Instructions

Matcha Cake Layers:

1. Preheat oven to 350°F. Line four 7 inch pans with parchment rounds, and grease with non-stick cooking spray.
2. Sift dry ingredients (flour, baking powder, sugar, and salt) into the bowl of a stand mixer.
3. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
4. Pour in egg whites, and mix on low until just incorporated. Mix in the milk on a low speed.
5. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on low speed for about 15 seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over mixed). 
6. Divide the batter evenly between two bowls. Whisk 2 Tbsp of sifted matcha powder into one bowl, and whisk 2 Tbsp of sifted baking cocoa into the other bowl.
7. Divide batter evenly between the prepared cake pans.
8. Bake for 33-35 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
9. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
10. Use a serrated knife to level the tops of the layers, and then frost as desired.

Vanilla Matcha Buttercream Frosting:

1. While the cake layers bake and cool, make the vanilla buttercream frosting.
2. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
3. Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 
4. If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
5. Place 1/2 of the buttercream frosting into a separate bowl, cover with plastic wrap, and set aside.
6. Add 2 Tbsp of sifted matcha powder in to the remaining frosting, and mix on a low speed until the matcha is fully incorporated.

Dark Chocolate Ganache And White Chocolate Ganache Drips:

1. Place the dark chocolate chips in a heat-proof bowl, and the white chocolate chips in a separate bowl. Set aside.
2. Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
3. If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
4. Gently pour 1/3 cup of the heated heavy cream over the dark chocolate chips, and the remaining 2 Tbsp of heavy cream over the white chocolate chips.
5. Allow mixture to sit for 1-2 minutes.
6. Stir slowly until the cream and chocolate are fully combined, and ganache is silky smooth.
7. Pour into a plastic squirt bottles for easy application. If you don’t have any plastic bottles on hand, you can also use a spoon to drizzle it over cakes.
8. Set aside to cool.

To Assemble The Cake:

1. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
2. Add an even layer of vanilla buttercream between each cake layer.
3. Apply a thin coat of frosting around the the cake with additional vanilla buttercream, to fully cover the cake layers.
4. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
5. Add a second, thicker layer of frosting to the cake with the matcha buttercream. Smooth using a bench scraper.
6. Chill the cake for an additional 15 minutes in the freezer, or 30 minutes in the fridge.
7. Carefully add the drips around the cake, alternating the white chocolate and dark chocolate ganache.
8. Decorate the top of the cake with green tea flavored treats (pocky, Kit Kats, etc.) and bits of chocolate.