Cherry Matcha Velvet Cake

This cake is a delightful combination of flavors and textures, perfect for any occasion!

For the Cake

  • 360g all-purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons sieved matcha powder
  • 180g canned cherries (ideally amarena)
  • Pinch of salt
  • 115g unsalted butter, softened to room temperature
  • 400g granulated sugar
  • 240ml canola or vegetable oil
  • 4 large eggs, room temperature and separated
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 240ml buttermilk, at room temperature

For the Cream Cheese Frosting

  • 450g full-fat cream cheese, softened to room temperature
  • 170g unsalted butter, softened to room temperature
  • 600g sieved icing sugar
  • 2 teaspoons of cherry juice


1 - Preheat Oven and Prepare Pans:

  • Preheat your oven to 175°C.
  • Grease and flour two 20 cm round cake pans and line the bottoms with parchment paper.

2 - Prepare Cherries:

  • Drain the cherries from the syrup, pat them dry with paper towels, and set aside keep the juice for the frosting.

3 - Mix Dry Ingredients:

  • In a medium bowl, sift together the all-purpose flour, baking soda, matcha powder, and a pinch of salt. Set aside.

4 - Cream Butter and Sugar:

  • In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

5 - Add Oil and Egg Yolks:

  • Gradually add the canola or vegetable oil while continuing to beat the mixture.
  • Add the egg yolks one at a time, beating well after each addition.
  • Mix in the vanilla extract and distilled white vinegar.

6 - Combine Dry and Wet Ingredients:

  • Add the dry flour mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.

7 - Whip Egg Whites:

  • In a separate clean bowl, beat the egg whites until stiff peaks form.
  • Gently fold the whipped egg whites into the cake batter until no streaks remain.

8 - Bake:

  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

9 - Make Cream Cheese Frosting:

  • In a large mixing bowl, beat together the softened cream cheese and unsalted butter until smooth.
  • Gradually add the sieved icing sugar and continue beating until the frosting is light and fluffy.
  • Mix in the cherry juice until well combined.

10 - Assemble the Cake:

  • Place one cake layer on a serving plate.
  • Spread a layer of cream cheese frosting evenly over the top of the cake layer.
  • Create a rim around the edge of the frosting to hold the cherries.
  • Arrange the cherries within the frosting rim.
  • Place the second cake layer on top and repeat the frosting and cherry arrangement.
  • Decorate the top of the cake with additional cherries if desired or pipe rosettes with the additional frosting.

11 - Serve:

  • Slice and serve the Cherry and Matcha Velvet Cake, and enjoy!
  • This cake is a delightful combination of flavors and textures, perfect for any occasion!
This cake is a delightful combination of flavors and textures, perfect for any occasion!