Strawberry Matcha Latte Cake
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!
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!
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