Matcha Green Tea Cheesecake Cake
Take your dessert experience to a new level with this stunning Matcha Green Tea Cheesecake Cake! The earthy, delicate flavor of matcha green tea pairs perfectly with creamy cheesecake layers, all nestled between soft, fluffy matcha cake layers. This elegant cake is as beautiful as it is delicious, perfect for any matcha lover!
Ingredients:
Cake:
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp matcha green tea powder
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
Cheesecake Layer:
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp matcha green tea powder
• 2 large eggs
Matcha Frosting:
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tbsp matcha green tea powder
• 1-2 tbsp milk (if needed for consistency)
Garnish (optional):
• Fresh berries
• Matcha powder dusting
• White chocolate shavings
Directions:
1. Prepare the Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder.
2. Cream Wet Ingredients: In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract.
3. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Divide the batter evenly between the two prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Cheesecake Layer: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. In a large bowl, beat the softened cream cheese and sugar until smooth. Add the vanilla extract and matcha powder, beating until fully incorporated. Add the eggs one at a time, beating on low speed. Pour the cheesecake batter into the prepared pan and bake for 40-45 minutes, until set. Let cool completely, then refrigerate for 2-3 hours.
5. Prepare the Matcha Frosting: In a large mixing bowl, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar and matcha powder, beating until smooth. Add milk as needed to achieve a spreadable consistency.
6. Assemble the Cake: Place one matcha cake layer on a serving plate. Top with the chilled cheesecake layer, followed by the second matcha cake layer. Frost the top and sides of the cake with the matcha frosting.
7. Garnish and Serve: Dust the top of the cake with additional matcha powder, if desired, and garnish with fresh berries or white chocolate shavings. Slice and enjoy this beautiful, elegant dessert!
Prep Time: 40 mins | Bake Time: 65 mins | Chill Time: 2-3 hours | Servings: 12 | Calories: 455 kcal per serving
