Light, fluffy mini matcha cake with vanilla frosting—brunch-ready, celebratory, and easy to share.
# What You'll Need:
→ For the Matcha Cake
01 - 3/4 cup (95 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1/2 tsp baking powder
04 - 1/8 tsp baking soda
05 - 1/4 tsp salt
06 - 1 tbsp matcha powder (culinary grade)
07 - 1/3 cup (80 ml) whole milk, room temperature
08 - 1 large egg, room temperature
09 - 1/4 cup (60 ml) vegetable oil
10 - 1/2 tsp vanilla extract
→ For the Vanilla Frosting
11 - 1/4 cup (55 g) unsalted butter, softened
12 - 3/4 cup (90 g) powdered sugar, sifted
13 - 1 tbsp milk
14 - 1/2 tsp vanilla extract
15 - Pinch of salt
→ Optional Toppings
16 - Sprinkles or fresh berries, for decoration
# How To Make It:
01 - Preheat oven to 350°F (175°C). Grease and line two 4-inch (10 cm) round cake pans.
02 - In a medium bowl, sift together flour, sugar, baking powder, baking soda, salt, and matcha powder.
03 - In another bowl, whisk together milk, egg, oil, and vanilla extract.
04 - Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.
05 - Divide the batter evenly between the prepared pans. Smooth the tops.
06 - Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
08 - For the frosting: Beat softened butter until creamy. Gradually add powdered sugar and beat until light and fluffy. Beat in milk, vanilla, and salt until smooth.
09 - Spread frosting between the layers, stack, and cover the outside with a thin layer of frosting. Decorate with sprinkles or berries as desired.
10 - Serve as a fun brunch treat—perfect for smashing or enjoying by the slice!
