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
- Preheat and Prepare Pan: Preheat your oven to 350℉ (175 ℃). Grease a 9×9 inch pan and line it with parchment paper to ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, ceremonial grade matcha powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened unsalted butter and granulated sugar with an electric mixer for 2 minutes until fluffy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with vanilla extract, mixing on medium speed until the batter is pale and smooth, about 1 minute.
- Combine Wet and Dry: Gradually add the dry flour mixture and buttermilk alternating, mixing on low speed until just combined. Scrape the bowl sides as needed to fully incorporate ingredients.
- Bake the Cake: Pour the batter into the prepared pan and bake for 38-42 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan on a wire rack for 30 minutes. Then lift the cake using the parchment paper and let it cool completely on the rack.
- Make Matcha Latte Soak: Sift matcha powder into a small bowl, add water and whisk until smooth. Stir in whole milk, sweetened condensed milk starting with 1/2 cup, and vanilla extract. Add more condensed milk if desired for sweetness.
- Prepare Strawberry Frosting: Beat softened butter and cold cream cheese on high speed for 1-2 minutes until fluffy. In a food processor, pulse freeze-dried strawberries until finely ground, then sift to remove seeds.
- Finish Frosting: Add powdered sugar and ground strawberries to the butter mixture. Mix on low speed until combined, then on high until light and fluffy.
- Prepare Cake for Soak: Once the cake is cooled, trim a thin top layer to help absorb the soak. Place cake on a serving plate and poke holes evenly across the surface using a wooden stick or spoon handle.
- Soak the Cake: Slowly pour the matcha latte soak evenly over the cake, allowing the liquid to absorb through the holes. Be patient to ensure thorough absorption.
- Frost and Serve: Spread a thick, even layer of the strawberry cream cheese frosting on top using an offset spatula. Slice the cake into 16 pieces and serve.
Notes
- Use ceremonial grade matcha powder for the brightest color and best flavor.
- Freeze-dried strawberries add concentrated flavor without extra moisture—ensure they are finely ground and seeds removed for smooth frosting.
- Poking holes in the cake allows the matcha latte soak to deeply infuse, making the cake moist and flavorful.
- Adjust condensed milk quantity in the soak according to your preferred sweetness level.
- Room temperature eggs and softened butter help create a smooth batter and better cake texture.
- Chill cream cheese well for easier frosting that is stable and fluffy.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
