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Matcha Frog Cake with Easy Whipped Cream Frosting

Bites by Bianca
Not-so-sweet fluffy matcha cake frosted in a light whipped cream frosting!
This recipe makes a small cake—it's only one layer baked in a 6-inch pan, which is then cut in half, layered, and flipped on its side to form a dome shape. If you want a thicker cake, feel free to double the recipe and bake more layers.
4.84 from 6 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Decorating Time 30 minutes
Course Dessert, Snack
Servings 4 people

Equipment

  • 6-inch cake pan

Ingredients

For the cake batter:

  • 1 tbsp matcha
  • 1 tbsp neutral oil, I used canola
  • 3 tbsp milk, I used almond
  • ⅓ c granulated sugar (66g)
  • ⅓ c cake flour (38g)
  • 2 eggs, egg whites + yolks separated
  • ¼ tsp salt

For the frosting:

  • 1 ½ c heavy whipping cream (360g)
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • green and pink oil-based food coloring

For the icing (eyes + smile)

  • 2 tbsp powdered sugar (15g)
  • ½-1¼ tsp water
  • black food coloring

Instructions
 

For the cake batter:

  • Preheat the oven to 350°F/177°C. Spray a 6-inch cake pan and line the bottom with parchment paper.
  • In a large bowl, whisk together together the oil and matcha powder until smooth.
  • While whisking, stream in the milk, mixing until the milk is fully incorporated.
  • Add in one egg yolk into the same bowl at a time, whisking in between, until the batter is smooth. Set the bowl aside.
  • In a medium bowl, add in the egg whites and sugar. Immediately use a handmixer to whisk the egg whites until you get shiny, stiff peaks.
    Note: In the beginning stages of whipping, the egg whites will look foamy/bubbly. Then, a soft white color -> soft peaks -> stiff peaks. The eggs have reached the stiff peak stage when you remove the whisk, move the bowl around, and the egg white peaks have stayed in the same place, even if the bowl is held upside down! It should not be runny at all.
  • In the large bowl with the oil, matcha, milk, and yolks, add the salt. Sift in the cake flour and use a rubber spatula to fold it in, until no dry spots remain.
  • Gently fold in the egg whites, ⅓ at a time, until there are no white streaks left in the batter. Make sure not to overfold the batter, which will make it deflate.
  • Pour the batter into your cake pan and bake until a cake tester/toothpick comes out clean when inserted into the center of the cake, about 25-30 minutes.
  • Let the cake cool in the tin for about 5 minutes, then remove and transfer the cake to a wire rack to let cool completely.
    Note: If you are assembling the cake another day, feel free to wrap the cooled cake in plastic wrap and store in the freezer. Let it thaw at room temperature 15-30 minutes before you want to use it. This will actually make crumbcoating and decorating a bit easier in comparison to using fresh cake, which might crumble more.

For the frosting + decorating:

  • Whip the heavy whipping cream, powdered sugar, and vanilla in a large bowl, until medium stiff peaks.
  • Cut the cake in half, putting one piece to the side. Place the other piece on a cake board on top of a turntable. Using an offset spatula, smooth out a layer of frosting. Place the second half of the cake on top.
  • Turn the cake over so the cut sides are touching the cake board. Crumbcoat the cake with the frosting, using an offset spatula or scraper to even it out. I like to use acetate scrapers to get rounded sides.
  • Place cake in freezer for about 10 minutes. This will make it easier to add on the next layer of frosting.
  • Reserve about one tablespoon of the frosting and add pink food coloring to make the blush for later.
  • To the remaining frosting, add enough green oil-based food coloring to get the shade you want for the frog. Remove the cake from the freezer and frost the entire cake with this color.
  • For the bases of the eyes, fill a ziploc/piping bag with some green frosting. Cut a large tip and pipe on 2 big dollops on the top of the cake.
  • Use a toothpick or cookie scribe to add the pink blush.

For the icing (eyes + smile):

  • Mix together the powdered sugar, water, and black food coloring. Add more water if it's too thick, or more powdered sugar if it's too thin.
  • Add the icing to a ziploc/piping bag and cut a small tip. Pipe on the eyes and smile.
  • Enjoy!!
Keyword cake, frog, frog cake, frog dessert, gourmet matcha cookie, matcha, matcha cake, matcha dessert, matcha frog
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