Matcha-Topped Cake Layered with Doughnut Rounds

Matcha-Coated Layered Dessert with Doughnut Inspiration

Rewritten Article:

Get ready to sink your teeth into this Bootylicious Doughnut Cake with Zesty Matcha Glaze that'll have you coming back for seconds! This scrumptious treat is a creation of baking genius Melissa Ben-Ishay and is a balance of richness and tenderness, thanks to the bounty of butter and vanilla, along with a hint of fragrant mace. The crowning glory? A creamy green tea matcha glaze with a touch of tang from some lemon juice.

Grab your favorite pans – donut pans, cupcake pans, even two 8-inch round pans – and let's get baking. The cooking time may vary based on your choice of pan, butStart checking after 25 minutes for that sweet spring in your finger! Once the cake feels firm, it's time to cool and ice it.

Ready to up your dessert game? Give Melissa's Nutty Vanilla Cupcakes with Peanut Butter and Jelly and Chocolate Chip Pancake Ice Cream Sandwiches a try. Craving more green tea goodness? You'll adore our Matcha Hong Kong Egg Waffles and Raspberry Matcha Muffins recipes.

Serving Size: Makes numerous servings
Time: Approximately 1 hour, with 25 minutes of active time

Ingredients (14)

For the doughnut cake:

2 sticks (1/2 pound) unsalted butter, plus extra for greasing the pan
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons ground mace
1/4 teaspoon fine sea salt
1 3/4 cups whole milk

For the matcha glaze:

2 cups confectioners' sugar
1/4 cup whole milk, at room temperature, plus more as needed
2 teaspoons green matcha tea powder
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract

Instructions

Make the doughnut cake:

Ensure all ingredients are at room temperature. Preheat the oven to 350°F. Grease the doughnut pan of your choice with butter or line it with wax paper or parchment, then butter the paper.
Using a hand mixer or a stand mixer with a paddle attachment, beat the butter for 1 minute on high speed. Scrape down the sides of the bowl.
Add the sugar to the butter and beat on high speed for 2 more minutes. Scrape down the bowl again.
With the mixer on medium-low speed, mix in the vanilla, followed by the eggs one at a time. Scrape down the bowl in between additions.
In a separate bowl, combine the flour, baking powder, mace, and sea salt.
On low speed with the mixer, add half the flour mixture. Once incorporated, add half the milk. Add the remaining dry and wet ingredients, scraping down the bowl between each addition. Ensure the batter is smooth, then stop mixing.
Pour the batter into the prepared pan and bake until the middle of the cake springs back when lightly pressed. Check around 25 minutes, as every oven acts differently.
Allow the cake to cool completely before icing it.

Make the matcha glaze:

With a hand mixer or a stand mixer with a whisk attachment, mix the confectioners' sugar, milk, matcha powder, lemon juice, and vanilla extract until smooth. If the glaze is excessively thick, add more milk to reach your desired consistency.
If not using the glaze immediately, cover the bowl with plastic wrap to prevent drying. Store it at room temperature.

The Bootylicious Doughnut Cake with Zesty Matcha Glaze, created by Melissa Ben-Ishay, is a delightful treat that offers a balance of richness, tender texture, and subtle fragrance, thanks to an abundance of butter, vanilla, mace, and a matcha glaze.
Aside from the Bootylicious Doughnut Cake, you can experiment with other delicious creations from Melissa, such as Nutty Vanilla Cupcakes, Chocolate Chip Pancake Ice Cream Sandwiches, and a variety of green tea-infused delicacies like Matcha Hong Kong Egg Waffles and Raspberry Matcha Muffins.
To prepare the Bootylicious Doughnut Cake, gather the ingredients including butter, sugar, flour, baking powder, ground mace, milk, confectioners' sugar, green matcha tea powder, and lemon juice, following the detailed instructions provided in the recipe for a nutritious and fragrant dessert.