# What you'll need:
→ Matcha cake
01 - 3/4 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/8 teaspoon baking soda
05 - 1/4 teaspoon fine salt
06 - 1 tablespoon culinary-grade matcha powder
07 - 1/3 cup whole milk, room temperature
08 - 1 large egg, room temperature
09 - 1/4 cup neutral vegetable oil
10 - 1/2 teaspoon vanilla extract
→ Vanilla frosting
11 - 1/4 cup unsalted butter, softened
12 - 3/4 cup powdered sugar, sifted
13 - 1 tablespoon milk
14 - 1/2 teaspoon vanilla extract
15 - Pinch of fine salt
→ Optional toppings
16 - Sprinkles, for decoration
17 - Fresh berries, for decoration
# How To Make It:
01 - Preheat oven to 350°F. Grease and line two 4-inch round pans with parchment; set aside.
02 - Sift together flour, granulated sugar, baking powder, baking soda, salt, and matcha into a medium bowl to ensure even distribution and aeration.
03 - Whisk milk, egg, vegetable oil, and vanilla in a separate bowl until homogeneous.
04 - Pour the wet mixture into the dry ingredients and fold gently until just combined; stop when streaks of flour disappear to preserve a tender crumb.
05 - Evenly divide batter between the prepared pans, smoothing the tops to ensure uniform rise.
06 - Bake 15–20 minutes, rotating once if necessary, until a toothpick inserted into the center emerges clean and cakes spring back lightly.
07 - Allow cakes to rest in pans for 5 minutes, then unmold and transfer to a wire rack to cool completely before icing.
08 - Beat softened butter until creamy, then gradually add sifted powdered sugar. Beat until light and fluffy, then incorporate milk, vanilla and a pinch of salt to achieve a spreadable consistency.
09 - Place one layer on a serving surface, spread a thin, even layer of frosting, stack the second layer, and apply a thin crumb coat followed by a final light coating. Smooth with an offset spatula.
10 - Garnish with sprinkles or fresh berries as desired. Serve immediately for best texture and freshness; ideal for playful presentation.
