happy long weekend!!!! i am so looking forward to relaxing outside, barbecuing, taking a little break from work & drinking way more ice coffees then one person should. it looks like the weather isn't going to be as hot as it was these past couple days here, but lets just cross our fingers the rain holds off for us. now let's talk about this cake!
remember sheet cakes? can we please make these popular again! i feel like in the 90s all i ever did was make cake mix sheet cakes & load them up with rainbow chip frosting. then as my skills progressed, i left behind the simple sheet cake for fancy frosted layer cakes. i forgot how simple & delicious these cakes are to whip up! even the rose frosting took no time at all. bonus points: you don't have to remove them from the pan & pray it doesn't break in the process. the base of this cake is matcha fudge & the frosting is a pure matcha buttercream. because it is a fudgey cake (kind of like a cross between a cake & a brownie) i wouldn't use this recipe for layer cakes! it is so dense, chocolatey & matchay you are going to LOVE it. plus it all whips up in one bowl! for the matcha powder i use aiya matcha's cooking grade blend so the flavours don't get lost when it is mixed with other ingredients!
ingredients
for the matcha fudge cake
- 2 cups white sugar
- 1 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup dutch dark cocoa powder
- 1 tablespoon aiya cooking grade matcha (i use the cooking grade)
- 2 large eggs
- 1 cup full fat plain yogurt
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup boiling water
for the matcha buttercream
- 1 cup unsalted butter, room temperature
- 1 1/2 teaspoons aiya matcha powder
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- cocoa nibs or chocolate sprinkles, for decorating
directions
for the matcha fudge cake
- preheat oven to 350 degrees.
- in a large mixing bowl add the sugar, oil, vanilla, cocoa powder, matcha powder, eggs & oil. beat until well combined. whisk in the yogurt.
- sift in flour, baking soda and salt. mix until the flour is fully incorporated into the batter, a few lumps are okay!
- slowly pour in the boiling water until silky smooth.
- pour into a greased 9x13 baking dish.
- bake until the top bounces back to touch. about 30-35 minutes.
- let cool completely before frosting.
for the matcha buttercream
- in the bowl of a standmixer fitted with the paddle attachment beat the butter and matcha powder.
- add in the sugar & vanilla. beat until light & fluffy, about 10 minutes.
- frost cake as desired & top with cocoa nibs!
thank you so much to aiya matcha for sponsoring this post! all opinions are my own. the cooking grade matcha blend that i used is availablehere. xo