- Room Temperature: Ensure the butter, eggs, and buttermilk have reached room temperature before mixing. This step is crucial for achieving a uniform and smooth batter.
- Measuring Ingredients: For the best results, use a scale to accurately measure the ingredients.
- Sifting: To eliminate any lumps or dirt, sift the flour, matcha, and baking powder. This process results in a smoother and lighter batter.
- Cake Cooling: Before you begin decorating, allow the cakes to cool down completely. This prevents the frosting from melting.
- 3 Teaspoons of Matcha: 18 Calories
Japanese Matcha Cake with Strawberries and Cream
This luscious Japanese Matcha Cake with Strawberries and Cream is made with two layers of soft, moist matcha cake, whipped cream, matcha buttercream and fresh strawberries. Serve as dessert.
Servings: 10 people
Calories: 429kcal
Equipment
- Two 7" baking tins
- Parchment paper
- Hand held whisk
- Weighing scale
- Piping bag
Ingredients
Matcha Cake
- 210 g all-purpose flour
- 2.5 tablespoon matcha powder
- 1.75 teaspoon baking powder
- A pinch of salt
- 175 g unsalted butter softened
- 325 g granulated sugar
- 4 large eggs
- 1.5 teaspoon vanilla extract
- 0.5 cup buttermilk
Matcha Buttercream
- Unsalted butter
- Icing sugar
- Matcha powder
- Salt
- Vanilla extract
- 2 drops Green food coloring optional
Whipped Cream
- 1 cup of heavy cream
- 2.5 tablespoon icing sugar
Toppings
- Matcha powder for dusting
- 1 cup Strawberries
Instructions
- Preheat oven to 170C/340F. Line two 7" baking tins and lightly grease them with butter or oil. Set aside for later.
- Add plain flour, salt, and matcha powder to a bowl and stir.
- Next, beat unsalted butter and sugar in a separate bowl for 3-5 minutes until fluffy.
- Then, crack eggs into the butter mixture one at a time, vanilla extract and beat until they disappear.
- Add half of the dry ingredients into the bowl and mix until combined. Repeat this step with the remaining dry ingredients.
- Next, gently fold in the buttermilk and stir until combined.
- Pour equal amounts of the matcha cake batter into the lined tins.
- Bake in preheated oven for 20-25 minutes or until a skewer comes out clean. Once done remove cakes from the oven and let cool completely.
Assemble Cake
- Beat unsalted butter in a bowl for one minute then add icing sugar and beat for 3-5 minutes. Add matcha, salt and vanilla and whisk until fluffy and combined.
- Place one layer of matcha cake on a cake board, fill it with whipped cream and smooth. Then, place the second cake on top, frost the whole cake with matcha buttercream and smooth the edges.
- Top the cake with more whipped cream and strawberries. Serve and enjoy the ultimate Matcha Green Tea Cake!
Video
Notes
Nutrition
Serving: 130g | Calories: 429kcal | Carbohydrates: 58.32g | Protein: 4.62g | Fat: 20.3g | Saturated Fat: 12.09g | Polyunsaturated Fat: 1.075g | Monounsaturated Fat: 5.975g | Trans Fat: 0.169g | Cholesterol: 120mg | Sodium: 59mg | Potassium: 184mg | Fiber: 0.9g | Sugar: 41.14g | Vitamin A: 704IU | Vitamin C: 8.7mg | Calcium: 84mg | Iron: 1.51mg