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Strawberry Matcha Latte Cake Recipe

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3.8 from 1 review

This Strawberry Matcha Latte Cake combines the earthy, vibrant flavors of ceremonial-grade matcha with the sweet, tangy essence of freeze-dried strawberries. The moist matcha-infused cake is soaked with a luscious matcha latte mixture, then topped with a fluffy strawberry cream cheese frosting, creating a beautifully balanced dessert that’s perfect for tea lovers and cake enthusiasts alike.

  • Total Time: 1 hour 55 minutes
  • Yield: 16 servings

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

  1. Preheat and Prep: Preheat your oven to 350℉ (175 ℃). Grease a 9×9 inch pan and line it with parchment paper to prevent sticking and for easy cake removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 tbsp matcha powder, baking powder, baking soda, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream 10 tbsp softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 2 minutes.
  4. Add Eggs and Vanilla: Beat in 3 room temperature eggs and 1 tbsp vanilla extract on medium speed until the mixture is pale and smooth, roughly 1 minute.
  5. Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture and 1 cup buttermilk to the creamed mixture on low speed, beginning and ending with the dry ingredients. Mix until just combined, scraping the sides with a spatula as needed.
  6. 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.
  7. Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then carefully lift the cake out using the parchment paper and cool completely on the wire rack.
  8. Make the Matcha Latte Soak: Sift 2 tsp matcha powder into a small bowl. Whisk in 2 tbsp water until smooth. Add 1/2 cup whole milk, 1 tsp vanilla extract, and 1/2 to 3/4 cup sweetened condensed milk (adjust sweetness to preference). Whisk until combined.
  9. Prepare Strawberry Frosting: In a large bowl, beat 1 cup softened unsalted butter with 8 oz cold cream cheese on high speed until fluffy, 1-2 minutes.
  10. Grind Freeze-Dried Strawberries: Pulse 1 cup freeze dried strawberries in a food processor until finely ground. Sift through a fine sieve to remove seeds.
  11. Mix Frosting Sugar and Strawberries: Add 2 1/2 cups powdered sugar and ground strawberries to the cream cheese mixture. Beat on low until combined, then increase to high speed and beat until light and fluffy.
  12. Prepare Cake Surface: Once cake is cooled, slice a thin layer off the top to allow better soak absorption. Transfer to a serving plate. Poke small holes all over the top using a wooden stick or spoon handle.
  13. Soak the Cake: Slowly pour the matcha latte soak evenly over the cake, allowing it to absorb gradually through the holes.
  14. Frost the Cake: Using an offset spatula, spread a thick layer of the strawberry cream cheese frosting evenly on top of the soaked cake.
  15. Serve: Slice the cake into 16 servings and enjoy this vibrant, creamy, and flavorful treat!

Notes

  • Use ceremonial grade matcha powder for the best vibrant green color and authentic flavor.
  • Make sure eggs and butter are at room temperature for improved mixing and texture.
  • Adjust the amount of sweetened condensed milk in the soak according to your preferred sweetness level.
  • The thin top layer is removed to help the soak penetrate better but save it to serve alongside or as crumbs.
  • Freeze dried strawberries add natural flavor and a subtle crunch to the frosting without extra moisture.
  • Ensure the cake is completely cooled before adding the soak and frosting to prevent melting or sogginess.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (Japanese-inspired dessert)
  • Diet: Vegetarian

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