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 1/4 cups (282 g) all-purpose flour, spooned and leveled
- 2 tbsp (8 g) ceremonial grade, bright green, matcha powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 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
- 1/2 cup (120 ml) whole milk
- 1/2 - 3/4 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 1/2 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 1/2 cup and adding up to 3/4 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
