She Strengthens

Indulge in the Rich Flavors of Matcha and Mace

Get ready to treat your taste buds to a delightful experience with this exquisite Doughnut Cake with Matcha Glaze recipe. This tender confection is infused with the warmth of mace, the lacy outer covering of the nutmeg seed, and the richness of butter and vanilla. The creamy matcha green tea glaze adds a tangy twist, making it a perfect accompaniment to a steaming cup of tea.

Customize Your Cake

The beauty of this recipe lies in its versatility. You can bake it in donut pans, cupcake pans, or two 8-inch round pans, giving you the freedom to create the perfect treat for any occasion. Simply keep an eye on the cake’s texture, and when it feels springy under your fingertip, it’s ready to be devoured.

Explore More Delicious Recipes

If you’re craving more sweet treats, be sure to check out Melissa Ben-Ishay’s Vanilla Cupcakes with Peanut Butter and Jelly recipe and her decadent Chocolate Chip Pancake Ice Cream Sandwiches recipe. For more green tea-inspired goodness, try our Matcha Hong Kong Egg Waffles recipe and our Raspberry Matcha Muffins recipe.

Yield and Prep Time

Yield: Easy
Total Time: 1 hour
Active Time: 25 minutes

Ingredients

For the doughnut cake:

• 1/2 pound (2 sticks) unsalted butter, plus more 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 matcha green tea powder
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon pure vanilla extract

Instructions

Prepare the Doughnut Cake

1. Ensure all ingredients are at room temperature.
2. Preheat the oven to 350°F.
3. Butter the pan of your choice or line it with wax paper or parchment and butter the paper.
4. Whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
5. Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
6. With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
7. Combine the flour, baking powder, mace, and sea salt in a separate bowl.
8. With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
9. Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it. [Start checking at around 25 minutes.]
10. Let the cake cool completely before icing.

Create the Matcha Glaze

1. With a hand mixer or a stand mixer fitted with the whisk attachment, combine the confectioners’ sugar, milk, matcha powder, lemon juice, and vanilla extract.
2. Mix on low speed until smooth. If the glaze is too thick, add a little more milk to thin it to the desired consistency.
3. If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store it at room temperature.

Recipe Credits

Recipe from CAKES BY MELISSA by Melissa Ben-Ishay. Copyright © 2017 by Baked by Melissa. Used with permission by William Morrow. Image courtesy of Ashley Sears. All rights reserved.