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Strawberry Matcha Cake

Strawberry Matcha Cake Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 723
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 tbsp matcha powder
  • 3 large eggs, room temperature
  • ¾ cup neutral oil
  • 1 cup whole milk, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups fresh strawberries, hulled and chopped
  • 1 ½ cups unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Cook strawberries in a saucepan over medium heat for about 8 minutes until thickened to a paste. Cool completely.
  2. Preheat oven to 350°F (175°C). Grease two 8-inch pans. Whisk flour, sugar, baking powder, salt, and matcha. In another bowl, whisk eggs, oil, milk, and 1 tsp vanilla, then combine with dry ingredients. Divide batter and bake 22-25 minutes. Cool fully.
  3. Beat butter until pale, then mix in cooled strawberry reduction, 1 tsp vanilla, and salt. Gradually add powdered sugar, then beat until smooth and spreadable.
  4. Level cake layers if needed. Place one layer on a plate, spread about 1 cup buttercream, top with the second layer, and frost the top and sides. Decorate with fresh strawberries and slice.

Notes

Let the cake layers cool completely before you start frosting. A short chill after assembly makes the slices clean and the frosting set. If the strawberry reduction is too thin, keep simmering until you have ⅓ cup; any extra liquid will break the buttercream.