Description
A vibrant and delicious Matcha Strawberry Cake that combines earthy matcha with sweet strawberries, perfect for any occasion.
Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 ½ cups
- Matcha green tea powder: 1 tablespoon
- Baking powder: 1 tablespoon
- Salt: ½ teaspoon
- Unsalted butter: ½ cup, softened
- Milk: 1 cup
- Large eggs: 3
- Vanilla extract: 1 teaspoon
- Fresh strawberries: 1 cup, diced
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, matcha powder, baking powder, and salt. In another bowl, beat the butter until creamy, then add milk, eggs, and vanilla extract. Mix until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Fold in the diced strawberries.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes. Check for doneness with a toothpick.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the cream cheese frosting by beating softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Assemble the cake by placing one layer on a serving plate, spreading frosting on top, and adding the second layer. Frost the top and sides, then decorate with fresh strawberry slices and a sprinkle of matcha powder.
Notes
- Be careful not to overmix the batter to avoid a dense cake.
- Use room temperature ingredients for better blending.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Matcha, Strawberry, Cake, Dessert, Baking