Description
A luscious and vibrant Strawberry Matcha Cake combining the earthy flavors of matcha green tea with sweet strawberry layers. This cake features moist matcha-infused layers paired with a rich strawberry buttercream, decorated with freeze-dried strawberry powder for a beautiful finish. Perfect for celebrations or as a unique dessert to impress guests.
Ingredients
Scale
Matcha Cake Layers
- 2 3/4 cups cake flour (330g)
- 2 1/2 cups granulated sugar (500g)
- 3 Tbsp matcha powder (18g)
- 2 1/2 tsp baking powder (10g)
- 1 tsp fine salt (6g)
- 1 cup (2 sticks) unsalted butter, room temperature (226g)
- 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
- 1 1/2 cups full-fat sour cream, room temperature (370g)
- 2 Tbsp vegetable or canola oil (28g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- Electric green gel food coloring (optional)
Strawberry Buttercream
- 8 large egg whites, room temperature (240g)
- 2 1/2 cups granulated sugar (500g)
- 2 cups (4 sticks) unsalted butter, room temperature (454g)
- 1/2 cup strawberry jam (150g)
- 1 Tbsp freshly squeezed lemon juice (about 1/2 small lemon) (15g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 1/2 tsp fine salt (3g)
- 1/2 cup freeze-dried strawberry powder (55g)
- Red gel food coloring (optional)
Assembly
- 1 1/2 cups strawberry jam (450g)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, sift together the cake flour, matcha powder, baking powder, and fine salt. In a separate bowl, cream the unsalted butter and sugar until light and fluffy. Gradually add the egg whites while mixing. Then alternate adding the dry ingredients and sour cream mixture (including vegetable oil and vanilla extract) until just combined. Add electric green gel food coloring if desired to intensify the green color.
- Bake the Cakes: Divide the batter evenly into three 8-inch cake pans or four 7-inch cake pans that have been greased and lined with parchment paper. Smooth the tops with a spatula. Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Strawberry Buttercream: In a heat-proof bowl, combine egg whites and granulated sugar. Place the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C) or is warm to touch. Transfer the mixture to a stand mixer and whip at high speed until stiff peaks form and the mixture has cooled to room temperature, creating a Swiss meringue. Add the softened butter gradually, beating continuously until smooth and creamy. Mix in strawberry jam, lemon juice, vanilla extract, fine salt, and freeze-dried strawberry powder. Add red gel food coloring if desired to achieve a vibrant pink color.
- Assemble the Cake: Using a serrated knife, level each cake layer if necessary. Place the first cake layer on a 10-inch greaseproof cake board on a spinning cake stand. Spread a thin layer of strawberry jam followed by a thick layer of strawberry buttercream over it. Repeat with remaining layers. Cover the entire cake with the remaining buttercream using a large offset spatula for a smooth finish.
- Decorate and Chill: Sprinkle the top and sides with additional freeze-dried strawberry powder for a striking decorative effect. Use a piping bag for additional buttercream decorations if desired. Chill the cake for at least one hour before serving to allow the flavors to meld and the buttercream to set properly.
Notes
- Ensure all ingredients, especially butter and egg whites, are at room temperature for optimal mixing and texture.
- You can substitute cake pans according to availability but adjust baking time accordingly.
- The strawberry buttercream uses a Swiss meringue base that requires gentle heating; take care not to cook the eggs directly.
- Freeze-dried strawberry powder adds natural flavor and color without extra moisture; do not substitute with fresh strawberries.
- Coloring is optional; feel free to adjust intensity based on your preference.
- This cake is best enjoyed within 2-3 days when stored properly in the refrigerator and covered to prevent drying.
