FOR THE CAKE
1 c. (2 sticks) butter, softened
1 c. granulated sugar
3 large eggs
1 c. all-purpose flour
2 tsp. baking powder
2 tsp. cornstarch
2 tbsp. food-grade matcha powder
2 tbsp. water
FOR THE FROSTING
6 oz. cream cheese, softened
2/3 c. granulated sugar
Pinch of kosher salt
2 c. cold heavy cream
2 tbsp. powdered sugar
1/2 tsp. food-grade matcha powder
Make cake: Preheat oven to 350°. Grease two 8″ cake pans with cooking spray and line with parchment paper. In a large bowl using a hand mixer, beat together butter and sugar until light and fluffy, 3 to 4 minutes.
Separate egg yolks and egg whites. Add egg yolks to bowl with butter and sugar and beat until combined.
In a medium bowl, whisk together flour, baking powder, cornstarch, and matcha powder. Slowly fold flour mixture into bowl with butter and sugar until completely combined, adding 2 tablespoons water too loosen, if necessary.
In another medium bowl using a hand mixer, beat egg whites until soft peaks form, 3 to 4 minutes. Fold 1/4 of the egg whites into batter, then fold remaining egg whites into batter.
Divide mixture between prepared pans and bake until a toothpick inserted into center comes out clean, 17 to 19 minutes. Let cool completely.
Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese, sugar, and salt until completely combined. Slowly add heavy cream and beat until medium peaks form, 5 minutes.
To assemble: Place first cake on serving tray and top with half of the frosting. Place second cake on top and spread remaining frosting all over.
In a small bowl, whisk together matcha and powdered sugar. Use a sieve to dust this over top of cake.