Matcha Cake With Black Sesame Buttercream

Name: Matcha Cake With Black Sesame Buttercream
Ingredients: 1 1/3 cup sugar; 2½ cup all-purpose flour; 2 tablespoon cooking grade matcha, such as aiya; 1½ teaspoon baking powder; 1½ teaspoon baking soda; 1½ teaspoon kosher salt; 2 eggs; 1 cup buttermilk; ½ cup canola oil; 1½ tablespoon vanilla extract; ½ teaspoon almond extract; ¾ cup boiling water; 2 cup unsalted butter, softened; 4 2/3 cup powdered sugar; 6 tablespoon toasted black sesame seeds, finely ground in a spice grinder; 2 teaspoon vanilla extract; ½ teaspoon almond extract; pinch of kosher salt

Aiya Matcha|Feb. 18, 2015 9:50 am EST

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May we all give a round of applause to the power couple that is matcha and black sesame? They go so swimmingly well together in sweet green tea and nutty sesame glory, and they even look good together, in that dark but whimsical way. To the designer that creates a matcha and black sesame inspired dress, can I be your friend? — My Name is Yeh.

Servings

10

Matcha Cake With Black Sesame Buttercream

Ingredients

1 1/3 cup sugar
2½ cup all-purpose flour
2 tablespoon cooking grade matcha, such as aiya
1½ teaspoon baking powder
1½ teaspoon baking soda
1½ teaspoon kosher salt
2 eggs
1 cup buttermilk
½ cup canola oil
1½ tablespoon vanilla extract
½ teaspoon almond extract
¾ cup boiling water
2 cup unsalted butter, softened
4 2/3 cup powdered sugar
6 tablespoon toasted black sesame seeds, finely ground in a spice grinder
2 teaspoon vanilla extract
½ teaspoon almond extract
pinch of kosher salt

Directions

Preheat the oven to 350 degrees F. For an 8-inch cake, grease two 8-inch round cake pans and line the bottoms with parchment paper. For medium or mini cakes, grease a half sheet pan (18-by-13-inch) and line the bottom with parchment paper.
In a large bowl, whisk together the sugar, flour, matcha, baking powder, baking soda, and salt. In a medium bowl, whisk together eggs, buttermilk, canola oil, vanilla extract, and almond extract. Whisk the wet ingredients into the dry ingredients and then stir in the boiling water. It will be a very thin batter. Pour the batter into cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 20 minutes for a sheet pan and 28 minutes for round cakes.
If you're making a round cake, let the cakes cool in the pans for 10 minutes, and then turn the cakes onto a lightly greased cooling rack. Make the frosting and decorate as desired.
If you're making medium or mini cakes, it is easiest to let the large sheet cake cool fully in the pan. Once it's cool, wrap it in plastic wrap and then freeze it for a few hours or overnight, until firm. Cut out the circles and then decorate as desired.
Use an electric mixer to beat all ingredients together until smooth. Enjoy!