Strawberry Matcha Latte Cake might just be the dessert you didn’t know you needed. This delightful treat combines the earthy, umami flavor of matcha with the sweet, berry brightness of strawberries, creating a harmony that’s both refreshing and indulgent. The vibrant green of the matcha pairs beautifully with the pinkish-red hue of the strawberries, making this cake not only a feast for the taste buds but also a visual stunner. It’s the perfect finish to a dinner party, a casual afternoon get-together, or simply a treat for yourself when life calls for a bit of sweetness.

Pin this for later!

I first laid eyes on a strawberry matcha latte cake at a local café, where it instantly captivated me. The idea of fusing these two flavors sparked joy in my mind, and I knew I had to recreate it at home. Let me assure you, this cake doesn’t just hit the mark; it surpasses it. The fluffy, moist layers soaked with a luscious matcha latte mixture, paired with a creamy strawberry frosting, create an addictively delicious experience. You’ll find yourself sneaking back for seconds, or maybe even thirds! I invite you to join me in making this beautiful cake that will surely be the highlight of any gathering.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Matcha Latte Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Matcha Latte Cake

Why You’ll Love This Recipe

Simple & Quick: This cake comes together in about 2.5 hours, making it a manageable day’s baking project.
Irresistible Flavor: The blend of matcha’s earthiness and sweet strawberry results in a flavor explosion that is both refreshing and satisfying.
Eye-Catching Appeal: The vibrant green and pink colors generate a stunning dessert center stage at any event.
Flexible Serving: Perfect for celebrations, brunch, or as a delightful afternoon snack with tea or coffee.
Diet-Friendly Options: With some tweaks, this cake can accommodate various dietary restrictions, making it versatile for gatherings.

Ingredients You’ll Need

2 1/4 cups (282 g) all-purpose flour: This provides structure to the cake. For a gluten-free alternative, you might try a 1:1 gluten-free flour blend.
2 tbsp (8 g) ceremonial grade matcha powder: Use the highest quality matcha for an authentic flavor. Lower-quality matcha can taste bitter.
1 1/2 tsp baking powder: This helps the cake rise and become fluffy. Ensure it’s fresh for the best results.
1/4 tsp baking soda: A small amount, balancing the acidity of the buttermilk, contributes to rise.
1/2 tsp salt: Enhances flavor. Kosher salt works well here, too.
10 tbsp (140 g) unsalted butter, softened: Adds moisture and richness. Make sure it’s at room temperature for easy creaming.
1 1/2 cups (300 g) granulated white sugar: Sweetens the cake without altering color or texture. You can substitute with coconut or raw sugar if desired.
3 eggs, at room temperature: Helps achieve a uniform batter. Cold eggs can lead to a lumpy mixture.
1 tbsp vanilla extract: Elevates the flavor profile; pure vanilla extract is recommended for the best taste.
1 cup (240 ml) buttermilk: Provides moisture and tangy flavor. If unavailable, a milk-vinegar mixture can be a suitable substitute.
2 tsp (2.5 g) ceremonial grade matcha powder: For the milk soak, this adds a delightful matcha flavor.
2 tbsp (30 ml) water: Helps dissolve the matcha powder smoothly.
1/2 cup (120 ml) whole milk: Balances the sweetness of the cake; alternatively, use almond or coconut milk for dairy-free options.
1/2 – 3/4 cup (150 g – 225 g/120 ml-180 ml) sweetened condensed milk: Sweetness enhancer; adjust according to your palate.
1 tsp vanilla extract: Just like before, this adds depth to the frosting.
1 cup (224 g) unsalted butter, softened: Forms the base of the fluffy frosting.
8 oz (226 g) cream cheese, cold: Provides creaminess and a slight tang in the frosting.
2 1/2 cups (325 g) powdered sugar: Sweetens the frosting and gives it a silky texture.
1 cup (25 g) freeze-dried strawberries: A concentrated strawberry flavor that contributes both taste and texture to the frosting.

How to Make Strawberry Matcha Latte Cake

Preheat the Oven: Begin by preheating your oven to 350℉ (175 ℃). Grease a 9×9 inch baking pan and line it with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 tbsp matcha powder, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Set aside.
Cream Butter and Sugar: In a large bowl, combine 10 tbsp softened unsalted butter and 1 1/2 cups granulated sugar. Cream together for about 2 minutes using an electric mixer until it’s light and fluffy.
Add Eggs and Vanilla: Incorporate 3 room temperature eggs and 1 tbsp vanilla extract, mixing on medium speed until the mixture is pale and smooth, roughly 1 minute.
Combine Dry and Wet Mixtures: Slowly add in the dry ingredients and 1 cup buttermilk to the creamed mixture, mixing on low speed until just combined. Don’t overmix; scrape the sides with a rubber spatula as needed.
Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 38-42 minutes, checking for doneness by inserting a toothpick in the center; it should come out clean.
Cool the Cake: Once baked, let the cake cool in the pan on a wire rack for 30 minutes. Then, using the parchment paper, gently lift the cake out and let it cool completely on the rack.
Make the Matcha Latte Milk Soak: While the cake cools, sift 2 tsp matcha powder into a small bowl. Add in 2 tbsp water, whisking until smooth, then mix in 1/2 cup whole milk, 1/2 cup sweetened condensed milk (adjusting to taste) and 1 tsp vanilla.
Prepare the Frosting: In a large bowl, beat together 1 cup softened unsalted butter and 8 oz cold cream cheese with an electric mixer on high speed until it’s fluffy, about 1-2 minutes.
Add Strawberry Flavor: Pulse 1 cup freeze-dried strawberries in a food processor until very finely ground, then sieve to remove seeds. Mix this with 2 1/2 cups powdered sugar into the butter mixture until combined, then raise the speed to fluffy.
Trim the Cake Top: When the cake is completely cool, carefully trim a thin layer off the top of the cake with a sharp knife for better soak absorption. Place it on a serving plate.
Poke Holes in the Cake: Use a wooden stick or the handle of a wooden spoon (I love using a honey dipper for smaller holes) to poke holes across the top of the cake.
Soak the Cake: Slowly pour the matcha mixture evenly over the top of the cake, allowing it to absorb gently. Be patient; it will seep beautifully into the holes.
Frost the Cake: Using an offset spatula, spread a generous layer of strawberry cream cheese frosting over the top of the cake.
Slice and Serve: Cut the cake into 16 slices, and enjoy this marvelous creation that combines the best of two worlds!

Storing & Reheating

To keep your Strawberry Matcha Latte Cake fresh, store it at room temperature for up to 2 days if covered. For longer storage, place it in the refrigerator in an airtight container, where it can last up to a week. If you want to freeze it, wrap slices well in plastic wrap or foil and store in a freezer bag for up to three months. When ready to enjoy, let the cake thaw in the fridge overnight or gently warm it in the microwave for a few seconds. The flavors may mellow a bit over time, so a quick warm-up can refresh its lovely taste and texture.

Chef’s Helpful Tips

Avoid overmixing the batter after adding the dry ingredients; this keeps the cake light and tender.
Make sure your butter and cream cheese are softened to room temperature for smooth frosting that spreads easily.
Test for doneness by inserting a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s perfect.
Poking holes in the cake assists with soaking up the matcha mix, so don’t skip this step.
Letting the cake sit for a few hours (or overnight) before serving allows the flavors to meld beautifully.

The Strawberry Matcha Latte Cake offers a lovely balance of flavors and textures that are bound to charm anyone who tries it. Not only is it visually impressive, but it’s also a delightful addition to any gathering or a sweet reward after a long day. Feel free to play with the flavors or tweak the frosting to your liking; the possibilities are endless. Enjoy this heartwarming treat, and let the flavors whisk you away to a lovely day!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it wrapped in plastic at room temperature. Just frost it on the day you serve it for the best presentation.

Is there a substitute for matcha powder?

If you’re not a fan of matcha, you could experiment with green tea powder, but keep in mind the flavor profile will change. For a different approach, consider using vanilla or almond extract to flavor the cake.

Can I use fresh strawberries in the frosting?

You can use fresh strawberries; however, they will add moisture. To compensate, add an extra bit of powdered sugar to maintain the frosting’s consistency.

How do I ensure my cake stays moist?

Be sure not to overbake the cake, and keep it covered in plastic wrap or in an airtight container after it cools to maintain its moisture. Adding the matcha latte soak also helps keep it tender and delicious.

More Cakes Recipes

👉 If you make my Strawberry Matcha Latte Cake recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.