This perfect strawberry matcha latte cake is an extra soft and moist matcha cake soaked with sweet, milky matcha and frosted with delectable strawberry cream cheese frosting. It’s incredibly soft, full of sweet strawberry matcha flavor, with the most irresistible texture from the matcha latte soak, almost like a tres leches, but not quite as wet. It’s the perfect cake for all the matcha lovers!

Why You’ll Love this Strawberry Matcha Latte Cake

Deliciously moist matcha cake– This cake is incredibly soft and flavored with ceremonial grade matcha powder and vanilla bean paste to give it the best and smoothest matcha flavor. The buttermilk works together in the cake batter with the creamed butter and well mixed eggs to give the cake the most fluffy and lush texture.

Matcha latte soak- We’ll be dissolving ceremonial grade matcha powder into a tiny bit of water, then mixing that with whole milk, sweetened condensed milk, and vanilla. After the cake bakes, it will get poked with small holes, and this delicious mixture will get poured over the cake, allowing it to soak up all that matcha goodness!

Strawberry cream cheese frosting- Finely ground freeze dried strawberries are added to the cream cheese frosting to give it a strong strawberry flavor. The frosting is silky and fluffy and pairs perfectly with the matcha cake.

For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!

Start by preparing the matcha cake batter and baking the cake.
While the cake cools, make the matcha latte soak by mixing together sifted matcha powder and a little bit of water. Whisk until completely smooth. Then mix in the whole milk, sweetened condensed milk and vanilla.
Make the strawberry frosting while the cake cools by whipping softened butter and cream cheese together with an electric mixer until fluffy. Then add in the powdered sugar and finely ground freeze dried strawberries. Mix until very fluffy.
Once the cake has had ample time to cool, remove a thin layer off the top so that the matcha latte mixture can easily soak into the cake. Poke holes liberally in the cake, then pour the matcha mixture over the top.
Frost the cake with strawberry cream cheese frosting. Slice in 16 servings & serve!
Enjoy! 🙂

Tips for baking a perfect matcha cake

Room Temperature Ingredients-  You’ll have the best textured cake if you use room temperature ingredients instead of cold. Cold wet ingredients, like eggs and buttermilk, can cause the cake to bake with more of gummy consistency, and we don’t want that. We want a moist and fluffy cake!

Mixing the Batter- You’ll want to cream the softened butter and sugar together until pale in color and fluffy, and the eggs should be mixed in until smooth. It’s okay at this point to mix a lot, as we’re adding air into the eggs, helping to give the batter a “lift”. However, mix the dry ingredients on low speed just until they are blended into the wet ingredients to avoid an overly dense cake.

Measuring Your Flour Properly- If you learn anything from making this recipe, please let it be this: measure your flour (and all other ingredients) with a digital kitchen scale. Please don’t scoop your measuring cup into your flour. This will always lead to inaccurate flour measurements and therefore, a wonky bake.

Baking Pan- I recommend using a light colored metal baking pan. This will help to ensure that the cake gets baked evenly. A glass or dark colored baking pan can cause baking variations, like the cake baking too quickly, being over-baked in some areas, while underbaked in others. 

Strawberry Matcha Latte Cake FAQs

What is the best kind of matcha to use?

I highly recommend using ceremonial grade matcha powder for the brightest green cake and the smoothest matcha flavor.

Can I use something else in place buttermilk?

If you don’t have buttermilk on hand, you can easily make it but mixing 1 cup (240 ml) of whole milk with 1 tbsp of fresh lemon juice or white vinegar.

How do I store this strawberry matcha cake?

Store leftovers in an airtight container in the fridge, for three days. Allow the cake to come to room temperature before enjoying for the best texture!

Can this cake be made gluten free?

I have found that most of my recipes turn out great GF using a good 1 to 1 gluten free flour blend. The one I use is Bobs Red Mill 1 to 1 gluten free baking flour and it is the only one I can say actually works well as a substitute in this cake. This is not sponsored, but my true opinion. This is the only gluten free flour I use as it bakes most similarly to regular, all-purpose flour.

If you make this cake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!

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5 from 5 ratings

Strawberry Matcha Latte Cake

Yield: 16 slices
Prep: 1 hour 15 minutes
Cook: 40 minutes
Total: 1 hour 55 minutes
This perfect strawberry matcha latte cake is an extra soft and moist matcha cake soaked with sweet, milky matcha and frosted with delectable strawberry cream cheese frosting. It’s incredibly soft, full of sweet strawberry matcha flavor, with the most irresistible texture from the matcha latte soak, almost like a tres leches, but not quite as wet. It’s the perfect cake for all the matcha lovers!
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Ingredients

For the Matcha Cake

  • 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
  • 2 tbsp (8 g) ceremonial grade, bright green, matcha powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated white sugar
  • 3 eggs, at room temperature
  • 1 tbsp vanilla
  • 1 cup (240 ml) buttermilk

For the Matcha Latte Soak

  • 2 tsp (2.5 g) ceremonial grade, bright green, matcha powder
  • 2 tbsp (30 ml) water
  • 1/2 cup (120 ml) whole milk
  • 1/2 – 3/4 cup (150 g – 225 g/ 120 ml-180 ml) sweetened condensed milk, depending on how sweet you want it
  • 1 tsp vanilla

For the Strawberry Cream Cheese Frosting

  • 1 cup (224 g) unsalted butter, softened
  • 8 oz (226 g) cream cheese, cold
  • 2 1/2 cups (325 g) powdered sugar
  • 1 cup (25 g) freeze dried strawberries

Instructions
 

For the Matcha Cake

  • Preheat the oven to 350℉ (175 ℃). Grease a 9×9in pan and line it with parchment paper.
  • In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. Then set aside the flour mixture.
    2 1/4 cups (282 g) all-purpose flour, spooned and leveled, 2 tbsp (8 g) ceremonial grade, bright green, matcha powder, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
  • Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer.
    (You can also use the bowl of a stand mixer fit with a paddle attachment.)
    10 tbsp (140 g) unsalted butter, softened, 1 1/2 cups (300 g) granulated white sugar
  • Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
    3 eggs, at room temperature, 1 tbsp vanilla
  • Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.
    1 cup (240 ml) buttermilk
  • Pour the batter into the prepared pan. Bake the cake for 38-42 minutes or until a toothpick comes out clean from the center.
  • Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the cooling rack until completely cooled.

For the Matcha Latte Soak

  • While the cake cools, make the matcha latte milk soak. Sift the matcha powder into a small bowl. Pour in the water and whisk until completely smooth.
    2 tsp (2.5 g) ceremonial grade, bright green, matcha powder, 2 tbsp (30 ml) water
  • Then add in the milk, sweetened condensed milk and vanilla.
    (Start with 1/2 cup of sweetened condensed milk and add more as necessary. I thought it needed 3/4 cup because of the strong matcha flavor.)
    1/2 cup (120 ml) whole milk, 1/2 – 3/4 cup (150 g – 225 g/ 120 ml-180 ml) sweetened condensed milk, depending on how sweet you want it, 1 tsp vanilla

For the Strawberry Cream Cheese Frosting

  • Add the softened butter and cream cheese to a large bowl. Mix with an electric mixer on high speed until fluffy, 1-2 minutes.
    1 cup (224 g) unsalted butter, softened, 8 oz (226 g) cream cheese, cold
  • Add the freeze dried strawberries to a food processor. Pulse until very finely ground. Pass the ground freeze dried strawberries through a sieve to remove the seeds.
    1 cup (25 g) freeze dried strawberries
  • Add in the powdered sugar and finely ground freeze dried strawberries. Mix on low speed until combined, then on high speed until fluffy.
    2 1/2 cups (325 g) powdered sugar

Assembling the Cake

  • When the cake is completely cooled, cut a very thin layer off the top of the cake using a sharp knife. This will make it easier for the matcha mixture to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
    (I used the handle of a honey dipper for smaller holes.)
  • Slowly pour the matcha mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does.
  • Frost the top of the cake with a thick layer of strawberry cream cheese frosting using an offset spatula. Tthen cut into 16 slices and serve!
Course: Dessert
Keyword: matcha, matcha cake, strawberry matcha, strawberry matcha cake
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