This cake is so Portland Oregon to me. It feels very trendy, and looks that way too! It was such a fun cake to make, and it definitely is the first of many! Who here loves matcha? I’ve met matcha lovers here and there, and only was convinced it was tasty when I finally splurged and bought some really good matcha powder, local from Portland OR. I decided to make the frosting with Neufchâtel cheese instead of cream cheese to keep it a bit lighter and allow the chai spice to really shine through. If cream cheese is your thing, by all means go for it! So matcha maniacs, here’s a recipe for you!
Matcha Cake: Yield 1- 6″ cake pan or about 24 cupcakes
- 1 cup salted butter, at room temperature
- 1 cup white sugar
- 1 tsp. vanilla extract
- 3 eggs, at room temperature
- 1 cup unbleached all purpose flour
- 2 tsp. baking powder
- 2 tsp. cornstarch
- 2 tbsp. matcha powder
- 2 tbsp. milk of your choice
- Set oven to 350. Grease & parchment line your cake or cupcake pan.
- In a stand mixer, add the butter and sugar and whip on medium speed until light and fluffy, about 5 minutes.
- Add in the eggs on at a time, beating each egg in completely.
- In a separate bowl, combine the flour, baking powder, cornstarch and matcha powder. Sift ingredients together twice to ensure all lumps are out. (If you have a matcha whisk, whisk the matcha separately prior to sifting with the dry ingredients).
- Turn the mixer on low and add in the sifted dry ingredients. Allow the ingredients to combine, then slowly pour in the milk. Allow batter to fully combine before adding into your cake pan.
- Bake for 20 minutes, cover with foil, then bake for an additional 15-20 minutes. Cake is done when a toothpick inserted into the center comes out clean. Let cake cool completely before cutting and icing. (depending on your oven cake may take longer than my recipe states, make sure to check your cake with a toothpick to ensure the cake is fully done).
Masala Chai Neufchâtel Frosting
- 1 lb (16 ounces) Neufchâtel cheese, at room temperature
- 1/3 – 1/2 cup Chai concentrate (I got mine on Amazon, the brand is DONA Masala Chai Concentrate)
- 2 tbsp. heavy cream, at room temperature
- 1/4 tsp. ground cloves
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground black pepper
- 1/4 tsp. ground cinnamon
Chai Spice Sugar Topping
- 1/4 cup powdered sugar, sifted
- 1 tsp. matcha powder
- dash of ground cloves
- dash of ground cardamom
- dash of ground black pepper
- dash of ground cinnamon
- In a stand mixer, whip the Neufchâtel cheese on medium speed until no lumps appear, about 5 minutes. With the mixer on medium, slowly add the chai concentrate. Scrape down your bowl, mix for about a minute and taste for flavor. You can add more chai if necessary.
- With the mixer on low, slowly add in the heavy cream and spices. Whip together until frosting is blended.
- In a separate bowl, sift the powdered sugar and add in the dried spices. I recommend only doing up to a 1/4 tsp. of each dried spice to ensure the sugar topping remains palatable!
- Slice the cake in to two layers, frost the center & the top. Sprinkle on the chai sugar topping. Slice & enjoy!
Look at that matcha shining through! The cake has a wonderful earthy flavor with the perfect amount of sweetness, and the masala chai cuts through the Neufchâtel cheese so delicately. This cake could be a really fun one for Christmas! I hope you’ve enjoyed this recipe. Make sure to share it with a friend and comment below what you think. Cheers & happy baking friends!