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Strawberry Matcha Latte Cake

Strawberry Matcha Latte Cake - A Moist Slice of Happiness

Experience the delightful Strawberry Matcha Latte Cake, a fusion of sweet strawberries and earthy matcha flavors in a moist, gluten-free dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Measure with a digital scale for best texture.
  • 1 tablespoon Ceremonial Grade Matcha Powder Opt for bright green matcha.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt Enhances flavor.
  • 1/2 cup Unsalted Butter Softened for proper creaming.
  • 1 1/4 cups Granulated White Sugar
  • 3 large Eggs Room temperature.
  • 1 teaspoon Vanilla Extract Elevates flavor.
  • 1 cup Buttermilk Can be made with milk and vinegar or lemon juice.
For Matcha Latte Soak
  • 1 tablespoon Matcha Powder
  • 1/2 cup Water Whisk until smooth.
  • 1/2 cup Whole Milk
  • 1/4 cup Sweetened Condensed Milk Adjust based on taste.
  • 1 teaspoon Vanilla Extract Enhances flavor.
For Strawberry Cream Cheese Frosting
  • 1/2 cup Unsalted Butter Softened.
  • 8 ounces Cream Cheese Softened.
  • 2 cups Powdered Sugar Add little by little until fluffy.
  • 1 cup Freeze-Dried Strawberries Blend into a powder for even mixing.

Equipment

  • 9x9-inch baking pan
  • mixing bowls
  • electric mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan with butter or cooking spray. Line the bottom with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, ceremonial grade matcha powder, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy. Add in the eggs and vanilla extract, mixing until combined.
  4. Gradually add the dry ingredient mixture into the wet mixture, alternating with buttermilk, mixing on low speed until combined.
  5. Pour the batter into the prepared baking pan and bake for 38-42 minutes, or until a toothpick comes out clean.
  6. Let the cake cool on a wire rack for about 10-15 minutes, then turn it out to cool completely.
  7. Whisk together the matcha powder and water. Mix with whole milk, sweetened condensed milk, and vanilla extract until smooth.
  8. Use a fork to poke holes in the cooled cake and pour the matcha soak over it to infuse the flavor.
  9. Whip the softened unsalted butter and cream cheese until smooth, then gradually add powdered sugar and blend in freeze-dried strawberries.
  10. Spread the strawberry cream cheese frosting over the cooled cake and cut into 16 equal slices.

Notes

Use room temperature ingredients for best results and adjust sweetness according to taste preferences.