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Matcha Frog Cake with Whipped Cream Frosting Recipe

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4 from 9 reviews

This delightful Matcha Frog Cake with Easy Whipped Cream Frosting is a charming and flavorful dessert perfect for any special occasion. Featuring moist and fluffy matcha-infused cake layers paired with a silky matcha whipped cream frosting, it is beautifully decorated to resemble adorable frog faces. The light bitterness of matcha balances perfectly with the creamy sweetness of the frosting, making it a visually stunning and delicious treat for gatherings and celebrations.

Ingredients

Matcha Cake Layers

  • 1 cup unsalted butter, softened
  • 1 ¾ cup granulated sugar
  • 1 tbsp matcha powder
  • 2 egg yolks, room temperature
  • 2 egg whites, room temperature
  • 1 tbsp vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 ¾ cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 tbsp baking powder
  • 1 tsp table salt

Matcha Whipped Cream Frosting

  • 4 oz block cream cheese, softened
  • 1 – 1 ½ tbsp matcha powder, sifted (adjust to taste)
  • ¾ cup powdered sugar
  • 1 tbsp vanilla extract
  • 2 cups heavy cream, chilled

Decorations

  • 1-2 tsp black cocoa powder (for eyes and smile decorations)
  • 1 tsp freeze dried strawberry powder (for blush decoration)

Instructions

  1. Prepare Matcha Cake Layers: Grease and line two 6-inch springform cake pans with parchment paper. Preheat the oven to 325°F (162°C).
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
  3. Cream Butter, Sugar, and Matcha: Using a hand mixer, cream the softened butter, granulated sugar, and matcha powder until light and fluffy, about 3-4 minutes. Scrape the bowl sides.
  4. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract until smooth.
  5. Combine Dry Ingredients and Buttermilk: Alternately mix in half of the dry ingredients and half of the buttermilk, scraping the bowl between additions. Repeat with remaining dry ingredients and buttermilk, mixing just until combined.
  6. Whip Egg Whites and Fold In: In a clean bowl, whip egg whites to stiff peaks. Gently fold them into the cake batter until no white streaks remain.
  7. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 35-45 minutes, checking at 30 minutes by inserting a toothpick into the center; it should come out clean. The cake should spring back when pressed lightly.
  8. Cool Cakes: Let the cakes cool in the pans for 15 minutes, then remove and cool completely on wire racks.
  9. Prepare Matcha Whipped Cream Frosting: Using a hand mixer, whip cream cheese and sifted matcha powder on medium speed until smooth. Gradually add powdered sugar while mixing on low speed until combined.
  10. Add Vanilla and Heavy Cream: Add vanilla extract. With mixer on medium speed, slowly drizzle in chilled heavy cream. Whip until stiff peaks form, visible track marks appear, and the cream holds its shape.
  11. Create Colored Frostings: Divide a tablespoon of plain frosting into two small bowls. Mix black cocoa powder into one to make black frosting for frog facial details. Mix freeze dried strawberry powder into the other for pink blush frosting. Place each into separate piping bags.
  12. Assemble Frog Cake: Place a cake board on a turntable. Take one cooled cake layer and cut it down the middle to create two semicircles. Place one semicircle on the cake board.
  13. Frost Layer and Add Second Half: Spread an even layer of matcha whipped cream on the cake semicircle. Top with the second semicircle half.
  14. Frost Entire Cake: Carefully turn the cake so the cut sides are down against the cake board. Use an offset spatula to frost the whole cake smoothly.
  15. Pipe Eyes: Using plain matcha frosting, pipe two large dollops on top of the cake to resemble eyes.
  16. Decorate Frog Face: Use the black and pink frostings in piping bags to add eyes, smile, and blush, bringing the frog cake to life.
  17. Repeat for Second Cake: Assemble and decorate the second frog cake by repeating steps 12 through 15. Enjoy your adorable matcha frog cakes!

Notes

  • Use clean, grease-free bowls and beaters for whipping egg whites to ensure they reach stiff peaks.
  • Do not overmix the batter once the dry ingredients and buttermilk are combined to keep the cake tender.
  • For extra cupcakes, bake leftover batter in cupcake tins if batter exceeds what fits in pans.
  • Adjust matcha powder amount in frosting according to your taste preference for flavor intensity and color.
  • Chill pans before use to help cakes bake evenly if desired.
  • Make sure heavy cream is well chilled for best whipping results in frosting.
  • Use an offset spatula for smooth frosting and easy covering of cake.

Find it online: https://marthatasty.com/matcha-frog-cake-with-whipped-cream-frosting-recipe/