Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Strawberry Matcha Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 72 reviews

This Easy Strawberry Matcha Cake is a delightful fusion of flavors, combining earthy matcha with sweet strawberry in a moist, tender cake topped with a creamy strawberry-infused cream cheese frosting. Perfect for a special occasion or an everyday treat, this cake is simple to make and beautifully colorful.

  • Total Time: 45-53 minutes
  • Yield: 9 servings

Ingredients

Cake

  • 190g all-purpose flour
  • Pinch of salt
  • 2g baking soda
  • 10g matcha powder
  • 125g unsalted butter, softened
  • 215g granulated sugar
  • 2 large eggs
  • 130 ml buttermilk, room temperature

Frosting

  • 125g cream cheese, room temperature
  • 62g butter, room temperature
  • 265g powdered sugar
  • 20g freeze dried strawberry powder
  • Pinch of salt
  • Optional: sprinkles for decoration

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Grease an 8×8 inch (20×20 cm) square pan and line it with parchment paper if desired to ensure easy removal and clean edges.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pinch of salt, baking soda, and matcha powder thoroughly. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using an electric stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar until the mixture is pale, light, and fluffy, which should take about 2–3 minutes. This step is important for incorporating air into the batter, giving the cake a nice texture.
  4. Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This helps to keep the batter smooth and emulsified.
  5. Combine Wet and Dry Ingredients: Add the flour mixture in 2–3 additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix gently and stop as soon as the ingredients are combined to avoid overmixing, which can make the cake dense.
  6. Bake the Cake: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 30–38 minutes, checking at 28 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from oven and let the cake cool completely in the pan before removing it.
  7. Prepare Frosting: In a bowl, beat the cream cheese and butter together until smooth and fluffy. Gradually incorporate the powdered sugar and freeze dried strawberry powder along with a pinch of salt until the frosting reaches a spreadable consistency.
  8. Frost the Cake: Once the cake is completely cooled, spread the strawberry cream cheese frosting evenly over the top. Add sprinkles if desired for a decorative touch.

Notes

  • Ensure all cold ingredients like butter, cream cheese, and buttermilk are at room temperature to achieve the smoothest batter and frosting.
  • Do not overmix the batter after adding flour to avoid a dense cake texture.
  • Using freeze dried strawberry powder instead of fresh strawberries provides a natural, intense flavor without extra moisture that could affect the texture of the frosting.
  • Check the cake early to avoid over-baking; every oven varies slightly in temperature.
  • This cake is best enjoyed within 2-3 days when stored in the refrigerator due to the cream cheese frosting.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30-38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/easy-strawberry-matcha-cake-recipe/