Go Back
–+ servings
Strawberry Matcha Latte Cake

Irresistibly Moist Strawberry Matcha Latte Cake to Delight You

This Strawberry Matcha Latte Cake brilliantly combines earthy matcha and sweet strawberries, creating a moist, visually stunning dessert perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend if needed.
  • 2 tablespoons Ceremonial Grade Matcha Powder Choose high-quality matcha.
  • 1 tablespoon Baking Powder Ensure it is fresh.
  • 1 teaspoon Baking Soda Ensure it is fresh.
  • 1 teaspoon Salt Balances sweetness.
  • 1 cup Unsalted Butter Should be softened.
  • 1.5 cups Granulated Sugar
  • 3 large Eggs Room temperature for best texture.
  • 1 teaspoon Vanilla Extract Use high-quality extract.
  • 1 cup Buttermilk Can be replaced with milk and lemon juice or vinegar.
For the Soaking Mixture
  • 1 cup Whole Milk Key for matcha soak.
  • 1 cup Sweetened Condensed Milk Adjust sweetness to taste.
For the Frosting
  • 1 cup Freeze-Dried Strawberries Can be swapped with strawberry powder.
  • 8 ounces Cream Cheese Must be cold for best consistency.
  • 2 cups Powdered Sugar

Equipment

  • 9x9-inch baking pan
  • Mixing Bowls
  • electric mixer
  • whisk
  • spatula
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350℉ (175℃) and prepare a 9x9 inch baking pan by greasing it and lining with parchment paper.
  2. In a large bowl, whisk together all-purpose flour, matcha powder, baking powder, baking soda, and salt until combined.
  3. Cream the unsalted butter and sugar together until light and fluffy using an electric mixer on medium speed for about 2 minutes.
  4. Incorporate the eggs one at a time, blending in the vanilla extract until smooth and pale yellow.
  5. Add the dry ingredients in three parts, alternating with buttermilk, mixing until just combined.
  6. Pour the batter into the prepared baking pan and bake for 38-42 minutes, checking doneness with a toothpick.
  7. Prepare the matcha soak by dissolving matcha powder in warm water, then blending with whole milk, sweetened condensed milk, and vanilla.
  8. Allow the cake to cool for 10-15 minutes before poking holes in it and pouring the matcha soak over it.
  9. Beat together the cream cheese and butter until fluffy, then add freeze-dried strawberries and powdered sugar to make frosting.
  10. Frost the cooled cake with the strawberry cream cheese frosting, spreading evenly from the center outwards.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 6IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Use room temperature ingredients for the best texture and maintain accurate measurements for best results.

Tried this recipe?

Let us know how it was!