubber spatula mixture until just combined and you have a fairly smooth batter.
- Spread the batter evenly into the prepared pan and bake on the center rack of the oven for 25-30 minutes, or until the cake springs back to the touch. Let the cake cool completely before frosting.
- While cake cools, make the frosting by beating the cream cheese until smooth and creamy. Drizzle in some of the cream and beat until combined and smooth, thinning the cream cheese. Beat in the remaining cream, along with the powdered sugar, vanilla, and salt, until you reach a stiff peak.
- Spread or pipe frosting over the cooled cake. Slice cake and enjoy!