matcha cake with black sesame buttercream

greetings from the alps!! today we left salzburg and arrived in the tiny town of mittersill, austria, which is surrounded by the biggest and handsomest mountains i ever did see. we are so full on cake and knödel and rye bread and i have forgotten what vegetables taste like. we are having the most wonderful time! 

i believe there is a sauna at our hotel so we're off to do some research on that! but more on our honeymoon soon :) 

for now, cake!

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?

let's take a look at some of matcha and black sesame's recent appearances:

buttermilk matcha rolls with black sesame filling aka the star of my next brunch party!

black sesame vertical cake roll with matcha mochi completely mind blowing.

matcha + black sesame mousse cake it almost looks too perfect to eat.

black sesame cake with matcha frosting as if these mini cakes just swapped their outfits.

matcha panna cotta with sesame brittle such daintiness!

matcha cake with black sesame frosting and brittle beautiful!!! 

sesame nougat with matcha chocolate and black sesame yes.

do you see what i mean? look out, blake lively and ryan reynolds. 

here we have mini cakes and medium cakes. the mini cakes were made in their typical mini cake way, with 2 1/2-inch circles stacked with a blob of frosting piped in the middle. and the medium cakes were made using a newer-to-me technique that's based on momofuku milk bar's cake decorating technique, with of course further inspiration from graham and his cake to end all cakes. with this technique, you are supposed to use a cake ring and some acetate to create sort of a tube that you fill with layers of cake and frosting before freezing and then removing from the ring. (specific steps are here.) but i spent about 20 minutes too many searching for the perfect cake ring online before deciding to just make my own by way of a 28-ounce tomato can. so i removed both ends of the can, (made tomato soup), and then used the can to cut out a few cake circles. instead of using acetate i lined the inside of the can with parchment, and then set it on a plate before pressing some cake down into it and piping in some frosting between the layers. i froze my can of cake for a few hours before removing the can and the parchment. it was so much fun! i highly recommend it.

of course, if you'd like a magnum sized cake, this recipe will also work to make one 2-layer 8-inch cake. 

matcha cake with black sesame buttercream

makes one 2-layer 8-inch cake, three to four 4-inch cakes, or about twelve 2 1/2-inch cakes



1 3/4 c sugar

2 1/2 c all-purpose flour

2 tb aiya cooking grade matcha 

1 1/2 tsp each: baking soda, baking powder, kosher salt

2 large eggs

1 c buttermilk

1/2 c flavorless oil, like canola

1 1/2 tb vanilla extract

1/2 tsp almond extract

3/4 c boiling water


2 c unsalted butter, softened

4 2/3 c powdered sugar

6 tb toasted black sesame seeds, finely ground in a spice grinder

2 tsp vanilla extract

1/2 tsp almond extract

a pinch of kosher salt



preheat oven to 350.

for an 8-inch cake, grease two 8-inch round cake pans and line the bottoms with parchment. for medium or mini cakes, grease a half sheet pan (18" x 13") and line the bottom with parchment.

in a large bowl, whisk together all the dry ingredients. in a medium bowl, whisk together all the wet ingredients except for the boiling water. whisk the wet ingredients into the dry ingredients and then stir in the boiling water. it will be a very thin batter. pour 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 your frosting (below) 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 your circles and then decorate as desired.


use an electric mixer to beat all ingredients together until smooth. 



this post is sponsored by aiya matcha! all opinions are my own.