The Strawberry Matcha Latte Cake Recipe is nothing short of a celebration in every bite, blending the earthy allure of ceremonial grade matcha with the sweet burst of strawberry cream cheese frosting. This cake captures the creamy, comforting feel of a matcha latte and transforms it into a stunning dessert that’s perfect for any occasion. Layers infused with a matcha latte soak keep the crumb moist and vibrant, while the strawberry frosting adds a tangy contrast that’s both refreshing and indulgent. If you’ve been looking for a dessert that’s as beautiful as it is delicious, this Strawberry Matcha Latte Cake Recipe will quickly become your new go-to.
Ingredients You'll Need
The beauty of this Strawberry Matcha Latte Cake Recipe lies in its seemingly simple but thoughtfully chosen ingredients. Each item plays a crucial role in building the cake’s signature flavor, texture, and vibrant green hue. From the bright green matcha powder to the luscious cream cheese frosting, every component is essential for that perfect balance.
- All-purpose flour (2 ¼ cups / 282 g): The foundation of the cake’s tender crumb, carefully spooned and leveled for accuracy.
- Ceremonial grade matcha powder (2 tablespoon plus 2 tsp): Delivers the bright, earthy green matcha flavor and beautiful color.
- Baking powder (1 ½ tsp): Ensures the cake rises to tender perfection.
- Baking soda (¼ tsp): Helps balance acidity for perfect texture.
- Salt (½ tsp): Enhances all the flavors harmoniously.
- Unsalted butter (10 tablespoon + 1 cup softened): Adds richness and moisture, plus a creamy base for the frosting.
- Granulated white sugar (1 ½ cups / 300 g): Sweetens the cake just right without overpowering the matcha.
- Eggs (3, room temperature): Bind the ingredients and contribute to a light, airy texture.
- Vanilla extract (1 tablespoon + 1 tsp): Adds a subtle warmth and enhances the cake’s depth of flavor.
- Buttermilk (1 cup / 240 ml): Gives the crumb a tender softness and slight tanginess.
- Water (2 tbsp): Used to create the smooth matcha latte soak.
- Whole milk (½ cup / 120 ml): Balances the soak’s creaminess perfectly.
- Sweetened condensed milk (½ - ¾ cup): Adds rich sweetness to the latte soak with that signature creamy texture.
- Cream cheese (8 oz / 226 g, cold): The secret to an irresistibly tangy strawberry frosting.
- Powdered sugar (2 ½ cups / 325 g): Sweetens and smooths the frosting beautifully.
- Freeze dried strawberries (1 cup / 25 g): Ground finely to infuse the frosting with vibrant strawberry flavor and color.
How to Make Strawberry Matcha Latte Cake Recipe
Step 1: Prepare the Matcha Cake Batter
Start by preheating your oven to 350℉ (175 ℃). Grease and line a 9x9-inch pan with parchment paper for easy removal later. In a medium bowl, whisk together the flour, 2 tablespoons of matcha powder, baking powder, baking soda, and salt. This is the dry base for our cake and sets the stage for the vivid matcha flavor.
Step 2: Cream Butter and Sugar
Next, in a large bowl, cream the softened butter and granulated sugar together with an electric mixer for a couple of minutes. This step is key because it traps air into the batter, helping the cake rise light and fluffy. Once nicely combined, add the eggs and vanilla and beat on medium speed until the mixture is smooth and pale.
Step 3: Combine Dry and Wet Ingredients
Alternate adding the dry flour mixture and the buttermilk to the wet ingredients, mixing gently on low speed. This careful folding prevents overmixing while keeping a tender crumb. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
Step 4: Bake the Cake
Pour your silky batter into the prepared pan and bake for about 38 to 42 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes before using the parchment paper to lift it out and cool completely.
Step 5: Make the Matcha Latte Soak
While the cake cools, prepare the matcha soak by sifting 2 teaspoons of matcha powder into a small bowl. Add the water and whisk until smooth, then stir in the whole milk, sweetened condensed milk, and vanilla. Start with ½ cup sweetened condensed milk, adding more if you prefer a sweeter soak. This soak enhances the cake’s texture and infuses it with that signature matcha latte flavor.
Step 6: Prepare the Strawberry Cream Cheese Frosting
Beat the softened butter and cold cream cheese on high until fluffy and light, about 1 to 2 minutes. Meanwhile, grind the freeze dried strawberries in a food processor and sift to remove seeds. Add the powdered sugar and strawberry powder to the butter mixture, mixing first on low speed to combine, then on high until fluffy and vibrant.
Step 7: Assemble Your Strawberry Matcha Latte Cake Recipe
Once fully cooled, slice a thin layer off the top of the cake to help the soak absorb better. Place the cake on a serving plate and poke holes all over the top with a wooden stick or spoon handle. Slowly pour the matcha latte soak over the cake, letting it sink in through the holes gradually. Finish by spreading a thick, luscious layer of strawberry cream cheese frosting on top. Slice into 16 generous servings and get ready to dive into one of the most delightful cakes you’ve ever tasted.
How to Serve Strawberry Matcha Latte Cake Recipe
Garnishes
Adding garnishes to this cake elevates its visual appeal and offers textural contrast. Fresh strawberries sliced artfully along the edges, a sprinkle of matcha powder, or even a handful of crushed pistachios for a mild crunch bring a stunning finishing touch. These additions make every slice feel special and invite the senses before the first bite.
Side Dishes
This cake pairs beautifully with light, refreshing accompaniments such as a crisp green tea, jasmine tea, or even a delicate sparkling water infused with lemon or berry flavors. A scoop of vanilla bean ice cream also complements the creamy strawberry frosting and adds a cool contrast, perfect for warmer days.
Creative Ways to Present
For a fun twist, serve slices of this cake layered in clear dessert glasses with extra matcha latte soak and strawberry frosting in between for a beautiful parfait. Alternatively, cut into small bite-sized squares for tea parties or make mini versions using a muffin tin lined with parchment. These creative presentations keep things exciting and crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
Once frosted, store any leftover Strawberry Matcha Latte Cake in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days. The frosting tastes best chilled, and the soak keeps the cake delightful even after a day or two.
Freezing
You can freeze the unfrosted cake layers tightly wrapped in plastic wrap and then aluminum foil for up to 2 months. When ready to use, thaw overnight in the refrigerator before adding the matcha soak and frosting. Freezing preserves the cake’s moisture and flavor beautifully.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not usually necessary. However, if you prefer a slightly warm slice, let it sit at room temperature for about 30 minutes. Avoid microwaving as it can melt the frosting and alter the texture.
FAQs
Can I use regular green tea powder instead of ceremonial grade matcha?
While you can substitute regular green tea powder, ceremonial grade matcha is highly recommended for its vibrant color and superior flavor, which really make this Strawberry Matcha Latte Cake Recipe stand out.
What if I don’t have freeze dried strawberries?
If freeze dried strawberries aren’t available, you can try strawberry powder or finely chopped fresh strawberries, but be aware fresh berries may add extra moisture that can affect the frosting texture.
Is there a dairy-free alternative for the frosting?
For a dairy-free version, try vegan butter and a dairy-free cream cheese substitute. The flavor will be slightly different but still delicious and creamy.
Can this cake be made into cupcakes?
Absolutely! Use cupcake liners and reduce the baking time to about 20-25 minutes. Matcha soak and frosting can be applied the same way for a fantastic individual treat.
How sweet is this cake? Can I reduce the sugar?
The Strawberry Matcha Latte Cake Recipe balances the natural bitterness of matcha with sweetness from sugar and condensed milk. You can reduce sugar slightly, but be careful not to lose the harmonious flavor or affect the cake’s texture.
Final Thoughts
You’re going to love making and sharing this Strawberry Matcha Latte Cake Recipe. It’s an incredible way to bring new life to matcha with the joyful sweetness of strawberries and a creamy frosting. Whether for a casual get-together or a special celebration, this cake impresses every time. Give it a go and watch it become a beloved favorite in your kitchen!
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Strawberry Matcha Latte Cake Recipe
- Total Time: 1 hour 55 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
This Strawberry Matcha Latte Cake is a delightful fusion of delicate matcha-flavored cake soaked in a creamy matcha latte mixture, topped generously with a luscious strawberry-infused cream cheese frosting. Perfectly balanced between the subtle earthiness of ceremonial-grade matcha and the sweet burst of freeze-dried strawberries, this moist and tender cake offers a unique and elegant flavor experience. Ideal for special occasions or a refined afternoon treat.
Ingredients
Matcha Cake
- 2 ¼ cups (282 g) all-purpose flour, spooned and leveled
- 2 tbsp (8 g) ceremonial grade, bright green, matcha powder
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated white sugar
- 3 eggs, at room temperature
- 1 tbsp vanilla extract
- 1 cup (240 ml) buttermilk
Matcha Latte Soak
- 2 tsp (2.5 g) ceremonial grade, bright green, matcha powder
- 2 tbsp (30 ml) water
- ½ cup (120 ml) whole milk
- ½ - ¾ cup (150 g - 225 g / 120 ml - 180 ml) sweetened condensed milk, depending on sweetness preference
- 1 tsp vanilla extract
Strawberry Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 ½ cups (325 g) powdered sugar
- 1 cup (25 g) freeze dried strawberries
Instructions
- Prepare the Matcha Cake Batter: Preheat your oven to 350℉ (175 ℃). Grease a 9×9 inch pan and line it with parchment paper to ensure easy removal of the cake after baking. In a medium bowl, whisk together the all-purpose flour, 2 tablespoons of matcha powder, baking powder, baking soda, and salt. Set this dry mixture aside for now.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together for about 2 minutes until light and fluffy. This step helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract on medium speed until the mixture becomes pale in color and smooth, approximately 1 minute.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture alternating with the buttermilk to the wet ingredients, mixing on low speed until just combined. Be sure to scrape the sides of the bowl with a rubber spatula to incorporate all flour evenly.
- Bake the Cake: Pour the batter neatly into the prepared pan and bake for 38-42 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Once done, allow the cake to cool in the pan on a wire rack for 30 minutes.
- Cool the Cake: After 30 minutes, lift the cake out using the parchment paper and place it directly on the wire rack to cool completely.
- Make the Matcha Latte Soak: Sift 2 teaspoons of matcha powder into a small bowl, then whisk in the 2 tablespoons of water until smooth without lumps. Add the whole milk, sweetened condensed milk (starting with ½ cup and adding up to ¾ cup to taste), and vanilla extract. Mix well to combine for a creamy soak.
- Prepare the Strawberry Cream Cheese Frosting: In a large bowl, beat the softened butter and cold cream cheese on high speed until light and fluffy, about 1-2 minutes. Pulse the freeze-dried strawberries in a food processor until finely ground; sift to remove seeds. Add the powdered sugar and ground strawberries to the bowl and mix on low speed until incorporated, then increase to high speed until the frosting is fluffy.
- Assemble the Cake: Once the cake is completely cooled, trim a thin layer off the top to create a flat surface and to allow better absorption. Transfer the cake to a serving plate. Using a wooden stick or honey dipper handle, poke several holes evenly across the top of the cake.
- Soak the Cake: Slowly pour the matcha latte soak over the cake’s surface, allowing it to absorb into the holes and throughout the cake. This step infuses the cake with a creamy matcha flavor and keeps it moist.
- Frost the Cake: Generously spread the strawberry cream cheese frosting over the soaked cake using an offset spatula for a smooth, thick layer.
- Serve: Slice the cake into 16 even pieces and serve. Enjoy the harmonious blend of matcha and strawberry in every bite!
Notes
- Use ceremonial grade matcha powder for the best flavor and vibrant green color.
- Adjust the amount of sweetened condensed milk in the soak based on your preferred sweetness level.
- Ensure the cream cheese is cold before mixing to help the frosting thicken properly.
- Poking holes in the cake before pouring the soak allows for better absorption and moist texture.
- Freeze-dried strawberries provide an intense strawberry flavor without adding moisture to the frosting.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion / Contemporary
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