Hojicha Butter Cream Cake (Print view)

Delicate sponge with hojicha-infused buttercream and dark chocolate ganache, perfect for special occasions.

# List of Ingredients:

→ 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 - 3.4 fluid 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 fluid ounces heavy cream

# Step-by-Step 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 to 7 minutes, until the mixture is thick and pale in color.
03 - Gently fold in the sifted cake flour and salt in three separate additions, maintaining a light and airy texture.
04 - Combine milk, melted butter, and vanilla extract in a small bowl. Add a few spoonfuls of batter into this mixture, then fold the entire mixture back into the main batter until fully incorporated.
05 - Divide the batter evenly between the two prepared pans. Bake for 20 to 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 to room temperature.
07 - Heat milk in a small saucepan until just below boiling. Add hojicha and steep for 10 minutes, then strain through a fine sieve and cool to room temperature.
08 - Beat butter with powdered sugar and salt until light and fluffy, approximately 3 to 4 minutes. Gradually beat in the cooled hojicha-infused milk until the mixture is 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.
11 - Pour the cooled ganache over the cake, allowing it to drip naturally down the sides. Chill for 30 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The sponge is impossibly light because whipping eggs and sugar creates a cloud that holds everything delicate and tender.
  • Hojicha buttercream tastes like autumn in a spoonful, with a gentle roasted edge that dark chocolate only amplifies.
  • Assembly feels like creating something beautiful with your hands, and the ganache drip is the moment you know you nailed it.
02 -
  • Room temperature is not optional for eggs and butter—cold ingredients won't incorporate air properly, and you'll end up with a dense cake instead of a sponge.
  • The hojicha infusion time matters; 10 minutes gives you flavor without bitterness, but 15 minutes makes it taste like burnt grass, so set a timer and trust it.
  • Don't frost the cake while it's still warm or your buttercream will melt into a puddle; patience here is the difference between a masterpiece and a mess.
03 -
  • Use an offset spatula for frosting, not a regular knife; the flexibility and angle make you look like you know what you're doing even if you're nervous.
  • If your hojicha buttercream breaks or looks curdled, warm it gently by setting the bowl over a cup of warm water for a minute, then beat again until it comes back together.
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