Description
This Matcha Strawberry Cake combines the earthy flavor of matcha green tea powder with the sweet freshness of strawberries in a moist and fluffy cake. Perfect for spring and summer celebrations, this visually stunning cake is layered with creamy cream cheese frosting and decorated with fresh strawberry slices and a dusting of matcha powder. The balanced flavors and beautiful colors make it a delightful treat for tea lovers and dessert enthusiasts alike.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon matcha green tea powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Cream Cheese Frosting
- Softened cream cheese (approx. 8 oz)
- Powdered sugar (about 1 to 1 ½ cups, adjusted to taste)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, matcha green tea powder, baking powder, and salt until evenly combined, which ensures even flavor and texture throughout the cake.
- Combine Wet Ingredients: In a separate bowl, beat the softened unsalted butter until creamy. Add the milk, large eggs, and vanilla extract to the butter and mix until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients. Stir gently with a spatula or spoon until just combined to keep the batter light and avoid overmixing. Then fold in the diced fresh strawberries carefully to distribute them evenly without breaking.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then, carefully remove them and transfer to wire racks to cool completely before frosting to prevent the frosting from melting.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. Adjust powdered sugar to achieve your desired sweetness and consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting evenly on top. Place the second cake layer over the first and frost the top and sides of the cake. Decorate with fresh strawberry slices and a light dusting of matcha powder for an elegant finish.
Notes
- For best results, use fresh, ripe strawberries to enhance the cake’s flavor and texture.
- You can substitute milk with a dairy-free alternative if preferred.
- Make sure not to overmix the batter after adding wet ingredients to keep the cake tender.
- Allow cakes to cool fully before frosting to avoid melting the cream cheese frosting.
- This cake can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving.
