Description
Whipping up this strawberry matcha cake brings pure delight to your baking adventure, blending earthy green tea notes with sweet berry freshness. Simple ingredients and straightforward steps make this dessert a perfect treat for casual gatherings or quiet afternoons at home.
Ingredients
Scale
Cake Base Ingredients:
- 2 ¾ cups cake flour
- 2 ½ cups granulated sugar
- 1 cup unsalted butter
- 1 ½ cups full-fat sour cream
- 1 cup egg whites
Flavoring and Binding Ingredients:
- 3 tablespoons matcha powder
- 2 ½ teaspoons baking powder
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Seasoning Ingredients:
- 1 teaspoon fine salt
- 1 drop electric green gel food coloring
Buttercream Frosting Base Ingredients:
- 2 cups unsalted butter
- 2 ½ cups granulated sugar
- 8 large egg whites
- ½ cup strawberry jam
Flavoring Ingredients:
- ½ cup freeze-dried strawberry powder
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Seasoning Ingredients:
- ½ teaspoon fine salt
- 1 drop red gel food coloring
Cake Filling:
- 1 ½ cups strawberry jam
Instructions
- Grease three 8-inch round cake pans at 350°F. Cut parchment paper circles to fit pan bottoms and press them inside.
- Sift 2 ¾ cups cake flour, 2 ½ cups sugar, 3 tablespoons matcha powder, 2 ½ teaspoons baking powder, and 1 teaspoon salt together in a large mixing bowl.
- Add 1 cup softened butter to dry ingredients. Mix with electric mixer until mixture looks like coarse crumbs.
- Pour 1 cup egg whites, 1 ½ cups sour cream, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract into butter mixture. Beat for 2-3 minutes until batter becomes smooth and light.
- Divide batter equally among three prepared pans. Tap pans gently on counter to release air bubbles.
- Bake at 350°F for 35-40 minutes. Check doneness by inserting toothpick into cake center – it should come out clean.
- Remove cakes from oven and let cool in pans for 10 minutes. Transfer to wire rack and cool completely for 1 hour.
- Whip 8 egg whites and 2 ½ cups sugar in double boiler until sugar dissolves and mixture reaches 160°F.
- Transfer meringue to stand mixer. Whip on high speed for 8-10 minutes until glossy and temperature drops to room temperature.
- Gradually add 2 cups softened butter, ½ cup strawberry jam, 1 tablespoon lemon juice, 1 teaspoon vanilla, and ½ teaspoon salt. Beat until buttercream becomes smooth and fluffy.
- Place first cake layer on serving plate. Spread ½ cup strawberry jam between each cake layer.
- Cover entire cake with strawberry buttercream. Dust with freeze-dried strawberry powder or decorate with fresh berries.
Notes
- Sifting dry ingredients ensures a smooth, lump-free cake texture and helps distribute matcha powder evenly.
- Room temperature ingredients blend more seamlessly, creating a lighter, more tender cake crumb.
- Avoid overmixing the batter after adding liquid ingredients to prevent a tough, dense cake.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend and check that all other ingredients are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8 to 10
- Calories: 541
- Sugar: 63 g
- Sodium: 213 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 66 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg