May we all give a round of applause to the power couple that is matcha and black sesame? They go so swimmingly well together in sweet green tea and nutty sesame glory, and they even look good together, in that dark but whimsical way. To the designer that creates a matcha and black sesame inspired dress, can I be your friend? — My Name is Yeh.
Here we have mini cakes and medium cakes. The mini cakes were made in their typical mini cake way, with 2½-inch circles stacked with a blob of frosting piped in the middle. And the medium cakes were made using a newer-to-me technique that's based on momofuku milk bar's cake decorating technique, with of course further inspiration from Graham and his cake to end all cakes. With this technique, you are supposed to use a cake ring and some acetate to create sort of a tube that you fill with layers of cake and frosting before freezing and then removing from the ring, but I spent about 20 minutes too many searching for the perfect cake ring online before deciding to just make my own by way of a 28-ounce tomato can. So I removed both ends of the can, (made tomato soup), and then used the can to cut out a few cake circles. Instead of using acetate I lined the inside of the can with parchment, and then set it on a plate before pressing some cake down into it and piping in some frosting between the layers. I froze my can of cake for a few hours before removing the can and the parchment. It was so much fun! I highly recommend it.
Of course, if you'd like a magnum-size cake, this recipe will also work to make one 2-layer 8-inch cake.
Preheat the oven to 350 degrees F. For an 8-inch cake, grease two 8-inch round cake pans and line the bottoms with parchment paper. For medium or mini cakes, grease a half sheet pan (18-by-13-inch) and line the bottom with parchment paper.
In a large bowl, whisk together the sugar, flour, matcha, baking powder, baking soda, and salt. In a medium bowl, whisk together eggs, buttermilk, canola oil, vanilla extract, and almond extract. Whisk the wet ingredients into the dry ingredients and then stir in the boiling water. It will be a very thin batter. Pour the batter into cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 20 minutes for a sheet pan and 28 minutes for round cakes.
If you're making a round cake, let the cakes cool in the pans for 10 minutes, and then turn the cakes onto a lightly greased cooling rack. Make the frosting and decorate as desired.
If you're making medium or mini cakes, it is easiest to let the large sheet cake cool fully in the pan. Once it's cool, wrap it in plastic wrap and then freeze it for a few hours or overnight, until firm. Cut out the circles and then decorate as desired.
Use an electric mixer to beat all ingredients together until smooth. Enjoy!