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.
- Cake flour - 1 1/2 cups
- Matcha powder - 4 tsp
- Baking powder - 1 tsp
- Kosher salt - 1/2 tsp
- Butter, unsalted - 1/2 cup, softened
- Sugar, granulated - 1 cup + 2 tbsp
- Eggs - 2
- Milk - 1/2 cup
- Cooking oil - 1 tbsp
- Vanilla extract - 1 tsp
- Cream cheese - 6 oz, softened
- Heavy cream - 1 cup
- Sugar, powdered - 1/2 cup
- Vanilla extract - 1/2 tsp
- Kosher salt - 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!
This cake turned out great for me. That frosting was amazing. Not too sweet but just enough. Everyone loved this.0 Helpful
This is a lovely and interesting dessert. I'm not a baker, but it was on a menu...so I had to! Keeping this up my sleeve to bring to a dinner party.0 Helpful
Neat taste, great frosting but my cake turned out like a brick and I selected the 12 servings.0 Helpful
The matcha flavor was good and the icing was delicious, but the cake was a disaster. At first I thought the amount of sugar in the recipe was a typo, but other users had success making this so I don't know. Instead of rising and baking into an actual cake, my dessert BOILED in the oven and ended up having the consistency of grits with a caramelized crust. I've made cakes before so I don't know what I did wrong.0 Helpful
I had a green tea latte this week at a cafe in Korea with a really thick cream on top. This is the cake version of that! So good and not overly sweet. I had to cook the cake for about 35 minutes before it was done but it's got such a nice dense velvety texture.0 Helpful
This was great! I cut down the sugar in both the cake and the frosting to about 50-75% and that worked well for us. Just remember to change the quantity to 12!0 Helpful