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Matcha Strawberry Cake Recipe

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4.3 from 12 reviews

A delicate and vibrant Matcha Strawberry Cake featuring a light matcha-infused sponge layered with fresh strawberries and your choice of matcha buttercream or matcha whipped cream frosting. Perfect for special occasions or an elegant dessert with a refreshing green tea twist.

Ingredients

Matcha Sponge Cake

  • 6 large egg whites
  • 1/4 teaspoon cream of tartar
  • 150 g granulated sugar
  • 6 large egg yolks
  • 100 g milk (dairy or non-dairy)
  • 50 g flavourless oil
  • 1 teaspoon vanilla bean paste
  • 120 g cake flour
  • 2 tablespoons matcha powder (culinary grade)

Matcha Buttercream (Option 1)

  • 430 g unsalted butter (room temperature)
  • 185 g powdered sugar
  • 1 tablespoon matcha powder (culinary grade)
  • 1 teaspoon vanilla bean paste

Matcha Whipped Cream (Option 2)

  • 400 g whipping cream
  • 4 tablespoons powdered sugar
  • 1 tablespoon matcha powder (culinary grade)
  • 1 teaspoon vanilla bean paste

Filling and Decoration

  • 8 fresh strawberries (diced, plus whole strawberries for decoration if desired)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Line three 6-inch cake pans with parchment paper rounds and set them aside for use.
  2. Beat Egg Whites: Using a hand mixer or stand mixer, beat 6 large egg whites until foamy. Add 1/4 teaspoon cream of tartar and continue beating until soft frothy peaks form.
  3. Add Sugar to Egg Whites: Gradually sprinkle 150 g granulated sugar into the egg whites one spoonful at a time, beating well after each addition until stiff peaks form. Set aside the meringue.
  4. Prepare Egg Yolk Mixture: In a separate large bowl, mix together 6 large egg yolks, 100 g milk, 50 g flavourless oil, and 1 teaspoon vanilla bean paste. Sift in 120 g cake flour and 2 tablespoons matcha powder, then gently fold the dry ingredients into the wet until combined.
  5. Combine Meringue and Yolk Mixture: Gently fold the egg white meringue into the egg yolk batter in three additions using an upward folding motion until the mixture is smooth, fluffy, and with no streaks.
  6. Divide and Bake: Evenly pour the batter into the prepared cake pans. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool Cakes: Allow cakes to cool in the pans for about 15 minutes, then run a knife around edges and invert them onto cooling racks. Let cool completely before assembling.
  8. Make Matcha Buttercream (Option 1): Using a stand mixer fitted with a paddle attachment, beat 430 g softened unsalted butter on medium-high speed for 10 minutes until light and creamy. Add 185 g powdered sugar, 1 tablespoon matcha powder, and 1 teaspoon vanilla bean paste, then mix on low speed gradually increasing to medium-high and beat for another 10 minutes.
  9. Make Matcha Whipped Cream (Option 2): In a large bowl, combine 400 g whipping cream, 4 tablespoons powdered sugar, 1 tablespoon matcha powder, and 1 teaspoon vanilla bean paste. Beat with a hand mixer until medium-firm peaks form.
  10. Assemble Cake Layers: On a cake turntable, place the first cake layer. Using an offset spatula, spread an even layer of your chosen frosting over it. Sprinkle diced strawberries over the frosting, gently pressing them in.
  11. Repeat Layering: Place the second cake layer on top, add another layer of frosting and diced strawberries. Repeat with the third layer.
  12. Apply Crumb Coat and Chill: Cover the entire cake with a thin crumb coat of frosting to seal in crumbs. Chill in the refrigerator for about 30 minutes to set.
  13. Final Frosting and Decoration: Finish frosting the cake with a smooth final layer of buttercream or whipped cream. Decorate the top with buttercream piping and whole strawberries as desired.

Notes

  • If you prefer a lighter frosting, opt for the matcha whipped cream instead of buttercream.
  • Ensure all ingredients are at room temperature for best mixing results.
  • You can substitute dairy milk with non-dairy alternatives like almond or oat milk.
  • Store the finished cake in the refrigerator and consume within 2-3 days for optimal freshness.
  • Use culinary grade matcha powder for the best flavor and vibrant green color.

Find it online: https://recipeplenty.com/matcha-strawberry-cake-recipe/