Strawberry Matcha Cake

Ingredients

• 1 1/2 cups All-Purpose Flour (sifted)
• 2 tablespoons Matcha Powder (high‑quality culinary grade)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 1 cup Granulated Sugar
• 3 large Eggs (room temperature)
• 1/2 cup Milk (whole or 2% milk)
• 1 teaspoon Vanilla Extract
• 3 large Egg Whites (room temperature; use pasteurized if concerned about raw egg safety)
• 3/4 cup Granulated Sugar (for buttercream)
• 1 cup Unsalted Butter (for buttercream) (softened, cut into cubes)
• 1 1/2 cups Fresh Strawberries (divided – 1 cup for puree, 1/2 cup sliced for filling/garnish)
• 1 pinch Pinch of Salt

Instructions

1. Preheat Oven and Prepare Pans

   Preheat the oven to 350°F (177°C). Grease two 9‑inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.

   Time: PT10M

   Temperature: 350°F

2. Sift Dry Ingredients

   In a bowl, sift together the all‑purpose flour, matcha powder, baking powder, baking soda, and salt.

   Time: PT5M

3. Cream Butter and Sugar

   Using a hand mixer on medium speed, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.

   Time: PT5M

4. Add Eggs

   Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

   Time: PT5M

5. Combine Wet and Dry Ingredients

   Add the vanilla extract and milk to the butter mixture, mixing briefly. Then fold in the sifted dry ingredients in two additions, mixing just until combined.

   Time: PT5M

6. Bake the Cake Layers

   Divide the batter evenly between the two prepared pans. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT25M

   Temperature: 350°F

7. Cool the Cakes

   Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.

   Time: PT30M

8. Prepare Strawberry Puree

   While the cakes cool, blend 1 cup of fresh strawberries until smooth. Strain through a fine mesh sieve to remove seeds if desired.

   Time: PT10M

9. Make Swiss Meringue Buttercream

   In a heat‑proof bowl, whisk together the egg whites and 3/4 cup granulated sugar. Place the bowl over a saucepan of simmering water, whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C). Remove from heat and beat with a mixer on high speed until stiff, glossy peaks form and the bowl feels cool. With the mixer on medium, add the softened butter a few cubes at a time, beating until fully incorporated. Finally, blend in the strawberry puree and a pinch of salt, beating until the buttercream is smooth and fluffy.

   Time: PT20M

   Temperature: 160°F

10. Assemble the Cake

    Place one cake layer on a serving plate. Spread a generous layer of strawberry buttercream over the top, then arrange sliced strawberries in an even layer. Place the second cake layer on top and apply a thin crumb coat of buttercream over the entire cake. Chill for 15 minutes to set the crumb coat.

    Time: PT15M

11. Final Frost and Garnish

    After the crumb coat has set, apply the remaining buttercream in a smooth swirl. Garnish with fresh strawberry slices and, if desired, a light dusting of matcha powder.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Gluten‑free all‑purpose flour blend
• Instead of Matcha Powder: Green tea leaves (ground), Spirulina powder (different flavor)
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Baking Soda: Potassium bicarbonate
• Instead of Salt: Kosher salt
• Instead of Unsalted Butter: Margarine, Coconut oil (solid state)
• Instead of Granulated Sugar: Caster sugar, Organic cane sugar
• Instead of Eggs: Egg replacer (for vegans, but changes texture)
• Instead of Milk: Almond milk, Soy milk
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Egg Whites: Pasteurized egg whites in a carton
• Instead of Granulated Sugar (for buttercream): Powdered sugar (will affect texture)
• Instead of Unsalted Butter (for buttercream): Margarine (softened), Vegan butter (will change flavor)
• Instead of Fresh Strawberries: Frozen strawberries (thawed and drained)
• Instead of Pinch of Salt: None

Equipment Needed

• Oven
• 9‑inch Round Cake Pans
• Parchment Paper
• Mixing Bowls
• Hand Mixer or Stand Mixer
• Fine Mesh Sieve
• Spatula
• Cooling Rack
• Saucepan
• Food Processor or Blender

Critical Steps — Do Not Skip

• Sifting the matcha with the flour to avoid green specks.
• Creaming butter and sugar until light and fluffy.
• Heating the egg‑white mixture to 160°F to safely pasteurize.
• Adding butter to the meringue slowly to prevent curdling.
• Cooling the cake layers completely before frosting.

Chef Tips from the Video

• Use ceremonial grade matcha for a smoother, less bitter flavor.
• For extra strawberry flavor, macerate sliced strawberries in a tablespoon of sugar for 15 minutes before adding to the filling.
• If you prefer a firmer frosting, chill the buttercream for 10 minutes before spreading.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Can sit at room temperature for up to 2 hours after removal from fridge.

Make-Ahead Tips

• Bake the cake layers up to 2 days ahead and store wrapped in plastic.
• Swiss meringue buttercream can be made 1 day ahead; keep refrigerated and re‑whip before using.

Frequently Asked Questions