This Strawberry Matcha Latte Cake brings together vibrant green matcha and sweet pink strawberry frosting in every soft, soaked bite. The cake gets poked full of holes and drenched with a creamy matcha latte mixture, almost like tres leches but with that earthy tea flavor I can't get enough of. I first tried pairing strawberry with matcha at a little bakery downtown, and I've been hooked ever since.
If you love unique desserts that look as beautiful as they taste, you'll want to add this one to your rotation alongside favorites like Lemon Tiramisu and Butterscotch Crunch Cake. It's surprisingly simple to make, and the flavors just work.
Why This Strawberry Matcha Latte Cake Works So Well
Matcha and strawberry might sound like an unusual pair, but trust me, they balance each other beautifully. The slightly bitter, grassy notes from the matcha get rounded out by the sweet, tangy strawberry cream cheese frosting. Every forkful gives you that contrast of flavors and textures.
The soaking step is what takes this from a regular Strawberry Matcha Latte Cake to something really special. You poke holes all over the top and pour in this mixture of matcha, milk, sweetened condensed milk, and vanilla. The cake absorbs it slowly, getting richer and more flavorful as it sits. It reminds me of tres leches but with a matcha twist.
I also love that this Strawberry Matcha Latte Cake uses real ceremonial grade matcha powder. It gives you that bright green color and authentic tea flavor instead of tasting like green food coloring. The freeze-dried strawberries in the frosting are another winner because they pack so much berry flavor into every bite without making the frosting watery.
Jump to:
- Why This Strawberry Matcha Latte Cake Works So Well
- Strawberry Matcha Latte Cake Ingredients
- How to Make Strawberry Matcha Latte Cake
- Smart Swaps and Substitutions
- Equipment For Strawberry Matcha Latte Cake
- How to Store This Strawberry Matcha Latte Cake
- Serving Ideas
- Expert Tips
- FAQ
- Related
- Pairing
- Strawberry Matcha Latte Cake
Strawberry Matcha Latte Cake Ingredients
Here's everything for the Strawberry Matcha Latte Cake, the soak, and that beautiful strawberry frosting.
See Recipe Card Below This Post For Ingredient Quantities
For the Matcha Cake:
- All-purpose flour: Forms the structure of the cake and keeps it tender. Spoon and level your flour instead of scooping directly from the bag to avoid dense cake.
- Ceremonial grade matcha powder: Gives the cake its bright green color and earthy tea flavor. Look for matcha labeled "ceremonial grade" for the best taste and color.
- Baking powder and baking soda: Work together to help the cake rise and stay light.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted butter: Adds richness and keeps the cake moist. Make sure it's softened to room temperature so it creams properly with the sugar.
- Granulated white sugar: Sweetens the cake and helps create a tender crumb when creamed with butter.
- Eggs: Bind everything together and add moisture. Room temperature eggs blend more easily into the batter.
- Vanilla extract: Adds warmth and depth to the flavor.
- Buttermilk: Creates a soft, tender crumb and adds a slight tang that complements the matcha.
For the Matcha Latte Soak:
- Ceremonial grade matcha powder: The star of the soaking liquid, giving it that latte flavor.
- Water: Helps dissolve the matcha into a smooth paste before adding the other liquids.
- Whole milk: Adds creaminess to the soak.
- Sweetened condensed milk: Sweetens the soak and gives it a rich, creamy texture. Start with less and add more to taste.
- Vanilla extract: Rounds out the flavor of the soak.
For the Strawberry Cream Cheese Frosting:
- Unsalted butter: Creates a smooth, creamy base for the frosting. Softened butter whips up light and fluffy.
- Cream cheese: Adds tang and richness. Keep it cold so the frosting holds its shape better.
- Powdered sugar: Sweetens and thickens the frosting.
- Freeze-dried strawberries: Ground into a powder, these give intense strawberry flavor and natural pink color without adding moisture.
How to Make Strawberry Matcha Latte Cake
This Strawberry Matcha Latte Cake comes together in stages, but each part is straightforward.
Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 9×9-inch pan well and line it with parchment paper so the cake releases easily later.
Mix the dry ingredients: In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt until the matcha is evenly distributed throughout. Set this aside.
Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together for 2 minutes. The mixture should look pale and fluffy.
Add eggs and vanilla: Mix in the eggs and vanilla extract on medium speed until everything is smooth and pale, about 1 minute. Scrape down the sides of the bowl so nothing gets left behind.
Combine wet and dry: Add the dry ingredients and buttermilk to the butter mixture, mixing on low speed until just combined. Scrape the sides of the bowl as needed to make sure everything is incorporated evenly.
Bake the cake: Pour the batter into your prepared pan and spread it out evenly. Bake for 38 to 42 minutes, until a toothpick inserted in the center comes out clean. The edges should look set and the top should spring back lightly when touched.
Cool completely: Let the cake cool in the pan on a wire rack for 30 minutes, then lift it out using the parchment paper and continue cooling on the rack until it reaches room temperature. This is important because the cake needs to be completely cool before you add the soak.
Make the matcha soak: Sift the matcha powder into a small bowl to remove any lumps. Pour in the water and whisk until you have a smooth paste with no clumps. Add the milk, sweetened condensed milk, and vanilla extract, whisking until everything is well combined. Taste it and add more condensed milk if you want it sweeter.
Prepare the frosting: In a large bowl, beat the softened butter and cold cream cheese together on high speed until fluffy, about 1 to 2 minutes. In a food processor, pulse the freeze-dried strawberries until they're finely ground, then sift out any seeds or chunks. Add the powdered sugar and ground strawberries to the frosting mixture. Mix on low speed first to avoid a sugar cloud, then increase to high speed and beat until light and fluffy.
Soak the cake: Once the cake is completely cool, use a sharp knife to slice off a thin layer from the top. This helps the soak absorb better. Take a wooden stick or the handle of a wooden spoon and poke holes all over the top of the cake, spacing them about an inch apart. Slowly pour the matcha latte soak over the entire surface, letting it absorb into the holes. Don't rush this part.
Frost and serve: Spread the strawberry cream cheese frosting generously over the soaked cake using an offset spatula. Cut into 16 slices and serve. The cake tastes even better after it sits for a few hours or overnight in the fridge.
Smart Swaps and Substitutions
No buttermilk? You can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Can't find ceremonial grade matcha? Culinary grade matcha will work, but the color won't be quite as bright and the flavor will be a bit more bitter. You might want to add a tablespoon or two more sugar to the cake batter.
Freeze-dried strawberries too expensive? You can use strawberry powder if you find it, but avoid using fresh or frozen strawberries in the frosting as they'll make it too watery.
No food processor? You can put the freeze-dried strawberries in a zip-top bag and crush them with a rolling pin until they're fine. Just sift out the seeds afterward.
Want less soak? Start with the smaller amount of sweetened condensed milk in the matcha latte mixture. You can always make the soak richer, but you can't take it back once it's absorbed.
Equipment For Strawberry Matcha Latte Cake
A 9×9-inch cake pan is essential for getting the right thickness. An electric mixer or stand mixer makes creaming the butter and sugar much easier and faster. You'll need a food processor to grind those freeze-dried strawberries into a fine powder. A wooden stick or wooden spoon handle works perfectly for poking holes in the cake. Parchment paper lines the pan and makes removing the Strawberry Matcha Latte Cake simple and clean.
How to Store This Strawberry Matcha Latte Cake
This Strawberry Matcha Latte Cake keeps really well in the fridge. Cover it tightly with plastic wrap or store it in an airtight container. It'll stay fresh for up to 5 days, and honestly, the flavor gets even better after a day or two as the matcha soak continues to work its magic.
You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. Thaw slices in the fridge overnight before serving. The texture stays surprisingly good.
If you're making this ahead for a party, you can bake the Strawberry Matcha Latte Cake layers a day in advance, wrap them tightly, and keep them at room temperature. Make the frosting and soak the cake the day you plan to serve it for the best texture.
Serving Ideas
This Strawberry Matcha Latte Cake is beautiful enough to serve on its own, but here are some ways to make it even more special.
Serve it chilled straight from the fridge on a hot afternoon. The cool, creamy texture is so refreshing. Add a few fresh strawberry slices on top of each piece for extra color and a pop of fresh berry flavor.
Pair it with a cup of hot green tea or a matcha latte to really lean into those tea flavors. The warmth of the tea contrasts nicely with the cold, moist Strawberry Matcha Latte Cake. For something fun, serve it alongside Cottage Cheese Muffins at a spring brunch.
You can also dust the top with a little extra matcha powder right before serving for a more dramatic presentation. Just a light sprinkle over the pink frosting looks really pretty.
Expert Tips
Use ceremonial grade matcha. It makes a huge difference in color and flavor. Culinary grade matcha can taste bitter and won't give you that bright green color.
Don't skip the cooling time. If you pour the matcha soak onto a warm Strawberry Matcha Latte Cake, it won't absorb properly and might make the cake fall apart.
Poke enough holes. I usually poke about 30 to 40 holes in a 9×9 cake. More holes mean better absorption and more flavor in every bite.
Adjust the sweetness of the soak. Start with the smaller amount of sweetened condensed milk and taste the mixture before pouring it over the Strawberry Matcha Latte Cake . You can always add more, but you can't take it away once it's in there.
Let the cake sit before serving. This Strawberry Matcha Latte Cake tastes good right away, but it's even better after it sits for a few hours or overnight. The flavors meld together and the texture becomes incredibly moist.
FAQ
Is Strawberry Matcha Latte Cake good?
Yes, it's delicious. The earthy, slightly bitter matcha pairs surprisingly well with sweet, fruity strawberry. The flavors balance each other instead of competing, and the creamy frosting ties everything together beautifully.
Can I use matcha latte powder for baking cake?
It's better to use pure matcha powder instead of matcha latte powder, which usually contains added sugar and milk powder. Pure ceremonial or culinary grade matcha gives you more control over the sweetness and a cleaner tea flavor in your Strawberry Matcha Latte Cake.
Are strawberry and matcha good together?
Absolutely. The sweet-tart flavor of strawberries complements the grassy, earthy notes of matcha really well. It's a popular combination in Japan and at trendy bakeries for good reason. The contrast makes both flavors stand out more.
How to make the best matcha strawberry?
Use high-quality ceremonial grade matcha for the brightest color and smoothest flavor. Pair it with freeze-dried strawberries instead of fresh for concentrated berry taste without extra moisture. Let the flavors sit together for a few hours after assembly so they have time to blend and develop.
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Pairing
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Strawberry Matcha Latte Cake
Ingredients
Method
- Preheat the oven to 350℉ (175℃). Grease a 9x9-inch baking pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. Set the dry ingredients aside.
- In a large bowl, cream the butter and granulated sugar together using an electric mixer for 2 minutes until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture, mixing on medium speed until smooth and pale, about 1 minute.
- Add the dry ingredients and buttermilk to the wet ingredients in stages, mixing on low speed until fully combined. Scrape the sides of the bowl as needed.
- Pour the batter into the prepared pan and bake for 38-42 minutes, or until a toothpick comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then transfer it out of the pan to cool completely.
- While the cake is cooling, sift the matcha powder into a small bowl and whisk with water until smooth.
- Add the whole milk, sweetened condensed milk, and vanilla extract to the matcha mixture, stirring until combined.
- In a large bowl, beat the softened butter and cream cheese together with an electric mixer on high speed until fluffy, about 1-2 minutes.
- Grind the freeze-dried strawberries in a food processor and pass through a sieve to remove seeds.
- Add powdered sugar and strawberry powder to the butter mixture and mix on low speed until combined. Then increase to high speed and beat until fluffy.
- Once the cake is completely cooled, slice a thin layer off the top to allow the soak to absorb better. Transfer the cake to a serving plate.
- Poke holes all over the cake using a wooden stick or the handle of a wooden spoon.
- Slowly pour the matcha mixture over the cake, allowing it to absorb into the cake. Be patient as it soaks in.
- Frost the top with the strawberry cream cheese frosting using an offset spatula. Cut into 16 slices and serve.
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