Hojicha Butter Cream Cake (Printer-friendly)

Aromatic roasted tea cream layers between light sponge, topped with dark chocolate ganache.

# Ingredient List:

→ Sponge Cake

01 - 4.2 ounces cake flour, sifted
02 - 4 large eggs, room temperature
03 - 4.2 ounces granulated sugar
04 - 1.4 ounces whole milk, room temperature
05 - 1.4 ounces 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 - 3.4 ounces whole milk
10 - 7 ounces unsalted butter, room temperature
11 - 7 ounces powdered sugar, sifted
12 - Pinch of salt

→ Dark Chocolate Ganache

13 - 3.5 ounces dark chocolate (60-70% cocoa), chopped
14 - 2.7 ounces 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.
09 - Gradually beat in the cooled hojicha-infused milk until smooth and creamy.
10 - Heat heavy cream in a small saucepan until steaming but not boiling.
11 - Pour over chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Cool to room temperature.
12 - Place one cake layer on a serving plate. Spread half the hojicha buttercream evenly over the top.
13 - Place the second cake layer on top. Spread remaining buttercream over the top and sides.
14 - Pour the cooled ganache over the cake, letting it drip down the sides.
15 - Chill for 30 minutes before slicing.

# Expert Tips:

01 -
  • The smoky, caramel notes of hojicha transform ordinary buttercream into something sophisticated and unforgettable
  • Despite its elegant appearance, this cake comes together with surprisingly straightforward techniques
  • Its the perfect dessert bridge for guests who find typical cakes too sweet but still crave something indulgent
02 -
  • The eggs must be at room temperature or they will not whip properly, leaving you with a dense sponge instead of a light cake
  • Over-folding the flour knocks out air and creates a tough crumb, so stop as soon as you no longer see dry streaks
  • Hot hojicha milk will melt the buttercream into a broken, curdled mess, so patience during cooling is absolutely essential
03 -
  • Toast your cake pans in the oven while preheating to give the sponge an extra lift as it hits the hot surface
  • A crumb coat of buttercream, chilled for 15 minutes before the final frosting, creates those professional smooth edges
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