Matcha Drip Cake – Recipe

It was my birthday on Thursday: of course I had to make either something rainbow or matcha-related. Since I've done rainbow several years in a row, I decided on matcha. Although of course I had to make it, well, a bit mad too.

Ready? Let's go!

Ingredients for Cake:

280g unsalted butter, softened
280g caster sugar
5 eggs
280g self raising flour
2 tbsp matcha, sifted
5 tbsp milk
Pinch of salt

Ingredients for Buttercream:

250g butter, softened
500g icing sugar
3 tbsp matcha, sifted
3 tbsp milk
Pinch of salt

Ingredients for Ganache:

200g white chocolate chips
200ml double cream
1 tbsp matcha, sifted

To Decorate:

Everything you can fit on!


1. Preheat the oven to 180°C and grease and line 3x8" round cake pans.

2. To make the cake, cream the butter and sugar together until light and fluffy, and beat the eggs in. Whisk in the flour and matcha, followed by the milk and salt.

3. Divide the batter between the pans and bake for about 35 minutes, or until the cakes are lightly brown and spring back when you poke them.

4. Let the cakes cool completely and make the buttercream: whisk the butter until pale and fluffy, and gradually whisk in the sugar and matcha. Whisk in the milk and salt, then sandwich the cake layers with the buttercream and cover the sides and top, creating a smooth surface. Pop in the fridge to chill.

5. To make the ganache, bring the cream to a boil in a saucepan and immediately pour over the white chocolate chips in a heatproof bowl. Add the matcha and stir until the chocolate is melted and smooth. Leave to cool for about ten minutes, give another little stir, and spread a little over the top of your chilled cake. easing it over the sides to create drips (you may not need to use all of the ganache: save: save any leftovers to make truffles).

6. While the ganache is still a bit liquidy, decorate with your favourite sweet treats. The more colourful and cute, the better.

Enjoy, and have fun decorating!


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