Hojicha Butter Cream Cake (Printable)

Light sponge cake with hojicha buttercream and dark chocolate ganache layers

# What You'll Need:

→ Sponge Cake

01 - 1 cup cake flour, sifted
02 - 4 large eggs, room temperature
03 - 1/2 cup granulated sugar
04 - 2.7 fl oz whole milk, room temperature
05 - 1.4 oz 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 fl oz whole milk
10 - 7 oz unsalted butter, room temperature
11 - 7 oz powdered sugar, sifted
12 - Pinch of salt

→ Dark Chocolate Ganache

13 - 3.5 oz dark chocolate (60-70% cocoa), chopped
14 - 2.7 fl oz heavy cream

# How To Make It:

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 using a spatula.
04 - Combine milk, melted butter, and vanilla extract in a small bowl. Add a few spoonfuls of batter into this mixture, then fold back into the main batter.
05 - Divide the batter evenly between the two prepared 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 through a fine sieve and cool to room temperature.
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.
11 - Pour the cooled ganache over the cake, letting it drip down the sides. Chill for 30 minutes before slicing.

# Expert Suggestions:

01 -
  • The hojicha buttercream tastes sophisticated but comes together faster than you'd expect, making you feel like a pastry chef on a Tuesday night.
  • It looks showstopping with that glossy ganache drip, but the medium difficulty level means you won't find yourself in crisis mode halfway through.
  • Tea lovers actually feel seen when they taste this—it's not just a flavor whisper, it's the main conversation.
02 -
  • If your hojicha-infused milk is still warm when it hits the buttercream, the butter will separate and you'll end up with a greasy, broken mess—patience with cooling is non-negotiable here.
  • Folding the batter gently isn't just technique, it's the difference between cake and hockey puck; every rough motion releases air that keeps the crumb tender.
03 -
  • Room temperature ingredients aren't just a suggestion—eggs, butter, and milk that are warm enough to the touch whip and combine more smoothly, preventing lumps and creating better texture throughout.
  • If your hojicha buttercream ever looks broken or separated, warm it gently over a bowl of hot water while stirring, or let it rest at room temperature for 30 minutes and beat it again—it usually comes back together.
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