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Strawberry Matcha Cake

This cake features layers of tender sponge infused with earthy matcha powder, contrasted by juicy, vibrant strawberries. The dessert has a soft, airy crumb and a colorful appearance that showcases bright red strawberries and green matcha marbling, making it visually striking and delightfully light in texture.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs room temperature
  • 1/2 cup vegetable oil
  • 1 cup milk warm
  • 2 teaspoons matcha powder sifted
  • 2 cups fresh strawberries hulled and sliced
  • 1 cup powdered sugar

Equipment

  • Mixing bowls
  • Electric hand or stand mixer
  • 9-inch round cake pans
  • Parchment Paper
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper and lightly grease the sides.
  2. In a large mixing bowl, sift together the flour, baking powder, salt, and matcha powder. Set aside.
  3. In a separate bowl, whisk the eggs and granulated sugar until the mixture becomes pale and slightly thickened, about 2 minutes, and the sound is faintly rhythmic.
  4. Add the vegetable oil and warm milk to the egg mixture, continuing to whisk until smooth and combined.
  5. Gradually fold in the sifted dry ingredients with a spatula, mixing gently until the batter is just combined and smooth, with no patches of flour.
  6. Divide the batter evenly between the prepared pans. Tap each pan gently on the counter to release air bubbles and spread the batter smoothly to edges.
  7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden and springy to touch.
  8. Once baked, run a knife around the edges and carefully transfer the cakes to a cooling rack. Let them cool completely before frosting.
  9. Meanwhile, prepare the strawberry topping by blending the sliced strawberries with powdered sugar until smooth. Chill for 15 minutes.
  10. Spread a layer of strawberry sauce over the bottom cake layer, then place the second layer on top. Gently press to settle the layers together.
  11. Pour the remaining strawberry sauce over the top of the assembled cake, allowing it to drip slightly over the sides for a natural look.
  12. Slice and serve the cake, enjoying the soft crumb contrasted with the fresh, juicy strawberries and the earthy matcha flavor shining through.

Notes

For best flavor, let the cake rest for a few hours to allow the flavors to meld. You can also garnish with additional strawberries or a dusting of matcha powder for presentation.