Description
This Strawberry Matcha Latte Cake features a moist, vibrant green matcha sponge soaked with a creamy matcha latte mixture, topped with a naturally pink strawberry cream cheese frosting. Using ceremonial grade matcha powder ensures a smooth, rich flavor and an eye-catching color, while the strawberry cream cheese frosting adds a delicate fruity sweetness. This cake tastes like your favorite matcha latte transformed into a delightful, soft dessert perfect for any occasion.
Ingredients
Cake
- 150 g cake flour
- 10 g ceremonial grade matcha powder, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon fine salt
- 115 g unsalted butter, room temperature
- 150 g granulated sugar
- 2 large eggs, room temperature
- 120 ml buttermilk, room temperature
- 1 teaspoon vanilla extract
Matcha Latte Soak
- 240 ml whole milk
- 120 ml sweetened condensed milk
- 1 to 2 teaspoons ceremonial grade matcha powder dissolved in 2 tablespoons warm water
Strawberry Cream Cheese Frosting
- 225 g cream cheese, room temperature
- 115 g unsalted butter, room temperature
- 120 g powdered sugar, sifted
- 15 to 20 g freeze-dried strawberry powder, finely ground and sieved
- Pinch of salt
Instructions
- Cream butter and sugar: In a mixing bowl, beat the unsalted butter and granulated sugar together until the mixture becomes pale, light, and fluffy, indicating proper aeration for the cake batter.
- Add eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition until the batter is smooth and cohesive, ensuring even texture.
- Combine dry ingredients and buttermilk: Sift together the cake flour, matcha powder, baking powder, and salt. Fold these dry ingredients alternately with the buttermilk into the batter gently to maintain airiness while creating a smooth consistency. Add vanilla extract during this process for flavor.
- Bake the cake: Pour the batter into a light-colored metal pan and bake at 170°C (340°F) for 25-30 minutes or until the center springs back when touched gently, indicating it’s cooked through.
- Cool and prepare for soaking: Allow the cake to cool completely in the pan. Once cooled, trim the top to expose the crumb, then evenly poke holes across the surface to help the soak penetrate thoroughly.
- Prepare matcha latte soak: Whisk together whole milk, sweetened condensed milk, and dissolved matcha powder until well combined.
- Soak the cake: Slowly and evenly pour the matcha latte soak over the cake, allowing it to absorb fully. Chill the cake in the refrigerator for at least 2 hours to set the flavors and texture.
- Make strawberry cream cheese frosting: Beat cream cheese, unsalted butter, powdered sugar, freeze-dried strawberry powder, and a pinch of salt together until smooth and fluffy, ensuring the strawberry powder is sieved to avoid lumps.
- Frost the cake: Spread the strawberry cream cheese frosting evenly over the top of the soaked cake for a smooth, creamy finish.
- Serve: Slice the cake and serve chilled for the best flavor and texture experience.
Notes
- Use ceremonial grade matcha powder for the best vibrant color and smooth, delicate flavor.
- Sift the matcha powder and freeze-dried strawberry powder to prevent lumps in both the cake batter and frosting.
- Chill the soaked cake fully before applying frosting to ensure the frosting sets well and the cake maintains moisture.
- A light-colored metal pan helps the cake bake evenly without over-browning.
- Room temperature ingredients like eggs, butter, and buttermilk help mix the batter evenly and achieve a tender crumb.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
