Matcha Puppy Chow Cake

A tender vanilla-matcha layer cake is cloaked in silky white-chocolate matcha buttercream, then crowned with a mound of crunchy chocolate–peanut-butter “puppy chow” cereal. The result is a striking green centerpiece that blends earthy tea notes with nostalgic snack-mix crunch.

Why You’ll Love This Recipe

• Unique flavor profile that marries sweet white chocolate, grassy matcha, and salty-sweet puppy chow

• Impressive bakery-style appearance yet approachable techniques

• Crunchy topping contrasts beautifully with the soft crumb

• Flexible: bake as two or three layers, cupcakes, or a sheet cake

• Perfect make-ahead dessert—the crunch stays crisp for up to two days

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake Batter

• All-purpose flour

• Granulated sugar

• Unsalted butter, softened

• Whole eggs, room temperature

• Whole milk, room temperature

• Baking powder

• Fine sea salt

• Culinary-grade matcha powder

• Pure vanilla extract

Matcha White-Chocolate Buttercream

• Unsalted butter, softened

• Confectioners’ sugar, sifted

• White chocolate, melted and cooled

• Heavy cream

• Culinary-grade matcha powder

• Pinch of salt

Puppy Chow Topping

• Rice or corn square cereal (e.g., Rice Chex)

• Semi-sweet chocolate chips

• Creamy peanut butter

• Unsalted butter

• Vanilla extract

• Matcha powder (optional, for dusting)

• Confectioners’ sugar

Directions

1. Prepare the Cake Pans
   Grease and line two 20 cm (8 inch) round pans; preheat the oven to 175 °C/350 °F.

2. Mix Dry Ingredients
   Whisk flour, baking powder, salt, and matcha until evenly green.

3. Cream Butter and Sugar
   Beat butter and sugar on medium-high until pale and fluffy, 3 – 4 minutes.

4. Add Eggs and Vanilla
   Incorporate eggs one at a time, scraping the bowl; blend in vanilla.

5. Alternate Flour and Milk
   On low speed, add dry mix in three additions alternating with milk, beginning and ending with flour. Mix just until smooth.

6. Bake
   Divide batter evenly; bake 30 – 35 minutes or until a skewer emerges clean. Cool 15 minutes in pans, then turn out onto racks to cool completely.

7. Make Buttercream
   Beat butter until creamy. Gradually add confectioners’ sugar, then white chocolate, matcha, cream, and salt; whip until light and spreadable.

8. Assemble
   Level cake layers if needed. Spread a generous buttercream layer between cakes and coat the exterior in a thin crumb coat. Chill 15 minutes, then apply a final smooth coat.

9. Prepare Puppy Chow
   Melt chocolate chips, peanut butter, and butter; stir in vanilla. Fold cereal into chocolate mixture, then toss in confectioners’ sugar (add 1 tsp matcha for a green tint if desired). Let set 15 minutes.

10. Finish and Serve
    Pile puppy chow on top of the cake, gently pressing some pieces onto the sides. Slice with a hot, dry knife for clean layers.

Servings and Timing

Variations

• Gluten-Free Substitute a 1:1 certified gluten-free flour blend and verify cereal is gluten-free.

• Vegan Use plant butter, aquafaba (3 Tbsp per egg), oat milk, dairy-free white chocolate, and replace peanut butter with almond butter if desired.

• Chocolate Base Add 30 g Dutch-processed cocoa to the dry ingredients for a chocolate-matcha swirl.

• Mini Bundts or Cupcakes Bake 18-20 minutes; top each with a spoonful of puppy chow.

• Different Teas Trade matcha for hojicha or jasmine powder for a new flavor profile.

Storage/Reheating

• Room Temperature Keep the fully decorated cake under a domed cover up to 2 days.

• Refrigeration Store slices in airtight containers up to 1 week; bring to room temperature 30 minutes before serving for best texture.

• Freezing Freeze undecorated cake layers, double-wrapped, up to 3 months. Thaw overnight in the refrigerator.

• Recrisping Puppy Chow If topping softens, bake on a tray at 150 °C/300 °F for 5 minutes, cool, and return to cake.

FAQs

1. What type of matcha is best for baking?

Use culinary-grade matcha—it retains color and flavor during baking while being cost-effective.

2. Can I make the puppy chow nut-free?

Yes; replace peanut butter with sunflower-seed butter and verify chocolate is produced in a nut-free facility.

3. How do I prevent the green color from fading?

Avoid over-baking, and store the cake away from direct sunlight; light degrades chlorophyll in matcha.

4. My buttercream looks curdled—how can I fix it?

Warm the bowl slightly over hot water while beating; the mixture will emulsify once the fats soften.

5. Can I substitute almond flour?

Partial substitution (up to 25 %) adds moisture and flavor; a full swap compromises structure.

6. Is there a way to reduce the sugar?

You may cut granulated sugar in the cake by 15 % without texture loss; for buttercream, use Swiss meringue style for less sweetness.

7. How far ahead can I assemble the cake?

Assemble up to 24 hours ahead; add puppy chow topping within 4 hours of serving for maximal crunch.

8. Why did my cake dome?

Excess oven temperature or over-mixing can cause doming. Level with a serrated knife after cooling.

9. Can I color the buttercream darker green?

Increase matcha to 1 ½ Tbsp or add a drop of gel food coloring; balance with an extra teaspoon of cream if needed.

10. What’s the best way to slice a tall cake cleanly?

Use a long, thin knife dipped in hot water and dried between cuts to prevent smearing.

Conclusion

Matcha Puppy Chow Cake delivers an eye-catching fusion of Japanese tea elegance and nostalgic American snack whimsy. With its balanced sweetness, vibrant hue, and playful crunch, this dessert is sure to spark conversation at any gathering while remaining accessible for the home baker. Enjoy creating— and sharing—this modern showstopper.