Strawberry Matcha Latte Cake
A moist and tender cake combining earthy matcha with a tangy strawberry cream frosting, inspired by the flavors of a matcha latte. Perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Measure with a digital scale for best texture.
- 1 tablespoon Ceremonial Grade Matcha Powder Opt for bright green matcha.
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt Enhances flavor.
Wet Ingredients
- 1/2 cup Unsalted Butter Softened for proper creaming.
- 1 1/4 cups Granulated White Sugar
- 3 large Eggs Room temperature.
- 1 teaspoon Vanilla Extract Elevates flavor.
- 1 cup Buttermilk Can be made with milk and vinegar or lemon juice.
- 1 tablespoon Matcha Powder
- 1/2 cup Water Whisk until smooth.
- 1/2 cup Whole Milk
- 1/4 cup Sweetened Condensed Milk Adjust based on taste.
- 1 teaspoon Vanilla Extract Enhances flavor.
Frosting Ingredients
- 1/2 cup Unsalted Butter Softened.
- 8 ounces Cream Cheese Softened.
- 2 cups Powdered Sugar Add little by little until fluffy.
- 1 cup Freeze-Dried Strawberries Blend into a powder for even mixing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- Sift or whisk together all-purpose flour, ceremonial matcha, baking powder, baking soda, and salt.
Batter Mixing
- Cream softened unsalted butter with granulated sugar until pale and slightly fluffy.
- Add eggs one at a time, mixing just until incorporated, then stir in vanilla.
- Make a matcha slurry by whisking matcha powder into water until smooth.
- Add the dry ingredients to the creamed mixture in three additions, alternating with buttermilk and matcha slurry.
Baking the Cake
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 28-32 minutes, checking at 25 minutes.
- Let the cake cool in the pan for 15 minutes, then remove it to cool completely.
Drizzle and Frosting
- Warm whole milk with sweetened condensed milk and vanilla, whisk in the matcha slurry.
- In a bowl, beat softened unsalted butter and cream cheese until smooth, gradually adding powdered sugar and strawberry powder.
Assembly
- Poke holes in the cooled cake and drizzle the warm matcha latte mixture over it.
- Spread the strawberry cream-cheese frosting evenly on top.
- Chill the cake for 20-30 minutes for cleaner slices.
Serving
- Slice and serve at room temperature, pairing with a cup of green tea.
Notes
Measure the flour by weight for consistent moistness. Bloom the matcha in water first to avoid clumps. Cool completely before frosting for best texture.