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Strawberry Matcha Latte Cake

Irresistible Strawberry Matcha Latte Cake You'll Love

This Strawberry Matcha Latte Cake combines rich matcha and strawberries for a delicious dessert experience.
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Prep Time 30 minutes
Cook Time 42 minutes
Cooling Time 20 minutes
Total Time 1 hour 32 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Substitute with a gluten-free blend for a gluten-free version
  • 2 tablespoons Ceremonial Grade Matcha Powder High-quality matcha is key for best results
  • 2 teaspoons Baking Powder Ensure it's fresh for effective leavening
  • 1 teaspoon Baking Soda Necessary alongside baking powder for ideal rise
  • 1 teaspoon Salt Essential for enhancing sweet taste
  • 1/2 cup Unsalted Butter Must be softened for proper creaming
  • 1 cup Granulated Sugar Can reduce amount for less sweetness
  • 2 large Eggs Room temperature eggs mix better
  • 1 teaspoon Vanilla Extract Essential for cake depth
  • 1/2 cup Buttermilk Can substitute with a milk-vinegar mix for a similar effect
For the Soak
  • 1 cup Water Used to dissolve matcha for the soak
  • 1/2 cup Whole Milk Provides creaminess to balance out the flavors
  • 1/4 cup Sweetened Condensed Milk Adjust based on your desired sweetness
For the Frosting
  • 1/2 cup Freeze-Dried Strawberries Ensure finely ground for smooth frosting
  • 1 cup Cold Cream Cheese Bring to room temperature for easier mixing
  • 2 cups Powdered Sugar Helps achieve a fluffy consistency when beaten

Equipment

  • 9x9-inch baking pan
  • Mixing bowls
  • electric mixer
  • Whisk
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line with parchment paper.
  2. In a large bowl, whisk together flour, matcha powder, baking powder, baking soda, and salt.
  3. In another bowl, beat the butter and sugar with an electric mixer on medium speed for 2 minutes.
  4. Add the eggs one at a time, blending well after each addition. Pour in the vanilla extract.
  5. Gradually mix the dry ingredients into the wet ingredients, alternating with buttermilk, until just combined.
  6. Pour the batter into the prepared pan and bake for 38 to 42 minutes, or until a toothpick comes out clean.
  7. While the cake cools, whisk together matcha powder with warm water until dissolved, then stir in milk and condensed milk.
  8. Beat the butter, cream cheese, freeze-dried strawberries, and powdered sugar until fluffy.
  9. Once cooled, poke holes in the cake, pour the matcha soak over the cake, then frost with the strawberry cream cheese frosting.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 70mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better mixing. Store leftovers in an airtight container for up to 3 days.

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