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Matcha Dot Cake

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A soft Japanese-style sponge cake with a playful pattern of matcha dots swirled through a light vanilla crumb.

Ingredients

Scale
  • 2 cups (250g) cake flour, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar, divided
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, divided
  • 1 tablespoon vanilla extract
  • 2 tablespoons culinary-grade matcha powder, sifted
  • 2 tablespoons hot water
  • 1 tablespoon matcha powder for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. In a bowl, whisk together the cake flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Alternate adding the flour mixture and milk to the butter mixture in three additions, mixing just until combined. Divide the batter evenly into two bowls.
  6. In a small bowl, whisk the sifted matcha powder with the hot water to form a smooth paste. Fold this paste into one of the batter bowls until evenly colored.
  7. Spoon the vanilla batter and matcha batter into separate piping bags fitted with round tips.
  8. Pipe alternating dots of vanilla and matcha batter into the prepared pan, working in a grid pattern so the dots touch slightly and fill the pan evenly.
  9. Gently tap the pan on the counter to release air bubbles, then smooth the top lightly with a spatula, being careful not to swirl the dots together.
  10. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
  12. Dust the top lightly with matcha powder before serving, if desired.

Notes

Use a fine mesh sieve to sift the matcha powder before mixing to avoid bitter clumps in the finished cake. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://www.rapidrecipes.blog/matcha-dot-cake/