Ingredients
For the 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 flavoring
- 1 cup (240 ml) buttermilk
For the 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 desired sweetness
- 1 tsp vanilla flavoring
For the 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 prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 2 tablespoons matcha powder, baking powder, baking soda, and salt. Set this mixture aside.
- 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. A stand mixer with a paddle attachment works well here.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add 1 tablespoon vanilla flavoring. Mix on medium speed until the batter is pale and smooth, about 1 minute.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture and buttermilk to the wet mixture alternately, mixing on low speed just until combined. Scrape the bowl sides as needed to ensure even mixing.
- 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: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift the cake out using the parchment paper and cool completely on the rack.
- Make Matcha Latte Soak: In a small bowl, sift 2 teaspoons matcha powder and whisk in 2 tablespoons water until smooth. Add the whole milk, 1 teaspoon vanilla flavoring, and start with 1/2 cup sweetened condensed milk; adjust sweetness up to 3/4 cup if desired. Mix thoroughly.
- Prepare Strawberry Cream Cheese Frosting: Beat softened butter and cold cream cheese on high speed for 1-2 minutes until fluffy. Pulse freeze-dried strawberries in a food processor until finely ground, then sift to remove seeds. Add powdered sugar and ground strawberries to the butter mixture, mixing first on low speed, then on high until light and fluffy.
- Prepare Cake for Soak: When cake is completely cooled, trim a thin layer off the top with a sharp knife to help absorption. Transfer cake to a serving plate and poke holes across the surface using a wooden stick or handle of a spoon.
- Soak Cake: Slowly pour the matcha latte soak evenly over the cake, allowing it to absorb through the holes. Be patient for full absorption.
- Frost the Cake: Spread a thick, even layer of the strawberry cream cheese frosting over the top of the soaked cake using an offset spatula.
- Serve: Slice the cake into 16 pieces and serve. Enjoy the vibrant matcha and strawberry flavors!
Notes
- Using ceremonial grade matcha powder ensures a bright color and rich matcha flavor.
- Make sure eggs are at room temperature for better mixing and texture.
- Adjust sweetened condensed milk in the soak according to your preferred sweetness and matcha intensity.
- Freeze-dried strawberries add natural fruit flavor without adding moisture, improving frosting texture.
- Allow frosting to come to room temperature slightly if too stiff to spread easily.
- The cake can be made a day ahead, refrigerated, and brought to room temperature before serving for better flavor development.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
