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Easy Strawberry Matcha Cake Recipe!

Strawberry Matcha Cake Recipe

A dreamy blend of earthy matcha and sweet strawberry in a soft, moist cake. With its light buttercream and vibrant colors, it’s a showstopper for spring and summer celebrations.
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Course: Dessert
Cuisine: fusion, Japanese
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Author: Jacob Allen
Servings: 24

Equipment

  • 3 round cake pans (6-inch or 8-inch)
  • Mixing Bowls
  • Stand mixer or electric hand mixer
  • Rubber spatula
  • Whisk
  • Sieve (for sifting matcha and flour)
  • Cooling Rack
  • Offset spatula (for frosting)
  • Piping bag (optional, for decorating)

Ingredients

Matcha Cake Recipe:

  • 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 Frosting:

  • 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

Cake Filling:

  • 1 1/2 cups strawberry jam 450g

Instructions

  • Preheat oven to 350°F (175°C) and grease your cake pans. Line bottoms with parchment paper.
    Preheat oven to 350°F (175°C) and grease your cake pans. Line bottoms with parchment paper.
  • Sift dry ingredients (flour, sugar, matcha, baking powder, salt) into a bowl.
    Sift dry ingredients (flour, sugar, matcha, baking powder, salt) into a bowl.
  • Add butter and mix until crumbly. Then add egg whites, sour cream, oil, and vanilla. Beat until smooth and fluffy.
    Add butter and mix until crumbly. Then add egg whites, sour cream, oil, and vanilla. Beat until smooth and fluffy.
  • Divide the batter evenly into pans. Bake for 35–40 minutes or until a toothpick comes out clean.
    Divide the batter evenly into pans. Bake for 35–40 minutes or until a toothpick comes out clean.
  • Cool cakes completely on a wire rack before layering or frosting.
    Decorate as desired use fresh berries, freeze-dried powder, or a matcha dusting!
  • Make the strawberry buttercream: Heat egg whites and sugar until dissolved, then whip to stiff peaks. Beat in butter, jam, lemon juice, vanilla, salt, and strawberry powder.
  • Fill and frost the cake using strawberry jam in between layers and buttercream on top.
  • Decorate as desired use fresh berries, freeze-dried powder, or a matcha dusting!
    Decorate as desired use fresh berries, freeze-dried powder, or a matcha dusting!