Sweet Spring Matcha Layer Cake

Bake the Cake

The type of cake you use is up to you, but I like the way a good yellow cake balances out the sweetness of the buttercream icing. I made my cake gluten free, with a blend of rice flour and cornstarch, but you can use any cake recipe you wish.
We'll work this up as a layer cake, so you'll need at least three shallow cake pans (five if you want a really tall cake!). Follow the instructions of your chosen cake recipe, then divide the batter amongst the pans. Because these rounds are thinner than your usual cake, cut the baking time by about half, checking for doneness and adding more time as needed.
Allow cake rounds to cool completely before icing.

Whip Up the Buttercream Icing

With its blend of sweetness and tea, the matcha buttercream icing really makes this cake stand out. The fact that it's super easy to make is just a bonus! Simply blend together softened butter, confectioners' sugar, matcha green tea powder, and a bit of milk for a deliciously sweet green tea confection. Any of our matchas would be perfectly paired with this recipe, though Vanilla Lavender is my personal pick for springtime flavor. The recipe below makes a lot of icing, but it can easily be cut down by thirds for smaller cakes.

Assemble the Cake

Trim the edges of the cake rounds, if needed; if you're feeling really ambitious, level the tops, too. Place one round on your cake stand or serving tray. Use a knife to evenly spread approximately 1 cup of buttercream icing on the cake, then top with another round. Repeat until all layers have been added, then coat the entire cake in remaining buttercream, smoothing the icing with a knife until evenly coated.
Chill cake in fridge for at least an hour to allow the icing to set. Decorate with edible spring flowers, then serve.