Strawberry Matcha Cake with Matcha Whipped Cream
This 6-inch strawberry matcha cake is a yummy, light, and refreshing dessert! It's made using fluffy matcha cake layers, homemade matcha whipped cream, strawberry jam, and fresh strawberries.
Servings: 12 servings
Calories: 544kcal
Equipment
- 2 6-inch springform pans at least 3 inches tall
- Parchment Paper
- offset spatula
- large bowl for dry ingredients
- large mixing bowl for cake batter
- medium bowl to whip egg whites
- Wire rack
- serrated knife
Ingredients
Matcha Cake:
Wet ingredients:
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 1 tablespoon matcha
- 2 egg yolks room temperature
- 2 egg whites room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk room temperature
Dry ingredients:
- 1 ¾ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 teaspoon table salt
Assembly:
- 1 batch stabilized matcha whipped cream frosting
- strawberry jam
- 4 strawberries cut into thin slices and patted dry; plus whole strawberries for topping
Instructions
Matcha cake layers:
- Grease and line two 6-inch springform pans (at least 3 inches tall). Preheat oven to 325°F/162°C.
- In a large bowl, stir together 1 ¾ cups all-purpose flour, 2 tablespoons cornstarch, 1 tablespoon baking powder, and 1 teaspoon table salt. Set aside.
- In a large mixing bowl, cream softened 1 cup unsalted butter, 1 ¾ cups granulated sugar, and 1 tablespoon matcha until light and fluffy, about 3-4 minutes. Make sure to scrape down the sides and bottom of bowl.
- Add in 2 egg yolks and 1 tablespoon vanilla extract. Mix until smooth.
- Mix in half of the dry ingredients until just combined, and then mix in half of the buttermilk. Make sure to scrape the sides and bottom of the bowl.
- Repeat once more with remaining dry ingredients and buttermilk. The batter should be thick and fluffy. Do not overmix.
- In a medium mixing bowl, whip 2 egg whites until you get fluffy and thick stiff peaks. Make sure to use a clean bowl or the egg whites will not whip correctly! Gently fold the fluffy egg whites into your cake mixture until just combined. There should be no more white streaks left in the batter.
- Evenly spread cake batter into prepared pans and bake for 35-45 minutes, checking at the 30-minute mark. (As a general rule of thumb, cake pan should be filled about two-thirds full with batter. If you have extra, make cupcakes!)To test if it is done, stick a toothpick in the center. If it comes out clean, it's done baking. You can also lightly press on the center of the cake with your finger—if it springs back, it's done baking.
- Let cakes cool in pan for 15 minutes before removing. Let cake layers fully cool on wire rack.
Assembly:
- Use a serrated knife to level the tops of your cooled cake layers.
- Place cake board on top of a cake turntable. Add a dollop of matcha whipped cream frosting to your cake board, then place cake layer on top. This will help keep the cake in place.
- Spread a thin layer of strawberry jam in the middle. Lay sliced strawberries on top.
- Add second cake layer on top. Use your offset spatula to frost the entire cake. Decorate with frosting swirls and whole strawberries, and enjoy!
Notes
- This recipe was adapted from Divas Can Cook's Moist Yellow Cake Recipe!
- No buttermilk? For every cup of buttermilk, use 1 cup whole milk + 1 tbsp vinegar or lemon juice. Stir and let sit for about 5 minutes before using.
- Storage: Lightly plastic wrap the entire cake or keep cake slices in an airtight container in the fridge for up to 5 days. Eat cake at room temperature.
Nutrition
Serving: 1 serving | Calories: 544kcal | Carbohydrates: 58g | Protein: 8g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 412mg | Potassium: 139mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1263IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 2mg
