Matcha Strawberry Cake
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.
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
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