Matcha Blackberry Cake
Matcha powder pairs with blackberries in this Multi-verse Cake!
Equipment
- 3 8" round cake pans
Ingredients
- 1 15.25-ounce box white cake mix, I prefer Duncan Hines
- 1 3.3-ounce box white chocolate instant pudding mix
- 3 1/2 tablespoons matcha powder
- 4 eggs, room temperature
- 1/2 cup full-fat sour cream, room temperature
- 1/2 cup neutral oil, (avocado, vegetable, canola, etc.)
- 1 tablespoon vanilla extract
- 3/4 cup whole milk, room temperature
- green food coloring, optional
- 1 1/2 cups blackberry jam or preserves, store-bought or homemade
- 4 ounces fresh blackberries, for garnish
American Buttercream:
- 12 ounces unsalted butter, room temperature
- 4 cups confectioners' sugar, sifted
- 1/4 teaspoon fine salt
- 2-4 tablespoons heavy cream, or whipping cream
- 2 teaspoons vanilla extract
Instructions
Make the Matcha Cakes:
- Preheat the oven to 350 degrees.
- Grease three 8” cake pans with nonstick spray, butter, or cake release, and line with parchment and grease the parchment. Wrap the pans with baking strips, if using. Set aside.
- Into the bowl of a stand mixer fitted with the paddle attachment, place the cake mix, pudding mix, and matcha powder. Blend on low for about 30 seconds to combine. You can alternatively use a hand-held mixer.
- Add the eggs, sour cream, oil, vanilla, and milk. Combine on medium speed for two minutes, stopping about halfway to scrape the bowl and blade.
- Evenly divide the batter between the three pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the middle of a cake comes out with a few moist crumbs attached. Adjust baking times as needed for your oven.
- Remove the cakes from the oven and remove the baking strips, if using. Allow the cakes to cool in their pans for 20 minutes.
- Invert the cakes onto a rack to finish cooling. (At this point, you can wrap in double layers of plastic wrap and refrigerate or freeze until ready to use.)
Make the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, add the soft butter. Mix on medium-low until well blended, stopping to scrape the sides of the bowl and blade as needed, approximately 2 minutes.
- Add the sifted confectioners’ sugar, salt, and vanilla and mix on low until most of the sugar is blended. Turn the mixer to medium and mix for two minutes.
- Add 2 tablespoons of the heavy cream and mix on low until blended. Turn the mixer to medium and mix for three to five minutes until lightened in color and smooth.
- Adjust the consistency of the frosting as needed by adding more confectioners’ sugar to thicken or heavy cream to thin.
- Tint the frosting if desired.
Assemble the Matcha-Blackberry Cake:
- Place one cake layer on a cake stand or cake plate. Pipe a ring of frosting around the perimeter of the cake; this will keep the preserves from oozing out.
- Spread ¾ cup of the blackberry preserves over the layer, spreading to the edge of the piped frosting.
- Place another cake layer on top. Pipe another ring of frosting and spread the remaining ¾ cup blackberry preserves in the middle.
- Lay the third layer on top with the flattest side of the cake facing upward. This gives you a nice flat-top cake.
- Frost the cake with the remaining frosting. You can frost completely or in a semi-naked style, which is what I have photographed.
- Pipe any pretty swirls on top if desired. Place as many blackberries as you’d like on top of the cake
- Slice and serve.
Notes
The cake layers can be wrapped well and frozen for up to 2 months.
The finished, frosted cake can be frozen if needed. Place the finished cake on a stable cake board and freeze for about 2 to 3 hours or until the frosting is frozen. Wrap the cake well in 2 layers of plastic wrap, followed by a layer or two of heavy-duty foil. Write the name of the cake and date of freezing on the foil. Cake can be frozen for up to a month. Be aware that upon thawing, the frosting may crack. Use an offset spatula to smooth as necessary.
Nutrition Facts
Matcha Blackberry Cake
Amount per Serving
Calories
791.47
% Daily Value*
Fat
39.46
g
61
%
Saturated Fat
17.94
g
112
%
Trans Fat
0.1
g
Polyunsaturated Fat
3.62
g
Monounsaturated Fat
15.55
g
Cholesterol
124.87
mg
42
%
Sodium
316.67
mg
14
%
Potassium
150.26
mg
4
%
Carbohydrates
107.26
g
36
%
Fiber
1.31
g
5
%
Sugar
67.07
g
75
%
Protein
4.96
g
10
%
Vitamin C
4.66
mg
6
%
Calcium
67.79
mg
7
%
Iron
1.53
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!