Hojicha Butter Cream Cake (Print)

Japanese-inspired layer cake featuring roasted green tea buttercream and chocolate ganache.

# Components:

→ Sponge Cake

01 - 1 cup cake flour, sifted
02 - 4 large eggs, room temperature
03 - 1/2 cup granulated sugar
04 - 3 tablespoons whole milk, room temperature
05 - 3 tablespoons unsalted butter, melted and cooled
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

→ Hojicha Buttercream

08 - 3 tablespoons hojicha loose leaf tea or 3 tea bags
09 - 1/3 cup plus 1 tablespoon whole milk
10 - 7 ounces unsalted butter, room temperature
11 - 1 3/4 cups powdered sugar, sifted
12 - Pinch of salt

→ Dark Chocolate Ganache

13 - 3.5 ounces dark chocolate 60–70% cocoa, chopped
14 - 1/3 cup heavy cream

# Directions:

01 - Preheat oven to 350°F. Line the bottom of two 7-inch round cake pans with parchment paper.
02 - In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5–7 minutes, until thick and pale.
03 - Gently fold in the sifted cake flour and salt in three additions.
04 - Combine milk, melted butter, and vanilla extract. Add a few spoonfuls of batter into this mixture, then fold back into the main batter.
05 - Divide the batter evenly between the two pans. Bake for 20–22 minutes, or until a skewer inserted into the center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
07 - Heat milk in a small saucepan until just below boiling. Add hojicha and steep for 10 minutes; strain and cool.
08 - Beat butter with powdered sugar and salt until light and fluffy, about 3–4 minutes. Gradually beat in the cooled hojicha-infused milk until smooth and creamy.
09 - Heat heavy cream in a small saucepan until steaming but not boiling. Pour over chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Cool to room temperature.
10 - Place one cake layer on a serving plate. Spread half the hojicha buttercream evenly over the top. Place the second cake layer on top. Spread remaining buttercream over the top and sides. Pour the cooled ganache over the cake, letting it drip down the sides. Chill for 30 minutes before slicing.

# Expert Advice:

01 -
  • The hojicha brings a sophisticated, slightly smoky flavor that feels special without being intimidating to make.
  • It's the kind of cake that makes people pause mid-conversation to ask what that unfamiliar taste is, which never gets old.
02 -
  • Room temperature ingredients are not a suggestion; cold butter and eggs will fight you the entire way, and you'll notice in every layer.
  • The hojicha infusion can be made hours ahead and refrigerated, which means you can tackle the buttercream and ganache when you're not rushing.
03 -
  • If your hojicha buttercream ever looks separated or grainy, add a tablespoon of whole milk and beat for another minute; it will smooth out.
  • Make the ganache slightly thicker by using less cream if your kitchen is warm, or thinner by warming it gently if it sets too fast.
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