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Strawberry Matcha Latte Cake

Heavenly Strawberry Matcha Latte Cake to Brighten Your Day

This Strawberry Matcha Latte Cake blends earthy matcha and sweet strawberries for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 42 minutes
Cooling Time 30 minutes
Total Time 1 hour 42 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Bakery
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Spoon and level to ensure accurate measurement.
  • 2 tablespoons Ceremonial Grade Matcha Powder Opt for high-quality matcha for the best taste.
  • 2 teaspoons Baking Powder Crucial for the cake's rise.
  • 1 teaspoon Baking Soda Works with buttermilk’s acidity for optimal texture.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavor.
  • 1 cup Unsalted Butter Soften before creaming for better incorporation.
  • 1 1/2 cups Granulated White Sugar Cream with butter until fluffy for best texture.
  • 3 large Eggs Using room temperature eggs helps integrate them well.
  • 1 teaspoon Vanilla Extract Enhances flavor and depth.
  • 1 cup Buttermilk Can be substituted with homemade buttermilk using milk and vinegar or lemon juice.
  • 1/2 cup Water Dissolves matcha for the soak.
  • 1/2 cup Whole Milk Adds creamy richness to the soak.
  • 1/2 cup Sweetened Condensed Milk Adjust according to your taste preference.
For the Frosting
  • 8 oz Cream Cheese Use cold for easy blending.
  • 2 cups Powdered Sugar Adds sweetness and helps achieve desired frosting consistency.
  • 1/2 cup Freeze-Dried Strawberries Ground for concentrated flavor without added moisture.

Equipment

  • Mixer
  • 9x9-inch baking pan
  • whisk
  • Mixing bowls
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350℉ (175℃) and prepare a 9x9-inch baking pan by greasing and lining it with parchment paper.
  2. Whisk together all-purpose flour, matcha powder, baking powder, baking soda, and salt in a medium bowl.
  3. Cream together softened butter and sugar in a large mixing bowl until light and fluffy.
  4. Incorporate eggs and vanilla into the butter mixture, mixing well after each addition.
  5. Gradually add dry ingredients to the butter mixture, alternating with buttermilk, mixing gently to combine.
  6. Pour the batter into the prepared pan and bake for 38-42 minutes, or until a toothpick comes out clean.
  7. Let the cake cool in the pan for 30 minutes, then remove to a wire rack to cool completely.
  8. Prepare the matcha soak by whisking together matcha powder and warm water, then adding whole milk, sweetened condensed milk, and vanilla.
  9. Poke holes in the cooled cake and pour the matcha soak over the surface.
  10. Beat cold cream cheese and softened butter together until fluffy, then mix in powdered sugar and ground strawberries.
  11. Frost the cooled cake with the strawberry frosting, slice and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Use room temperature ingredients for better batter consistency. Store leftovers in an airtight container in the fridge for up to 3 days.

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