Matcha Blueberry Moss Cake

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

Step 2: In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt.

Step 3: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and yogurt. Mix until smooth and fully combined.

Step 5: Divide the batter evenly among the prepared cake pans and bake for 22 to 28 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 7: Prepare the blueberry filling by combining blueberries, sugar, and lemon juice in a saucepan over medium heat.

Step 8: Mix the cornstarch and water together in a small bowl, then stir it into the blueberry mixture. Cook until thickened, then let it cool completely.

Step 9: To make the frosting, beat the cream cheese and butter together until creamy. Gradually add powdered sugar, vanilla extract, and matcha powder until smooth.

Step 10: Level the cake layers if necessary. Place one cake layer on a serving plate and spread a layer of frosting followed by a layer of blueberry filling.

Step 11: Repeat the layering process with the remaining cake layers, frosting, and blueberry filling.

Step 12: Apply a thin crumb coat of frosting over the entire cake and chill for 20 minutes.

Step 13: Cover the cake with the remaining frosting and gently press the crumbled matcha cake crumbs onto the outside to create a moss-like appearance.

Step 14: Decorate the top of the cake with fresh blueberries and edible greenery before serving.

Storage and Reheating Tips

Store the Matcha Blueberry Moss Cake in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, allow the cake to sit at room temperature for 20 to 30 minutes before serving. Individual slices can also be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying. Avoid reheating the cake, as the frosting is best served chilled or slightly cool.