Ingredients
Equipment
Method
- Preheat your oven to 325°F. Line an 8-inch square pan with parchment paper and lightly spray the exposed sides.
- Next, in a medium bowl, beat the softened unsalted butter with granulated sugar using an electric mixer until light and fluffy, about 1-2 minutes.
- Add the eggs, matcha powder, and vanilla extract. Mix until just combined.
- In a separate small bowl, sift together the all-purpose flour and baking powder. Add half of this mixture to the wet ingredients, and stir gently.
- Then, mix in the buttermilk followed by the remaining flour mixture. Stir until just combined without overmixing.
- Scrape the batter into the prepared pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Allow the cake to cool in the pan for about 15 minutes. Then gently run a knife along the edges and lift the cake out onto a cooling rack to cool completely.
- For the frosting, beat the softened unsalted butter with sifted powdered sugar, vanilla extract, and heavy cream until light and fluffy.
- Slice the cooled cake in half to create two rectangular pieces, spread a layer of frosting between them, and then use the remaining frosting to cover the top (and sides, if there is enough extra frosting).
- Garnish with fresh strawberries, if you like.
Notes
To store leftovers, place them in an airtight container at room temperature for up to a few days. You can also refrigerate them for longer freshness. For an extra special treat, warm a slice in the microwave for a few seconds before serving.