Strawberry Matcha Latte Cake: A Colorful Delight You’ll Love

Experience the delightful fusion of earthy matcha and sweet strawberries with this Strawberry Matcha Latte Cake.

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Prep Time 30

Cook Time 45

Cooling Time 10

Total Time 1 25

Servings: 8 slices

Course: Desserts

Cuisine: Fusion

Calories: 330

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-Purpose Flour Provides structure; ensure accurate measurement for best results.
2 tbsp Ceremonial Grade Matcha Powder Offers rich flavor and vibrant color; avoid substitutes to preserve quality.
2 tsp Baking Powder Essential leavening agent for that perfect fluffy texture.
1 tsp Baking Soda Essential leavening agent for that perfect fluffy texture.
1 tsp Salt Enhances the overall flavor; don’t skip this crucial step!
1 cup Unsalted Butter Adds moisture and richness; softened for easy creaming.
1.5 cups Granulated Sugar Sweetness and moisture; avoid artificial sweeteners for optimal texture.
3 large Eggs Bring moisture and help bind the batter; room temperature works best.
2 tsp Vanilla Depth of flavor; try vanilla bean paste for an even richer taste.
1 cup Buttermilk Contributes to a soft cake; an easy substitute can be made with milk and lemon juice.

For the Matcha Latte Soak

2 tbsp Ceremonial Grade Matcha Powder Use fresh for the best flavor infusion in your soak.
0.5 cups Water Needed to dissolve matcha; helps in creating a smooth soak.
1 cup Whole Milk For creaminess; can be swapped with non-dairy alternatives.
0.5 cups Sweetened Condensed Milk Adds extra sweetness; adjust to your taste preference.
1 tsp Vanilla Brightens the flavor of the soak beautifully.

For the Strawberry Cream Cheese Frosting

0.5 cups Unsalted Butter Sets the stage for creamy frosting; ensure it’s softened.
8 oz Cream Cheese Provides tanginess; cold cream cheese is key for smooth mixing.
3 cups Powdered Sugar Sweetness and texture; sift to avoid any lumps.
0.5 cups Freeze-Dried Strawberries Intensifies the strawberry flavor; finely ground for the best texture.

Equipment

9x9 inch pan
mixing bowls
whisk
Hand mixer or stand mixer

Method

Preparation

Preheat your oven to 350°F (175°C). Prepare a 9x9 inch pan by greasing it thoroughly and lining the bottom with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, ceremonial grade matcha powder, baking powder, baking soda, and salt. Set aside.
In another bowl, beat together softened unsalted butter and granulated sugar for about 2 minutes until light and fluffy.
Add eggs one at a time into the creamed mixture, mixing well after each addition. Add in the vanilla extract and mix until smooth.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, and stir until just combined.
Pour the batter into the prepared pan and bake for 38 to 42 minutes. Check for doneness with a toothpick.
Prepare the matcha soak by whisking ceremonial grade matcha powder and water until dissolved, then mix it into the whole milk and sweetened condensed milk.
Once the cake has cooled, poke holes all over the top and pour the matcha soak evenly over the cake.
For the frosting, beat unsalted butter and cream cheese until fluffy. Gradually add powdered sugar and freeze-dried strawberries, mixing until creamy.
Spread a generous layer of the frosting over the top of the cake. Slice into servings and enjoy.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 210mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Use room temperature ingredients for seamless mixing and accurate measurements for best results. Avoid overmixing to maintain fluffiness.

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