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Strawberry Matcha Latte Cake

Moist Strawberry Matcha Latte Cake That Will Wow Your Guests

Delight in the unique flavors of a Strawberry Matcha Latte Cake, a moist and healthier dessert that impresses everyone.
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Prep Time 30 minutes
Cook Time 42 minutes
Cooling Time 30 minutes
Total Time 1 hour 42 minutes
Servings: 16 slices
Course: Dessert
Cuisine: Fusion
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Aiming for structure; use a kitchen scale for perfect accuracy.
  • 2 tablespoons ceremonial grade matcha powder For vibrant color and flavor; use high-quality matcha for best taste.
  • 1 tablespoon baking powder Essential for helping the cake rise light and fluffy.
  • 1 teaspoon baking soda An additional leavening agent for extra fluffiness.
  • 1 teaspoon salt Balances flavors and enhances sweetness.
  • 1 cup unsalted butter Provides richness and moisture; make sure it's softened for smooth creaming.
  • 1.5 cups granulated white sugar Adds sweetness and texture to the cake.
  • 3 large eggs Contributes moisture and structural integrity; room temperature eggs mix better.
  • 1 teaspoon vanilla Boosts the cake's overall flavor profile.
  • 1 cup buttermilk Adds moisture; can use milk plus lemon juice if out.
  • 1 cup whole milk Enhances the matcha soak’s richness.
  • 1 can sweetened condensed milk For a luscious sweetness; adjust to your taste.
For the Frosting
  • 8 ounces cream cheese Adds a creamy tartness; make sure it's softened for easy mixing.
  • 2 cups powdered sugar Sweetens the frosting and adds a smooth texture.
  • 0.5 cup freeze-dried strawberries Intensifies the strawberry flavor; ground into a fine powder.
For the Matcha Soak
  • 1 cup water To dissolve the matcha powder into a smooth blend.

Equipment

  • 9x9 inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • toothpick

Method
 

Step-by-Step Instructions for Strawberry Matcha Latte Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan, lining the bottom with parchment paper.
  2. In a medium-sized bowl, whisk together the all-purpose flour, matcha powder, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter with sugar until light and fluffy. Add eggs and vanilla, mixing until pale and smooth.
  4. Gradually incorporate the dry ingredients into the butter mixture, alternating with buttermilk.
  5. Pour the batter into the prepared pan and bake for 38-42 minutes or until a toothpick comes out clean.
  6. Prepare the matcha soak by whisking matcha with warm water until smooth, then mix in whole milk, sweetened condensed milk, and vanilla.
  7. Once cooled, poke holes in the cake surface and pour the matcha soak over it, allowing it to seep in.
  8. Beat cream cheese and butter until fluffy, then gradually add powdered sugar and ground strawberries to create frosting.
  9. Spread a generous layer of frosting over the soaked cake and cut into 16 slices to serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 200mgPotassium: 210mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Using room temperature ingredients and precise measurements will enhance the cake's texture and flavor.

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