This past weekend, I flew back home to NorCal for my childhood friend’s wedding. It was my first time being in a wedding and though I was v concerned about having to do my own hair and make up and standing out as the singular troll amid a sea of beauteous bridesmaids…after a crash course in hair wands and eyeshadow, I think I turned out okay.
The wedding, though–it was STUNNING. White folding chairs on a lush lawn overlooking a sprawling vineyard that looked like a postcard, an absolutely beautiful dress my friend bought in New York on a mother-daughter trip, a ceremony that was simultaneously heartfelt and moving but also brief enough so that we didn’t freeze in the cool afternoon wind, a small two-tier wedding cake with the best raspberry buttercream I’ve ever tasted in addition to a giant dessert table featuring tiny lemon meringue tarts, chocolate opera cakes and macarons…it was perfect.
Dan the Aussie came to the wedding and spent the day on Friday with my mom in the city while I did bridesmaid things–this was his first time meeting my parents and for spending 4+hours with each other right off the bat, I think he and my mom both did great!
Originally, this was meant to be a play on that popular mermaid toast taking over instagram, but in cake form (with heavy inspiration from Steph’s unicorn cake), but someone helpfully pointed out that without any blues or purples in the frosting, this cake really just looks like avocado toast cake. I might try mashing in some blueberries in the future for a more mermaid-esque cake, but I am actually pretty pleased with how this turned out as an avocado toast cake. All you have to do is add matcha to the frosting and then swirl it around until it looks amazing.
You can use whatever cake you like for this; I chose a scaled down version of this buttermilk cake from Sweetapolita–it’s dense and tightly-crumbed which makes it very easy to cut and shape. I tried it both with a plain vanilla cake base and then with a marbled base, swirling matcha into half of the silky batter. Both yielded a slightly drier cake, which I thought was perfect for big swoops of frosting–and the slightly bitter notes of matcha are an excellent complement to the typically uber-sweet buttercream.
I actually tried this cake with two different types of matcha by accident, and I was shocked at how much more vibrant my Aiya matcha was compared to my shall-not-be-named other matcha. You already know I love matcha from these s’mores, but using it in this cake and frosting made me even more excited about the beautiful, high-quality matcha from the Aiya team.
PS. I am v curious to try this avocado frosting (with matcha, of course) instead of the buttercream–let me know if you try it out!
Thanks Aiya Matcha for sponsoring this post, and thank you for reading, as always! All opinions are my own, and I think this socially-conscious, family-owned matcha company is very cool and worth checking out.
- Since you’ll be spreading the frosting to the edges of the cake, you really don’t need a toast-shaped pan to get the crust look the way I had originally envisioned. A square cake works fine; you can just cut your desired toast shape out of it. However, if you ever need to make a specialty pan, I’ve discovered that foil will work! (See picture above.)
- You can use your favorite vanilla cake (or chocolate or any flavor for that matter, since you can’t really see it under the frosting) for this. To marble the cake, simply divide the batter in half and add anywhere from 1-2 teaspoons of matcha powder, then swirl the batters together in the cake pan (this will follow the recipe as written).
- The frosting amount is scaled for a cake cut out of an 8×8 pan, but you can really use any size cake and increase the frosting as needed.
- Although it is annoying to use 7 tablespoons of butter and 1 tablespoon of oil in this recipe, this is a scaled down version of Rosie’s buttermilk cake. She is convinced it imparts an extra touch of moisture to the cake and I don’t argue with cake geniuses.
- I added gold flakes because of the original mermaid cake intention. I think flavor-wise, this cake could totally benefit from some milk crumbs sprinkled on top, or maybe sprinkles. You decorate your avocado toast however you feel.
- 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 (I use almond milk with a splash of apple cider vinegar)
- 3 eggs, room temperature
- 1 teaspoon vanilla
- 1.5 teaspoons Aiya matcha powder
- 3 tablespoons butter, room temperature
- ¾ cup powdered sugar
- pinch of salt
- ½ teaspoon vanilla extract
- 1 tablespoon milk
- Aiya matcha powder, as needed
- Preheat oven to 350 degrees and grease an 8x8 baking pan.
- 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).
- 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.
- Divide the batter in half. Beat the matcha into half the batter until evenly incorporated.
- 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.
- Beat the butter and sugar together. Beat in the salt, vanilla, and milk until smooth.
- 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.