Strawberry Matcha Birthday Cake
A delightful fusion of matcha and strawberries, perfect for celebrating any special occasion with elegance and flavor.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp matcha powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup whole milk
Frosting
- 1/2 cup cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tbsp matcha powder
- 1 cup fresh strawberries sliced
Instructions
Preparation
- In a large bowl, sift together the flour, baking powder, salt, and matcha powder. Set aside.
- In another bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- Divide the batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Place one cake layer on a serving plate. Spread a layer of frosting over the top and add sliced strawberries. Top with the second layer and frost the top and sides of the cake.
- Decorate the cake with additional strawberries as desired. Serve chilled or at room temperature for best flavor.
Storage
- Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for optimal flavor.
Notes
Pro Tips: Use fresh, high-quality ingredients for the best flavor and texture. Let the cake cool completely before frosting to avoid melting.
Ingredient Substitutions: Substitute gluten-free flour for a gluten-free version. Use dairy-free cream cheese for lactose intolerance.
How to Serve: Serve with a side of fresh berries or a scoop of vanilla ice cream.
Storage & Freshness: Keep the cake refrigerated to maintain freshness. It can last up to 3 days.
Make-Ahead Tips: Bake the cake layers a day ahead and store covered. Frost on the day of serving for freshness.
Ingredient Substitutions: Substitute gluten-free flour for a gluten-free version. Use dairy-free cream cheese for lactose intolerance.
How to Serve: Serve with a side of fresh berries or a scoop of vanilla ice cream.
Storage & Freshness: Keep the cake refrigerated to maintain freshness. It can last up to 3 days.
Make-Ahead Tips: Bake the cake layers a day ahead and store covered. Frost on the day of serving for freshness.