Cooking spray 

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


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.

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