Recipes / Mini Matcha Bunny Cakes

Mini Matcha Bunny Cakes

By: Posh Little Designs

These Mini Matcha Bunny cakes have two layers of chocolate-Matcha sponge, topped with Matcha and vanilla frosting, then decorated with white chocolate Matcha bunnies and edible gold! Deliciously adorable and fitting for your Easter or springtime brunch!

Mini Matcha Bunny Cakes

SERVINGS: 6-8 mini cakes

TIME: 2 hrs

CATEGORY: Desserts

INGREDIENTS

Chocolate Matcha Cake
• 1¼ cups all-purpose flour
• 1 cup granulated sugar
• ¼ cup cocoa powder
• ½ cup vegan butter
• ½ cup alternative milk (almond or oat)
• 2 large eggs
• 2 tsp Aiya Culinary Grade Matcha powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla
• 1 tsp salt
Matcha Frosting
• 1½ cups organic shortening
• 2 cups confectioners sugar (sifted)
• 1 tsp Aiya Culinary Grade Matcha Powder
• 1 tsp vanilla
• Pinch of salt
• ½ tsp oat milk
Vanilla Frosting
• ½ cup organic shortening
• 1 cup confectioners sugar (sifted)
• 1 tsp vanilla or seeds from 1/2 vanilla bean
• Pinch of salt
• ½ tsp oat milk
Matcha White Chocolate Bunnies
• 8 oz vegan white chocolate
• 1 tsp Aiya Culinary Grade Matcha powder
Additional Garnishes
• Gold sugar pearls
• Gold leaf
• Aiya Culinary Grade Matcha Powder

DIRECTIONS

Chocolate Matcha Cake
1. Preheat oven to 350°F
2. Lightly grease two 9” cake pans placing a circle of parchment at the bottom of each. Set aside.
3. In a glass bowl, mix flour, cocoa powder, baking powder, baking soda and salt together until combined. Set aside.
4. In the bowl of a stand mixer, or with a hand mixer, mix butter and sugar together until light and fluffy.
5. Mix in the eggs one at a time until fully combined, then add vanilla and Matcha powder.
6. Continue to mix until fully combined, scraping down the sides of the mixing bowl.
7. Once combined, pour flour and cocoa mixture into the sugar and butter mixture in thirds, alternating with milk.
8. Mix in-between each third until both the flour and milk are fully incorporated into the batter.
9. Pour the batter evenly between two cake pans, tapping the pans gently against a solid surface to evenly distribute.
10. Bake cakes for 12-14 minutes, or until a toothpick comes out clean.
11. Once fully baked, remove the cakes from the oven and place on a rack to cool.
12. Once cakes have fully cooled, use a 3” cutter to cut the cakes into even round shapes. Cover with plastic wrap until ready to assemble.
Matcha Frosting
1. Fit a piping bag with a star tip.
2. Place organic shortening, sifted confectioners sugar, Matcha powder, vanilla and salt in the bowl of a stand mixer.
3. Mix the ingredients on medium low with a paddle attachment until combined.
4. Mix in oat milk and mix until fully incorporated.
5. Transfer finished frosting to the piping bag.
6. Set aside until ready to assemble.
Vanilla Frosting
1. Fit a piping bag with a star tip.
2. Place organic shortening, sifted confectioners sugar, vanilla (or vanilla bean) and salt in the bowl of a stand mixer.
3. Mix the ingredients on medium low with a paddle attachment until combined.
4. Mix in oat milk and mix until fully incorporated.
5. Transfer finished frosting to the piping bag.
6. Set aside until ready to assemble.
Matcha White Chocolate Bunnies
1. Heat chocolate in a double boiler or microwave on 30 second intervals until fully melted.
2. Stir in Matcha powder until well combined and a soft shade of green.
3. Cool slightly.
4. Transfer Matcha white chocolate to a piping bag.
5. Pipe the Matcha white chocolate into the cavities of a festive bunny silicone mold.
6. Transfer to the fridge to harden.
7. Remove cooled bunnies from silicone mold and keep chilled until ready to decorate.
Assembly
1. Pipe Matcha and vanilla frosting on the top of one chocolate cake round cutout. Dust with Culinary Grade Matcha.
2. Place a second layer of cake on top of first layer of frosted cake.
3. Pipe Matcha and vanilla frosting on the top of the second cake round. Dust with Matcha powder, then place one matcha white chocolate bunny on top.
4. Decorate with edible gold leaf and gold sugar pearls.
5. Repeat steps for all mini cakes, then cover and transfer to the fridge.
6. Allow cakes to come to room temperature when ready to serve.
7. Serve on small dessert plates and enjoy!

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To learn more about the Matcha used in this recipe, click on one of the product links below.