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Strawberry Matcha Cake

Delightful Strawberry Matcha Cake for a Fresh Fusion Treat

This Strawberry Matcha Cake combines earthy matcha and sweet strawberries for a visually stunning dessert perfect for spring celebrations.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Fusion
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour substitute with gluten-free flour if needed
  • 1.5 cups Granulated Sugar can use coconut sugar for lighter sweetness
  • 1 tablespoon Matcha Powder use culinary-grade for baking
  • 1.5 teaspoons Baking Powder baking soda can be a substitution
  • 0.5 teaspoon Fine Salt use a pinch of kosher salt if needed
  • 0.5 cups Unsalted Butter substitute with coconut oil for a dairy-free version
  • 3 large Egg Whites whole eggs can be substituted for a richer cake
  • 1 cups Sour Cream Greek yogurt can be a healthier alternative
  • 0.5 cups Vegetable Oil olive oil can be a healthier alternative
  • 1 teaspoon Vanilla Extract can swap with almond extract for different flavor
  • 1 teaspoon Electric Green Gel Food Coloring omit for a natural look
For the Strawberry Buttercream
  • 3 large Egg Whites consider aquafaba if vegan
  • 1 cup Strawberry Jam use homemade for a gourmet touch
  • 2 tablespoons Fresh Lemon Juice lime juice can be a substitute
  • 0.5 cups Freeze-dried Strawberry Powder consider using fresh strawberries instead

Equipment

  • Mixing bowl
  • electric mixer
  • Measuring Cups
  • Measuring Spoons
  • Spatula
  • Oven
  • Wire Rack
  • Parchment Paper

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing with butter and lining with parchment paper.
  2. Sift together the cake flour, granulated sugar, matcha powder, baking powder, and fine salt in a large mixing bowl.
  3. Add the softened unsalted butter to the dry mixture and blend using an electric mixer on low speed until crumbly.
  4. Mix in the egg whites, sour cream, vegetable oil, and vanilla extract, beating until mixture is smooth.
  5. Divide the batter between the prepared cake pans and bake for 35-40 minutes, until edges pull away from the sides.
  6. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  7. For the strawberry buttercream, combine egg whites and sugar in a heatproof bowl over simmering water, whisking until warm.
  8. Whip the egg white mixture in a stand mixer until stiff peaks form, then gradually add softened butter.
  9. Blend in the strawberry jam, fresh lemon juice, and freeze-dried strawberry powder until smooth.
  10. Layer the buttercream between the cooled cakes, frosting the top and sides before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to three days. For longer storage, wrap and freeze cake layers individually for up to one month.

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