# 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 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, optional
17 - Fresh berries, optional
# How To Make:
01 - Preheat the oven to 350°F. Grease and line two 4-inch round cake pans with parchment; set aside.
02 - In a medium bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt, and matcha powder until evenly distributed.
03 - In a separate bowl, whisk the milk, egg, vegetable oil, and vanilla extract until homogeneous.
04 - Pour the wet mixture into the dry ingredients and gently fold with a spatula just until combined; avoid overmixing to maintain a light crumb.
05 - Evenly divide the batter between the two prepared pans and smooth the tops with a spatula.
06 - Bake on the center rack for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the cakes to cool in the pans for 5 minutes, then invert onto a wire rack and cool completely before assembling.
08 - Beat the softened butter until creamy, then gradually add the sifted powdered sugar and beat until light and fluffy. Add the milk, vanilla, and a pinch of salt; beat until smooth.
09 - Spread a thin layer of frosting between the cooled layers, stack, and cover the exterior with a thin crumb coat. Smooth or texture the exterior as desired.
10 - Top with sprinkles or fresh berries if using. Serve as a playful brunch treat intended for sharing or celebratory smashing.
