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A slice of Strawberry Matcha Latte Cake with strawberry frosting, topped with a fresh strawberry and a daisy, served with sliced strawberries.

Strawberry Matcha Latte Cake

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This strawberry matcha latte cake is incredibly moist with a delightful blend of matcha and strawberry flavors, perfect for any occasion.
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Prep Time 1 hour 15 minutes
Cook Time 40 minutes
Chill Time 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American, Japanese
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Matcha Cake
  • 2 ¼ cups 282 g all-purpose flour (Spoon and leveled)
  • 2 tablespoon 8 g ceremonial grade matcha powder (Bright green, high-quality)
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoon 140 g unsalted butter (Softened)
  • 1 ½ cups 300 g granulated white sugar
  • 3 eggs Room temperature
  • 1 tablespoon vanilla extract
  • 1 cup 240 ml buttermilk
For the Matcha Latte Soak
  • 2 teaspoon 2.5 g ceremonial grade matcha powder (Bright green, high-quality)
  • 2 tablespoon 30 ml water
  • ½ cup 120 ml whole milk
  • ½– ¾ cup 150 g – 225 g/120 ml – 180 ml sweetened condensed milk Adjust sweetness to preference
  • 1 teaspoon vanilla extract
For the Strawberry Cream Cheese Frosting
  • 1 cup 224 g unsalted butter (Softened)
  • 8 oz 226 g cream cheese (Cold)
  • 2 ½ cups 325 g powdered sugar
  • 1 cup 25 g freeze-dried strawberries (Ground into powder)

Method
 

  1. Preheat the oven to 350℉ (175℃). Grease a 9x9-inch baking pan and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. Set the dry ingredients aside.
  3. In a large bowl, cream the butter and granulated sugar together using an electric mixer for 2 minutes until light and fluffy.
  4. Add the eggs and vanilla extract to the butter mixture, mixing on medium speed until smooth and pale, about 1 minute.
  5. 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.
  6. 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.
  7. While the cake is cooling, sift the matcha powder into a small bowl and whisk with water until smooth.
  8. Add the whole milk, sweetened condensed milk, and vanilla extract to the matcha mixture, stirring until combined.
  9. 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.
  10. Grind the freeze-dried strawberries in a food processor and pass through a sieve to remove seeds.
  11. 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.
  12. 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.
  13. Poke holes all over the cake using a wooden stick or the handle of a wooden spoon.
  14. Slowly pour the matcha mixture over the cake, allowing it to absorb into the cake. Be patient as it soaks in.
  15. Frost the top with the strawberry cream cheese frosting using an offset spatula. Cut into 16 slices and serve.

Nutrition

Serving: 1SliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 250IUVitamin C: 1mgCalcium: 70mgIron: 1mg

Notes

This cake brings together the best of both worlds: the earthy richness of matcha and the sweet freshness of strawberries. A perfect treat for matcha lovers!

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