INGREDIENTS

• Matcha Cake
• • 1 ¼ cup raw sugar
• • ½ cup unsalted butter, room temperature (can substitute equal parts vegetable oil)
• • ½ cup vegetable oil
• • 4 large eggs
• • ½ cup whole milk
• • 1 tsp pure vanilla extract
• • 3 Tbsp Aiya Culinary Grade Matcha
• • 2 cups all purpose flour, sifted
• • 2 tsp baking powder
• • ½ tsp salt
• White Chocolate Buttercream
• • 1 pound unsalted butter, room temperature
• • 3 cups icing sugar, or to taste
• • 1 tsp pure vanilla extract
• • 50 grams white chocolate, melted & cooled

DIRECTIONS

• 1. Preheat oven to 325°F.
• 2. In a mixing bowl cream butter, sugar & oil. Add eggs one at a time.
• 3. Mix in milk, vanilla & Matcha powder.
• 4. In a separate bowl sift flour, baking powder & salt. Add the dry ingredients to the wet ingredients & beat until fully incorporated.
• 5. Evenly divide batter between two greased & floured 8-inch cake pans.
• 6. Bake for 20-25 minutes, or until the cakes are fully cooked. Let cool completely before flipping & frosting.
• 7. Once cakes have cooled, begin to make the frosting. Using an electric mixture with the paddle attachment add butter, icing sugar & vanilla. Mix until light & fluffy, about 5 minutes. Slowly pour in the melted white chocolate until incorporated.
• 8. Frost cakes as desired & sprinkle with a touch of Matcha!