Matcha Green Tea Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">20g high-quality culinary grade matcha powder</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">350g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or 240ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">For the white chocolate cream cheese frosting:</li><li class="ingredients-single-item">200g white chocolate, chopped</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">250g powdered sugar, sifted</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Sifter or fine mesh strainer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Heatproof bowl for melting chocolate</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your 33x23cm baking pan with parchment paper, leaving some overhang on the sides to help with removal later. Lightly grease any exposed parts of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, sift together the flour, matcha powder, baking powder, baking soda, and salt. Sifting is crucial here as it removes any lumps in the matcha powder and ensures even distribution of the leavening agents. The vibrant green color should be uniform throughout the dry mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended creaming process incorporates air into the batter, creating a tender crumb in the finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing. The mixture may look slightly curdled, but don't worry - it will come together when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the vanilla extract until fully incorporated. Reduce the mixer speed to low.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the dry ingredients in three batches, alternating with the buttermilk in two batches (beginning and ending with dry ingredients). Mix just until combined after each addition - overmixing will develop too much gluten and result in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan, using a spatula to spread it evenly to the corners. Tap the pan gently on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should spring back lightly when touched and begin to pull away slightly from the edges of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely before frosting. A completely cooled cake ensures your frosting won't melt when applied.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the frosting, begin by melting the white chocolate. Either use a double boiler (a heatproof bowl set over barely simmering water, ensuring no steam or water touches the chocolate) or microwave in 20-second intervals, stirring between each, until just melted. Set aside to cool slightly but remain fluid.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>In your mixer bowl, beat the cream cheese and butter until completely smooth and creamy, about 2-3 minutes. The two must be fully incorporated with no lumps for a silky frosting texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Pour in the slightly cooled melted white chocolate while mixing on low speed, then add the vanilla extract and salt. Increase to medium speed and beat until fully combined.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Gradually add the sifted powdered sugar on low speed until incorporated, then increase the speed to medium-high and beat until light and fluffy, about 2 minutes. If the frosting seems too soft, refrigerate for 10-15 minutes before using.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Using an offset spatula, spread the frosting evenly over the completely cooled cake. The white frosting creates a beautiful contrast against the green cake, so take your time to make it smooth. For a decorative touch, you can dust the top lightly with a little extra matcha powder or sprinkle with white chocolate shavings.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>For the cleanest slices, refrigerate the cake for 30 minutes before cutting. Allow slices to come to room temperature before serving for the best flavor and texture. The cake will keep well in an airtight container in the refrigerator for up to 4 days.</li></ol>