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    Matcha Strawberry Cake

    Published: February 2, 2022 | Last Modified: August 8, 2022 by Gail Ng | 10 Comments

    JUMP TO RECIPE PRINT RECIPE
    matcha strawberry cake that says “i love u so matcha” on top
    slice of slices of matcha cake with layers of strawberries
    cake slice lifted from the cake with a server
    matcha strawberry cake that says “i love u so matcha” on top

    This matcha strawberry cake is made with a soft and fluffy matcha sponge cake with layers of fresh strawberries and matcha buttercream frosting. This recipe also includes an option to frost this cake with matcha whipped cream depending on your taste and decoration preferences. Both are delicious!

    cake slice lifted from the cake with a server

    This matcha strawberry cake is the most perfect matcha birthday cake that I can think of making. It might just be the one that I make for myself again this year. I piped “i love you so matcha” with buttercream on top of this cake as a cheesy but cute way of making this the perfect Valentine’s Day (or Galentine’s Day) cake.

    This cake combines two of my favourite things: matcha and strawberries. They’re a match made in heaven! The sweetness and fruitiness of the strawberries pairs so well with the earthy taste of matcha green tea.

    If you make this cake with whipped cream frosting, it really tastes like a bakery quality matcha strawberry cake that you would find at an Asian bakery. It’s light, airy, and so delicious!

    Why you’ll love this recipe

    • This is the cake for matcha lovers! There’s matcha in the cake layers as well as in the frosting for maximum green tea flavour.
    • The matcha sponge cake layers are so soft and fluffy.
    • The fresh strawberries in between each layer add a burst of fruitiness, just like fresh fruit cakes from Asian bakeries. The red is a gorgeous pop of colour that stands out in each slice.
    • I’ve included two frosting options depending on how you want the cake to taste and how you want to decorate it. Both are delicious!

    Buttercream vs whipped cream for frosting

    This matcha strawberry cake can be frosted with either buttercream or whipped cream. The one I made pictured in this post is frosted with matcha buttercream. I’ve included the ingredients and instructions for both options in the recipe card below.

    Use buttercream if you:

    • Want to pipe an elaborate design with the frosting and/or add any writing on the cake
    • Need the cake to be stable in the fridge and at room temperature for a long period of time (up to a few days)
    • Prefer the sweeter and creamier taste of buttercream

    Use whipped cream if you:

    • Want a simple frosting design
    • Will be serving the cake immediately or within 1-2 days
    • Prefer the lighter taste and texture of whipped cream, common in cakes from Asian bakeries

    Ceremonial grade vs culinary grade matcha powder

    Ceremonial grade matcha is more concentrated, higher quality, and usually a more vibrant green than culinary matcha powder. The tea leaves are harvested in the early Spring season. Ceremonial grade matcha has a fresh and sweet taste that would be lost during cooking or baking. It’s meant to be consumed directly or made into a drink with hot water. This higher grade usually comes at a much higher price point than culinary grade matcha.

    Culinary grade matcha is meant to be used in cooking and baking. The tea leaves are harvested late in the Summer season. It’s usually a duller, yellow-green colour and the taste is more earthy and slightly bitter. Culinary grade matcha is designed to be added into food where it can withstand heat and being combined with other ingredients without losing its flavour. The lower grade comes at a lower price point than ceremonial grade matcha.

    When baking, I always use culinary grade matcha. There’s no need to use the more expensive ceremonial grade matcha when it will be altered by heat and mixed with other ingredients.

    Ingredients

    • Eggs - Separate the egg whites and egg yolks into two separate large bowls. You’ll be using both.
    • Granulated sugar
    • Cream of tartar - Stabilizes the meringue, making it easier to whip up to stiff peaks
    • Milk - You can use any dairy or non-dairy milk.
    • Oil - Any flavourless or light-tasting oil will work like vegetable oil, avocado oil, or grapeseed oil.
    • Vanilla extract
    • Cake flour
    • Matcha powder - Use a culinary grade matcha powder that is made for baking.
    • Powdered sugar
    • Unsalted butter - You’ll need either butter or whipping cream depending on which frosting option you’re using. Make sure your butter is at room temperature before using for the buttercream.
    • Whipping cream - You only need this if you want to frost your cake with whipped cream.
    • Strawberries - Fresh strawberries will work the best in this cake.
    matcha strawberry cake that says “i love u so matcha” on top

    How to make a matcha strawberry cake

    For the matcha sponge cake

    Prep: Preheat oven to 375°F and line three 6” cake pans with a round of parchment paper. Set aside.

    Beat egg whites into meringue: In a large bowl, use a hand mixer or stand mixer to beat the egg whites until it becomes foamy. Add in the cream of tartar and continue beating until it becomes frothy soft peaks. Sprinkle the sugar into the egg whites one spoonful at a time, mixing in between each addition, until it becomes stiff peaks. Set aside.

    beating egg whites into a meringue

    Mix egg yolk mixture: In a separate large bowl, stir together the egg yolks, milk, oil, and vanilla extract. Sift in the cake flour and matcha powder. Stir together with a spatula until combined.

    mixing matcha cake batter in a bowl

    Fold egg whites into yolk mixture: Add the egg white meringue into the egg yolk mixture in 3 additions, folding the batter together in an upwards motion in between each addition. Fold the batter until no streaks remain and batter is fluffy and airy.

    folding meringue into matcha cake batter

    Bake: Divide the cake batter evenly into your 3 lined cake pans. Bake cakes for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Let cakes cool in the pans for about 15 minutes before running a knife around the edges of the pan and inverting the pan to release the cakes. Let cool completely before using.

    matcha sponge cake batter before and after baking

    Frosting option 1: matcha buttercream

    In a stand mixer fitted with a paddle attachment, beat softened butter on medium-high speed for 10 minutes until it becomes very creamy and pale in colour.

    Add in the powdered sugar, matcha powder, and vanilla extract. Mix on low speed, working your up to medium-high speed for another 10 minutes.

    buttercream in bowls and on cake

    Frosting option 2: matcha whipped cream

    In a large bowl, add whipping cream, powdered sugar, matcha powder, and vanilla extract. Use a hand mixer to beat until it becomes medium-firm peaks.

    Assembling the cake

    Add strawberry layers: On a cake turntable, lay down your first cake layer. Use an offset spatula to smooth an even layer of buttercream or whipped cream on top. Top the frosting with a layer of diced strawberries, lightly pressing them down into the frosting so that they stay in place. Place another cake layer on top and repeat with the next layer of frosting and strawberries.

    frosting a cake with matcha buttercream

    Crumb coat & frost: Frost the top and outside of the whole cake with a crumb coat. Chill in the fridge for about 30 minutes before frosting with the final layer of frosting. Decorate the top with buttercream lettering and more strawberries, if desired.

    Tip & tricks

    Sift the cake flour and matcha powder - Both of these tend to be clumpy so sifting prevents clumps in your batter and also adds extra aeration for a fluffy sponge cake.

    Fold the meringue in 3 additions - This is an important step! There’s a big difference in consistency between the meringue and the egg yolk mixture. The batter will become lumpy if you mix them all at once. Start by only folding about two dollops of meringue into the cake batter to thin it out before adding more.

    Make the cake layers in advance - Layer cakes can be time consuming especially if you’re just starting out. I like to bake my cake layers the night before so that I only need to make the frosting the next day. Store the cake layers wrapped in the fridge or in the freezer if you’re making it far in advance.

    Cake tools - Having the right cake tools can make the process easier and more enjoyable. If you don’t already have them, consider picking up some essentials. I would suggest having a cake turntable, offset spatula, bench scraper, piping bags, and a few piping tips. You can check my shop page for all the tools I use.

    Silky buttercream - The key to silky and creamy buttercream is to beat it for a long enough time. Make sure your butter is softened to room temperature and beat the butter for 10 whole minutes before you even add the powdered sugar.

    Tip: For extra silky buttercream, transfer 1-2 large dollops of buttercream to a small bowl. Warm it in the microwave for about 10 seconds until it becomes shiny and melty on the outside. Add it back into the rest of the buttercream and stir together. Repeat as needed until your buttercream is glossy.

    slice of matcha sponge cake with layers of strawberries

    Frequently asked questions

    How to store a matcha cake?

    Store your cake in an airtight container or wrapped in plastic wrap in the fridge for up to 5 days. Bring it back to room temperature before eating.

    Can you freeze a layer cake?

    Yes, you can wrap the slices in plastic wrap and/or aluminum foil and store in the freezer for up to 1 month. Thaw in the fridge overnight and bring it back to room temperature before eating.

    Can you make layer cakes in advance?

    Yes, you can make the cake layers a day or longer in advance and assemble the cake on the next day. Store them well-wrapped in the fridge or in the freezer if you’re making them more than a couple days in advance.

    Buttercream can be made in advance and stored in an airtight container in the fridge for up to 1 week. It will need to be warmed up and whipped again to bring it back to a creamy consistency.

    More matcha recipes to try

    • Matcha Mille Crepe Cake
    • Strawberry Matcha Latte
    • Matcha Cream Puffs (Choux au Craquelin)
    • Matcha White Chocolate Cookies
    Cake slice lifted from the cake with a server

    Matcha Strawberry Cake

    Author: Gail Ng
    Soft matcha sponge cake with layers of fresh strawberries and creamy matcha buttercream. Includes a option for a matcha whipped cream frosting instead of buttercream.
    5 from 29 votes
    PRINT RECIPE PIN RECIPE
    Prep Time 2 hrs
    Cook Time 20 mins
    Total Time 2 hrs 20 mins
    Yield 1 6” cake
    Category Dessert
    Cuisine Japanese

    Ingredients
      

    Matcha Sponge Cake

    • 6 large egg whites
    • ¼ teaspoon cream of tartar
    • 150 g granulated sugar
    • 6 large egg yolks
    • 100 g milk, dairy or non-dairy
    • 50 g flavourless oil
    • 1 teaspoon vanilla extract
    • 120 g cake flour
    • 2 tablespoons matcha powder, culinary grade

    Matcha Buttercream Frosting (option 1)

    • 430 g unsalted butter, room temperature
    • 185 g powdered sugar
    • 1 tablespoon matcha powder, culinary grade
    • 1 teaspoon vanilla extract

    Matcha Whipped Cream (option 2)

    • 400 g whipping cream
    • 4 tablespoons powdered sugar
    • 1 tablespoon matcha powder, culinary grade
    • 1 teaspoon vanilla extract

    Filling

    • 8 fresh strawberries, diced, plus whole strawberries for decoration if desired

    Instructions
     

    Matcha Sponge Cake

    • Preheat oven to 375°F and line three 6” cake pans with a round of parchment paper. Set aside.
    • In a large bowl, use a hand mixer or stand mixer to beat the egg whites until it becomes foamy. Add in the cream of tartar and continue beating until it becomes frothy soft peaks.
    • Sprinkle the sugar into the egg whites one spoonful at a time, mixing in between each addition, until it becomes stiff peaks. Set aside.
    • In a separate large bowl, stir together the egg yolks, milk, oil, and vanilla extract. Sift in the cake flour and matcha powder. Stir together with a spatula until combined.
    • Add the egg white meringue into the egg yolk mixture in 3 additions, folding the batter together in an upwards motion in between each addition. Fold the batter until no streaks remain and batter is fluffy and airy.
    • Divide the cake batter evenly into your 3 lined cake pans.
    • Bake cakes for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Let cakes cool in the pans for about 15 minutes before running a knife around the edges of the pan and inverting the pan to release the cakes. Let cool completely before using.

    Matcha Buttercream (option 1)

    • In a stand mixer fitted with a paddle attachment, beat softened butter on medium-high speed for 10 minutes until it becomes very creamy and pale in colour.
    • Add in the powdered sugar, matcha powder, and vanilla extract. Mix on low speed, working your up to medium-high speed for another 10 minutes.

    Matcha Whipped Cream (option 2)

    • In a large bowl, add whipping cream, powdered sugar, matcha powder, and vanilla extract. Use a hand mixer to beat until it becomes medium-firm peaks.

    Assembling the cake

    • On a cake turntable, lay down your first cake layer. Use an offset spatula to smooth an even layer of buttercream or whipped cream on top.
    • Top the frosting with a layer of diced strawberries, lightly pressing them down into the frosting so that they stay in place.
    • Place another cake layer on top and repeat with the next layer of frosting and strawberries.
    • Frost the top and outside of the whole cake with a crumb coat. Chill in the fridge for about 30 minutes before frosting with the final layer of frosting.
    • Decorate the top with buttercream lettering and more strawberries, if desired.

    Notes

    • Two different coloured frostings: If you want to decorate your cake with both green and white (or other colour) frosting, mix all frosting ingredients together except the matcha powder. Remove a small amount of white frosting and set aside in a small bowl before adding the matcha powder to the rest of the frosting.

    Nutrition

    Calories: 5952kcal | Carbohydrates: 441g | Protein: 81g | Fat: 433g | Saturated Fat: 239g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 139g | Trans Fat: 14g | Cholesterol: 2106mg | Sodium: 451mg | Potassium: 1055mg | Fiber: 5g | Sugar: 344g | Vitamin A: 14729IU | Vitamin C: 56mg | Calcium: 406mg | Iron: 13mg
    Keywords matcha, matcha cake, matcha strawberry cake, strawberry matcha cake
    Tried this recipe?Leave a rating & comment to let us know how it was and tag your Instagram posts with @teakandthyme!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Darlene

      January 05, 2023 at 12:27 pm

      5 stars
      How long will the cake stay fresh in the fridge if I used the whipped cream frosting instead of buttercream?

      Reply
      • Gail Ng

        January 05, 2023 at 8:44 pm

        It'll be best up to about 2-3 days!

        Reply
    2. Jess

      November 26, 2022 at 11:05 am

      5 stars
      The sponge cake was so soft and not too sweet. We doubled the recipe and it worked really well!

      Reply
    3. Cat

      October 01, 2022 at 3:01 am

      Hi! I made this tonight but noticed the cakes immediately shrank when they got out of the oven. Is that normal? Should I cool then upside down?

      Reply
      • Gail Ng

        October 05, 2022 at 9:34 pm

        Shrinkage is very normal! I don't cool them upside down (they would just fall out of the pan). If it's shrinking a LOT or unevenly, then you might just need to bake it for a little longer or something went wrong when whipping the egg whites or when mixing it with the yolks.

        Reply
    4. Lisa G

      September 17, 2022 at 1:04 pm

      I have only 1 6” pan but multiple 8” and 9”. Does anyone know how to scale it up? Would double the recipe do it? Triple? Thanks!

      Reply
      • Andrea

        September 28, 2022 at 5:17 pm

        5 stars
        Hi, I just made the recipe tonight and I only had 8” pans. I did the recipe by 1.5 times the ingredients. I divided the batter into 3 8” pans and baked it for 20 minutes. They came out great

        Reply
    5. Victoria

      August 18, 2022 at 3:05 pm

      Would olive oil be ok?

      Reply
      • Gail Ng

        August 18, 2022 at 5:17 pm

        Olive oil is fine to use. You might be able to taste it in the cake but if you don’t mind it then it still works!

        Reply
    6. Sadie

      June 30, 2022 at 11:40 pm

      5 stars
      Hi, I was wondering what is the matcha buttercream in cups not grams? Thank you

      Reply

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    Hi, I'm Gail! I'm a Chinese-Canadian girl with a major sweet tooth. I make desserts, baked goods, and drinks inspired by French pastries, twists on classics, and flavours from my Asian background. I hope your second stomach is hungry!

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