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Strawberry Matcha Latte Cake

Delightful Strawberry Matcha Latte Cake for Every Occasion

This Strawberry Matcha Latte Cake is a whimsical blend of soft cake infused with matcha and crowned with strawberry frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 42 minutes
Cooling Time 30 minutes
Total Time 1 hour 42 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free option.
  • 2 tablespoons Ceremonial Grade Matcha Powder Choose bright green for best results.
  • 1 tablespoon Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Salt Enhances flavor.
  • 1 cup Unsalted Butter Ensure at room temperature.
  • 1.5 cups Granulated White Sugar Provides moisture and sweetness.
  • 4 large Eggs Use room temperature.
  • 2 teaspoons Vanilla Extract Adds aromatic flavor.
  • 1 cup Buttermilk Can substitute with whole milk mixed with lemon juice or vinegar.
For the Soak
  • 0.5 cups Water Used to dissolve matcha.
  • 0.5 cups Whole Milk Adds creaminess.
  • 0.5 cups Sweetened Condensed Milk Adjust based on preference.
For the Frosting
  • 8 ounces Cream Cheese Use cold for thicker consistency.
  • 2 cups Powdered Sugar Provides sweetness.
  • 0.5 cups Freeze-Dried Strawberries Can be ground to replace fresh strawberries.

Equipment

  • 9x9-inch baking pan
  • large mixing bowl
  • whisk
  • spatula
  • wire rack
  • Fork or skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9×9 inch baking pan by greasing it and lining with parchment paper.
  2. In a large bowl, whisk together all-purpose flour, matcha powder, baking powder, baking soda, and salt.
  3. In a separate bowl, cream softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Mix in eggs and vanilla extract, then gradually add the dry ingredients with buttermilk.
  4. Pour the batter into the prepared baking pan and bake for 38-42 minutes or until a toothpick inserted comes out clean.
  5. Allow the cake to cool in the pan for about 30 minutes, then remove to cool completely on a wire rack.
  6. Dissolve matcha in warm water, then mix in whole milk and sweetened condensed milk to create a soak.
  7. Trim the top of the cooled cake, poke holes all over, and pour the matcha soak evenly over the cake.
  8. Blend cold cream cheese until smooth, add powdered sugar, and fold in ground freeze-dried strawberries for frosting.
  9. Frost the cooled cake evenly and cut into 16 pieces for serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Use a kitchen scale for precise flour measurement.

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