Hojicha Butter Cream Cake

Experience the sophisticated fusion of Japanese tea culture and classic pastry with this Hojicha Butter Cream Cake. This elegant dessert features a light, airy sponge infused with the nutty, roasted notes of hojicha tea, balanced by a velvety buttercream and a decadent dark chocolate ganache drip. Perfect for tea enthusiasts, it offers a refined flavor profile that is both comforting and unique.

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Whether you are hosting a special celebration or simply treating yourself to an elevated afternoon tea, this cake is designed to impress. The process of steeping the tea directly into the milk ensures that every bite of the buttercream carries the deep, earthy essence of high-quality hojicha.

Ingredients

• Sponge Cake
• 120 g cake flour, sifted
• 4 large eggs, room temperature
• 120 g granulated sugar
• 40 ml whole milk, room temperature
• 40 g unsalted butter, melted and cooled
• 1 tsp vanilla extract
• Pinch of salt
• Hojicha Buttercream
• 3 tbsp hojicha loose leaf tea or 3 tea bags
• 100 ml whole milk
• 200 g unsalted butter, room temperature
• 200 g powdered sugar, sifted
• Pinch of salt
• Dark Chocolate Ganache
• 100 g dark chocolate (60–70% cocoa), chopped
• 80 ml heavy cream

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Instructions

Step 1

Preheat oven to 175°C (350°F). Line the bottom of two 18 cm (7-inch) round cake pans with parchment paper.

Step 2

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.

Step 3

Gently fold in the sifted cake flour and salt in three additions.

Step 4

Combine milk, melted butter, and vanilla extract. Add a few spoonfuls of batter into this mixture, then fold back into the main batter.

Step 5

Divide the batter evenly between the two pans. Bake for 20–22 minutes, or until a skewer inserted into the center comes out clean.

Step 6

Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Step 7

For the hojicha buttercream: Heat milk in a small saucepan until just below boiling. Add hojicha and steep for 10 minutes; strain and cool. 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.

Step 8

For the dark chocolate ganache: 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.

Step 9

Assembly: 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.

Zusatztipps für die Zubereitung

Using an electric mixer is essential for achieving the light and airy texture of the sponge cake. Be sure to sift the flour carefully to avoid any lumps. Cooling the cakes completely on a wire rack prevents the buttercream from melting during assembly.

Varianten und Anpassungen

For a more intense roasted tea flavor, you can increase the amount of hojicha tea or extend the steeping time in the milk. For decoration, you might consider garnishing with dark chocolate shavings or a light dusting of extra hojicha powder.

Serviervorschläge

This cake pairs exceptionally well with a cup of Japanese green tea or a light oolong. Serve it slightly chilled to ensure the layers of buttercream and ganache stay perfectly set.

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Take your time with the assembly and chilling process. The 30-minute rest in the refrigerator is key to getting those clean, beautiful slices that reveal the distinct layers of hojicha cream and sponge.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Recipe Questions & Answers

→ What does hojicha taste like in desserts?

Hojicha brings roasted, nutty notes with subtle caramel undertones. Unlike fresh green tea's grassiness, the roasting process creates a mellow, slightly smoky flavor that pairs beautifully with creamy elements like buttercream and chocolate.

→ Can I make the sponge cake in advance?

Yes, bake the sponge layers up to 24 hours ahead. Wrap tightly in plastic film once completely cooled and store at room temperature. The buttercream and ganache are best prepared fresh on assembly day for optimal texture.

→ How do I store the finished cake?

Keep refrigerated in an airtight container for up to 3 days. The buttercream and ganache require cool temperatures to maintain structure. Bring to room temperature 20 minutes before serving for the best texture and flavor experience.

→ What can I substitute for hojicha tea?

Genmaicha (brown rice green tea) offers similar roasted notes. For a non-tea alternative, strongly brewed coffee creates complementary flavor profiles. Earl Grey would work but will shift the flavor profile significantly toward bergamot citrus notes.

→ Why is my buttercream curdled when adding the hojicha milk?

This happens when the infused milk is too cold or added too quickly. Ensure both butter and milk are at similar cool room temperatures. Pour gradually while mixing on medium speed. The emulsion will come together with continued beating.

→ Can I make this as a single-layer cake?

Absolutely. Use one sponge layer and halve the buttercream and ganache quantities. The proportions work well for a simpler presentation while maintaining the same flavor profile and stunning visual appeal.