"Avocado Toast" Matcha Cake

It's the cake version of your favorite trendy breakfasts - Mermaid Toast and Avocado Toast! Swirls of mermaid-esque Matcha buttercream rest on a dense, marbled Matcha vanilla buttermilk cake in this fun breakfast turned dessert.

Makes 1 cake.

An original recipe prepared for us by The Pancake Princess.


    For the cake:

    • 1.5 cups cake flour
    • 1 cup sugar
    • 2 teaspoons baking powder
    • Heaping ¼ teaspoon flaky sea salt
    • 7 tablespoons butter
    • 1 tablespoon oil (coconut, olive or canola all work)
    • ½ cup + 2 tablespoons buttermilk, divided
    • 3 eggs, room temperature
    • 1 teaspoon vanilla
    • 1.5 teaspoons Aiya Cooking Grade Matcha

    For the frosting:

    • 3 tablespoons butter, room temperature
    • ¾ cup powdered sugar
    • Pinch of salt
    • ½ teaspoon vanilla extract
    • 1 tablespoon milk
    • 1 tablespoon Aiya Cooking Grade Matcha


    To make the cake:

    1. Preheat oven to 350 degrees and grease an 8x8 baking pan.
    2. Sift together the flour, sugar, baking powder and salt. Using an electric beater, add in the butter in small pieces, about 10 seconds apart. Beat until the butter is incorporated in small crumbs, then add the oil and continue to beat until there are no clumps and you have a fine, crumbly, cornmeal-like texture (this will take a few minutes).
    3. Add ½ cup of the milk to the mixture and beat for 4 minutes until pale, thick and smooth (beating for this long will help create a more even consistency that will bake into a more even cake). Beat the eggs and vanilla into the remaining milk mixture and gradually add the egg mixture to the rest of the ingredients. Increase speed to medium and beat for one minute, then scrape down the sides and fold batter a few times to make sure everything is incorporated.
    4. Divide the batter in half. Beat the matcha into half the batter until evenly incorporated.
    5. Pour batter into prepared pan, marbling as desired, and bake for 35-40 minutes, or until edges are golden and an inserted toothpick comes out clean. Let cool before cutting into a toast shape.
    To make the frosting:
    1. Beat the butter and sugar together. Beat in the salt, vanilla, and milk until smooth.
    2. If going for an ombre look, divide the frosting into 2-3 bowls. Keep one bowl of frosting plain. Add matcha ¼ teaspoon at a time to the other bowl(s) of frosting until you achieve your desired color and flavor (taste as needed). Use a large offset spatula to frost the cake in sweeping waves of frosting! Add gold flakes/milk crumbs/other cake bling as desired.

    Click below to purchase the culinary Matcha used in this recipe: