Chocolate Brownie Cake with Matcha Buttercream Frosting

First of all, I have to pat myself on the back for how pretty this cake turned out aesthetically (especially, since I’m not exactly known for making pretty cakes). I’m working on building up my cake decorating skills, but I have a long way to go. Now on to the important part: taste! After all, it’s nice when a cake is pretty to look at, but ultimately how delicious it is, is key. And let me tell you, this cake is amazing! The flavors in this cake mingle elegantly with each other and balance out perfectly. The matcha buttercream is just the right balance of bitter and sweet to complement the intense chocolate of the brownie cake. I’ve made no secret of my love for green tea and chocolate (see Matcha Hi-Hat Cupcakes) but this recipe really takes the cake (pun very much intended.) Enjoy!

Side Note: You guys know by now my preference for Valrhona Cocoa powder and I have to let you guys know that I’ve just found it for super cheap! Amazing! So if you’ve hesitated until now, you can buy 1lb of it for $12.95 here. (And no, I’m not getting paid to endorse or advertise, although at this point i should be. I am just completely obsessed with this stuff!)


Chocolate Brownie Cake with Match Buttercream Frosting:

Serves 8-10

Cake (this is my diet brownie recipe multiplied by 2):

6 tbsp unsalted butter (cold is fine)

4 tbsp vegetable oil

8 oz chocolate, chopped (4 oz semisweet and 4 oz bittersweet)

1 1/2 cup brown sugar, lightly packed

2 tsp vanilla extract

2 large eggs, cold

2 large egg whites, cold

6 tbsp espresso (more-or-less to taste, I prefer more. It just gives the brownies a richer flavor.)

1/2 cup unsweetened cocoa powder

1 1/2 cup all-purpose flour

1 tsp baking soda

1/2 tsp salt

  1. Preheat your oven to 325˚F. Prepare two 8-inch round, springform cake pans by lining the bottoms with parchment paper and lightly greasing them with nonstick spray. Set aside.
  2. In a large bowl combine the butter, oil, and chocolate. Melt in the microwave 30 seconds at a time, stirring in between, until completely smooth.
  3. Add the brown sugar and vanilla and mix until smooth.
  4. Mix in the eggs until the batter is nice and glossy.
  5. Add the espresso and cocoa powder. Again stir.
  6. Finally add the flour and baking soda and mix just to combine.
  7. Divide the batter among prepared pans.
  8. Bake for 25-30 minutes, just until a toothpick comes out clean. Be careful not to overbake them or the cakes will be dry.
  9. Allow to cool completely on a wire rack before frosting.


6 large egg whites, room temperature

1 1/2 cups granulated sugar

1/2 tsp salt

2 sticks unsalted butter, room temperature

3 tbsp matcha powder, plus 1 tsp for dusting

  1. In the bowl of an electric mixer, combine the egg whites and sugar.
  2. Place the bowl over a pan of simmering water (not touching) and vigorously stir the egg whites and sugar until an instant read thermometer read 160˚F.
  3. Immediately remove the bowl from the water and place on your electric mixer fitted with a whisk attachment.
  4. Beat on high until thick, white, glossy, and they hold stiff peaks. Check the temperature with your finger. If they feel room temperature, proceed with the recipe. If not, keep beating them on high until they’ve reached room temperature.
  5. Lower the speed of the mixer to medium-low and add the salt and the butter one piece at a time.
  6. Once the butter is fully incorporated, add the matcha. Whisk until the matcha is fully blended in.
  7. Immediately frost the cake, decorate as you wish and enjoy!


  1. Whoaa, that looks absolutely incredible! I’m getting Matcha powder for my birthday so I’ll definitely try this out 🙂 x

  2. Olivia abittan says:

    Gorgeous! Can’t wait to try it. And super pictures… Very proud of you Iil sis

  3. Nice and inspiring combination of chocolate and matcha tea. I’m definetely going to try it on a cupcake one day 🙂

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